REUBEN STRUDEL
Reuben sandwich ingredients - corned beef, Swiss cheese, and cabbage - are rolled in a flaky pastry. A tasty twist on tradition.
Provided by Alan in SW Florida
Categories Savory Pies
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut corned beef into 1/2-inch strips; set aside.
- Saute cabbage and next 3 ingredients in a large nonstick skillet coated with cooking spray 4 minutes or until cabbage wilts. Remove from heat; stir in dressing. Cool.
- Stir together butter and mustard; set aside.
- Unfold phyllo, and cover with a damp towel to prevent pastry from drying out.
- Stack 8 sheets on a flat surface covered with wax paper, brushing every other sheet with the butter mixture. Spoon half of the 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.
- Roll up, staring a long edge nearest filling. Place, seam side down, on a baking sheet coated with cooking spray. Cut 1/4-inch deep diagonal slit, 1 inch apart, across top. Coat strudel with cooking spray. Repeat with remaining phyllo, butter mixture, and filling.
- Bake at 425 degrees Fahrenheit for 12 to 15 minutes or until golden. Cut diagonally into 3- to 4-inch pieces. Serve immediately.
Nutrition Facts : Calories 646.8, Fat 42.6, SaturatedFat 17.9, Cholesterol 133, Sodium 1471.3, Carbohydrate 37.1, Fiber 2.7, Sugar 6.4, Protein 28.5
SIMPLE CABBAGE STRUDEL
A traditional Eastern European dish, strudel is mostly served as a dessert. In this recipe phyllo dough will be combined with cabbage for a savory treat. Recipe found on Recipe4Living's website.
Provided by lauralie41
Categories European
Time 1h40m
Yield 2 strudels
Number Of Ingredients 8
Steps:
- In a large bowl toss together the salt and cabbage.
- Set aside for 15 minutes and than drain off any excess liquid.
- In a large skillet heat oil.
- Add the drained cabbage and green onions cooking over medium heat for 5-6 minutes.
- Season with pepper.
- Lay out one pyhllo sheet and brush with melted butter and sprinkle with bread crumbs.
- Repeat this 3 more times stacking each sheet on top of the other for a stack of 4 sheets.
- Spoon 1/2 of the cabbage mixture down the long side of the stacked sheets keeping it about 4 inches from the edges.
- Fold in sides, roll up, and place seam side down on a buttered pan.
- Brush the roll with melted butter and repeat this procedure for the second strudel.
- Bake in a 350F oven for approximately 45 minutes or until golden brown.
- Let strudel rest 10 minutes than cut and serve.
R&R'S REUBEN BALLS
I am not a fan of the typical Reuben sandwich, but many of my family and friends are. So I found a way to please everyone, including myself, with this concoction. I absolutely love these, and could eat them daily, which is the nice thing about this recipe. They can be prepared all the way up until the fry-time, but then frozen to use "as needed/wanted"... (in the directions below) for up to a month. These make for a fantastic appetizer for a party/gathering, or for an afternoon/midnight snack! (see freezing instructions). Fry up 3 for yourself as a late night binge, or fry up 20 for unexpected guests. I hope you enjoy these as much as we do. (Please just be sure to read the directions carefully, so they are as delicious for you and yours as they are for us). *NOTE: Prep time includes refrigeration time. Also, using ingredients 1-5 and steps 1 & 2, you can easily make this into a creamy spread for cocktail rye (or whatever makes you happy), just microwave the mixture for a few seconds
Provided by rosie316
Categories Cheese
Time 1h32m
Yield 26-30 balls, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Pour the canned sauerkraut into a colander, "drain" and "lightly rinse" under running water. (If using fresh kraut, you may not need to rinse, your choice). Using your hands, "squeeze" as much water out as possible. Place kraut on a cutting board, pat it "dry" with paper towels, and chop it up finely. (It is very important to do the "drain, rinse, squeeze and dry", otherwise they will not cook properly or be too tasty)!
- Crumble the canned corned beef into a large bowl, add the 2 cheeses, chopped up sauerkraut and dried onions. Using your hands, mix (smoosh) it all together (like your making a meatloaf). Cover the bowl with plastic wrap and place in the fridge for at least 1 hour, to let mixture get firm and the dried onions to soften.
- In the meantime, place 3 plates and 1 bowl on the counter to make an assembly station.
- Plate #1: flour, Bowl: milk, Plate #2: dried bread crumbs, Plate #3: just somewhere for your balls to hang out while waiting for the fry.
- When the meat has been chilled for about an hour and has firmed up a bit, start making BALLS! I usually try to do 1" size. Roll some in your hands, toss 'em in the flour, dunk them in the milk, roll thru the bread crumbs and set them on Plate #3! Easy peasy, but messy! Just be sure that each of these steps are completely covering your balls.
- This is where you can choose to fry them right away, or put them on cookie sheet and place in freezer for an hour, and let them freeze thru. Then toss them all in zip-lock baggies to use as a "when needed" basis. Just be sure to let them rest on the counter from freezer to fry (DO NOT try to defrost in microwave).
- Frying: Heat up the oil over med-high heat.The oil should be hot enough to make a pinch of the flour we used bubble. (I never use a thermo, I always just guess at the temperature. One sacrificial ball goes in at the start of the fry)! Depending on the size of your pot of oil, DO NOT over-crowd it, or the oil temp will drop, and you will end up with very greasy balls (that is why I test one first). Make batches at a time. They will stay hot for a very long time. Fry for approx 1 - 2 mins, turning with a slotted spoon, until the coating gets browned (DO NOT burn them, they will taste "icky" then)! Place on a paper towel lined plate to drain.
- I serve these with cups of Thousand Island dressing (or Russian) for a dipping sauce, but I don't eat the balls with either. Plain is fine by me! I hope you enjoy these as much as we do.
THE REAL REUBEN
Dark pumpernickel rye, heaped corned beef, drained sauerkraut and imported Swiss cheese make this sandwich something special.
Provided by ALDO1938
Categories Main Dish Recipes Sandwich Recipes Beef
Time 8m
Yield 1
Number Of Ingredients 5
Steps:
- Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
- Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.
Nutrition Facts : Calories 873.6 calories, Carbohydrate 52.8 g, Cholesterol 151.8 mg, Fat 58.7 g, Fiber 5.9 g, Protein 36 g, SaturatedFat 19.8 g, Sodium 2716.2 mg, Sugar 17.3 g
REUBEN STRUDEL
Make and share this Reuben Strudel recipe from Food.com.
Provided by belong64
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut corned beef into 1/2 inch strips; set aside.
- Saute cabbage and next 3 ingredients in a nonstick skillet coated with vegetable cooking spray for 4 minutes or until cabbage wilts.
- Remove from heat, stir in dressing. Cool.
- Stir together butter and mustard; set aside.
- Unfold phyllo, and cover with a damp towel to prevent pastry from drying out.
- Stack 8 sheets of phyllo on a flat surface covered with wax paper, brushing every other sheet with butter mixture. Spoon half of cabbage mixture lengthwise down half the phyllo stack, spreading to within 2-inches of edges. Top with half of corned beef and half of the cheese.
- Fold in short edges 2-inches. Roll up, starting at long edge of pastry nearest the filling. Place seam side down, on baking sheet coated with cooking spray.
- Cut 1/4 inch deep diagonal slits, 1-inch apart, across the top. Coat strudel with cooking spray.
- Repeat procedure with remaining Phyllo, butter mixture and filling. Bake at 425 degree for 12 to 15 minutes or until golden. Cut diagonally into 3 to 4 inch pieces. Serve immediately.
Nutrition Facts : Calories 646.8, Fat 42.6, SaturatedFat 17.9, Cholesterol 133, Sodium 1471.3, Carbohydrate 37.1, Fiber 2.7, Sugar 6.4, Protein 28.5
HUNGARIAN CABBAGE STRUDEL
According to chef Andre Heimann of Andre's Cafe in Manhattan, and Andre's Hungarian Strudels & Pastries in Forest Hills, American' are not exposed to enough cabbage; they know cole slaw. This is his recipe for Cabbage Strudel which he got from Mrs. Herbst's, a Hungarian bakery on Third Avenue, now gone. He suggest serving it with a cucumber salad or a soup.
Provided by threeovens
Categories Greens
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F; lightly butter a large baking pan and spread cabbage evenly in pan.
- Season with salt and pepper.
- Cut up 4 ounces (1 stick) butter into small pieces, and sprinkle over cabbage; cover with foil, sealing edges.
- Bake until tender and golden, 45 minutes to 60 minutes, occasionally lifting foil and mixing cabbage, then resealing.
- Remove from heat, uncover and allow to cool to room temperature (may be stored, covered and refrigerated, for up to 24 hours; use chilled).
- Set oven temperature to 400 degrees F.
- In a small saucepan, melt remaining 4 ounces butter.
- Place a sheet of parchment paper on a work surface with the narrow end closest to you, and top with a sheet of phyllo dough.
- Brush lengthwise (up and down) with a little butter.
- Top with another sheet of phyllo, and brush again with butter.
- Repeat until all 10 sheets are buttered and stacked.
- Arrange cabbage on dough, at end closest to you, in a thick layer 2 inches deep; spread evenly to edges.
- With the help of the parchment paper, roll phyllo, starting at the end with the cabbage, as you work, adjust parchment paper so that phyllo is rolled, enclosing cabbage, without the paper.
- Brush top of roll with butter, place on baking sheet and bake until golden, about 40 minutes.
- Serve hot or warm.
Nutrition Facts : Calories 576.5, Fat 49, SaturatedFat 29.9, Cholesterol 121.9, Sodium 546.9, Carbohydrate 31.5, Fiber 3.6, Sugar 4.2, Protein 5.5
REUBEN SOUP
Unique and delicious soup, with sauerkraut, corned beef, and Swiss cheese.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- In a large saucepan, cook onion and celery in butter until tender; stir in flour until smooth. Gradually stir in water and bouillon, and bring to a boil. Reduce heat to low, and simmer for 5 minutes.
- Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened.
- Preheat broiler.
- Ladle soup into 8 ovenproof bowls. Top each serving with a slice of bread and sprinkle 1/4 cup of the cheese on top of each slice of bread. Place in oven under broiler until the cheese melts and lightly browns.
Nutrition Facts : Calories 464.6 calories, Carbohydrate 24.3 g, Cholesterol 107 mg, Fat 30.5 g, Fiber 1.7 g, Protein 24.7 g, SaturatedFat 18.4 g, Sodium 1126.8 mg, Sugar 2.6 g
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