Low Carb Reuben Cabbage Rolls
Ingredients
Cabbage Rolls
1 head of cabbage (about 16 large leaves)
1 lb corned beef
1 cup sauerkraut
8 oz Swiss cheese, shredded
Thousand Island Dressing
2 cups sour cream
½ cup sugar-free ketchup
⅓ cup dill pickle relish
1 tbsp white wine vinegar
Salt and pepper, to taste
Directions
Prep the Cabbage
Remove the core from the cabbage.
Bring a large pot of salted water to a boil.
Add the whole cabbage and cook for about 10 minutes, or until the leaves become soft and pliable.
Drain, separate the leaves, and pat dry. Set aside.
Cook the Corned Beef
Prepare the corned beef according to its package instructions (usually 2–3 hours).
Drain and shred the cooked beef.
Make the Filling
Preheat oven to 350°F.
In a large bowl, combine shredded corned beef, sauerkraut, and Swiss cheese.
Mix well and set aside.
Make the Dressing
Stir together sour cream, sugar-free ketchup, dill relish, and white wine vinegar.
Season with salt and pepper to taste.
Add half the dressing to the filling mixture and combine thoroughly. Reserve the remaining dressing.
Assemble the Rolls
Spread a thin layer of the reserved dressing over the bottom of a 9×13 baking dish.
Lay a cabbage leaf on your work surface, add a spoonful of filling to the center, then roll: fold one side over, tuck in the ends, and roll closed.
Place each roll seam-side down in the pan. Repeat until all 16 rolls are assembled.
Bake
Pour the remaining dressing over the top of the rolls.
Cover the dish and bake for 30 minutes.