Reuben Bowls are the low-carb way to eat your favorite sandwich.
Author: Delish/Photo credits to delish.com
Recipe type: Appetizer
Ingredients
FOR THE DRESSING
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
FOR THE BOWL
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
Instructions
Make the dressing: In a small bowl, whisk together mayonnaise, pickle relish, ketchup, horseradish, lemon juice, and Worcestershire. Season with salt and pepper.
Make the bowl: In a large skillet over medium-high heat, toast caraway seeds, stirring, until fragrant, about 30 seconds. Transfer to a plate.
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.
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.
Scatter roasted caraway seeds and cornichon on top, then drizzle with dressing and garnish with green onion before serving.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/06/21/reuben-bowls/