Here I took all the flavors of a reuben sandwich and packaged them in a grain-free bowl to enjoy the classic flavors without all the heavy starch. You can use leftover cooked corned beef for this recipe or get some sliced pastrami or corned beef from the deli.
To make this #dinnerdoneby9am I mix the dressing and cook everything but don’t add the cheese, then refrigerate all day long, re-heat and add the cheese just before serving.
Reuben Bowl
-1 Tbsp olive oil
-1 (12 oz) bag coleslaw mix
-1 lb cooked corned beef, chopped
-1 1/2 c sauerkraut, drained
-2 tsp caraway seeds
-4 slices swiss cheese
Russian Dressing
-1/4 c mayonnaise
-2 Tbsp relish
-2 Tbsp ketchup
-1 1/2 tsp prepared horseradish
-1 Tbsp lemon juice
-1 Tbsp Worcestershire sauce
-Kosher salt
-Freshly ground black pepper
In a small bowl whisk together dressing ingredients and set aside.
In a large skillet, heat olive oil over medium heat. Add cole slaw mix, cook 5-10 minutes, stirring intermittently, until cabbage has softened. Add corned beef, caraway seeds and sauerkraut to the pan, cooking and stirring until heated through, about 5 minutes. Top the mixture with the slices of swiss, cover and cook until the cheese melts, about 5 minutes. Spoon the mixture into serving bowls and drizzle with the dressing.
