Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. mayonnaise | ||
| 1 tsp. horseradish | ||
| ½ tsp. minced fresh parsley | ||
| ¼ c. stone ground mustard | ||
| ¼ c. Thousand Island dressing | ||
| 1 head(s) Savoy cabbage, rinsed and leaves separated | ||
| 1 c. shredded carrot, divided | ||
| 4 slice(s) rye bread, each slice cut into 6 strips, divided | ||
| 6 slice(s) Swiss cheese, each slice cut into 6 strips, divided | ||
| 12 oz. finely shaved cooked corned beef, divided |
Directions
- Mix mayonnaise with horseradish and parsley and set aside. Set stone ground mustard and Thousand Island dressing aside as well.
- To assemble rolls, lay a piece of Savoy cabbage on a cutting board and add horseradish mayo, mustard and Thousand Island as desired. Add a generous tablespoon of shredded carrot, 2 pieces rye bread, 2 pieces Swiss cheese and 1 ounce corned beef.
- Roll cabbage to secure all ingredients and slice in half on a bias, if desired. Serve with additional sauces for dipping, if desired.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 30mg
- Sodium: 600mg
- Total Carbohydrates: 13g
- Protein: 10g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 80%
0%
Iron 8%
0%
Calcium 20%
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, March 12, 2016.