Reuben Wraps
These Reuben Wraps take everything you love about a classic Reuben sandwich and turn it into an easy, skillet-heated wrap using tender cabbage leaves.
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.
Notes
- Soften the cabbage just enough: Boil the leaves only until pliable so they roll easily without tearing.
- Drain the sauerkraut well: Excess moisture can make the wraps soggy and prevent proper browning in the skillet.
- Don’t overfill: Keeping the filling moderate makes the wraps easier to roll and helps them hold together while cooking.
- Cook seam-side down first: This helps seal the wrap and keeps it from opening in the pan.
- Use medium heat: Gentle heat allows the cheese to melt fully without burning the cabbage.
- Serve immediately: These wraps are best enjoyed warm while the cheese is melty and the filling is hot.
- Serving suggestions: Pair with Butternut Squash Chips or serve alongside Cauliflower Mac and Cheese for a balanced, satisfying plate.
