This Reuben bowl started as a weeknight solution to a stubborn craving: I wanted the rich, tangy comfort of a Reuben sandwich without the bread. I first assembled this version on a rainy evening when the deli near my apartment was closed and my pantry held sauerkraut, a partial package of corned beef, and a head of cabbage. The combination surprised me — the cabbage softens and soaks up the dressing while keeping a bright, slightly crunchy texture that complements the warm, salty corned beef and melty Swiss. It became an instant favorite for its balance of savory, tart, and creamy notes.

I’ve made this bowl for casual dinners, post-holiday cleanups when leftover corned beef needs rescuing, and even for weekend brunch with a runny fried egg on top. The dressing is a quick, pantry-friendly riff on Thousand Island with a horseradish kick that ties everything together. Each bite brings the familiar Reuben flavor profile but in a lighter, veggie-forward format that still feels indulgent — perfect when you want comfort food without a loaf of rye getting in the way.

Ingredients

• Mayonnaise & Condiments: Use a full-flavor mayonnaise (Hellmann's/Best Foods in the U.S.) for creaminess; sweet pickle relish brings sweet-tart contrast—choose one with visible pickle chunks for texture.
• Horseradish: Prepared horseradish gives a sharp, sinus-clearing bite; start with 1 1/2 teaspoons and adjust if you prefer more heat.
• Cabbage: Green cabbage is key for texture. Thinly slice to roughly 5 cups; it will wilt but retain body. Avoid pre-shredded bags that brown quickly.
• Corned Beef: Use 3/4 lb. of thinly sliced corned beef (leftovers or deli-sliced). If buying pre-packaged, look for lean slices with a glossy finish.
• Sauerkraut: A drained 1 1/2 cups adds acidity and funk; rinse briefly if your sauerkraut is excessively salty.
• Swiss Cheese: Shredded Swiss melts beautifully—Jarlsberg or Emmental are great substitutes if you can't find Swiss.
• Accents: Cornichons for crunch and briny bite, shredded carrot for color and sweetness, and green onion for a fresh finish.

Instructions

Step 1 — Make the dressing: In a small bowl whisk together 1/4 cup mayonnaise, 2 tablespoons sweet pickle relish, 4 teaspoons ketchup, 1 1/2 teaspoons prepared horseradish, 1 teaspoon fresh lemon juice, and 1/2 teaspoon Worcestershire sauce. Taste and season with kosher salt and freshly ground black pepper. This emulsion should be creamy with a bright, slightly tangy finish; refrigerate while you cook the vegetables to let the flavors meld. Step 2 — Toast the caraway: Heat a large skillet over medium-high. Add 2 teaspoons caraway seeds and toast, stirring constantly, until fragrant — about 20–30 seconds. Watch closely to avoid burning; toasted caraway releases essential oils that give a subtle rye-like aroma important to the Reuben profile. Transfer seeds to a small plate and set aside. Step 3 — Sauté aromatics and cabbage: Return the skillet to medium-high and add 1 tablespoon extra-virgin olive oil. Add 1/2 chopped yellow onion and cook, stirring, until lightly golden, about 3 minutes. Add the thinly sliced 1/4 head green cabbage (about 5 cups) and 1 cup shredded carrot; season with 1/2 teaspoon kosher salt and a few grinds of black pepper. Cook, stirring occasionally, until the cabbage is crisp-tender, about 5 minutes. You want it softened but still with some bite. Step 4 — Heat the meat and sauerkraut: Stir in 3/4 lb. corned beef (sliced 1/2" thick) and 1 1/2 cups drained sauerkraut, tossing just until warmed through, roughly 1 minute. The corned beef should be heated but not overcooked to avoid becoming dry. Adjust seasoning if the sauerkraut made the pan salty — a squeeze of lemon brightens the mix. Step 5 — Melt the cheese: Top the cabbage and meat mixture with 1 cup shredded Swiss, cover the skillet, and cook until the cheese is melted and bubbly, about 3 minutes. Remove from heat and let sit briefly so flavors settle. Finish by scattering the toasted caraway seeds and 1/4 cup thinly sliced cornichons on top, drizzle with the prepared dressing, and garnish with thinly sliced green onion before serving.

Storage Tips

Let the mixture cool slightly before storing to avoid condensation in the container. Refrigerate in an airtight container for up to 3 days; the cabbage will continue to soften but remain pleasant when reheated in a skillet over medium heat with a splash of water or oil to refresh texture. For freezing, separate the cabbage/corned beef mixture (without cheese) into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and add fresh cheese when reheating for best melt and flavor.

Ingredient Substitutions

If you can’t find corned beef, use thinly sliced pastrami or leftover roast beef for a similar savory profile. For dairy-free needs, swap the Swiss for a dairy-free melting cheese and use a vegan mayonnaise; the bowl remains flavorful though the classic Swiss tang will be missing. If you prefer milder acidity, substitute half sauerkraut with lightly pickled shredded cabbage or rinsed kraut. Swap cornichons for dill pickles if necessary, but cornichons provide a cleaner, sharper bite.

Serving Suggestions

Serve warm bowls with extra dressing on the side and a lemon wedge for brightening. For brunch, top with a soft-fried or poached egg; the runny yolk adds luxurious richness. For a heartier meal, add roasted new potatoes or serve alongside a crisp green salad with a light vinaigrette to cut through the richness. Garnish with extra sliced cornichons and chopped parsley or chives for color and freshness.

Cultural Background

The Reuben sandwich is a North American deli classic believed to have originated in the early 20th century. Traditional versions pair corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island–style dressing on rye bread. This bowl adapts those elements into a skillet format, preserving the essential flavor contrasts while nodding to modern low-carb and one-pan trends. Subtle touches like toasted caraway echo the rye bread aroma, honoring the sandwich’s roots.

Seasonal Adaptations

In spring and summer, lighten the bowl by adding thinly sliced radish and fresh dill, and use a lighter mayonnaise or yogurt-based dressing. In autumn, swap green cabbage for Savoy for a softer leaf texture and add roasted apples for a sweet-acid balance. Around St. Patrick’s Day, make a larger batch to repurpose leftover corned beef and serve alongside buttery mashed potatoes for a festive spread.

Meal Prep Tips

Prepare the dressing up to 4 days in advance and keep refrigerated. Pre-slice the cabbage and shred the carrot the night before to speed assembly. If packing lunches, store the dressing separately to prevent the cabbage from becoming soggy. Reheat the cabbage and corned beef in a skillet, then top with fresh shredded Swiss to melt just before serving for that freshly finished quality.

Make this Reuben bowl your own: tweak the dressing heat, add herbs, or change the cheese. It’s a forgiving, delicious shortcut to all the beloved Reuben flavors without the sandwich — and always worth a second helping.