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Reuben Bowls Recipe

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★★★★★

4.9 from 95 reviews

Reuben Bowls are a flavorful, deconstructed twist on the classic Reuben sandwich, combining sautéed cabbage, carrots, and corned beef topped with melted Swiss cheese and a tangy homemade dressing. This savory skillet dish is perfect for a comforting meal with all the traditional Reuben flavors in a wholesome bowl format.

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

Main Ingredients

  • 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 mayonnaise, sweet pickle relish, ketchup, prepared horseradish, fresh lemon juice, and Worcestershire sauce. Season with kosher salt and freshly ground black pepper to taste, then set aside.
  2. Toast the caraway seeds: Heat a large skillet over medium-high heat. Add the caraway seeds and toast them, stirring frequently, until fragrant, about 30 seconds. Remove from the skillet and transfer to a plate.
  3. Sauté the 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, about 3 minutes. Add the thinly sliced cabbage and shredded carrot, season with salt and pepper, and cook, stirring occasionally, until the cabbage is crisp-tender, approximately 5 minutes.
  4. Combine corned beef and sauerkraut: Stir in the sliced corned beef and drained sauerkraut into the vegetable mixture. Toss everything together and cook until heated through, about 1 minute.
  5. Add cheese and melt: Spread the shredded Swiss cheese over the cabbage mixture in the skillet. Cover the skillet and cook until the cheese is melted and bubbly, approximately 3 minutes. Remove from heat.
  6. Finish and serve: Sprinkle the toasted caraway seeds and thinly sliced cornichon on top of the melted cheese. Drizzle the prepared dressing over the bowl and garnish with thinly sliced green onion. Serve immediately.

Notes

  • For a spicier dressing, increase the amount of horseradish according to your taste.
  • Make sure to thinly slice the cabbage for even cooking and the best texture.
  • Using freshly toasted caraway seeds enhances the flavor significantly compared to pre-ground or pre-toasted seeds.
  • This dish can be served over rice or mashed potatoes for a more filling meal.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Reuben bowls, corned beef recipe, stovetop Reuben, cabbage skillet, Swiss cheese recipe, sauerkraut meal

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