Corned Beef and Cabbage Strudel Servings = 4 POINTS per serving: 5 4 cup cabbage, all varieties, shredded 1 medium garlic cloves, peeled and minced 1/2 cup canned chicken broth 2 cup frozen potatoes o'brien, thawed (potato, onion and red pepper) 1/2 tsp table salt 1/4 tsp black pepper 1/4 tsp dried thyme 1/2 tsp caraway seeds 1 piece bay leaf 2 Tbsp lemon zest 1/2 pound corned beef brisket, cooked and diced 4 sheet whole-wheat phyllo dough 1/2 cup mustard Heat a 10-inch nonstick skillet over medium heat. Add cabbage, garlic and broth. Sauté until cabbage is limp, stirring frequently, about 3 minutes. 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 bay leaf. Remove from heat and cool mixture while preparing phyllo dough. Line a baking sheet with parchment paper. Place one sheet phyllo dough, long-side facing you, on paper. Spray with cooking spray. Add second sheet of dough. Spray with cooking spray. Repeat twice more. Preheat oven to 350°F. Spoon corned beef filling across width of dough, starting 4 inches from bottom of dough. Mound filling into a 4-inch wide strip. Lift up bottom 4 inches of dough to cover filling. Using parchment paper as a guide, gently roll up phyllo dough. Place seam-side down on paper-lined cookie sheet. Ends of dough don't have to be tucked in. Spray strudel with cooking spray. Bake until phyllo is browned, 30 minutes. Let sit 5 minutes. Cut into 4 slices and serve each with 2 tablespoons mustard.
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