Reuben Bowls
Beef
Ingredients
Dressing:
1/4 c. mayonnaise
2 tbsp. sweet pickle relish
4 tsp. ketchup
1 1/2 tsp. prepared horseradish
1 tsp. fresh lemon juice
1/2 tsp. Worcestershire sauce
Kosher salt
Freshly ground black pepper
Reuben Bowl:
2 tsp. caraway seeds
1 tbsp. extra-virgin olive oil
1/2 yellow onion, chopped
1/4 green cabbage, thinly sliced (about 5 c.)
1 c. shredded carrot
3/4 lb. corned beef, sliced 1/2" thick
1 1/2 c. sauerkraut, drained
1 c. shredded Swiss
1/4 c. thinly sliced cornichon
1 green onion, thinly sliced
Directions
Make the dressing:
In a small bowl, whisk together mayonnaise, pickle relish, ketchup, horseradish, lemon juice, and Worcestershire. Season with salt and pepper.
OR, do the reasonable thing and just grab a bottle of Thousand Island dressing.
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.
Nutrition
Calories: 398
Total Fat 26.9g, 34%
Saturated Fat 10.6g, 53%
Cholesterol 82mg, 27%
Sodium 1534mg, 67%
Total Carbohydrate 20.1g, 7 %
Dietary Fiber 5g, 18%
Total Sugars 10.2g
Protein 21g
Vitamin D 12mcg, 59%
Calcium 290mg, 22%
Iron 6mg, 34%
Potassium 499mg, 11%
% - daily percentage