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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.

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

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

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