Corned Beef and Cabbage Strudel

Points™ per serving

Total 1 hr 3 min

Prep 25 min

Cook 38 min

Serves 4


  • 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)


  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.

Corned Beef and Cabbage Strudel

38 min

25 min

This 7 Point twist on the traditional St. Patrick's Day menu of cabbage, potatoes and corned beef is a savory delight.


Get more recipes