1 head of cabbage
½ lb cooked corned beef, sliced (about 2 cups)
¾ cup sauerkraut
2 slices Swiss cheese (optional), cut into thirds
Thousand Island Dressing:
½ cup mayonnaise
2 T ketchup
1 T fresh lemon juice
1 T onion, finely chopped
½ dill pickle, chopped (3 T)
salt and pepper, to taste
Preheat oven to 400.
Remove the core from your cabbage.
Bring a large pot of water to a boil. Fill the pot with enough water so that at least half of the cabbage is submerged. Place the whole cabbage head in the water. After about a minute, the outer leaf will begin to peel back from the cabbage head. Using tongs, peel that layer away from the head and keep it in the boiling water for 3 minutes. After the leaf has boiled for 3 minutes, take it out of the pot and place it in a colander to dry. The outer leaves on the cabbage will continue peeling away from the cabbage. Keep using your tongs to peel the outer leaves off the head and leave them submerged in the boiling water for 3 minutes. The goal is to boil each leaf for 3 minutes. You need 6 leaves total for the recipe.
Once your 6 leaves are all boiled, soft, and pliable, cut each tough stem about 2 inches from the bottom in a V shape.
Make the thousand island dressing by combining all the ingredients into a small bowl.
Put about 1/3 cup of the corned beef at the top of the roll (the opposite side of the V-shape). Add about 1 T of dressing. Next top with about 2 T of sauerkraut. Then add the cheese slice if you are using cheese. Starting at the top, roll up the leave once. Fold the edges in and continue rolling. Place the stuffed roll into the 13×9 pan. Stuff and roll the remaining leaves.
Cover and bake for 20 minutes. Let cool for a few minutes. Use the leftover dressing as a dipping sauce for the cabbage rolls and/or place a dollop on top of each roll and the leftover cabbage in the bottom of the pan.
The recipe was found at PrimallyInspired.com