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Tuesday, May 2, 2017

Corned Beef And Cabbage Strudel with a Grain Mustard Sauce

Categories: Essnce03
      Yield: 4 servings

    1/4 lb Bacon
    1/2 c  Julienne onions
      1 tb Minced shallots
      1 ts Minced garlic
    2/3 c  Shredded cabbage
      1 tb Creole mustard
           Salt; to taste
           Freshly-ground black pepper;
           -to taste
    1/2 lb Thinly-sliced corned beef
    1/2 c  Grated Swiss Cheese
      5    Phyllo dough sheets
    1/4 c  Olive oil
           Emeril’s Essence; see * Note
      2 tb Grated Swiss cheese
      2 tb Chopped green onions
      2 tb Brunoise red peppers
      2 tb Brunoise yellow peppers
           === SAUCE ===
    1/2 c  Grain mustard
    1/4 c  White wine
      1 ts Honey
           Salt; to taste
           Freshly-ground black pepper;
           -to taste

  * Note: See the “Emeril’s Essence Information” recipe which is
  included in this collection.
 
  Preheat the oven to 375 degrees. In a hot saute pan, render the bacon until crispy. Pour off most of the fat. Add the onions, shallots, and garlic. Saute for 1 to 2 minutes. Add the cabbage and continue sauteing until the cabbage has wilted, about 3 to 4 minutes. Mix in the Creole mustard and season with salt and pepper. Take three of the phyllo sheets and lay flat, cover 2/3 of the sheets with the corned beef. Spread the cabbage mixture over the corned beef. Sprinkle the Swiss Cheese over the cabbage. Season with Emeril’s Essence. Starting with the side that has the most filling, roll the strudel up, tucking the sides in towards the end. Brush the entire strudel with the remaining olive oil. Season with salt and pepper. Bake for 15 to 20 minutes or until golden-brown and heated through. For the sauce: In a small sauce pot, combine all the ingredients. Bring up to a simmer. Season with salt and pepper. Slice the strudel on the bias into 6 equal portions. Line the pieces in the center of the platter and drizzle the sauce over the top. Garnish with Essence, cheese, green onions, red and yellow pepper. This recipe yields 4 servings.
 
  Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2316 broadcast 03-14-1997)

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