Corned Beef and Cabbage Strudel
6
Points®
Total time: 1 hr 3 min • Prep: 25 min • Cook: 38 min • Serves: 4 • Difficulty: Easy
This twist on the traditional St. Patrick's Day menu of cabbage, potatoes and corned beef is a savoury delight.
Ingredients
Uncooked cabbage (all varieties)
4 cup(s), chopped, shredded
Garlic
1 clove(s), large, peeled and minced
Chicken broth
½ cup(s)
Frozen potatoes O'Brien prepared without fat
2 cup(s), thawed (potato, onion and red pepper)
Table salt
½ tsp(s)
Dried thyme
¼ tsp(s)
Caraway seeds
½ tsp(s)
Bay leaf
1 tsp(s), but 1 whole bay leaf preferred
Lemon zest
2 tbsp(s)
Wheat phyllo dough
4 sheet(s)
Uncooked corned beef brisket
½ pound(s), cooked and diced
Black pepper
¼ pinch(es)
Mustard
½ cup(s)
Instructions
1
Heat a 10-inch nonstick skillet over medium heat. Add cabbage, garlic and broth. Sauté until cabbage is limp, stirring frequently, about 3 minutes.
2
Stir in potatoes O’Brien, salt, pepper, thyme, caraway seed and bay leaf. Cook until potatoes are hot, about 5 minutes. Stir in lemon zest and corned beef. Remove bay leaf. Remove from heat and cool mixture while preparing phyllo dough.
3
Line a baking sheet with parchment paper. Place one sheet phyllo dough, long-side facing you, on paper. Spray with cooking spray. Add second sheet of dough. Spray with cooking spray. Repeat twice more.
4
Preheat oven to 350°F.
5
Spoon corned beef filling across width of dough, starting 4 inches from bottom of dough. Mound filling into a 4-inch wide strip. Lift up bottom 4 inches of dough to cover filling. Using parchment paper as a guide, gently roll up phyllo dough. Place seam-side down on paper-lined cookie sheet. Ends of dough don't have to be tucked in. Spray strudel with cooking spray.
6
Bake until phyllo is browned, 30 minutes. Let sit 5 minutes. Cut into 4 slices and serve each with 2 tablespoons mustard.
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