Reuben Wraps

reuben wraps

If you wind up having leftover corned beef from your St. Patricks Day dinner here’s a fun way to repurpose some of the extra you might have, make reuben wraps!

These delicious reuben wraps have all the flavors of a hearty reuben sandwich, corned beef, Swiss cheese, sauerkraut, Russian dressing for dipping and cabbage leaves to wrap it all up in.

This is perfect to serve for lunch or light dinner, which is what I did.

reuben ingredients

All you need to do is get a pot of water boiling together then dip your cabbage leaves in there for just 30 seconds, remove with tongs and lay them on a kitchen towel to dry off. I bought a bag of sauerkraut and a bottle of Russian dressing, you could make your own dressing if you prefer.

reuben wrap

Then it’s like layering a burrito, first the cabbage leaf, then the Swiss cheese, one or two slices, a few slices of the corned beef and then top it with a sprinkling of sauerkraut.

reuben wrap

Then just roll it up burrito style, how easy is that!

reuben wraps

Grab a wrap and then use the Russian dressing for dipping, so delish! Which reminds me, this recipe comes courtesy of delish, I saw this on one of their quick video’s and couldn’t wait to make it, these reuben wraps did not disappoint!

reuben wraps

This may not be “traditional” but I promise you that you won’t miss out on a bit of flavor, and besides they’re fun to eat!

Follow prouditaliancook on Instagram to see what else I’m cooking up during the week!


Non-Traditional Corned Beef and Cabbage

corned beef Traditional corned beef and cabbage is a slow boiled one pot meal, and although I like corned beef I’ve never been a big fan of the boiled vegetables in this dish which are usually potatoes and carrots. So today I’m sharing with you my fuss free, non-traditional corned beef and cabbage, just a little twist on the classic!
roasted cabbage slices

It’s no secret that I love to roast vegetables, so it was a no-brainer on roasting the cabbage in thick slices especially after I saw it done on Pinterest more than a few times. It’s very similar to roasting slabs of cauliflower which I’ve done in the past. Roasting the cabbage intensifies all the flavors, it becomes tender, perfectly caramelized and it gives you the ideal surface to top with your favorite ingredients.

Trader Joe's corned beef

This recipe was fuss free for me because I happened to pick up a fully cooked corned beef brisket at my local Trader Joe’s the other day after tasting a free sample. It was nice to just open up the package, slice it while it was still cold and then give it a quick warm up.

corned beefI used savoy cabbage because I love the crinkled leaves plus it gave me a little Italian addition, just be careful when you turn the slabs over during the roasting process, just take your time and use a nice wide spatula.

In a separate pan I roasted potato wedges and carrots to eat alongside it.

corned beef

Spicy grainy mustard slathered on the surface of the cabbage gave a nice kick to the corned beef, Just grab a knife and fork and dig in!

Non-Traditional Corned Beef and Cabbage
  • 1 medium head of savoy cabbage, cut into 1 inch slices
  • a few carrots
  • 2 potatoes, cut into wedges
  • cooked and sliced corned beef
  • grainy mustard
  1. Drizzle a baking sheet with olive oil, place cabbage slices single layer on top, drizzle the cabbage with more olive oil, salt and pepper. Roast in a 400 degree oven. Check after 15 to 20 minutes if golden on bottom carefully flip slices over and continue roasting until tender and golden on the other side.
  2. Roast potatoes and carrots in a separate baking sheet with olive oil, salt and pepper.