Directions

1. Place a large saucepan on medium-high heat and add oil. Add onion once oil is heated and cook until softened (approximately 6-8 minutes) making sure to stir occasionally. Add garlic and cook for an additional minute. Reduce heat to medium and add the cabbage. Stir and cook until the cabbage is wilted and caramelized, approximately 5 minutes. Season with salt, remove from heat and add in the corned beef, incorporating it fully.
2. Heat a medium nonstick skillet over medium heat. Brush one side of a tortilla with melted butter and place the tortilla, buttered side down, onto the heated skillet. On one half of the tortilla, sprinkle 1 ounce of the cheese, top with 1/4 of the corned beef and cabbage mixture and sprinkle another 1 ounce of the cheese. Fold the empty side of the tortilla over to create a half-moon, pressing down with a spatula to seal. Cook for 2-3 minutes then flip the tortilla to brown the other side. The quesadilla is done once both sides are browned, and the cheese is melted.
3. Repeat this process with remaining butter, tortillas, cabbage mixture and cheese.
4. Make the sauce: In a small bowl, combine sauerkraut, mayonnaise, Greek yogurt, parsley, mustard and vinegar. Taste and add salt, if needed.
5. Place the cooked quesadillas on a cutting board, cutting each half-moon into halves or thirds. Serve with sauce alongside.