Reuben Bowls

Back to recipe

Ingredients

  • 2 teaspoons caraway seeds
  • 1 tablespoon avocado oil
  • 1/2 white onion, diced
  • 1/4 green cabbage, thinly sliced (about 5 cups)
  • 1 cup shredded carrot
  • Salt and black pepper, to taste
  • 1/2 pound, 1/4-inch-thick sliced corned beef, cut into cubes
  • 1/4 pound, 1/4-inch-thick sliced pastrami, cut into cubes
  • 1 1/2 cups sauerkraut, drained
  • 1 Honeycrisp apple, diced
  • 1 cup shredded Swiss cheese
  • 1/4 cup thinly sliced gherkins
  • 1/4 cup pickled red onion, chopped
  • Thousand Island dressing, to drizzle
  • 1 green onion, thinly sliced

Directions

  1. In a large skillet over medium-high heat, toast caraway seeds, around 30 seconds and transfer to a bowl.
  2. Return the same skillet to medium-high heat and heat avocado oil. Add the onion and cook until translucent, around 2-3 minutes. Add the cabbage and carrot and season with salt and pepper. Cook until the cabbage is tender but still has a bite, approximately 5 minutes.
  3. Stir in the corned beef, pastrami, sauerkraut and apple, mixing until combined and warmed through, 1-2 minutes. Top the cabbage mixture with the Swiss cheese. Cover the skillet, reduce heat to medium-low and cook until the cheese is melted, around 3 minutes. Remove from heat.
  4. Spoon Reuben mixture into four bowls. Top each bowl with toasted caraway seed, gherkins and pickled red onion. Drizzle with dressing and garnish with green onion. Serve.

https://www.cutco.com/learn/reuben-bowls