4 C. cabbage, all varieties, shredded
\n1 medium garlic clove(s), peeled and minced
\n1\/2 C. chicken broth
\n2 C. frozen potatoes o’brien, thawed (potato, onion and red pepper)
\n1\/2 tsp. table salt
\n1\/4 tsp. black pepper
\n1\/4 tsp. dried thyme
\n1\/2 tsp. caraway seeds
\n1 tsp. bay leaf, but 1 whole bay leaf preferred
\n2 T. lemon zest
\n1\/2 pound corned beef brisket, cooked and diced
\n4 pieces whole-wheat phyllo dough
\n1\/2 C. mustard<\/p>\n
Heat a 10-inch nonstick skillet over medium heat. Add cabbage, garlic and broth. Saut\u00e9 until cabbage is limp, stirring frequently, about 3 minutes. Stir in potatoes O\u2019Brien, salt, pepper, thyme, caraway seed and bay leaf. Cook until potatoes are hot, about 5 minutes. Stir in lemon zest and corned beef. Remove bay leaf. Remove from heat and cool mixture while preparing phyllo dough. Line a baking sheet with parchment paper. Place one sheet phyllo dough, long-side facing you, on paper. Spray with cooking spray. Add second sheet of dough. Spray with cooking spray. Repeat twice more. Preheat oven to 350\u00b0F. Spoon corned beef filling across width of dough, starting 4 inches from bottom of dough. Mound filling into a 4-inch wide strip. Lift up bottom 4 inches of dough to cover filling. Using parchment paper as a guide, gently roll up phyllo dough. Place seam-side down on paper-lined cookie sheet. Ends of dough don’t have to be tucked in. Spray strudel with cooking spray. Bake until phyllo is browned, 30 minutes. Let sit 5 minutes.<\/p>\n
Yield: 4 servings
\nServing Size: 1 slice Strudel + 2 T. Mustard<\/p>\n
Calories: 310
\nFat: 14.7g
\nFiber: 3.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
4 C. cabbage, all varieties, shredded 1 medium garlic clove(s), peeled and minced 1\/2 C. chicken broth 2 C. frozen potatoes o’brien, thawed (potato, onion and red pepper) 1\/2 tsp. table salt 1\/4 tsp. black pepper 1\/4 tsp. dried thyme 1\/2 tsp. caraway seeds 1 tsp. bay leaf, but 1 whole bay leaf preferred 2 T. lemon zest 1\/2 pound corned beef brisket, cooked and diced 4 pieces whole-wheat phyllo dough 1\/2 C. mustard Heat a 10-inch nonstick skillet over…<\/p>\n