These Easy, Low Carb Reuben Cabbage Rolls have all the favorite ingredients that make Corned Beef and Cabbage so popular, but stuffed into a roll with a creamy Thousand Island dressing makes them even better!
Corned Beef and Cabbage is a winning meal in my house because it’s the one and only time I can willingly get my kids to eat some cabbage. Although they clearly aren’t too keen on cabbage, they will eat it when it accompanies corned beef.
The corned beef and cabbage actually get cooked separately in this recipe. The corned beef gets shredded and all the remaining ingredients are added to a bowl then stuffed into the all ready cooked cabbage leaves. A creamy homemade Thousand Island dressing inside and on top and it’s an excellent meal with plenty of left overs!
Feel free to remove the center stem of the cabbage leaves and make your rolls a little smaller. They do tend to be tough at the center, but if the cabbage is cooked long enough they should be soft enough to roll up with this luscious filling inside.
Since typical stuffed cabbage rolls usually have tomato or marinara sauce on the bottom and covered over them, I knew a creamy dressing was a must here.
Looking for more awesome recipes using corned beef? Check out this scrumptious looking Reuben Salad, or this delicious looking Reuben Soup, or maybe a little something like this Reuben Dip would be perfect for a party!
I made my own homemade Thousand Island dressing for this recipe but of course you can use a store bought, just be sure to check the label for added sugar.
Hope you enjoy this little twist on corned beef and cabbage!
- Serves: 16
- Serving size: 1
- Calories: 188
- Fat: 13.9g
- Saturated fat: 7.5g
- Trans fat: 0g
- Carbohydrates: 4.2g
- Sugar: 1.9g
- Sodium: 736mg
- Fiber: .8g
- Protein: 9.7g
- Cholesterol: 59mg
- 1 head cabbage
- 1 lb. corned beef
- 1 cup (5 ounces) (143g) sauerkraut
- 8 ounces (240g) Swiss cheese, shredded
- 2 cups (16 ounces) (471g) sour cream
- 1/2 cup (4 ounces) sugar free ketchup
- 1/3 cup (3 ounces) (87g) dill pickle relish
- 1 tbsp white wine vinegar
- salt & pepper to taste
- Remove the center stem of the cabbage.
- Bring a large pot of water to a boil and add salt. Place the head of cabbage in the boiling, salted water and boil for about 10 minutes or until leaves are soft . Drain and dry leaves well and set aside.
- Cook your corned beef according to it's package. May take between 2-3 hours.
- Drain and shred corned beef.
- Preheat oven to 350 degrees.
- In a large bowl, combine the corned beef, sauerkraut and Swiss cheese. Mix well. Set aside.
- Stir dressing ingredients together, add salt and pepper to taste.
- Pour half the dressing into the filling ingredients and mix to combine. Reserve the rest.
- Spread some dressing into the bottom of a 9 by 13 pan.
- Lay one cabbage on work surface, fill a small amount in the center of the cabbage leaf. Roll up one side, then ends, then other side, and place seam side down into pan. Make 16 rolls.
- Cover rolls with reserved dressing.
- Cover pan and bake 30 minutes.