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
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
- 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.
- 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.
- 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.
- Add corned beef and sauerkraut: Stir in the sliced corned beef and drained sauerkraut. Toss and cook together until warmed through, about 1 minute.
- 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.
- 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
