Reuben Strudel 8/98

Categories:
beef, sandwich

1/2 lb corned beef; thinly sliced
5 oz shredded cabbage
1/2 teaspoon caraway seeds
1/2 onion; diced
1 garlic clove; pressed
1/2 cup thousand island dressing
1/4 cup butter; melted
2 tablespoon dijon mustard
8 sheets frozen phyllo pastry
1 cup swiss cheese; shredded

Cut corned beef into 1/2 inch strips; set aside. Saute cabbage and next 3 ingredients in a non stick 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 thawed phyllo, and cover with a damp towel to prevent pastry from drying out. Stack phyllo on a flat surface covered with waxed paper, brushing every other sheet with the butter mixture. Spoon the cabbage mixture lengthwise down the phyllo stack, spreading to within 2 inches of the edges. Top with corned beef and cheese. Fold in short edges 2 inches. Roll up, starting at long edge nearest filling. Place, seam side down, on a baking sheet coated with cooking spray. Cut 1/4 inch deep diagonal slits, 1 inch apart across top. Bake at 425 for 12 to 15 minutes or until golden. Cut diagonally into 3 to 4 inch pieces. Serve immediately.

Yield: 4 servings