Servings and Ingredients
|½ tsp.||minced fresh parsley|
|¼ c.||stone ground mustard|
|¼ c.||Thousand Island dressing|
|1 head(s)||Savoy cabbage, rinsed and leaves separated|
|1 c.||shredded carrot, divided|
|4 slice(s)||rye bread, each slice cut into 6 strips, divided|
|6 slice(s)||Swiss cheese, each slice cut into 6 strips, divided|
|12 oz.||finely shaved cooked corned beef, divided|
- Mix mayonnaise with horseradish and parsley and set aside. Set stone ground mustard and Thousand Island dressing aside as well.
- To assemble rolls, lay a piece of Savoy cabbage on a cutting board and add horseradish mayo, mustard and Thousand Island as desired. Add a generous tablespoon of shredded carrot, 2 pieces rye bread, 2 pieces Swiss cheese and 1 ounce corned beef.
- Roll cabbage to secure all ingredients and slice in half on a bias, if desired. Serve with additional sauces for dipping, if desired.
220 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 30mg
- Sodium: 600mg
- Total Carbohydrates: 13g
- Protein: 10g
Vitamin A 20%
Vitamin C 80%
Chef Andrew from Ankeny #1, KCCI-TV recipe, March 12, 2016.