Reuben Sandwich Cabbage Cups Jump to Recipe This weekend is St.Patrick’s Day and a lot of people will be cooking corned beef to celebrate, so for this weeks pick, I’m reminding you about these tasty Reuben Sandwich Cabbage Cups that are such a fun idea when you have cabbage and leftover corned beef! Of course, If you’re a regular reader of my blog you know how I’m such a fan of both corned beef and cabbage, and every March I’m happy about the way those ingredients go on sale.And I love making something creative with my.

And people who love corned beef the way I do are also likely a fan of the classic Reuben Sandwich, probably one of the most well-known dishes made with corned beef.If you’re a Reuben sandwich fan but don’t want the carbs, these Reuben Sandwich Cabbage Cups are so tasty and fun to eat! We loved the crunch of the raw cabbage leaves combined with classic Reuben sandwich ingredients of sauerkraut and Thousand Island Dressing, but if raw cabbage is not a winner for you I recommend very briefly blanching the cabbage leaves in boiling water, drying with paper towels, and then assembling.Either way you make it, I hope you have fun celebrating St.

Patrick’s Day and then enjoy this low-carb option for a Reuben the next day! What ingredients do you need? (This is only a list of ingredients; please scroll down for complete printable recipe.Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete

Read More