Corned Beef and Cabbage Sandwich
Make this sandwich with leftover corned beef or head to the deli and pick up a pound of thinly sliced corned beef! Delicious either way!
Servings 4 people
Ingredients
- 1 pound leftover corned beef or thinly sliced corned beef
- 4 pretzel rolls
Braised Cabbage
- 1 pound shredded cabbage
- 1/4 cup liquid from corned beef or beef broth
- 2 teaspoons caraway seeds
- 1/4 teaspoon salt and pepper
1000 Island Dressing
- 1/2 cup mayonnaise
- 1/4 cup cocktail sauce
- 2 teaspoons Worcestershire sauce
- 2-3 teaspoons prepared horseradish To taste
- 3-4 dashes Tabasco sauce
- 3 tablespoons sweet pickle relish
- Pinch salt and pepper
Instructions
- In a large saute pan over medium heat, add the cabbage, broth, caraway seeds, salt and, pepper. Cook for about 5 minutes or until the cabbage turns a brighter green and wilted. Remove from heat and set aside.
- In a medium-sized bowl whisk together the mayonnaise, cocktail sauce, Worcestershire, horseradish, Tobasco, relish, salt and, pepper. Set aside.
- To assemble the sandwichs, warm the rolls in the microwave along with corned beef just to take the chill off.
- Slather the dressing on both sides of the roll. Top with the braised cabbage and the corned beef. Serve warm and enjoy!