Corned Beef And Cabbage Strudel With A Grain Mustard Sauce

Recipe Ingredients

1/4 lb	113g / 4oz	Bacon
1/2 cup	31g / 1.1oz	Julienne onions
1 tablespoon	15ml	Minced shallots
1 teaspoon	5ml	Minced garlic
2/3 cup	157ml	Shredded cabbage
1 tablespoon	15ml	Creole mustard
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Thinly-sliced corned beef
1/2 cup	73g / 2.6oz	Grated Swiss Cheese
5		Phyllo dough sheets
1/4 cup	59ml	Olive oil
		Emeril's Essence - see * Note
2 tablespoons	30ml	Grated Swiss cheese
2 tablespoons	30ml	Chopped green onions
2 tablespoons	30ml	Brunoise red peppers
2 tablespoons	30ml	Brunoise yellow peppers
		Sauce
1/2 cup	118ml	Grain mustard
1/4 cup	59ml	White wine
1 teaspoon	5ml	Honey
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2316 broadcast 03-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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