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Reuben Bowls Recipe

Reuben Bowls Recipe
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★★★★★

5.3 from 23 reviews

Reuben Bowls offer a delicious, low-carb twist on the classic Reuben sandwich. This recipe features sautéed cabbage and carrots with tender corned beef, tangy sauerkraut, melted Swiss cheese, and a zesty homemade dressing. Caraway seeds add a toasty aroma, complemented by a creamy horseradish-mayo drizzle, creating a flavorful, satisfying meal 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 mayonnaise, sweet pickle relish, ketchup, prepared 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 the caraway seeds and toast, stirring frequently, until fragrant, about 30 seconds. Transfer toasted seeds to a plate to prevent burning.
  3. Sauté vegetables: Return skillet to medium-high heat and add olive oil. Add chopped yellow onion and cook, stirring occasionally, until lightly golden, approximately 3 minutes. Add the thinly sliced cabbage and shredded carrot, seasoning with salt and pepper. Cook, stirring occasionally, until cabbage is crisp-tender, about 5 minutes.
  4. Add corned beef and sauerkraut: Stir in sliced corned beef and drained sauerkraut, tossing gently to combine. Cook for 1 minute more until everything is warmed through.
  5. Melt Swiss cheese: Sprinkle the shredded Swiss cheese evenly over the cabbage mixture. Cover the skillet and cook until the cheese is melted and bubbly, about 3 minutes. Remove from heat.
  6. Assemble and garnish: Scatter the toasted caraway seeds and thinly sliced cornichon over the melted cheese topping. Drizzle the prepared dressing over the bowl and garnish with thinly sliced green onion before serving.

Notes

  • To prevent sogginess, ensure sauerkraut is well drained before adding to the bowl.
  • For a spicier kick, add a pinch of cayenne pepper or substitute prepared horseradish with spicy mustard in the dressing.
  • This dish is naturally low-carb and gluten-free, making it suitable for a variety of diets.
  • Use fresh caraway seeds for the best aroma and flavor; pre-ground seeds will not have the same impact.
  • Reuben Bowls can be served with a side of rye bread if desired, but the bowls themselves are a great gluten-free alternative.

Nutrition

Keywords: Reuben Bowls, corned beef recipe, low-carb Reuben, sautéed cabbage, Swiss cheese, homemade Reuben dressing

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