Reuben Bowls
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Category
Meat and Poultry
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients
- 1-2 tablespoons Fustini's Herbs de Provence olive oil
- 1/2 yellow onion, chopped
- 1/4 green cabbage, thinly sliced
- 1 cup shredded carrot
- 3/4 lb corned beef, sliced 1/2" thick
- 1 1/2 cups sauerkraut, drained
- 1 cup Swiss cheese, shredded or chopped
- 1/4 cup thinly sliced pickle
- 1 green onion, thinly sliced
- 1/4 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 4 teaspoons ketchup
- 1 1/2 teaspoons prepared horseradish
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon Black Sheep Worcestershire sauce
- Kosher salt and fresh ground black pepper to taste
Ingredients
Dressing
Directions
- Heat a large skillet to medium-high heat and add olive oil. Add onion and cook until lightly golden. Add cabbage and carrot. Season with salt and pepper, stirring occasionally until cabbage is crisp-tender, 5 minutes.
- Stir in corned beef, sauerkraut, tossing until warmed throughout, 1 minute more. Remove from heat and spoon into bowls.
- Top mixture with Swiss cheese and a dollop of dressing. Garnish with pickles and green onion before serving.
- In a small bowl, whisk together mayonnaise, pickle relish, ketchup, horseradish, lemon juice and Worcestershire. Season with salt and pepper and set aside until ready to use.
Recipe Note
An easy dish you can make your own! Adapted from delish.com