Reuben Bowls

Reuben Bowls

🟣YIELDS: 4 serving(s)

🔴PREP TIME: 20 mins

🟢TOTAL TIME: 40

🟠 minsCAL/SERV: 374

🟣Ingredients

SAVE TO MY RECIPES

FOR THE DRESSING

1/4 c. mayonnaise

2 tbsp. sweet pickle relish

4 tsp. ketchup

1 1/2 tsp. prepared horseradish

1 tsp. fresh lemon juice

1/2 tsp. Worcestershire sauce

🟠Kosher salt

Freshly ground black pepper

FOR THE BOWL

2 tsp. caraway seeds

1 tbsp. extra-virgin olive oil

1/2 yellow onion, chopped

1/4 green cabbage, thinly sliced (about 5 

c.)

1 c. shredded carrot

3/4 lb. corned beef, sliced 1/2" thick

1 1/2 c. sauerkraut, drained

1 c. shredded Swiss

1/4 c. thinly sliced cornichon

1 green onion, thinly sliced

🟣Directions

🟣Step 1

Make the dressing: In a small bowl, whisk together mayonnaise, pickle relish, ketchup, horseradish, lemon juice, and Worcestershire. Season with salt and pepper. 

🔴Step 2

Make the bowl: In a large skillet over medium-high heat, toast caraway seeds, stirring, until fragrant, about 30 seconds. Transfer to a plate.

🟢Step 3

Return skillet to medium-high heat and heat oil. Add onion and cook stirring until lightly golden, about 3 minutes. Add the cabbage and carrot and season with salt and pepper. Cook, stirring occasionally, until cabbage is crisp-tender, 5 minutes. 

🟣Step 4

Stir in corned beef and sauerkraut, tossing until warmed throughout, 1 minute more. Top cabbage mixture with Swiss cheese, cover, and cook until cheese is melty and bubbly, 3 minutes. Remove from heat.

🟠Step 5

Scatter roasted caraway seeds and cornichon on top, then drizzle with dressing and garnish with green onion before serving.