Reuben Strudel

An interesting way to make Reubens.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 1  lb  thinly sliced corned beef
• 1 (10 ounce) package  shredded cabbage
• 1⁄2 teaspoon caraway seed
• 1  medium  sized sweet onion, diced
• 1  garlic clove, minced
• 1⁄2 cup  thousand island dressing
• 1⁄4 cup butter or 1⁄4 cup margarine, melted
• 2  tablespoons spicy brown mustard
• 16  sheets  frozen phyllo pastry, thawed
• 2  cups  shredded swiss cheese

Directions

1. Cut corned beef into 1/2 inch strips; set aside.
2. Saute cabbage and next 3 ingredients in a nonstick skillet coated with vegetable cooking spray for 4 minutes or until cabbage wilts.
3. Remove from heat, stir in dressing. Cool.
4. Stir together butter and mustard; set aside.
5. Unfold phyllo, and cover with a damp towel to prevent pastry from drying out.
6. 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.
7. 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.
8. Cut 1/4 inch deep diagonal slits, 1-inch apart, across the top. Coat strudel with cooking spray.
9. 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.