This recipe is my tribute to the classic Reuben sandwich transformed into a warm, skillet bowl that feels like a hug on a plate. I first put this together on a weeknight when we wanted the familiar tang and comfort of a Reuben without the bread and the result was so satisfying it became part of our regular rotation. The contrast of crisp tender cabbage against ribbons of corned beef and bubbling Swiss is the reason I keep coming back to this dish.

I discovered the combination during a small deli crawl where I tried several Reubens and realized the key notes were not the rye but the interplay of caraway, tangy pickles, and the creamy horseradish dressing. Reimagining those elements on a base of sautéed cabbage gives you the same flavors in a lighter, faster form that works for lunch or a simple dinner. Family members who are fans of the sandwich give this bowl two thumbs up and even picky eaters are often tempted to try a second helping.

Ingredients

• Dressing: Use a good quality mayonnaise such as Hellmann's or Dukes for a smooth base. The sweet pickle relish adds crunch and brightness so choose a relish you like, and prepared horseradish provides heat that is sharper than mustard. Fresh lemon juice keeps the dressing bright and prevents it from tasting flat.
• Caraway seeds: Whole seeds toasted briefly release aromatic oils and give an authentic European deli flavor. Buy whole seeds not ground and store them in a cool place for maximum aroma.
• Vegetables: Use a firm yellow onion to build sweetness and thinly sliced green cabbage for the classic texture. Shredded carrot adds color and a touch of natural sweetness that balances the vinegar notes in the sauerkraut.
• Protein: Thinly sliced corned beef from the deli or leftover boiled corned beef works fine. Slice to about one half inch thickness so pieces warm quickly without drying out.
• Cheese: Shredded Swiss melts beautifully and gives that nutty, tangy layer that is essential to the flavor profile. Use good quality Swiss for best melt and flavor.
• Accents: Cornichons add piquant crunch and green onion provides a fresh onion note at the end. Sauerkraut should be drained well to avoid watering the dish down. Altogether these ingredients create a balanced bowl with contrasting textures.

Instructions

Prepare the dressingIn a small bowl whisk together 1 quarter cup mayonnaise, 2 tablespoons sweet pickle relish, 4 teaspoons ketchup, 1 and a half teaspoons prepared horseradish, 1 teaspoon fresh lemon juice, and one half teaspoon Worcestershire sauce. Taste and season with kosher salt and freshly ground black pepper. Chill briefly while you make the bowl to let flavors meld.Toast carawayHeat a large skillet over medium high heat. Add 2 teaspoons caraway seeds and toast, stirring, until fragrant about 30 seconds. Watch carefully to avoid burning. Transfer seeds to a small plate to keep their flavor bright and prevent overbrowning.Sauté vegetablesReturn skillet to medium high and add 1 tablespoon extra virgin olive oil. Add one half chopped yellow onion and cook, stirring, until lightly golden about 3 minutes. Add one quarter head green cabbage thinly sliced about 5 cups packed and 1 cup shredded carrot. Season with kosher salt and freshly ground black pepper. Cook stirring occasionally until cabbage is crisp tender about 5 minutes. Use visual cues not only time look for softened cabbage with some glossy edges.Warm corned beef and sauerkrautStir in three quarters pound sliced corned beef and one and a half cups sauerkraut that has been well drained. Toss gently and heat until warmed through about 1 minute more. Ensure sauerkraut is distributed for even bites of tang.Finish with cheeseTop the cabbage mixture with 1 cup shredded Swiss cheese. Cover the skillet to trap steam and cook until cheese is melted and bubbly about 3 minutes. Remove from heat and let set for a minute so cheeses settle before plating.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. For best texture keep the dressing and any extra cornichon slices separate and add them when reheating. Reheat gently in a skillet over low to medium heat just until warmed to avoid overcooking the cabbage. The bowl also freezes reasonably well without the dressing. Freeze in a shallow airtight container for up to three months and thaw overnight in the refrigerator before reheating. When reheating from frozen add a splash of water or a teaspoon of oil to revive texture.

Ingredient Substitutions

If you do not have corned beef try thinly sliced pastrami or roast beef which will give a similar salty savory profile. For a poultry variation use smoked turkey slices warmed briefly. If you cannot eat dairy replace Swiss with a dairy free melting cheese or omit and finish with a tablespoon of toasted nutritional yeast for savory depth. For the dressing swap mayonnaise for plain Greek yogurt for tang and lower fat content though the texture will be thinner. If caraway is unavailable use a pinch of fennel seed for a related aromatic note.

Serving Suggestions

Serve the bowls warm with extra dressing on the side and a wedge of lemon for squeezing if you like extra brightness. Pair with a crisp green salad or roasted fingerling potatoes for a heartier meal. For presentation garnish with thinly sliced cornichons and chopped green onion. These bowls also travel well for meal prep lunches and can be portioned into glass containers with dressing in a small jar for easy transport.

Cultural Background

The Reuben traces its modern origin to American delis in the early twentieth century blending Jewish deli and Eastern European flavors. Traditional sandwiches use rye bread, corned beef, Swiss cheese and Russian or Thousand Island dressing with sauerkraut. Converting it into a bowl celebrates those same elements while removing the bread which makes it friendly for low carbohydrate diets. The toasted caraway seed nods to Central European traditions where caraway is commonly paired with cabbage.

Seasonal Adaptations

In winter use hearty green cabbage and serve the bowls alongside roasted root vegetables. In spring swap some cabbage for shaved radish and asparagus tips for freshness. During summer keep the vegetables raw and chilled and use smoked meats for a lighter preparation. For holiday variations add a small spoon of whole grain mustard to the dressing for extra complexity and serve the bowls family style in a warming dish.

Meal Prep Tips

Make the dressing up to five days ahead and store in a sealed jar. Toast a larger batch of caraway seeds and store them in a small container for weeks. Shred cabbage and carrots the night before to save time and portion corned beef to ready servings. Reheat the filling in a skillet and add cheese only at the end to ensure the best melt. Pack dressing separately if transporting so the cabbage stays crisp and the cheese remains melty on the day you serve.

These bowls are easy to make your own. Serve them with confidence and enjoy the moment of comfort they deliver.