Reuben Cabbage Cups
Cabbage leaves filled with seared corned beef, tangy sauerkraut, and a creamy mustard aioli.
Ingredients
6 large green cabbage leaves
6 oz cooked corned beef, sliced or shredded
â…“ cup sauerkraut (sugar-free, drained well)
2 oz Swiss cheese, sliced or shredded (optional)
1 tsp butter (for searing beef, optional)
2 Tbsp avocado oil mayo (or homemade egg-based)
1 tsp Dijon mustard (no sugar added)
1 tsp prepared horseradish (optional, for extra kick)
½ tsp apple cider vinegar
Salt and pepper, to taste
Macronutrients
Protein: 38g
Fat: 36g
Carbs: 4g
Preparation
Bring a large pot of salted water to a boil. Blanch cabbage leaves for 1–2 minutes until just softened. Drain and pat dry. Set aside.
Heat a small skillet over medium heat and melt butter. Add the corned beef slices and lightly crisp or warm through, about 2–3 minutes per side.
In a small bowl, mix mayo, Dijon, horseradish, vinegar, salt, and pepper until smooth and creamy.
Lay out the blanched cabbage leaves. Fill each with a layer of corned beef, a spoonful of sauerkraut, and a small amount of cheese if using. Drizzle with mustard aioli.
Roll or fold the leaves like soft tacos. Serve warm or room temp, with extra aioli on the side for dipping.
THURSDAY 251030