- 1/4 pound bacon
- 1 cup julienned onions
- 1 tablespoon minced shallots
- 1 teaspoon minced garlic
- 1 cup shredded cabbage
- 1 tablespoon Creole mustard
- Salt and pepper
- 5 sheets phyllo dough
- 1/2 pound thinly sliced or finely chopped corned beef
- 1/2 cup grated Swiss Cheese
- 1/4 cup olive oil
- 2 tablespoons grated Swiss Cheese, for garnish (optional)
- 2 tablespoons chopped green onions
- 2 tablespoons brunoise red peppers
- 2 tablespoons brunoise yellow peppers
- 1/2 cup whole grain mustard
- 1/4 cup white wine
- 1 teaspoon honey
- Salt and pepper
Preheat the oven to 375 degrees F. In a hot sauté pan, render the bacon until crispy. Pour off most of the fat. Add the onions, shallots, and garlic. Sauté until soft, 3 to 4 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.
Working one at a time, lay a sheet of phyllo on a clean counter surface and brush each sheet with oil before covering with the next sheet. Cover 2/3 of the stacked phyllo sheets with the corned beef. Spread the cabbage mixture over the corned beef. Sprinkle the Swiss Cheese over the cabbage. Season with 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 25 to 30 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.