Introduction

Reuben Bowls are a delicious twist on the classic Reuben sandwich, featuring all the signature flavors in a comforting, low-carb bowl. This hearty dish combines tender corned beef, tangy sauerkraut, and melted Swiss cheese with a zesty homemade dressing for a satisfying meal.

A white bowl filled with a layered dish starting with a base of light yellow sauerkraut mixed with small orange carrot pieces, topped with thin strips of pinkish-brown ham scattered evenly. On top of this, there is a generous layer of melted creamy white cheese that covers most ingredients, drizzled with a pale orange sauce in thin lines. Small green slices of pickles and light green scallion rings are sprinkled all over, along with tiny brown seeds appearing like caraway seeds. A shiny fork with a turquoise handle rests on the edge of the bowl. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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″ thick
1 1/2 cups sauerkraut, drained
1 cup shredded Swiss cheese
1/4 cup thinly sliced cornichon
1 green onion, thinly sliced

Instructions

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 kosher salt and freshly ground black pepper to taste.
Step 2: In a large skillet over medium-high heat, toast the caraway seeds, stirring continuously until fragrant, about 30 seconds. Transfer them to a plate and set aside.
Step 3: Return the skillet to medium-high heat and add olive oil. Add the chopped onion and cook, stirring occasionally, until lightly golden, about 3 minutes.
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.
Step 5: Stir in the corned beef and drained sauerkraut. Toss until warmed through, about 1 minute.
Step 6: Sprinkle the shredded Swiss cheese over the skillet mixture, cover, and cook until the cheese is melted and bubbly, about 3 minutes. Remove from heat.
Step 7: Scatter the toasted caraway seeds and sliced cornichons on top. Drizzle with the prepared dressing and garnish with thinly sliced green onion before serving.

Tips & Variations

For an extra layer of flavor, try adding a splash of mustard to the dressing.
Substitute the green cabbage with Napa cabbage for a milder taste and crunchier texture.
If you prefer a spicier touch, add a pinch of cayenne pepper to the dressing or sprinkle red pepper flakes over the finished bowl.
Leftover corned beef or roast beef can be swapped in if corned beef isn’t available.

Storage

Store any leftover Reuben Bowls in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or microwave until heated through, adding a splash of water if the mixture seems dry.

How to Serve

A close-up top view of a white bowl filled with a layered dish: the base layer is light yellow shredded cabbage mixed with small bits of orange carrot, on top there are thick slices of pink ham scattered evenly, covered with a melted pale yellow cheese layer that looks creamy and soft, dotted with green thinly sliced spring onions and small round pickles. The dish has a drizzle of light pinkish sauce across it, adding texture and moisture. A silver fork with a light mint green handle rests on the right side of the bowl, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 3 days in advance and stored in the refrigerator. Stir well before using.

Can I use fresh cabbage instead of sauerkraut?

Fresh cabbage can be used, but it will change the dish’s signature tanginess. To mimic that flavor, consider adding a bit of vinegar or lemon juice when cooking the cabbage.