Reuben Bowls

Reuben Bowls


POV you ran out of bread but you're desperately craving a Reuben Sandwich
  • ¼ c. mayonnaise
  • 2 tbsp. sweet pickle relish
  • 4 tsp. ketchup
  • 1½ tsp. prepared horseradish
  • 1 tsp. fresh lemon juice
  • ½ tsp. Worcestershire sauce
  • Kosher salt
  • Freshly ground black pepper
  • 2 tsp. caraway seeds
  • 1 tbsp. extra-virgin olive oil
  • ½ yellow onion, chopped
  • ¼ green cabbage, thinly sliced (about 5 c.)
  • 1 c. shredded carrot
  • ¾ lb. corned beef, sliced ½" thick
  • 1½ c. sauerkraut, drained
  • 1 c. shredded Swiss
  • ¼ c. thinly sliced cornichon
  • 1 green onion, thinly sliced
  1. Make the dressing: In a small bowl, whisk together mayonnaise, pickle relish, ketchup, horseradish, lemon juice, and Worcestershire. Season with salt and pepper.
  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.
  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.
  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.
  5. Scatter roasted caraway seeds and cornichon on top, then drizzle with dressing and garnish with green onion before serving.

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