Photo of Corned Beef and Cabbage Strudel by WW

Corned Beef and Cabbage Strudel

Total Time
1 hr 3 min
25 min
38 min
This twist on the traditional St. Patrick's Day menu of cabbage, potatoes and corned beef is a savory delight.


Cabbage (all varieties)

4 cup(s), chopped, shredded


1 clove(s), peeled and minced

Chicken broth

½ cup(s)

Frozen potatoes O'Brien

2 cup(s), thawed (potato, onion and red pepper)

Table salt

½ tsp

Black pepper

¼ tsp

Dried thyme

¼ tsp

Caraway seeds

½ tsp

Bay leaf

1 leaf/leaves

Lemon zest

2 Tbsp

Uncooked corned beef brisket

½ pound(s), cooked and diced

Wheat phyllo dough

4 sheet(s)


½ cup(s)


  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.