Corned Beef and Cabbage Strudel with Mustard Sauce

1/4 pound bacon
1/2 cup julienne onions
1 tablespoon minced shallot
1 teaspoon minced garlic
2/3 cup shredded cabbage
1 tablespoon creole mustard
1/2 pound thinly sliced corned beef
1/2 cup grated Swiss cheese
5 sheet phyllo dough
1/4 cup olive oil
2 tablespoons grated Swiss
2 tablespoons small dice green onion and red pepper

SAUCE:
1/2 cup grain mustard
1/4 cup white wine
1 teaspoon honey
salt and pepper to taste

Preheat the oven to 375�F. In a hot saute pan, render the bacon until crispy. Pour off most of the fat. Add the onions, shallots, and garlic. Saute for 1-2 minutes. Add the cabbage and continue sauteing until the cabbage has wilted, about 3-4 minutes. Mix in the creole mustard and season with salt and pepper.

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