With the holiday fast approaching, I thought I would share a new take on corned beef and cabbage. I like this recipe because it's portable and I'll be taking it to a potluck. The original version is actually Emeril's from the Food Network site but as Seventh knows, I never met a recipe I couldn't (and didn't) modify. In this case, I've simplified it. So without further ado...Ingredients6 sheets of frozen phyllo dough. Look for the large rolled sheets. They need to be thawed before you can start assembly.1/2 lb of sliced corned beef, from the deli1/2 lb of sliced or shredded swiss cheese1/3 of small head of cabbage, loosely shredded1/2 small onion, slicedSaute onion in a small amount of olive oil. When onion is soft, add cabbage and cook until cabbage is limp. Remove from heat and stir in 1 tbl of good mustard. (I used dill mustard). Unroll phyllo, with sheets stacked on top of each other. Beginning on long side, place slices of corned beef to cover about 2/3 of sheet. Top with cabbage mixture. Cover that with cheese. Beginning from filled long side start rolling toward unfilled side, like a strudel. Brush some olive oil over the outside of phyllo dough. Put on greased cookie sheet and bake at 350 for 20 minutes. Be sure to make your own modifications!