Print

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.

Ingredients

Scale

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

Find it online: https://platedbyemma.com/reuben-bowls-recipe/