Reuben Wraps
These delicious Reuben Wraps are a great low carb dish that is perfect for all of your St. Patrick’s Day celebrations. This delicious meal has all the makings of a classic reuben sandwich but wrapped in fresh cabbage leaves instead of rye bread.
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Reuben sandwiches are one of our favorite sandwich, and with this fresh and easy Reuben wrap, you can have your own version without the heaviness of the rye bread.
While you may miss the taste, this is a small compromise for those who truly love the distinctive flavor of reuben sandwiches. The undeniable blend of sauerkraut, a swiss cheese slice, and tender corned beef provides all of the fantastic taste of these Reuben Wraps.
These Reuben Wraps are a no-brainer for those who are trying to cut carbs or calories. Using fresh cabbage leaves instead of a tortilla wrap like flour tortillas or spinach tortillas, not only is healthier, but it makes sense in the theme of an Irish classic.
Serve these Reuben Wraps with a small bowl of dipping sauce to keep them moist and fresh. Thousand Island or Russian dressing are great options to serve with these wraps.
Why You’ll Love This Recipe:
Low-carb twist: All the classic Reuben flavors wrapped in cabbage instead of bread.
Quick and easy: Ready in about 20 minutes with just a few ingredients.
Comfort food made lighter: Melty cheese, tangy sauerkraut, and creamy dressing without the heaviness.
Perfect for meal prep: Wraps reheat well and make a great grab-and-go lunch.
Authentic flavor: Everything you love about a Reuben sandwich, just in a fresher, lighter form.
Ingredients to Make Reuben Wraps:
- cabbage leaves. Green cabbage works best for rolling, boil briefly to soften and make them flexible.
- swiss cheese. Melts beautifully and gives that signature Reuben flavor; provolone can be used as a substitute.
- corned beef. Thinly sliced for easy rolling; use deli-style or leftover cooked corned beef.
- sauerkraut. Drained well to avoid soggy wraps, squeeze out any excess liquid before adding.
- thousand island dressing. Brings creamy, tangy flavor, store-bought or homemade both work great.
How to Make Reuben Wraps:
- Bring a large pot of water to a boil. Add the cabbage leaves and cook for 1–2 minutes until softened. Remove and pat dry with paper towels.
- Lay each cabbage leaf flat on a clean surface. Place a slice of swiss cheese in the center, followed by corned beef and sauerkraut.
- Drizzle a small spoonful of thousand island dressing over the filling.
- Roll up each cabbage leaf, tucking in the sides as you go to form a wrap.
- Heat a skillet over medium heat and place the wraps seam-side down. Cook for 2–3 minutes per side until the cheese melts and the wrap is heated through.
- Serve warm with extra thousand island dressing on the side for dipping.
Recommended Equipment
Recipe Notes & Tips:
- Don’t over boil the cabbage: Boil just until flexible, overcooking makes the leaves tear easily.
- Dry the leaves well: Patting them dry prevents soggy wraps and helps the cheese stick.
- Layer strategically: Place the cheese first to create a barrier between the cabbage and sauerkraut, keeping the wrap crisp.
- Secure the rolls: Place seam-side down in the skillet so they stay tightly wrapped while heating.
- Add extra flavor: Sprinkle caraway seeds or a bit of mustard inside for a classic Reuben touch.
- Use a nonstick skillet: Helps achieve a nice sear without the wraps sticking.
- Make it oven-style: Bake the wraps at 375°F for 10–12 minutes for a hands-off option.
- Serving suggestion: Pair with a small dish of dressing or dill pickles on the side for a classic deli feel.
Serving Suggestions:
- Lobster Bisque
- Italian Chopped Salad
- Honey Garlic Carrots
- Almond Crusted Mushrooms
- Sourdough Flatbread
How to Store:
Refrigerator: Store leftover wraps in an airtight container for up to 3 days.
Freezer: Not recommended, as cabbage and sauerkraut can release moisture and affect texture.
Reheating: Warm in a skillet over medium heat for 3–4 minutes per side or bake at 350°F for 10 minutes until heated through.
FAQs:
Yes, Savoy or Napa cabbage also work well because their leaves are naturally softer and easier to roll.
You can mix mayonnaise, ketchup, and a bit of relish for a quick homemade version.
Yes, these wraps can be enjoyed warm or chilled, depending on your preference.
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Reuben Wraps
Ingredients
- 8 large green cabbage leaves
- 8 slices swiss cheese
- 1 pound corned beef, thinly sliced
- 2 cups sauerkraut, drained
- ½ cup thousand island dressing
Instructions
- Bring a large pot of water to a boil. Add the cabbage leaves and cook for 1–2 minutes until softened. Remove and pat dry with paper towels.
- Lay each cabbage leaf flat on a clean surface. Place a slice of swiss cheese in the center, followed by corned beef and sauerkraut.
- Drizzle a small spoonful of thousand island dressing over the filling.
- Roll up each cabbage leaf, tucking in the sides as you go to form a wrap.
- Heat a skillet over medium heat and place the wraps seam-side down. Cook for 2–3 minutes per side until the cheese melts and the wrap is heated through.
- Serve warm with extra thousand island dressing on the side for dipping.
Nutrition
Notes
- Don’t over boil the cabbage: Boil just until flexible, overcooking makes the leaves tear easily.
- Dry the leaves well: Patting them dry prevents soggy wraps and helps the cheese stick.
- Layer strategically: Place the cheese first to create a barrier between the cabbage and sauerkraut, keeping the wrap crisp.
- Secure the rolls: Place seam-side down in the skillet so they stay tightly wrapped while heating.
- Add extra flavor: Sprinkle caraway seeds or a bit of mustard inside for a classic Reuben touch.
- Use a nonstick skillet: Helps achieve a nice sear without the wraps sticking.
- Make it oven-style: Bake the wraps at 375°F for 10–12 minutes for a hands-off option.
- Serving suggestion: Pair with a small dish of dressing or dill pickles on the side for a classic deli feel.
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