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

1. Cut corned beef into 1/2-inch strips; set aside.
2. 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.
3. Stir together butter and mustard; set aside.
4. Unfold phyllo, and cover with damp towel to prevent pastry from drying out.
5. 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.
6. 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.
7. Bake at 425 degrees for 12 to 15 minutes or until golden. Cut diagonally into 3 to 4-inch pieces. Serve immediately.

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