Introduction

Reuben Bowls offer all the classic flavors of a Reuben sandwich without the bread, making it a delicious low-carb meal. This comforting dish combines tangy sauerkraut, savory corned beef, and melty Swiss cheese in a flavorful cabbage and carrot base.

A close-up of a dish in a white bowl on a white marbled surface, showing multiple layers: at the bottom, thin pale yellow cabbage strips mixed with orange carrot bits; over this, chopped pink ham pieces; scattered small green pickles and thinly sliced light green scallions; the entire dish washed with melted light yellow cheese and a light pink creamy sauce drizzled on top; a fork with a mint green handle placed at the bowl's edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup mayonnaise
2 Tbsp. sweet pickle relish
4 tsp. ketchup
1 1/2 tsp. prepared horseradish
1 tsp. fresh lemon juice
1/2 tsp. Worcestershire sauce
Kosher salt
Freshly ground black pepper
2 tsp. caraway seeds
1 Tbsp. extra-virgin olive oil
1/2 yellow onion, chopped
1/4 green cabbage, thinly sliced (about 5 cups)
1 cup shredded carrot
3/4 lb. 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, 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 constantly, until fragrant, about 30 seconds. Transfer seeds to a plate and set aside.
Step 3: Return the skillet to medium-high heat and add the olive oil. Cook the chopped onion, stirring frequently, 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 sauerkraut, tossing to combine and heat through, about 1 minute.
Step 6: Sprinkle the shredded Swiss cheese evenly over the cabbage mixture. Cover the skillet and cook until the cheese melts and becomes bubbly, about 3 minutes. Remove from heat.
Step 7: Top the bowl with the toasted caraway seeds and sliced cornichons. Drizzle generously with the prepared dressing and garnish with sliced green onion before serving.

Tips & Variations

For extra tang, add a splash of apple cider vinegar to the cabbage while cooking.
Substitute pastrami for corned beef if you prefer a slightly different flavor.
Use regular pickles if cornichons are not available, though cornichons offer a nice crunch and acidity.
Try melting the Swiss cheese under a broiler for a minute if you want a browned, bubbly topping.

Storage

Store leftover Reuben Bowls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the cabbage from getting soggy, or microwave in short intervals until warmed through. The dressing is best added fresh when serving.

How to Serve

In a white bowl, there is a layered dish starting with a base of light yellow shredded cabbage mixed with small pieces of orange carrot, topped with pink sliced ham strips. On top of the ham is a layer of melted, creamy white cheese with a smooth texture. There are thin light green slices of scallion scattered all over and small green pickle slices adding a contrast in color. The dish is finished with a drizzle of pale pink creamy sauce and some brown cumin seeds sprinkled on top. A silver fork with a light teal handle rests on the side of the bowl. The bowl sits 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. Give it a good stir before drizzling over the bowl.

Is this dish gluten-free?

Yes, this recipe contains no gluten ingredients, making it suitable for a gluten-free diet as long as your corned beef and other condiments are certified gluten-free.