These delicious Low-carb Reuben Cabbage Wraps are a perfect easy work-from-home lunch or fast healthy dinner that the whole family will love!
I am a huge fan of Eastern European inspired food and really anything with sauerkraut as an ingredient. While I love a classic reuben sandwich I wanted to make something a little healthier and lower in carbs as well as quicker to make and boy do these Reuben rolls hit the spot!
They may not be the prettiest food to look at but what they lack in finesse they definitely make up for in flavor! Be sure to dip them in your favorite Thousand Island dressing other dip for a delicious meal you are sure to make over and over again. Enjoy!
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More low carb recipes from The Jam Jar Kitchen.
Equipment
- Pot with a steamer basket or bamboo steamer. I really like the Always Pan from Our Place but any pot with a steamer basket, wire rack or bamboo steamer works!
- Baking sheet
Ingredients and Substitutions
- Cabbage leaves: The bigger the better for this recipe!
- Pastrami: I like using classic beef pastrami for this recipe but you can use turkey pastrami if you prefer.
- Sauerkraut: The fresher the better! Or you can make your own.
- Swiss cheese
- Thousand Island Dressing: I like using thousand island dressing for these cabbage rolls but you can also use Russian dressing or another dip of your choice.
Dietary Information
These reuben cabbage rolls are gluten-free, low carb and easy to make keto compatible. Plus, they are a great option for someone following the 2B mindset program.
Just be sure to use a dressing or dip that suits your dietary needs.
Made these low-carb reuben cabbage wraps? Let me know what you think in the comments!
Recipe
Low-carb Reuben Cabbage Wraps
Equipment
- Bamboo steamer or pot with steamer basket
- Baking Sheet
Ingredients
- 2 large cabbage leaves
- 3 oz thinly sliced pastrami
- 2 slices Swiss cheese you can do 2 slices per wrap if you prefer
- 4 tablespoon sauerkraut
- ¼ cup Thousand Island or Russian dressing, for dipping or other dressing or dip of your choice
Instructions
- Preheat the oven to 375 degrees F.
- Remove two large cabbage leaves from the head of cabbage by cutting a small triangle at the base of the leaf and carefully pulling off. Steam the cabbage leaves for about 2 minutes until just softened and easily pliable.{Alternatively you can cut the core out of the cabbage and then submerge the entire head of cabbage into a large pot of boiling water for 7-10 minutes until softened and easy to pull off. This works best for larger batches.}
- Place the softened cabbage leaves on a baking sheet and place half a slice of Swiss cheese in the middle. Top with half of the pastrami followed by a couple tablespoon of sauerkraut and the remaining half a slice of Swiss cheese. Wrap them up by folding the right side of the leaf over the filling then folding the left side over the filling as well. Flip the bottom leaf so it covers the filling and do the same with the top leaf. Then flip them over on the baking sheet so that they are seam side down.
- Bake at 375 degrees F for 8-10 minutes until the cheese is melted. Serve with Thousand Island or Russian dressing or you favorite dipping sauce and enjoy!
Stacey
Such a tasty, healthy and super easy lunch idea! I get so sick of sandwiches, this is something I can get excited about.
Jacqueline Meldrum
Oh I never thought of doing these in cabbage leaves. Nice idea!
Kechi
I love cabbage wraps and always on the look out for new ideas. Gotta try this one. YUM
Kristen
My family loved this! Thank you! 🙂
Beth
I'm always on the lookout for quick and easy lunch ideas (or I'll just skip lunch all together). No more skipping lunch with this recipe - yum!