Reuben Bowls Recipe

Introduction

Reuben Bowls capture all the flavors of a classic Reuben sandwich in a warm, comforting bowl. Loaded with savory corned beef, tangy sauerkraut, and melted Swiss cheese, this dish is perfect for a hearty lunch or dinner.

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 salt and pepper to taste.
2. Step 2: Heat a large skillet over medium-high heat and toast the caraway seeds, stirring constantly, until fragrant, about 30 seconds. Remove from the skillet and set aside.
3. Step 3: Return the skillet to medium-high heat and add olive oil. Add chopped onion and cook, stirring, until lightly golden, about 3 minutes.
4. Step 4: Add the 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 corned beef and sauerkraut, tossing to combine and warming through for about 1 minute.
6. Step 6: Sprinkle shredded Swiss cheese over the cabbage mixture. Cover the skillet and cook until the cheese is melted and bubbly, about 3 minutes. Remove from heat.
7. Step 7: Top the dish with toasted caraway seeds and sliced cornichon. Drizzle the prepared dressing over the bowl and garnish with sliced green onion before serving.

Tips & Variations

• For a creamier texture, add a dollop of sour cream on top just before serving.
• Substitute pastrami for corned beef for a slightly different take on the classic flavor.
• If you prefer less tang, rinse the sauerkraut briefly under cold water before draining.

Storage

Store leftover Reuben Bowls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, adding a splash of water if it seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the dressing can be made a day in advance and stored in the refrigerator. Give it a quick stir before drizzling over the bowls.

What can I use instead of caraway seeds?

If you don’t have caraway seeds, a pinch of fennel seeds or anise seeds can add a similar warm, aromatic flavor, though the taste will be slightly different.

Reuben Bowls Recipe

---

★★★★★

4.6 from 675 reviews

• Author: lilan
• Total Time: 30 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

Reuben Bowls offer a flavorful twist on the classic Reuben sandwich by combining tender corned beef, tangy sauerkraut, and melted Swiss cheese over a bed of sautéed cabbage and carrots, all topped with a zesty homemade dressing and toasted caraway seeds for added crunch.

---

Ingredients

Scale 1x2x3x

Dressing

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

Bowl

• 2 tsp caraway seeds
• 1 tbsp 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 mayonnaise, sweet pickle relish, ketchup, horseradish, fresh lemon juice, and Worcestershire sauce until well combined. Season with kosher salt and freshly ground black pepper to taste.
2. Toast caraway seeds: Heat a large skillet over medium-high heat. Add caraway seeds and toast, stirring constantly, until fragrant, about 30 seconds. Transfer toasted seeds to a plate and set aside.
3. Sauté vegetables: Return the skillet to medium-high heat and heat the olive oil. Add chopped onion and cook, stirring occasionally, until lightly golden, about 3 minutes. Add thinly sliced cabbage and shredded carrot, season with salt and pepper, and continue cooking while 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. Toss and cook together until warmed through, about 1 minute.
5. Melt the cheese: Top the cabbage mixture with shredded Swiss cheese. Cover the skillet and cook until the cheese is melted and bubbly, roughly 3 minutes. Remove from heat.
6. Garnish and serve: Sprinkle the toasted caraway seeds and thinly sliced cornichon over the top. Drizzle with the prepared dressing and garnish with sliced green onion before serving.

Notes

• This dish can be served as a hearty lunch or a comforting dinner.
• For a vegetarian version, substitute corned beef with sautéed mushrooms or plant-based meat alternatives.
• Use low-sodium sauerkraut to reduce salt content if desired.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
• If Swiss cheese is unavailable, Gruyère can be used as a substitute for a similar flavor.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Keywords: Reuben bowls, corned beef recipe, Reuben sandwich twist, stovetop recipe, sauerkraut dish, Swiss cheese recipe