Now what in the heck was I supposed to call these things, you guys?  They are the most random twist on one of my all-time favorite sandwiches and this name was all that my tired, pregnant brain could come up with.  If you can come up with a better one, please do share.

Now heres the deal.  If you love a good reuben sandwich and you love cabbage you might go wack-a-doodle over this combination.  It’s a reuben gone healthful and light…but you won’t for one second miss that bread and cheese, I promise.  

The corned beef couldn’t be more simple to make in the slow cooker-just 4 measly ingredients and about 6 hours is all it takes-plus you’ll have leftovers to last you for a couple of days; add it to pastas, salads, sandwiches, pizzas, it all works like a charm!

And then all thats left to do is whip up an insanely perfect, want-to-eat-it-with-a-spoon Thousand Island dressing and roast your cabbage.  Just slice your whole head of cabbage into 1/2 inch thick slices and brush both sides with olive oil and balsamic vinegar

Roast it for 20ish minutes and you wont believe how yummy this stuff is.   Why haven’t I thought of this sooner?  Meet my new favorite side dish

Then just pile all the goodies together.  Start with the cabbage slices, pile on the corned beef and then finish it off with that sweet, garlicky Thousand Island dressing and you might fall to your knees, friends.  This is the stuff St Paddys Day dreams are made of!

Roasted Cabbage Reuben Stacks

Ingredients

For the Corned Beef Brisket 

1 (approx 3 Pound) Trimmed Corned Beef Brisket + pickling spice packet it comes with

1 Large White Onion, peeled and sliced

1 (12 ounce) Can Beer

1/3 Cup Fresh Orange Juice

For the Thousand Island Dressing

1 Cup Mayonnaise

1/4 Cup Prepared Ketchup

1 Large Garlic Clove, grated or pressed

1/2 Teaspoon Onion Powder

2 Tablespoons Sweet Pickle Relish

Kosher Salt + Black Pepper, to taste

For the Cabbage

1 Head Green Cabbage, sliced into 1/2 inch thick rounds

3 Tablespoons Olive Oil

2 Tablespoons Balsamic Vinegar

Kosher Salt + Black Pepper, to taste

Directions 

For the Corned Beef Brisket 

Put onion in the bowl of a slow cooker, lay the brisket, fat side up, on top of the onion and sprinkle the top with pickling spices. Pour the beer and orange juice over the top and cover. Cook on high for 6-7 hours or until brisket can easily be shredded with a fork. Remove brisket, shred with two forks and reserve (pour some of the cooking liquid over the brisket to keep it juicy).

For the Thousand Island Dressing

Whisk all ingredients together in a small bowl until combined. Store in the refrigerator for up to 5 days.

For the Cabbage

Preheat oven 425.  Whisk the olive oil and balsamic vinegar together in a small bowl to combine.  Brush both sides of the cabbage rounds with the oil/vinegar mixture and sprinkle with salt and black pepper.  Place in a single layer on a baking sheet and roast for 20-25 minutes or until cabbage is tender and starting to brown/caramelize.

To Build the Stacks:  Place cabbage rounds on individual serving plates, top with shredded corned beef brisket and drizzle with Thousand Island dressing.  Serves 6+