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Easy Reuben Bowl Recipe

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4.5 from 69 reviews

This Easy Reuben Bowl offers a deconstructed take on the classic Reuben sandwich, combining savory corned beef, sautéed cabbage and onions, tangy sauerkraut, and melted Swiss cheese all in a hearty bowl. Topped with a creamy homemade Thousand Island dressing and fresh green onions, it’s a delicious and satisfying meal that’s simple to prepare on the stovetop.

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 Beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add corned beef cubes and cook for 4-5 minutes, stirring occasionally, until golden-brown. Transfer the cooked beef to a paper towel-lined plate to drain.
  3. Sauté Onion and Aromatics: Add another tablespoon of olive oil to the same skillet. Add diced sweet onion and cook 2-3 minutes until translucent. Stir in minced garlic and caraway seeds, cooking an additional 1 minute until fragrant.
  4. Cook the Cabbage: Pour in the remaining tablespoon of olive oil along with both bags of coleslaw mix. Stir and cook for 6-8 minutes until the cabbage is tender yet still crisp.
  5. Combine Ingredients: Mix in the drained sauerkraut, browned corned beef, salt, and black pepper. Layer the Swiss cheese slices on top, reduce heat to low, and cook for 3-4 minutes until cheese melts thoroughly.
  6. Make the Thousand Island Dressing: While the bowl cooks, whisk together mayonnaise, sour cream, ketchup, dill pickle relish, minced onion, Worcestershire sauce, garlic, and paprika in a bowl. Adjust salt as needed.
  7. Assemble the Bowl: Spoon the warm, cheesy Reuben mixture into serving bowls. Drizzle generously with the homemade Thousand Island dressing and garnish with thinly sliced green onions.

Notes

  • Use thick-cut deli corned beef for the best texture and flavor in this dish.
  • Draining the sauerkraut well prevents excess moisture and sogginess in the bowl.
  • The coleslaw mix provides a quick and convenient blend of cabbage and carrots; feel free to use fresh shredded cabbage and grated carrots if preferred.
  • For a spicier twist, add a pinch of cayenne pepper to the Thousand Island dressing.
  • If Swiss cheese is unavailable, Gruyère or mozzarella can be used as alternatives.
  • The dish is best served immediately to enjoy the gooey melted cheese and fresh crisp toppings.

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