I discovered THIS RECIPE for Reuben Enchiladas on Facebook last week, and it comes to me courtesy of a blogger who is new to me: MariaMindBodyHealth.com.
As soon as I saw this recipe, I knew that I NEEDED to make it for dinner this week — and LUCKILY, I was able to find corned beef at the grocery store!
At MariaMindBodyHealth.com, this recipe is billed as great for one’s digestive health, with the boiled cabbage and sauerkraut.
It’s also a wonderful (Paleo) way to enjoy a reuben!
What took the longest when it came time to put this recipe together was simply slow cooking the corned beef.
I purchased my corned beef already pre-pickled from the grocery store, and just let it cook on low overnight (8-10 hours).
Obviously, I didn’t have that kinda time!
However, if you do, and you want to make your corned beef from scratch (which I’d HIGHLY recommend), here’s the recipe:
2 TBS ground peppercorns
2 TBS ground mustard seeds
2 TBS ground coriander seeds
2 TBS red-pepper flakes
2 TBS allspice
1 TBS cinnamon
2-4 bay leaves, crumbled
2 TBS whole cloves
1 TBS ground ginger
OPTIONAL STEP: For the brine
1 gallon water
2 cups Celtic Sea Salt
2 TBS Truvia (or erythritol)
3 garlic cloves, minced
2 TBS pickling spice (above)
One 5-pound beef brisket
1 large onion, diced
3 large turnips, cleaned and cubed
2 stalks celery, chopped
1 head cabbage, chopped
2 TBS pickling spice (above)
1 medium head cabbage, cut into 6 wedges
Make the pickling spice:
Combine the spices mixing well. Store in a tightly sealed plastic container or glass jar.
OPTIONAL STEP: Make the brine:
Combine the water, salt, sweetener, salt, garlic, and pickling spices in a pot large enough to hold the brisket comfortably. Bring to a simmer, stirring until the salt is dissolved. Remove the pot from the heat and allow to cool to room temperature, then refrigerate the brine until it’s completely chilled. Place the brisket in the brine and weight it down with a plate to keep it submerged. Refrigerate for 5 days. Remove the brisket from the brine and rinse it thoroughly under cool running water.
Cook the beef:
Place beef brisket in a slow cooker and cook on low for about 8 hours.
Obviously you will save A LOT of time by purchasing your corned beef from the store as I did, but I’m sure this recipe would be enhanced just that much more with corned beef made from scratch!
Once my beef was cooked up and cooled, I shredded it (you can use a fork, or your hands) — and then I tossed in a full container of sauerkraut (I like Polish Style — with the caraway seeds), and a full container of cream cheese.
I got my hands messy mixing everything together, and then it was time to boil my cabbage.
Typically, you can toss the whole head of cabbage into a big pot of boiling water and the cabbage leaves will slowly peel off.
I was struggling with mine, because the stem on my big head of cabbage was really thick. If you have this problem, I would suggest trimming the stem a bit before popping your cabbage into the water, so as to let the leaves fall off the cabbage naturally (preferably without ripping!)
Once my leaves were pulled, it was time to stuff the leaves with my Reuben mix, roll up the leaves and bake everything until heated through.
The recipe calls for the cabbage leaves to be baked for about 10 minutes — but I baked mine for an estimated 20-30.
This was my first time making this recipe and I was impressed with how it turned out…BUT, if I chose to make it again, I would boil the cabbage a bit longer because mine was still a little tough at the ends.
Also — I used canned sauerkraut and I definitely should’ve drained it! The water in the saukerkraut led to a more watery filling than I would have liked.
Also, I kind of wish it had a sauce of some kind, like perhaps a Paleo thousand island? Just something to give it a little more flavor.
I was able to get 9 decent sized Reuben Cabbage Rolls out of this recipe!
GET THE RECIPE via MariaMindBodyHealth.com.