Reuben in a Bowl Recipe

Original Post: https://www.evolvingtable.com/reuben-in-a-bowl/

A Reuben in a bowl is being served up with a spatula with Thousand Island dressing.

5 from 16 votes

You won't miss the rye bread with this Reuben in a Bowl that has all the goodness of the classic deli sandwich, and it's ready in under 30 minutes! Corned beef, cabbage, sauerkraut, gooey Swiss cheese, and creamy Thousand Island dressing make up this low-carb recipe.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Servings: servings

Author: London Brazil

Ingredients

Reuben in a Bowl

¾ pound thickly sliced deli corned beef
3 tablespoons olive oil divided
1 small sweet onion diced
2 garlic cloves finely minced
1 teaspoon caraway seeds
2 10-ounce packages coleslaw mix
1 cup drained sauerkraut
½ teaspoon salt
¼ teaspoon black pepper
4 ounces sliced Swiss cheese
Green onions green parts only, thinly sliced, for serving

Thousand Island Dressing

⅓ cup mayonnaise
2 tablespoons sour cream
1 tablespoon ketchup
1 tablespoon dill relish
1 tablespoon minced sweet onion
½ teaspoon Worcestershire sauce
1 garlic clove finely minced
¼ teaspoon paprika
Salt optional

Instructions

For the Reuben in a Bowl: Cut the corned beef into 1⁄2-inch thick cubes.
¾ pound thickly sliced deli corned beef
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the corned beef and cook for 4-5 minutes, stirring occasionally. Meanwhile, line a plate with a paper towel. Once beef is lightly browned, transfer it to the paper towel-lined plate.
Add another tablespoon of olive oil to the skillet along with the onion. Cook for 2-3 minutes, or until the onion becomes translucent. Add the garlic and caraway seeds and continue cooking for 1 more minute.
1 small sweet onion, 2 garlic cloves, 1 teaspoon caraway seeds
Add the remaining 1 tablespoon olive oil along with the coleslaw mix. Stir to combine and cook until tender but still crisp, about 6-8 minutes.
2 10-ounce packages coleslaw mix
Mix in the sauerkraut, corned beef, salt, and black pepper. Top with Swiss cheese and reduce heat to low. Cook for 3-4 minutes, or until the cheese is melted.
1 cup drained sauerkraut, ½ teaspoon salt, ¼ teaspoon black pepper, 4 ounces sliced Swiss cheese
Thousand Island Dressing: Mix together the mayonnaise, sour cream, ketchup, dill relish, onion, Worcestershire sauce, garlic, and paprika in a medium bowl. Salt to taste.
⅓ cup mayonnaise, 2 tablespoons sour cream, 1 tablespoon ketchup, 1 tablespoon dill relish, 1 tablespoon minced sweet onion, ½ teaspoon Worcestershire sauce, 1 garlic clove, ¼ teaspoon paprika, Salt
Serve the warm Reuben filling in a bowl with a drizzle of Thousand Island dressing and a sprinkle of sliced green onions.
Green onions

Notes

Caraway Seeds. These small but mighty seeds are what give the dish the unique rye bread flavor!
Corned Beef. You can also use homemade corned beef and just shred it into bite-sized pieces.
Storage. Store the Reuben bowl and dressing separately in airtight containers—bowl for 4-5 days in the fridge, dressing for up to 2 weeks. You can freeze the bowl for up to 3 months, though the cabbage may change texture. Avoid freezing the dressing as the sauce will separate upon thawing.
Nutrition. Facts are calculated with ~1 tablespoon of dressing being used per serving. You will likely end up with ~1/4 cup of dressing remaining.

Nutrition