Wednesday, March 14, 2018

Check out my Cool Deli Reuben Roll-ups

This evening, I made deli "Reuben roll-ups" for dinner. Who said Reubens had to be eaten warm or served on bread? I had some Boars Head corned beef thinly sliced at the deli and also some of their lacey Swiss cheese. I rolled up several thin slices of corned beef with the cheese after scattering them with Bubbies sauerkraut and a teaspoon of Cindy's Kitchen Thousand Island dressing (from Fresh Market). I served them on large leaves of savoy cabbage. We enjoyed our roll-ups alongside a bowl of leftover Chicken soup from last nights dinner (shredded unseasoned roasted chicken from Sprouts Farmers Market, organic free range chicken broth, diced carrots, and fresh organic baby spinach) that only took about 20 minutes to make last night. Nothing like chicken soup alongside corned beef roll-ups, right? It was actually good! So, if you are looking for another easy idea for Saint Patty's you go! Enjoy!



Anonymous said...

Both items look pretty good.
But I do have a question: how does savory cabbage compare in taste to regular cabbage? Are the leaves a bit thinner so they can wrap around the filling? Never have tried savoy cabbage, so this inquiring mind wants to know.
Thanks in advance.

CyberSis said...


This is my kind of supper -- soup & sandwich.

Kathy said...

This looks delicious! My husband loves Reuben sandwiches but lately he is avoiding eating bread. I think he would really enjoy a Reuben Roll-up.