Are you craving the classic Reuben sandwich but want to ditch the carbs? Get ready to revolutionize your dinner game with these mouthwatering Low Carb Reuben Cabbage Wraps! Imagine all the rich, tangy flavors of a traditional Reuben, perfectly nestled in tender cabbage leaves that replace the heavy bread. This ingenious recipe transforms a classic deli favorite into a guilt-free, low-carb masterpiece that will satisfy your cravings without compromising on taste. Whether you're following a keto diet or simply looking to cut down on carbs, these wraps are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head of cabbage
- 1 pound corned beef, sliced
- 1 cup sauerkraut, drained
- 1 cup Swiss cheese, shredded
- ½ cup Thousand Island dressing
Instructions
- Begin by preparing the cabbage. Carefully remove the core from the head of cabbage and gently peel off 8-10 large leaves, trying to keep them intact. Place the leaves in a large pot of boiling water for about 2-3 minutes until they are softened. This will make them easier to wrap. Once softened, remove the leaves and set them aside to cool.
- While the cabbage leaves are cooling, preheat your oven to 350°F (175°C). This will ensure that your Reuben wraps are heated through and the cheese is melted perfectly.
- In a large mixing bowl, combine the sliced corned beef, drained sauerkraut, and shredded Swiss cheese. Mix well to ensure that all ingredients are evenly distributed.
- Once the cabbage leaves are cool enough to handle, lay one leaf flat on a clean surface. Place a generous amount of the corned beef mixture in the center of the leaf, leaving some space at the edges for folding.
- Drizzle a tablespoon of Thousand Island dressing over the filling. Be careful not to overfill, as this will make wrapping difficult.
- Fold the sides of the cabbage leaf over the filling, then roll it up from the bottom to the top, securing the filling inside. Repeat this process for the remaining cabbage leaves and filling mixture.
- Place the wrapped cabbage rolls seam-side down in a greased baking dish. If desired, you can drizzle a little more Thousand Island dressing over the tops of the wraps for added flavor.
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes. This will help heat everything through and melt the cheese.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Once cooked, remove the cabbage wraps from the oven and let them cool for a few minutes before serving. Garnish with additional Thousand Island dressing on the side if desired.
- Serve the Low Carb Reuben Cabbage Wraps warm, and enjoy this delicious twist on a classic American dish!
Tips
- Cabbage Leaf Preparation: When removing cabbage leaves, work slowly and carefully to keep them whole. If a leaf tears, don't worry – you can still use it by overlapping the torn parts.
- Softening Technique: When boiling cabbage leaves, don't overcook them. 2-3 minutes is perfect – you want them pliable but not falling apart.
- Moisture Management: Make sure to thoroughly drain the sauerkraut to prevent your wraps from becoming soggy.
- Portion Control: Don't overfill your wraps. Leave enough room to fold and roll the cabbage leaves easily.
- Cheese Tip: For extra flavor, try using a mix of Swiss and aged cheddar cheese.
- Make-Ahead Friendly: You can prepare these wraps in advance and refrigerate before baking – perfect for meal prep!
- Serving Suggestion: Serve with a side of extra Thousand Island dressing for dipping, and a crisp side salad to complete the meal.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 35g
Fat: 24g
Saturated Fat: 10g
Cholesterol: 110mg
