Healthy Recipe

Ingredients:

• Uncooked cabbage (all varieties)  4 cup(s), chopped, shredded
• Garlic  1 medium clove(s), peeled and minced
• Canned chicken broth  ½ cup(s)
• Frozen potatoes O'Brien  2 cup(s), thawed (potato, onion and red pepper)
• Table salt  ½ tsp
• Black pepper  ¼ tsp
• Dried thyme  ¼ tsp
• Caraway seeds  ½ tsp
• Bay leaf  1 leaf/leaves
• Lemon zest  2 Tbsp
• Uncooked corned beef brisket  ½ pound(s), cooked and diced
• Wheat phyllo dough  4 sheet(s)
• Mustard  ½ cup(s)

Instructions:

1. Heat a 10-inch nonstick skillet over medium heat. Add cabbage, garlic, and broth. Sauté until cabbage is limp, frequently stirring, about 3 minutes.
2. Stir in potatoes O’Brien, salt, pepper, thyme, caraway seed, and bay leaf. Cook until potatoes are hot, about 5 minutes. Stir in lemon zest and corned beef. Remove the bay leaf. Remove from heat and cool mixture while preparing phyllo dough.
3. Line a baking sheet with parchment paper. Place one sheet of phyllo dough, long-side facing you, on paper. Spray with cooking spray. Add a second sheet of dough. Spray with cooking spray. Repeat twice more.
4. Preheat oven to 350°F.
5. Spoon corned beef filling across the width of the dough, starting 4 inches from the bottom of the dough. Mound filling into a 4-inch-wide strip. Lift the bottom 4 inches of dough to cover the filling. Using parchment paper as a guide, gently roll up phyllo dough. Place seam-side down on a paper-lined cookie sheet. The ends of the dough don't have to be tucked in. Spray strudel with cooking spray.
6. Bake until phyllo is browned 30 minutes. Let sit for 5 minutes. Cut into 4 slices and serve each with 2 tablespoons mustard.