Print

Easy Reuben Bowl Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 6 reviews

A hearty and flavorful Easy Reuben Bowl featuring tender corned beef, sautéed cabbage and sauerkraut, melted Swiss cheese, and a creamy homemade Thousand Island dressing, all topped with fresh green onions. This dish is a low-carb twist on the classic Reuben sandwich, perfect for a comforting lunch or dinner.

Ingredients

Main Bowl Components

  • 3/4 pound thick-cut deli corned beef
  • 3 tablespoons olive oil, separated
  • 1 small sweet onion, finely diced
  • 2 fresh garlic cloves, minced
  • 1 teaspoon caraway seeds
  • 2 bags (10 oz each) coleslaw mix
  • 1 cup well-drained sauerkraut
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces thinly sliced Swiss cheese
  • Fresh green onions, green parts only, thinly sliced for garnish

Homemade Thousand Island Dressing

  • 1/3 cup quality mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon ketchup
  • 1 tablespoon dill pickle relish
  • 1 tablespoon finely minced sweet onion
  • 1/2 teaspoon Worcestershire sauce
  • 1 garlic clove, very finely minced
  • 1/4 teaspoon sweet paprika
  • Salt to taste (optional)

Instructions

  1. Prepare the Corned Beef: Cut the thick-sliced deli corned beef into 1/2-inch chunky cubes for hearty bites.
  2. Brown the Corned Beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the corned beef cubes and cook for 5 minutes, stirring occasionally until golden brown. Transfer to a paper towel-lined plate to drain.
  3. Sauté Onion and Spices: Add another tablespoon of olive oil to the same skillet. Add the diced sweet onion and cook for 3 minutes until translucent. Stir in the minced garlic and caraway seeds, cooking for 1 minute until fragrant.
  4. Cook the Coleslaw Mix: Pour in the remaining tablespoon of olive oil and both bags of coleslaw mix. Stir and cook for 8 minutes until the cabbage is tender but maintains a crisp bite.
  5. Combine Ingredients and Melt Cheese: Mix in the well-drained sauerkraut, browned corned beef, salt, and black pepper. Layer the thinly sliced Swiss cheese on top, reduce heat to low, and cook for 4 minutes until the cheese melts and becomes gooey.
  6. Make Thousand Island Dressing: In a medium bowl, whisk together mayonnaise, sour cream, ketchup, dill pickle relish, minced sweet onion, Worcestershire sauce, minced garlic, paprika, and salt to taste. Adjust seasoning as desired.
  7. Serve: Spoon the warm, cheesy Reuben mixture into bowls, drizzle generously with the homemade Thousand Island dressing, and garnish with thinly sliced fresh green onions for a perfect finish.

Notes

  • Use thick-cut deli corned beef for the best texture and flavor contrast.
  • Drain sauerkraut well to avoid excess moisture in the bowl.
  • If you prefer a spicier dressing, add a pinch of cayenne pepper or hot sauce.
  • Swiss cheese can be substituted with Gruyère for a nutty flavor.
  • Leftover Reuben Bowl can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://lovelycooks.com/easy-reuben-bowl-recipe/