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This bowl version of a classic Reuben packs all the iconic sandwich flavors minus the bread. Juicy corned beef, crunchy cabbage, zesty sauerkraut, and gooey Swiss cheese come together in a single delightful bowl that keeps the deli magic alive but feels way lighter and fresher.
I whipped this up when I was cutting back on carbs and couldn't believe it when my sandwich-obsessed husband asked for it three times in one week. It's now our favorite comfort meal that doesn't leave us feeling stuffed and sluggish afterward.
Ingredients
- Corned beef: Creates that unmistakable savory backbone. Go for thick-cut deli slices for better mouthfeel
- Coleslaw mix: Cuts down on prep work and gives you the perfect cabbage foundation that won't wilt too fast
- Caraway seeds: Essential for bringing that rye bread flavor without actually using bread
- Sauerkraut: Brings the zingy kick and authentic character. The refrigerated kind tastes way better
- Swiss cheese: Gets all melty and adds that classic gooey texture. Slices work better than grated
- Thousand Island dressing components: Tie everything together with that creamy finishing touch
Step-by-Step Instructions
- Prep the Corned Beef:
- Dice the corned beef into half-inch chunks so it cooks evenly and spreads throughout the dish. This size gives you the right balance of meat and cabbage in every spoonful.
- Brown the Meat:
- Warm olive oil on medium-high until it's shimmery but not smoking. Toss in your corned beef cubes and cook for about 4-5 minutes, stirring now and then. You want some nice browning for extra flavor while keeping it juicy inside. Move to a paper-towel plate to soak up extra fat.
- Build the Flavor Base:
- Using the same pan, add another spoon of oil with the chopped onion. Cook for 2-3 minutes until they turn see-through but not brown. Toss in the garlic and caraway seeds and cook just until you can smell them, about a minute. The seeds will lightly toast and release their oils.
- Cook the Cabbage:
- Add the last spoon of olive oil along with your coleslaw mix. Mix often to coat everything in the tasty oil. Cook for 6-8 minutes until softened but still has some snap to it. This gives you that nice texture difference.
- Combine and Melt:
- Put the corned beef back in the pan with the sauerkraut, salt and pepper. Mix everything well so it's all spread out evenly. Place Swiss cheese slices on top and turn the heat down low. Cover the pan if you can to help the cheese melt completely in 3-4 minutes.
- Make the Dressing:
- While your cheese melts, mix all your dressing stuff in a bowl. Stir until smooth and take a taste before adding any extra salt. You can make this ahead and keep it in the fridge for up to two weeks.
- Serve and Garnish:
- Scoop the hot Reuben mix into bowls, drizzle with your homemade Thousand Island, and sprinkle with green onions for a fresh pop of color and taste.
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Caraway seeds are the hidden magic in this dish. The first time I skipped them, my husband instantly knew something wasn't right. That tiny seed brings the rye bread essence that's so crucial to a proper Reuben. I always give them a quick 30-second toast in hot oil before adding anything else to really wake up their flavor.
Make Ahead and Meal Prep
This dish gets even better after sitting in the fridge overnight as the flavors really blend together. Make everything except the cheese and dressing, then store in sealed containers. When you're ready to eat, warm it up in a pan, add cheese to melt, and finish with fresh dressing. It's perfect for busy week planning and stays good for up to 4 days.
Variations and Substitutions
Try a Turkey Reuben by swapping in thin-sliced deli turkey instead of corned beef. You'll get a lighter version that still keeps the spirit of the original.
For a meatless option, swap the corned beef for sautéed mushrooms, especially portobellos with their meaty texture. Add a spoon of soy sauce while cooking them to boost their savory flavor.
If Swiss cheese isn't your thing, try provolone for its smooth flavor and great melting. If you're avoiding dairy completely, just skip the cheese and add extra dressing.
Serving Suggestions
Though tasty by itself, this Reuben Bowl goes great with a simple green salad with vinaigrette to balance the richness. If you're not watching carbs too closely, add a piece of toasted rye bread on the side to scoop up extra sauce and satisfy bread cravings.
When having friends over, serve in small bowls as part of a DIY sandwich station alongside other fillings like pulled pork or chicken salad. Set out various toppings and let everyone build their own bowls for a fun, interactive meal.
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Frequently Asked Questions
- → Can I swap pre-shredded corned beef for slicing it myself?
Absolutely! Shredded corned beef is a great alternative and saves you time. Just double-check the saltiness before using it.
- → What’s the trick to keeping cabbage crunchy?
Cook it just until tender but still firm to the bite—about 6-8 minutes. Watch it closely to avoid overcooking.
- → How can I make this dish dairy-free?
Replace Swiss cheese with your preferred dairy-free option, or leave it out altogether for a lighter take.
- → Is it okay to make the dressing ahead of time?
Yes, the Thousand Island dressing stores well for up to 2 weeks in a sealed container in the refrigerator.
- → What’s the best way to store leftovers?
Keep the bowl and dressing separate in airtight containers. The bowl stays fresh for 4-5 days in the fridge or up to 3 months in the freezer (though cabbage may soften). Don’t freeze the dressing—it won’t keep its original texture.
- → What can I use if I’m out of caraway seeds?
If caraway seeds aren’t handy, fennel seeds work as a substitute, or you can simply skip them for a milder flavor.