beef · entree · keto

Reuben Wraps

When I was a kid I used to dislike a lot of foods.

Onions were a big one. I couldn’t STAND crunchy, barely cooked onions on anything like pizza or salads. I also despised pot roast and corned beef.

Now, I love all of those things. I use onions in my cooking more than almost anything else. I eat corned beef at least once a year (for St. Paddy’s Day). And I love—adore—Reuben sandwiches.

Piled high with corned beef, swiss and sauerkraut, the Reuben is my perfect sandwich.

My favorite Reuben: from Scottie’s Deli in OKC. Extra sauerkraut, please.

I also used to hate sauerkraut when I was a kid. Now, I can’t get enough of the stuff.

Reuben sandwiches are now my go-to menu option at delis. I love it on rye bread, swirl, and with a healthy slathering of Russian dressing. Add a pickle on the side and you’ve got the ultimate lunch.

I’ve made versions of the reuben before many times, but none compare to this recipe. It’s got everything you need for a good Reuben minus the carb-heavy bread. Blanch cabbage leaves so they are plyable, roll them with corned beef and cabbage and sauerkraut, and dip in the homemade Russian dressing—what could be better than that?

I found myself snacking on these late at night when I came home from work this week. They’re craveable little handheld snacks that are perfect for an after-work binge—without all the guilt.

Enjoy!

Reuben Wraps

  • Servings: 8-10
  • Difficulty: Easy
  • Print

The best parts of a Reuben sandwich without all of the carbs.

Ingredients

  • 8-10 cabbage leaves
  • 12 slices of Swiss cheese
  • 1/2 lb. corned beef, thinly sliced
  • 1 cup sauerkraut

For the homemade Russian dressing:

  • 1 cup mayonnaise
  • 1/2 cup sugar-free or reduced sugar ketchup
  • 2 TBS. dijon mustard
  • 1 TBS. Worcestershire sauce
  • 1 TBS. chopped, dried parsley
  • 1 TBS. chopped, dried chives
  • 1 TBS. dried dill

Directions

  1. Heat a large pot of water until it boils. Using tongs, dip cabbage leaves, one at a time, into boiling water. Let sit in boiling water for 30 seconds. Place on a paper-towel lined plate.
  2. Make the dressing: whisk together all of the dressing ingredients. Refrigerate until ready to serve.
  3. Make the wraps: once cabbage leaves are cool, take on leaf and place on a flat surface. Layer with some corned beef, a slice of swiss cheese (broken if you need to) and a spoonful of sauerkraut. Roll up tightly, burrito-style. Serve with Russian dressing to dip.

Step-By-Step Instructions

Heat a large pot of water until it boils. Using tongs, dip cabbage leaves, one at a time, into boiling water. Let sit in boiling water for 30 seconds. Place on a paper-towel lined plate.

Make the dressing: whisk together all of the dressing ingredients. Refrigerate until ready to serve.

Make the wraps: once cabbage leaves are cool, take on leaf and place on a flat surface. Layer with some corned beef, a slice of swiss cheese (broken if you need to) and a spoonful of sauerkraut. Roll up tightly, burrito-style. Serve with Russian dressing to dip.

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