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in cook





















| Fat | 10g | 15% |
| Saturated | 6g | 29% |
| Trans | 0g | 0% |
| Carbs | 4g | 1% |
| Fiber | 1g | 6% |
| Sugars | 1g | 0% |
| Protein | 15g | 29% |
| Cholesterol | 45mg | 15% |
| Sodium | 594mg | 25% |
| Calcium | 244mg | 24% |
| Magnesium | 27mg | 7% |
| Potassium | 157mg | 4% |
| Iron | 1mg | 7% |
| Zinc | 3mg | 18% |
| Vitamin A | 273IU | 5% |
| Vitamin C | 8mg | 14% |
| Thiamin (B1) | 0mg | 6% |
| Riboflavin (B2) | 0mg | 8% |
| Niacin (B3) | 1mg | 7% |
| Vitamin B6 | 0mg | 7% |
| Folic Acid (B9) | 15µg | 4% |
| Vitamin B12 | 1µg | 24% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 0mg | 1% |
| Vitamin K | 15µg | 19% |
| Fatty acids, total monounsaturated | 3g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |

You will have to have a “rye” sense of humor for this Reuben; you won’t find any bread in our wrap!
Fan the cabbage leaf on a plate. Place the cheese on the cabbage leaf and top with the pastrami. Spread the mustard or dressing onto the pastrami.
Add the coleslaw or sauerkraut. Roll up and secure with a wooden pick.
Adapted from "South Beach Diet Cookbook" by Arthur Agatston, MD (Rodale, Inc., 2004)
Servings: 1