Reuben Bowls Recipe

Introduction

Reuben Bowls bring all the flavors of a classic Reuben sandwich into a hearty, low-carb bowl. This dish combines tender corned beef, tangy sauerkraut, creamy Swiss cheese, and a zesty homemade dressing for a satisfying meal that’s quick to prepare.

Ingredients

• 1/4 cup mayonnaise
• 2 tablespoons sweet pickle relish
• 4 teaspoons ketchup
• 1 1/2 teaspoons prepared horseradish
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon Worcestershire sauce
• Kosher salt
• Freshly ground black pepper
• 2 teaspoons caraway seeds
• 1 tablespoon extra-virgin olive oil
• 1/2 yellow onion, chopped
• 1/4 green cabbage, thinly sliced (about 5 cups)
• 1 cup shredded carrot
• 3/4 pound corned beef, sliced 1/2 inch thick
• 1 1/2 cups sauerkraut, drained
• 1 cup shredded Swiss cheese
• 1/4 cup thinly sliced cornichon
• 1 green onion, thinly sliced

Instructions

1. Step 1: Make the dressing by whisking together mayonnaise, sweet pickle relish, ketchup, prepared horseradish, lemon juice, and Worcestershire sauce in a small bowl. Season with kosher salt and freshly ground black pepper to taste.
2. Step 2: In a large skillet over medium-high heat, toast the caraway seeds while stirring until fragrant, about 30 seconds, then transfer them to a plate and set aside.
3. Step 3: Return the skillet to medium-high heat and add the extra-virgin olive oil. Add the chopped onion and cook, stirring occasionally, until lightly golden, about 3 minutes.
4. Step 4: Add the thinly sliced cabbage and shredded carrot to the skillet. Season with salt and pepper, then cook, stirring occasionally, until the cabbage is crisp-tender, about 5 minutes.
5. Step 5: Stir in the sliced corned beef and drained sauerkraut, tossing until heated through, approximately 1 minute.
6. Step 6: Sprinkle the shredded Swiss cheese over the cabbage mixture. Cover the skillet and cook until the cheese melts and becomes bubbly, about 3 minutes. Remove from heat.
7. Step 7: Scatter the toasted caraway seeds and sliced cornichon on top. Drizzle with the prepared dressing and garnish with thinly sliced green onion before serving.

Tips & Variations

• Use leftover corned beef or substitute with pastrami for a different but delicious flavor.
• Add a pinch of smoked paprika to the dressing to give it a subtle smoky twist.
• For a vegetarian version, replace corned beef with sauteed mushrooms and add more sauerkraut for tang.
• Serve with rye crackers or toasted bread on the side to enjoy the classic Reuben experience.

Storage

Store any leftover Reuben Bowls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water if needed to keep the cabbage moist. The cheese may firm up when chilled but will melt again during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dressing in advance?

Yes, the dressing can be made up to 3 days ahead and stored in the refrigerator in a sealed container. Give it a good stir before drizzling over the bowls.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as written, but be sure to check that your Worcestershire sauce and ketchup don’t contain gluten additives.

Reuben Bowls Recipe

Print Recipe

★★★★★

4.9 from 64 reviews

These Reuben Bowls offer a deconstructed twist on the classic Reuben sandwich, featuring tender corned beef, sautéed cabbage and carrots, melted Swiss cheese, and a tangy homemade dressing with horseradish and pickle relish. Perfect for a comforting yet lighter meal without the bread.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Dressing

• 1/4 cup mayonnaise
• 2 tablespoons sweet pickle relish
• 4 teaspoons ketchup
• 1 1/2 teaspoons prepared horseradish
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon Worcestershire sauce
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Reuben Bowl

• 2 teaspoons caraway seeds
• 1 tablespoon extra-virgin olive oil
• 1/2 yellow onion, chopped
• 1/4 green cabbage, thinly sliced (about 5 cups)
• 1 cup shredded carrot
• 3/4 lb corned beef, sliced 1/2 inch thick
• 1 1/2 cups sauerkraut, drained
• 1 cup shredded Swiss cheese
• 1/4 cup thinly sliced cornichon
• 1 green onion, thinly sliced

Instructions

1. Make the dressing: In a small bowl, whisk together the mayonnaise, sweet pickle relish, ketchup, prepared horseradish, fresh lemon juice, and Worcestershire sauce until smooth. Season with kosher salt and freshly ground black pepper to taste. Set aside to allow flavors to meld.
2. Toast caraway seeds: Heat a large skillet over medium-high heat. Add the caraway seeds and toast them, stirring constantly, until fragrant, about 30 seconds. Immediately transfer the toasted seeds to a plate to prevent burning.
3. Sauté vegetables: Return the skillet to medium-high heat and add the extra-virgin olive oil. Add the chopped yellow onion and cook, stirring, until lightly golden, about 3 minutes. Stir in the thinly sliced green cabbage and shredded carrot. Season with salt and freshly ground black pepper, then cook, stirring occasionally, until the cabbage is crisp-tender, approximately 5 minutes.
4. Add corned beef and sauerkraut: Stir in the sliced corned beef and drained sauerkraut, tossing gently to combine and warm throughout, about 1 minute.
5. Melt the cheese: Top the cabbage and meat mixture with shredded Swiss cheese, cover the skillet with a lid, and cook until the cheese is melted and bubbly, about 3 minutes. Remove from heat.
6. Finish and serve: Sprinkle the toasted caraway seeds and sliced cornichons over the top. Drizzle with the prepared dressing and garnish with thinly sliced green onion. Serve immediately.

Notes

• For extra tang, add additional horseradish or a squeeze of fresh lemon juice to the dressing.
• Drain the sauerkraut well to avoid excess moisture in the dish.
• You can substitute turkey pastrami for the corned beef if preferred.
• Serve with rye crackers or toasted bread on the side for a more traditional experience.
• Leftovers can be reheated gently on the stovetop or in a microwave, but cheese texture may change.

Keywords: Reuben, Corned Beef, Cabbage, Swiss Cheese, Sauerkraut, Caraway Seeds, Comfort Food, American Classic