Reuben Bowl with Corned Beef

This deconstructed Reuben in a Bowl delivers all the classic sandwich flavors without the carbs. Tender corned beef, crisp cabbage, tangy sauerkraut, and melty Swiss cheese come together in one satisfying dish that captures the essence of the deli favorite while keeping things light and fresh.

I first created this recipe during a low carb diet phase and was shocked when my sandwich loving husband requested it three times in the same week. Now it's our go to comfort food that doesn't leave us feeling heavy afterward.

Ingredients

• Corned beef: Gives this dish its distinctive savory flavor. Look for thickly sliced deli meat for the best texture
• Coleslaw mix: Saves prep time while providing the perfect cabbage base that holds up to heat
• Caraway seeds: Crucial for capturing that authentic rye bread flavor without the bread
• Sauerkraut: Adds tanginess and authentic Reuben character. Choose refrigerated varieties for better flavor
• Swiss cheese: Melts beautifully and provides that signature gooey element. Opt for sliced rather than shredded
• Thousand Island dressing components: Create that creamy finishing touch that brings everything together

Step-by-Step Instructions

Prep the Corned Beef:

Cut the corned beef into half inch cubes to ensure it browns evenly and distributes throughout the dish. This size allows for a perfect meat to cabbage ratio in each bite.

Brown the Meat:

Heat olive oil over medium high heat until it shimmers but doesn't smoke. Add the cubed corned beef and cook for a full 4 to 5 minutes with occasional stirring. The goal is to get some caramelization for enhanced flavor while keeping the meat tender. Transfer to a paper towel lined plate to remove excess grease.

Build the Flavor Base:

In the same skillet add another tablespoon of oil plus the diced onion. Cook for 2 to 3 minutes until the onions become translucent but not browned. Add the garlic and caraway seeds at this stage and cook just until fragrant about 1 minute. The caraway seeds will toast slightly releasing their essential oils.

Cook the Cabbage:

Add the final tablespoon of olive oil along with the coleslaw mix. Stir frequently to coat the cabbage in the flavored oil. Cook for 6 to 8 minutes until the cabbage is tender but still maintains some crispness. This creates the perfect texture contrast.

Combine and Melt:

Return the corned beef to the pan and add the sauerkraut salt and pepper. Stir everything together ensuring even distribution of ingredients. Layer the Swiss cheese slices on top and reduce the heat to low. Cover if possible to help the cheese melt completely in 3 to 4 minutes.

Make the Dressing:

While the cheese melts combine all dressing ingredients in a medium bowl. Whisk until smooth and taste before adding optional salt. The dressing can be made ahead and refrigerated for up to two weeks.

Serve and Garnish:

Portion the warm Reuben mixture into bowls drizzle with the homemade Thousand Island dressing and sprinkle with sliced green onions for a fresh color contrast and flavor boost.

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The caraway seeds are my secret weapon in this recipe. When I first made it without them my husband immediately noticed something was missing. That tiny seed delivers the essence of rye bread flavor that makes a Reuben a Reuben. I always toast them in the oil for about 30 seconds before adding other ingredients to wake up their flavor.

Make Ahead and Meal Prep

This dish actually improves after a day in the refrigerator as the flavors meld together. Prepare the entire recipe excluding the cheese and dressing then refrigerate in airtight containers. When ready to serve reheat in a skillet add the cheese to melt and top with fresh dressing. This makes excellent meal prep for busy weeks and the components will stay fresh for up to 4 days.

Variations and Substitutions

Turkey Reuben can be made by substituting thinly sliced deli turkey for the corned beef. This creates a lighter version that still captures the essence of the original.

For a vegetarian option replace the corned beef with sautéed mushrooms preferably portobello for their meaty texture. Add a tablespoon of tamari or soy sauce while cooking the mushrooms to enhance their umami flavor.

If Swiss cheese isnt your favorite provolone makes an excellent substitute with its mild flavor and superior melting qualities. For those avoiding dairy altogether simply omit the cheese and add an extra drizzle of dressing.

Serving Suggestions

While perfect on its own this Reuben Bowl pairs beautifully with a simple side salad dressed with vinaigrette to cut through the richness. For those not strictly watching carbs a slice of toasted rye bread on the side lets you scoop up any extra dressing and satisfy bread cravings.

For entertaining serve this in small bowls as part of a deconstructed sandwich bar alongside other fillings like pulled pork or chicken salad. Provide various toppings and let guests create their own bowls for an interactive meal experience.

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Frequently Asked Questions

→ Can I use pre-shredded corned beef instead of slicing it?

Yes! Pre-shredded corned beef works perfectly and can save time. Just ensure it's not overly salty.

→ How do I keep the cabbage crisp in the dish?

Cook the coleslaw mix until tender-crisp by monitoring for 6-8 minutes and avoiding overcooking.

→ Can the dish be made dairy-free?

Substitute the Swiss cheese with your favorite dairy-free alternative or omit it entirely for a lighter option.

→ Can I prepare the Thousand Island dressing in advance?

Yes, the dressing can be made up to 2 weeks ahead and stored in an airtight container in the fridge.

→ How should leftovers be stored?

Store the bowl and dressing separately in airtight containers. The bowl lasts 4-5 days in the fridge or up to 3 months frozen (note that the cabbage may soften). Avoid freezing the dressing as it won’t retain its texture.

→ What can I use if I don’t have caraway seeds?

If caraway seeds aren’t available, you can substitute with fennel seeds or omit them for a simpler flavor profile.