# @dianemorrisey on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DVTw-OdANZN
- **Gondola URL:** https://gondola.cc/posts/57826325-dianemorrisey-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/0106391766.jpg
- **Posted:** 2026-02-28T16:48:37.000+00:00
- **Account Owner:** Diane Morrisey (@dianemorrisey) — https://gondola.cc/dianemorrisey

## Caption

My husband has something called discipline when it comes to sandwich making… Every day he packs his lunch and he always packs lettuce wraps/rollups using romaine and filled with lunch meat.  Me?  I’d sell a kid or 2 for some delicious sourdough or a hearty Italian loaf 😳🤦🏻‍♀️ 🤫 

So I make these low carb Rollups for him.  Filled with all the favorite flavors of a Reuben but wrapped up in a steamed cabbage leave instead, it satisfies his love for this sandwich… but in his disciplined way.  Serve with a dish of Thousand Island Dressing for dipping!
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Cabbage Reuben Roll-ups
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4 large cabbage leaves
Thinly Sliced  pastrami or corned beef (I used 3 slices per roll up)
Swiss cheese slices (I used 2 per roll up)
sauerkraut (I used about 2 tbls per roll up) 
Thousand Island dressing to dip 

Preheat the oven to 375F. �Cut 2 cabbage leaves from the head of cabbage and cut out the thick core that runs along the base. 
Bring a pot of water to a boil and drop the leaves in making sure they are submerged.  Let cook for 2-3 minutes or until soft and tender and pliable and then pull out and drain.�
Place the softened cabbage leaves on cutting board and place one slice of Swiss cheese down. Top with 3 slices of pastrami, top with a couple tbls if kraut and  finish with another slice of Swiss. ��Wrap them up and place seam side down on a baking sheet that’s lined with parchment. �
Bake for 10 minutes or until the cheese is melted. ��Serve with Thousand Island dressing
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#reuben #lowcarbrecipes #stpatricksdayfood

## Stats

- **Views:** 22,208
- **Likes:** 2,806
- **Shares:** 0
- **Comments:** 133

## Tags

reuben, lowcarbrecipes, stpatricksdayfood

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