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Reuben Bowls Recipe

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★★★★★

4.5 from 76 reviews

Reuben Bowls are a deconstructed take on the classic Reuben sandwich, featuring sautéed cabbage and carrots, tender corned beef, tangy sauerkraut, and melted Swiss cheese, all topped with a flavorful homemade dressing and crunchy caraway seeds. This easy skillet dish delivers all the beloved flavors of a Reuben in a comforting, low-carb bowl form.

Ingredients

Scale

Dressing

  • 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, to taste
  • Freshly ground black pepper, to taste

Bowl

  • 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

  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, stirring constantly, until fragrant, about 30 seconds. Transfer seeds to a plate to cool.
  3. Sauté the vegetables: Return the skillet to medium-high heat and add the extra-virgin olive oil. Add chopped yellow onion and cook, stirring, until lightly golden, about 3 minutes. Add thinly sliced green cabbage and shredded carrot, season with kosher salt and black pepper, then 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 gently until everything is warmed through, about 1 minute. Spread the mixture evenly in the skillet.
  5. Melt the cheese: Sprinkle shredded Swiss cheese over the cabbage and corned beef mixture. Cover the skillet with a lid and cook until the cheese melts and becomes bubbly, about 3 minutes. Remove from heat.
  6. Finish and serve: Scatter 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

  • Use freshly prepared horseradish for the best flavor in the dressing.
  • If you prefer a spicier dressing, add a bit more horseradish or a dash of hot sauce.
  • To keep the dish low-carb, omit the carrots or substitute with a non-starchy vegetable like zucchini.
  • The toasted caraway seeds add a warm, nutty complexity that complements the tangy sauerkraut perfectly.
  • This dish can be prepared with leftover corned beef or freshly cooked for St. Patrick’s Day celebrations.

Keywords: Reuben Bowl, Corned Beef Bowl, Deconstructed Reuben, Sauerkraut Recipe, Swiss Cheese, Caraway Seeds

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