Step aside, traditional sandwiches, this classic Reuben in a bowl is the new fan favorite. Sure, traditional Reubens will always have a spot in the Hall of Fame, but let’s be real, they can be a lot. Corned beef, Russian dressing, sauerkraut, Swiss cheese… all precariously stuffed between two slices of rye. One wrong fold at the deli and you’re dealing with a messy, teetering tower of sandwich chaos. That’s where Reuben bowls come in, with all the iconic flavors, but zero sandwich stress.
You’re basically amping up the goodness you know and love by adding green cabbage and shredded carrot, so each bowl is filling, satisfying, and just begging to be devoured. Perfect for when you’re out of bread but still craving that classic Reuben vibe, or if you’re keeping it low carb without missing out on flavor.
Ingredients
For the dressing
- 1/4 cup mayonnaise
- 2 Tbsp. sweet pickle relish
- 4 tsp. ketchup
- 1 1/2 tsp. horseradish
- 1 tsp. fresh lemon juice
- 1/2 tsp. Worcestershire sauce
- Kosher salt
- Freshly ground black pepper
For the bowl
- 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 cup shredded carrot
- 3/4 lb. corned beef, sliced 1/2″ thick
- 1 1/2 cups sauerkraut, drained
- 1 cup shredded Swiss
- 1/4 cup thinly sliced cornichon
- 1 green onion, thinly sliced
Directions
Step 1
Before you get to the main event, so to speak, you’ll want to make that dreamy Reuben-style dressing. In a small bowl, whisk together mayonnaise, pickle relish, ketchup, horseradish, lemon juice, and Worcestershire. Then season with a pinch of salt and pepper.
Step 2
Once that’s done, it’s time to toast those caraway seeds! In a large skillet over medium-high heat, give them a quick stir until they smell amazing, about 30 seconds. Then transfer them to a plate.
Step 3
Heat oil over medium-high, then add the onion. Cook, stirring, until lightly golden and fragrant, about 3 minutes. Toss in the cabbage and carrot, season with salt and pepper, and cook until the cabbage is crisp yet tender, roughly 5 minutes.
Step 4
After that, it’s on to the good stuff. Stir in the corned beef and sauerkraut, tossing until warmed through, about 1 minute. Then sprinkle the Swiss cheese on top, cover, and let it melt into bubbly perfection for 3 minutes. Remove from heat and let things cool a bit while you get ready to build your bowl.
Step 5
Finally, it’s time to scatter those roasted caraway seeds and cornichons on top, drizzle generously with your dressing, and garnish with green onion. Then serve and dig in to every tangy, cheesy bite of your Reuben bowl masterpiece.
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