Reuben Bowls
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.
Ingredients :
- 1/4 cup 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
- For the bowl
- 2 tsp. caraway seeds
- 1 Tbsp. extra-virgin 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 shredded Swiss
- 1/4 cup 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.
- 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.
