Corned Beef and Cabbage Strudel with Mustard Sauce Recipe
Recipes for St. Patrick's Day - Razzle Dazzle Recipes
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Corned Beef and Cabbage Strudel with Mustard Sauce
Take three of the phyllo sheets and lay flat, cover 2/3 of the sheets with the corned beef. Spread the cabbage mixture over the corned beef. Sprinkle the Swiss Cheese over the cabbage. Season with Essence. Starting with the side that has the most filling, roll the strudel up, tucking the sides in towards the end. Brush the entire strudel with the remaining olive oil. Season with salt and pepper. Bake for 15-20 minutes or until golden brown and heated through.
For the sauce: In a small sauce pot, combine all the ingredients. Bring up to a simmer. Season with salt and pepper. Slice the strudel on the bias into 6 equal portions. Line the pieces in the center of the platter and drizzle the sauce over the top. Garnish with Essence, cheese, green onions, red and yellow pepper.
Yield: 4 servings.
Source of Recipe: Emeril Lagasse
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