Last night, we used our leftover homemade corned beef ("leftover"
is totally not a good enough word to use here - this was a planned
second meal from the beginning) to make Reuben Cabbage Rolls; "Conversation-Stopping" because last night, and again today at lunch when we polished them off, all discussion stopped, unless you want to count the sounds of 'mm mm mmm' that accompanied each bite. Michael is now demanding we do another brisket like this, and soon, and I'm not arguing at all. These are awesome, and even better, they are fast and simple.
Reuben Cabbage Rolls
(serves 4)
8 large cabbage leaves
2 cups sauerkraut, drained
2 cups shredded or diced corned beef
2 cups Swiss cheese, shredded
8 oz. cream cheese, softened
1 tsp. caraway seeds (or to taste)
Preheat oven to 350F. Spray a baking pan with nonstick coconut oil spray and set aside.
In a pot, boil water and place large leaves of cabbage in the water. Boil for 5-7 minutes or until tender.
Place corned beef in a bowl and shred with two forks, or dice into . Add Swiss cheese, sauerkraut, cream cheese and caraway seeds. Mix well and set aside.
Lay cabbage leaves out flat and evenly distribute corned beef in the center. Wrap up tightly and place in the prepared baking pan, seams down. Bake until hot, about 15 minutes.
In a pot, boil water and place large leaves of cabbage in the water. Boil for 5-7 minutes or until tender.
Place corned beef in a bowl and shred with two forks, or dice into . Add Swiss cheese, sauerkraut, cream cheese and caraway seeds. Mix well and set aside.
Lay cabbage leaves out flat and evenly distribute corned beef in the center. Wrap up tightly and place in the prepared baking pan, seams down. Bake until hot, about 15 minutes.
We had more filling than cabbage, so I simply plopped the extra filling around the cabbage rolls, and that worked out just fine.
If you're eating bread, some buttered rye bread would be just the thing here. We aren't, but it evoked my fondest memories of a good Reuben sandwich - total winner!
Michael would you like you to know that he also is a masterful mixer of Bloody Marys garnished with garlic-stuffed green olives, which are a quite nice appetizer drink to start this meal off. So now you know!
Shared with: Waste Not Want Not Wednesday, Seasonal Celebration Wednesday, Healthy 2Day Wednesday, Frugal Days, Sustainable Ways, Whimsy Wednesday, Wheat-Free Wednesday, What's Cooking Wednesday, Gluten-Free Wednesday, Wednesday Fresh Foods Link-Up, Wellness Wednesday, Works For Me Wednesday, Wildcrafting Wednesday, Wicked Awesome Wednesday, Whatever Goes Wednesday, Two Girls and a Party, Show & Tell Linky, Down Home Blog Hop, Whole Foods Wednesday, Real Foods Wednesday, Allergy-Free Wednesday, Wow Me Wednesday, Party Wave Wednesday, Thursdays Treasures, Transformation Thursday, Thrifty Thursday, Thank Your Body Thursday, Showcase Your Talent Thursday, Hooking Up with HoH, The HomeAcre Hop, Full Plate Thursday, Tasty Traditions, Thursday Favorite Things, DIY Thrifty Thursday, Creative Juice, Simple Lives Thursday, Keep It Real Thursdays, Delightfully Inspiring Thursday., Pennywise Platter Thursday, Get Real Frugal Friday, Show & Tell Friday, Friday Favorites, Gluten-Free Friday, Fresh Bites Friday, Foodtastic Friday, Frugal Friday, Freedom Fridays, Farm Girl Blogfest, What I Am Eating, Simple Meals Friday, Foodie Friday, Fight Back Friday, Your Great Idea Link Party, A Favorite Thing, Sweet Saturday Link, Show & Tell Saturday, Simply Natural Saturday, Saturday SHOWlicious, One Creative Weekend, and Manic Monday Linky Party.
Isn't it great when you prepare a meal so good that conversation comes second to the food, and when the people enjoy it that much? well done on your brisket!
ReplyDeleteThanks, Mimi! :D
ReplyDeleteWell kudos to both of you...for making my taste buds just sizzle for reading this post!!! Yummo!
ReplyDeleteStopping by from the Tasty Traditions carnival. I love sauerkraut and can't wait to try these. Thanks for sharing!
ReplyDeleteThese sound divine! I can't tell you how much I miss reubens. YummO. Thanks for sharing this fabulous recipe on IntoxicatedonLife.com. I'll be sharing this link with my facebook readers!
ReplyDeleteLooks like a great healthy alternative.
ReplyDeleteThis sounds so great!
ReplyDeleteYum! Thanks for sharing this on The HomeAcre Hop!
ReplyDeletehttp://www.theselfsufficienthomeacre.com/2013/02/the-homeacre-hop.html
two thumbs up! xo P.S. thank you for sharing at the hop
ReplyDeleteThose sound great - love corned beef and cabbage together. I am now following your blog from MHC :-)
ReplyDeleteHi Lynda,
ReplyDeleteWe just love Reuben and Cabbage, this is a fantastic recipe that I can't wait to try. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
This is such a unique recipe... love it. Thank you so much for sharing it with us on foodie friday.
ReplyDeleteWhat a yummy sounding recipe. I'll try it.
ReplyDeletebalisha
This dish sounds delish! Thanks for sharing this on Wildcrafting Wednesday!
ReplyDeletehttp://www.theselfsufficienthomeacre.com/2013/02/wildcrafting-wednesday-8.html
This is a fantastic idea. I was trying to think of something different to make for St. Patrick's day and now I've got it! Thanks for sharing on Thursdays Treasures
ReplyDeleteA great idea, thanks so much for sharing! Rebecca @ Natural Mothers Network x
ReplyDeleteGot this pinned to our Gluten Free Fridays board! Thank you for linking up to our party! Can't wait to see what you bring this week!
ReplyDelete