If you love the classic Reuben sandwich but want a lighter, low-carb twist packed with all those iconic flavors, the Reuben in a Bowl Recipe is your new best friend. This dish brings together tender chunks of corned beef, tangy sauerkraut, melty Swiss cheese, and a creamy homemade Thousand Island dressing, all layered over a crunchy bed of cabbage and onions. It’s comfort food reinvented in a bowl, quick to make and irresistibly delicious, perfect for cozy dinners or anytime you crave that smoky, savory, and tangy harmony without the bread.
Ingredients You’ll Need
Getting this Reuben in a Bowl Recipe on your table is easier than you think because each ingredient plays a key role—whether it’s building texture, adding zest, or bringing that classic Reuben flavor to life.
- ¾ pound thickly sliced deli corned beef: The star protein that delivers juicy, savory bite-sized pieces.
- 3 tablespoons olive oil (divided): Used for sautéing and adding a nice golden sear without overpowering flavors.
- 1 small sweet onion (diced): Adds a soft, sweet foundation that balances the dish.
- 2 garlic cloves (finely minced): Provides aromatic warmth and depth to the sautéed vegetables and dressing.
- 1 teaspoon caraway seeds: Classic Reuben spice that gives that subtle earthy and nutty flavor.
- 2 10-ounce packages coleslaw mix: A crunchy, fresh base replacing traditional bread, delivering great texture and volume.
- 1 cup drained sauerkraut: The tangy, fermented punch essential for authentic Reuben taste.
- ½ teaspoon salt: Enhances all the flavors without overwhelming.
- ¼ teaspoon black pepper: Adds a mild, peppery kick to balance richness.
- 4 ounces sliced Swiss cheese: Melts on top for creamy, nutty indulgence.
- Green onions (green parts only, thinly sliced, for serving): Fresh garnish that adds color and a subtle oniony crunch.
- ⅓ cup mayonnaise: A creamy base for the homemade Thousand Island dressing.
- 2 tablespoons sour cream: Adds a tangy richness to the dressing for that true diner taste.
- 1 tablespoon ketchup: Sweetens and balances the dressing’s flavor.
- 1 tablespoon dill relish: Brings a bit of briny crunchiness, perfect for a Reuben-inspired sauce.
- 1 tablespoon minced sweet onion: Small fresh detail that builds dressing complexity.
- ½ teaspoon Worcestershire sauce: Adds umami depth to the dressing’s flavor profile.
- 1 garlic clove (finely minced): Intensifies the dressing with fresh garlic aroma.
- ¼ teaspoon paprika: A touch of smoky warmth in the dressing.
- Salt (optional): To taste, helping balance the final dressing.
How to Make Reuben in a Bowl Recipe
Step 1: Cut the Meat
Start by cutting the deli corned beef into bite-sized ½-inch cubes. This allows each piece to crisp up beautifully in the skillet and blend perfectly with the veggies.
Step 2: Brown the Meat
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Toss in the corned beef and cook for 4-5 minutes, stirring occasionally until it develops a light golden crust. This browning adds depth and that crave-worthy flavor. When done, transfer the beef to a paper towel-lined plate to drain excess oil.
Step 3: Cook the Onion
Add another tablespoon of olive oil to the skillet and sauté the diced sweet onion for 2-3 minutes until translucent and soft. Then stir in the garlic and caraway seeds, cooking for an additional minute to bloom those spices and release rich aromas.
Step 4: Add the Cabbage
Pour in the remaining tablespoon of olive oil and add the coleslaw mix to the skillet. Stir it through and cook for 6-8 minutes until the cabbage is tender but still maintains a satisfying crunch. This contrast is what makes the bowl exciting to eat.
Step 5: Mix in Sauerkraut and Cheese
Next, fold in the drained sauerkraut and the cooked corned beef. Season with salt and pepper for balanced seasoning. Layer the Swiss cheese on top, lower the heat, and let it melt slowly for 3-4 minutes. That gooey cheese brings all the flavors together like magic.
Step 6: Make the Dressing
While the skillet works its charm, combine mayonnaise, sour cream, ketchup, dill relish, minced onion, Worcestershire sauce, garlic, paprika, and a pinch of salt in a medium bowl. Whisk well to create that iconic Thousand Island dressing, creamy and slightly tangy—the perfect finishing touch.
Step 7: Serve Your Reuben in a Bowl Recipe
Spoon the warm, cheesy Reuben mixture into individual bowls, drizzle generously with the Thousand Island dressing, and sprinkle sliced green onions for freshness and crunch. This bowl is ready to deliver a flood of classic Reuben flavors without fuss or bread crumbs.
How to Serve Reuben in a Bowl Recipe
Garnishes
A sprinkle of sliced green onions adds a lovely pop of color and a mild onion flavor that cuts through the richness. You could also add a few dashes of hot sauce if you crave a little heat to brighten the dish.
Side Dishes
Even though this is a filling one-bowl meal, pairing it with a crisp pickle or a light cucumber salad can bring an extra refreshing crunch that complements the tangy, savory elements. A simple mixed greens salad with a lemon vinaigrette also pairs beautifully here.
Creative Ways to Present
For a fun twist, serve this Reuben in a hollowed-out cabbage leaf or in mini cast iron skillets for a rustic feel. You can also turn it into a layered parfait jar for meal prep or grab-and-go lunches, with layers of the meat and veggies topped by the creamy dressing and sprinkled with fresh herbs.
Make Ahead and Storage
Storing Leftovers
Pack leftover Reuben bowl contents into an airtight container and refrigerate for up to 3 days. Keep the Thousand Island dressing separate to avoid sogginess. When ready to enjoy, reheat just the filling for the best texture.
Freezing
You can freeze the cooked corned beef and cabbage mixture, but it’s best without the cheese or dressing to maintain freshness. Freeze in a sealed container for up to 2 months, then thaw in the fridge overnight before reheating gently on the stove.
Reheating
Warm leftovers in a skillet over medium heat to maintain caramelization and melting quality. Add cheese again if needed and drizzle with fresh Thousand Island dressing right before serving for that fresh, creamy finish.
FAQs
Can I use fresh cabbage instead of coleslaw mix?
Absolutely! Fresh shredded cabbage works wonderfully, just make sure to cook it long enough to soften but retain some crunch. You might want to add a bit of shredded carrot for color and sweetness if you like.
Is this recipe gluten-free?
Yes, the Reuben in a Bowl Recipe is naturally gluten-free since it skips the traditional rye bread. Just double-check your deli meat and Worcestershire sauce for gluten if you’re sensitive.
Can I make this recipe vegetarian?
For a vegetarian twist, substitute the corned beef with smoked or grilled seitan or tempeh, and skip the cheese or use a plant-based alternative. The sauerkraut and dressing still pack great flavor.
How long does it take to prepare this dish?
The entire recipe comes together in about 30 minutes, making it a fantastic choice for a quick weeknight dinner that feels special without the wait.
What can I use instead of Thousand Island dressing?
If you want to switch it up, a simple mixture of ketchup and mayonnaise with a splash of pickle juice can mimic the flavor, or try a creamy Russian dressing for a similar tangy richness.
Final Thoughts
Trust me, once you make this Reuben in a Bowl Recipe, it’ll become one of your go-to comfort meals. It captures all the magic of a classic Reuben sandwich without the heaviness of bread, and the bright, fresh veggies keep every spoonful exciting. Easy to prepare and even easier to love, this dish is perfect for sharing with friends or cozying up on your own. Give it a try—you’re going to want to make it again and again!
Print
Reuben in a Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Description
Reuben in a Bowl is a low-carb, quick, and hearty twist on the classic Reuben sandwich, featuring tender corned beef, sautéed coleslaw mix, tangy sauerkraut, and melted Swiss cheese, all combined in a skillet and served with a creamy homemade Thousand Island dressing. Ready in just 30 minutes, this dish delivers all the flavors of the traditional sandwich without the bread, perfect for a comforting, keto-friendly meal.
Ingredients
Main Ingredients
- 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
Dressing Ingredients
- 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 to taste
Garnish
- Green onions (green parts only), thinly sliced, for serving
Instructions
- Cut the meat: Cut the corned beef into ½-inch thick cubes for even cooking and ease of mixing with the vegetables.
- Brown the meat: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the cubed corned beef and cook for 4-5 minutes, stirring occasionally, until lightly browned. Transfer to a paper towel-lined plate to drain excess oil.
- Cook the onion: Add another tablespoon of olive oil to the skillet. Add diced sweet onion and cook for 2-3 minutes until translucent. Then add minced garlic and caraway seeds; cook for an additional 1 minute to release their aroma.
- Add cabbage: Add the remaining 1 tablespoon olive oil with the coleslaw mix to the skillet. Stir to combine and cook for 6-8 minutes until the cabbage is tender but still crisp.
- Mix in sauerkraut and cheese: Stir in the drained sauerkraut, browned corned beef, salt, and black pepper. Top the mixture with Swiss cheese slices. Reduce heat to low and cook for 3-4 minutes until the cheese has melted.
- Make dressing: In a medium bowl, combine mayonnaise, sour cream, ketchup, dill relish, minced onion, Worcestershire sauce, minced garlic, and paprika. Mix well and season with salt to taste.
- Serve: Spoon the warm Reuben bowl mixture into serving bowls. Drizzle with the Thousand Island dressing and garnish with thinly sliced green onions. Serve immediately.
Notes
- You can substitute the deli corned beef with leftover cooked corned beef for a more authentic flavor.
- For extra heat, add a pinch of cayenne pepper to the dressing or the skillet mixture.
- This recipe can be adjusted to be low-carb or keto-friendly by skipping any bread and focusing on the cabbage base.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave to prevent the cheese from becoming grainy.
