Categories: Beef Main Dish
Ingredients
- 1 lb. thinly sliced corned beef
- 1 (10 oz.) pkg. shredded cabbage
- 1/2 tsp. caraway seeds
- 1 medium-size sweet onion, diced
- 1 garlic clove, pressed
- 1/2 cup Thousand Island dressing
- 1/4 cup butter or margarine, melted
- 2 Tbsp. spicy brown mustard
- 16 sheets frozen phyllo pastry, thawed
- 2 cups (8 oz.) shredded Swiss cheese
Directions
- Cut corned beef into 1/2-inch strips; set aside.
- Saute cabbage and next 3 ingredients in a large nonstick skillet coated with cooking spray 4 minutes or until cabbage wilts. Remove from heat; sit in dressing. Cool.
- Stir together butter and mustard; set aside.
- Unfold phyllo, and cover with damp towel to prevent pastry from drying out.
- Stack 8 sheets on a flat surface covered with wax paper, brushing every other sheet with butter mixture. Spoon half of cabbage mixture lengthwise down half of phyllo stack, spreading to within 2 inches of edges. Top with half of corned beef and half of cheese. fold in short edges 2 inches.
- Roll up, starting at long edge nearest filling. Place, seam side down, on a baking sheet coated with cooking spray. Cut 1/4-inch-deep diagonal slits, 1 inch apart across top. Coat strudel with cooking spray. Repeat with remaining phyllo, butter mixture, and filling.
- Bake at 425 degrees for 12 to 15 minutes or until golden. Cut diagonally into 3 to 4-inch pieces. Serve immediately.