Ingredients
1/4 c. 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 c.)
1 c. shredded carrot
3/4 lb. corned beef, sliced 1/2" thick
1 1/2 c. sauerkraut, drained
1 c. shredded Swiss
1/4 c. thinly sliced cornichon
1 green onion, thinly sliced
Preparation
Step 1Make the dressing: In a small bowl, whisk together mayonnaise, pickle relish, ketchup, horseradish, lemon juice, and Worcestershire. Season with salt and pepper. Step 2Make the bowl: In a large skillet over medium-high heat, toast caraway seeds, stirring, until fragrant, about 30 seconds. Transfer to a plate.Step 3Return skillet to medium-high heat and heat oil. Add onion and cook stirring until lightly golden, about 3 minutes. Add the cabbage and carrot and season with salt and pepper. Cook, stirring occasionally, until cabbage is crisp-tender, 5 minutes. Step 4Stir in corned beef and sauerkraut, tossing until warmed throughout, 1 minute more. Top cabbage mixture with Swiss cheese, cover, and cook until cheese is melty and bubbly, 3 minutes. Remove from heat.Step 5Scatter roasted caraway seeds and cornichon on top, then drizzle with dressing and garnish with green onion before serving.
Not only do these have the standard Reuben flavors, we’ve also added tons of green cabbage and shredded carrot to help bulk out the bowls and keep you feeling satisfied. It makes these bowls especially perfect if you’re trying to eat less carbs too (though we wouldn’t be adverse to adding some croutons made of rye if you’re feeling creative). Reubens can be a love ‘em or hate ‘em situation, with lots of divisive flavors (pickles, Swiss, caraway seeds…). The good thing about these bowls is that they’re super adaptable to your taste. Not a fan of Swiss? Swap it out for mozzarella or provolone. Don’t love pickles? Skip the relish in the dressing (though it won’t be quite the same) and the gherkins on top. Not a fan of or don’t love corned beef? This is getting away from a Reuben a bit, but no judgment—try pastrami or any other cured meat you prefer. Made this? Let us know how it went in the comments below. Editor’s Note: This recipe was updated on August 31, 2022.
