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
Scale
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.
