Rueben Wraps with Russian Dip: 2 Servings INGREDIENTS: ~Cook Corn Beef in a Crock-Pot or oven.
~Measure out 8 ounces cooked meat (4 oz per serving) ~Blanch 4 large Cabbage leaves, set aside. ~For "Sauerkraut" 1/4 cup cider vinegar 1/2 cup water 1/4 teaspoon caraway seed 1/2 teaspoon mustard seed 1/4 teaspoon allspice 1/4 teaspoon coriander seed 1/8 teaspoon fresh grated ginger 1/4 teaspoon bay leaves, crushed 1/2 teaspoon dill weed 1/4 teaspoon cinnamon ~In a large saucepan combine ingredients plus ½ cup water from Crock-Pot Corn Beef. 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 Chobani Yogurt 2 Tablespoon No Sugar Added 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)