Description
Reuben Bowls are a delicious twist on the classic sandwich, delivering all the rich flavors in a convenient and easy-to-eat format. Perfect for lunch, dinner, or meal prep, these bowls combine savory corned beef with tangy sauerkraut and creamy dressing. In just 20 minutes, you can whip up a satisfying meal that’s not only customizable but also makes clean-up a breeze. Whether you want to adapt the ingredients or stick to tradition, these Reuben Bowls are sure to please your palate!
Ingredients
Scale
- 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)
- 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 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
- In a small bowl, whisk together the mayonnaise, sweet pickle relish, ketchup, prepared horseradish, fresh lemon juice, and Worcestershire sauce. Season with kosher salt and freshly ground black pepper to taste. Set aside.
- In a large skillet over medium-high heat, toast the caraway seeds. Stir them until fragrant, about 30 seconds. Once toasted, transfer them to a plate.
- Return the skillet to medium-high heat and add the extra-virgin olive oil. Add the chopped onion and cook while stirring until lightly golden, about 3 minutes. Add in the sliced cabbage and shredded carrot; season with salt and pepper. Cook until cabbage is crisp-tender, about 5 minutes.
- Stir in the slices of corned beef along with the drained sauerkraut. Toss everything together until warmed throughout—this should take about another minute. Top the cabbage mixture with shredded Swiss cheese; cover the skillet and let it cook until cheese becomes melty and bubbly—approximately 3 minutes.
- Remove from heat. Scatter the roasted caraway seeds and cornichon on top of each bowl. Drizzle with dressing before garnishing with thinly sliced green onion.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 540
- Sugar: 6g
- Sodium: 1,200mg
- Fat: 31g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 75mg