Rueben Wraps With Russian Dressing

Rueben Wraps with Russian Dip

2 Servings

Cook Corn Beef in a Crock-Pot or oven. 

8 ounces cooked meat (4 oz per serving)

Blanch 4 large Cabbage leaves, set aside.

Sauerkraut

1/4 cup cider vinegar (1 Condiment)

1/2 cup water

1/4 teaspoon caraway seed (1/2 Condiment)

1/2 teaspoon mustard seed (1/2 Condiment)

1/4 teaspoon allspice (1/2 Condiment)

1/4 teaspoon coriander seed (1/4 Condiment)

1/8 teaspoon fresh grated ginger (1/8 Condiment)

1/4 teaspoon bay leaves, crushed (1/8 Condiment)

1/2 teaspoon dill weed (1/2 Condiment)

1/4 teaspoon cinnamon (1/2 Condiment)

Directions:

In a large saucepan combine ingredients plus ½ cup water from Crock-Pot CornBeef. Bring to a boil. Reduce heat and add 2 cup thinly shredded cabbage into the saucepan, cooking until tender.
Strain shredded cabbage of extra water. (I use the Kraut liquid to make extra and store it for use later in the week or freeze it. Don't forget to label!

To assemble Wraps:
Place 4 blanched Cabbage leaves on 2 separate plates. Add 2 oz beef to each leaf. Top each with ½ oz reduced fat Swiss cheese (2 oz total). Next, add ½ cup "kraut" and pickle slices.
Serve with Russian Dip (recipe below) or spread inside wrap
Roll or Wrap and enjoy!

Homemade Light Russian Dip
Ingredients:
½ Tablespoon onion
2 oz Yogurt
2 Tablespoon ketchup
1 teaspoons horseradish
Dash of Frank's Red Hot Sauce
½ teaspoon Worcestershire sauce
⅛ teaspoon sweet paprika
⅛ teaspoon salt 

Directions:
Use a personal blender, pulse onion then add remaining ingredients.
Divide into 4 equal portions. (Store extra in fridge for later)