Reuben Bowls Recipe

Introduction

This Reuben Bowl puts a fresh twist on the classic deli sandwich by layering all the beloved flavors in a hearty, cabbage-based bowl. It’s easy to make, packed with tangy and savory notes, and perfect for a satisfying 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, fresh lemon juice, and Worcestershire sauce in a small bowl. Season with 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. Remove them to a plate and set aside.
3. Step 3: Return the skillet to medium-high heat and warm the olive oil. Add the 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, and 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 everything through for about 1 minute.
6. Step 6: Top the cabbage mixture with shredded Swiss cheese. Cover the skillet and cook until the cheese melts and becomes bubbly, approximately 3 minutes. Remove from heat.
7. Step 7: Sprinkle the toasted caraway seeds and sliced cornichon over the top. Drizzle with the prepared dressing and garnish with sliced green onion before serving.

Tips & Variations

• For a vegetarian option, substitute corned beef with smoked tempeh or sautéed mushrooms.
• If you prefer a bit more tang, add an extra tablespoon of sauerkraut or a squeeze of fresh lemon juice.
• Use freshly grated Swiss cheese for better melting and richer flavor.
• Try adding a fried egg on top for a more indulgent meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. The dressing is best added fresh before serving to maintain its flavor and texture.

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 prepared up to 2 days in advance and stored in the refrigerator. Stir well before serving.

What can I use instead of corned beef?

You can substitute corned beef with pastrami, roast beef, or for a vegetarian version, try smoked tempeh or sautéed mushrooms to keep the smoky and hearty flavors.

Reuben Bowls Recipe

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★★★★★

4.5 from 80 reviews

Reuben Bowls bring all the classic flavors of a Reuben sandwich into a hearty, delicious bowl. This recipe features tender corned beef, tangy sauerkraut, sautéed cabbage and carrots, melted Swiss cheese, and a zesty homemade dressing made with mayonnaise, pickle relish, horseradish, and more. It’s a comforting, flavorful dish perfect for lunch or dinner.

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

Ingredients

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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

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 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. Make the dressing: In a small bowl, whisk together the mayonnaise, sweet pickle relish, ketchup, horseradish, fresh lemon juice, and Worcestershire sauce until smooth. Season with kosher salt and freshly ground black pepper to taste. Set aside.
2. Toast caraway seeds: Heat a large skillet over medium-high heat. Add caraway seeds and toast them, stirring, until fragrant, about 30 seconds. Transfer seeds to a plate and set aside.
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 occasionally, until lightly golden and softened, about 3 minutes. Add the thinly sliced cabbage and shredded carrot, then season with salt and pepper. Cook, stirring occasionally, until the cabbage is crisp-tender, about 5 minutes.
4. Add corned beef and sauerkraut: Stir in the sliced corned beef and drained sauerkraut, tossing to combine and warming everything through, about 1 minute.
5. Melt cheese: Sprinkle shredded Swiss cheese evenly over the cabbage and meat mixture. Cover the skillet with a lid and cook until the cheese melts and becomes bubbly, about 3 minutes. Remove from heat.
6. Assemble and serve: Scatter the toasted caraway seeds and thinly sliced cornichon over the top of the bowl. Drizzle the prepared dressing over everything and garnish with sliced green onion before serving.

Notes

• For extra depth, use homemade sauerkraut or good quality store-bought sauerkraut.
• To make this dish gluten-free, ensure the Worcestershire sauce and ketchup used are gluten-free.
• Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop.
• Adjust horseradish quantity according to your spice preference.
• This recipe is perfect for a low-carb meal if you omit or reduce the carrot portion.

Keywords: Reuben Bowl, Corned Beef Recipe, Sauerkraut Bowl, Easy Dinner, Comfort Food, Swiss Cheese, Stovetop Recipe