My Reuben Skewers are a new take on the traditional Corned Beef and Cabbage. Roasted Sprouts make great buns, sandwiching delicious corned beef and sauerkraut.
10 medium/large Brussels sprouts (trimmed and halved)
5 slices corned beef
1/2 cup sauerkraut
2 tablespoons olive oil
homemade 1000 island dressing
1/2 cup mayonnaise
2 tablespoons ketchup
3 tablespoons dill pickle relish
2 teaspoons finely minced onion
1 teaspoon vinegar
2 dashes Tabasco
Roast the sprouts
Preheat oven to 400F.
Brush the Brussels sprouts with olive oil.
Roast on a baking sheet for 10 minutes or until sprouts tender and starting to crisp.
Remove when done to your liking.
Assemble the Reuben Skewers
Cut the corned beef slices in half.
Place a tablespoon of sauerkraut on the end of a slice of corned beef.
Skewer one half of a sprout, add on the corned beef roll up, and cap with the other sprout half.
Continue with remaining sprouts, corned beef, and sauerkraut.
Mix the 1000 island dressing
Combine the mayonnaise, ketchup, relish, onion, vinegar, and hot sauce.
Serve the skewers with the dressing and enjoy!
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- Serving Size: 2 skewers
- Calories: 186
- Sugar: 5.3g
- Sodium: 1078mg
- Fat: 13.9g
- Saturated Fat: 2.8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2.1g
- Protein: 6.8g
- Cholesterol: 30.5mg