Reuben Cabbage Rolls
- In a large pot, cook the corned beef according to package directions, approximately 1 hour, 30 minutes. Drain and remove visible fat. Shred corned beef, reserve.
- Fill a large pot with water, bring to a boil. Add salt and cabbage, cook 5-8 minutes or until leaves are softened.
- Drain cabbage, dry leaves thoroughly. Fill each cabbage leaf with a slice of Swiss cheese, ¼ cup corned beef, 2 tablespoons sauerkraut and 1 tablespoon dressing. Roll up, burrito-style.
- Place cabbage rolls, seam side down, in a steamer. Steam for 8 minutes. Serve with additional dressing for dipping.
Recipe Courtesy of Chef Stacey, ALDI Test Kitchen