Reuben-Style Corned Beef & Cabbage
Ingredients
- ⅓ lbs yellow onion diced
- 1 ½ lbs corned beef brisket
- 2 Tbsp corned beef seasoning
- 2 lbs green cabbage chopped
- 8 oz canned sauerkraut
- 2 Tbsp cup olive oil
- ¼ Tbsp caraway seeds
- 2 oz Thousand Island Dressing recipe below
Thousand Island Dressing Ingredients
- ¼ cups coconut milk
- ½ cups olive oil
- 1 clove garlic roasted
- ¼ clove garlic fresh
- ½ tsp mustard powder
- 2 Tbsp tomato paste
- Salt and pepper to taste
- 1 tsp capers chopped
- 2 Tbsp chopped dill pickle chips sprinkled with 1 tsp truvia
- ½ Tbsp chopped yellow onion
Instructions
- Place beef brisket in a large pot and add water until the top of the brisket is covered. Add corned beef seasoning and boil until meat is cooked and tender, about 3 hours.
- In a large skillet, combine olive oil, caraway seeds and onions. Add cabbage and sauté until tender. Remove from skillet immediately.
- Cover a dinner plate with 8 oz cabbage and top with 6 oz corned beef, 2 oz sauerkraut and 2 oz Thousand Island dressing.
- Instructions
Thousand Island Dressing Instructions
- Place coconut milk in the freezer while you get the other ingredients together. The milk needs to be SUPER COLD (but not frozen).
- Combine garlic, tomato paste, mustard, capers, pickles, onions, salt and pepper in a large bowl and blend for 30 seconds. Slowly add cold milk and blend for 1 minute. Then VERY slowly add olive oil while blender is running. This will thicken up like a very thick ranch dressing.