Description
A delightful twist on traditional cabbage rolls, this recipe combines the classic flavors of a Reuben sandwich with tender cabbage. Corned beef, Swiss cheese, and sauerkraut are rolled up and baked in a creamy Thousand Island sauce, then topped with more cheese and served with extra dressing.
Ingredients
Scale
For the Crust:
- 12 large cabbage leaves
- 1 pound cooked corned beef, chopped
- 1 cup sauerkraut, drained and rinsed
- 1 cup shredded Swiss cheese
- 1/2 cup Thousand Island dressing, plus more for serving
- 1/2 cup uncooked long-grain white rice
- 1/4 cup water
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon caraway seeds (optional)
- 1/4 teaspoon black pepper
- 1 can (10.75 ounces) condensed cream of mushroom soup
- 1/2 cup milk
- Additional shredded Swiss cheese for topping (about 1/2 cup)
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil. Add cabbage leaves and blanch for 2 minutes until pliable. Drain and pat dry.
- In a large bowl, combine chopped corned beef, sauerkraut, 1 cup Swiss cheese, Thousand Island dressing, rice, water, parsley, caraway seeds (if using), and black pepper. Mix until well combined.
- Preheat oven to 350°F (175°C).
- Place about 1/2 cup of the filling at the base of each cabbage leaf. Fold sides over and roll tightly. Place rolls seam-side down in a 9×13-inch baking dish.
- In a small bowl, whisk together cream of mushroom soup and milk. Pour evenly over cabbage rolls.
- Cover with foil and bake for 30 minutes. Uncover, sprinkle with remaining Swiss cheese, and bake for an additional 10 minutes, until cheese is melted and bubbly.
- Let rest for 5 minutes before serving. Serve with extra Thousand Island dressing if desired.
Notes
You can customize the seasonings to taste.