Corned Beef and Cabbage Strudel

Points® Value | 5
Servings | 4
Preparation Time | 25 min
Cooking Time | 38 min
Level of Difficulty | Difficult

This twist on the traditional St. Patrick's Day menu of cabbage, potatoes and corned beef is a savory delight.

4 cups cabbage, all varieties, shredded
1 medium garlic cloves, peeled and minced
1/2 cup canned chicken broth
2 cup frozen potatoes O'Brien, thawed (potato, onion and red pepper)
1/2 teaspoon table salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/2 teaspoon caraway seeds
1 piece bay leaf
2 tablespoons lemon zest
1/2 pound corned beef brisket, cooked and diced
4 sheets whole-wheat phyllo dough
1/2 cup mustard

Heat a 10-inch nonstick skillet over medium heat. Add cabbage, garlic and broth. Saute until cabbage is limp, stirring frequently, about 3 minutes.

Stir in potatoes O’Brien, 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.

Heat oven to 350 degrees F.

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. Cut into 4 slices and serve each with 2 tablespoons mustard.