Description
This Reuben in a Bowl recipe delivers all the classic flavors of a traditional Reuben sandwich without the bread. Tender corned beef cubes are browned and combined with sautéed onions, garlic, caraway seeds, and a crisp coleslaw mix. Tangy sauerkraut and melted Swiss cheese elevate the dish, which is finished with a creamy homemade Thousand Island dressing. Ready in just 30 minutes, this low-carb, family-friendly skillet meal is perfect for a quick lunch or dinner.
Ingredients
Scale
Meat and Vegetables
- 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
- Green onions (green parts only, thinly sliced, for serving)
Dressing
- â…“ 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 (optional, to taste)
Instructions
- Cut the meat: Cut the corned beef into ½-inch thick cubes to prepare for even cooking and browning.
- Brown the meat: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed corned beef and cook for 4-5 minutes, stirring occasionally until the meat is lightly browned. Transfer the browned beef to a paper towel-lined plate to drain.
- Cook the onion: Add another tablespoon of olive oil to the same skillet, then add the diced sweet onion. Cook for 2-3 minutes until the onion becomes translucent. Add the minced garlic and caraway seeds, cooking for an additional minute to release their flavors.
- Add cabbage: Add the remaining 1 tablespoon of olive oil along with the coleslaw mix to the skillet. Stir well to combine and cook for 6-8 minutes until the cabbage is tender but still retains some crispness.
- Mix in sauerkraut and cheese: Stir in the drained sauerkraut, browned corned beef, salt, and black pepper. Top the mixture with the sliced Swiss cheese, reduce heat to low, and cook for 3-4 minutes until the cheese is melted and everything is heated through.
- Make dressing: In a medium bowl, combine mayonnaise, sour cream, ketchup, dill relish, minced onion, Worcestershire sauce, garlic, and paprika. Mix thoroughly and adjust salt to taste.
- Serve: Spoon the warm Reuben filling into bowls, drizzle with the prepared Thousand Island dressing, and garnish with thinly sliced green onions before serving.
Notes
- You can substitute deli turkey or pastrami if corned beef is not available.
- This recipe is low-carb and bread-free, perfect for those watching carbohydrate intake.
- Use fresh sauerkraut for better flavor and texture; drain it well to prevent excess moisture.
- To make this recipe vegetarian, omit the corned beef and use smoked tofu or tempeh instead.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
