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Reuben Bowls

Low-Carb Reuben Bowls: A Flavorful Twist You'll Love

Enjoy a healthy twist on Reuben sandwiches with these Low-Carb Reuben Bowls, featuring corned beef, cabbage, sauerkraut, and creamy dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 1 cup Mayonnaise Use Greek yogurt for lighter option
  • 2 tablespoons Sweet Pickle Relish Substitute with diced dill pickles or chopped olives
  • 2 tablespoons Ketchup Omit for sugar-free or use tomato paste
  • 1 tablespoon Prepared Horseradish Adjust to taste
  • 1 tablespoon Fresh Lemon Juice Substitute with apple cider vinegar
  • 1 teaspoon Worcestershire Sauce Use soy sauce as gluten-free alternative
  • 1 teaspoon Kosher Salt Adjust to taste
  • 1 teaspoon Freshly Ground Black Pepper Adjust to taste
  • 1 teaspoon Caraway Seeds Omit if preferred
  • 2 tablespoons Extra-Virgin Olive Oil Can be replaced with avocado oil
For the Bowl
  • 1 medium Yellow Onion, Chopped Shallots can be used for milder taste
  • 5 cups Green Cabbage, Thinly Sliced Red cabbage can be substituted
  • 1 cup Shredded Carrot Substitute with finely diced bell pepper
  • 1 pound Corned Beef, Sliced 1/2" Thick Use pastrami or turkey for lighter option
  • 1 cup Sauerkraut, Drained Use kimchi for a spicy twist
  • 1 cup Shredded Swiss Substitute with mozzarella or provolone
  • 1/4 cup Thinly Sliced Cornichon Dill pickles are a viable alternative
  • 2 tablespoons Green Onion, Thinly Sliced Chives can be used for a delicate flavor

Equipment

  • Skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Prepare the Dressing: In a mixing bowl, combine mayonnaise, sweet pickle relish, ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, kosher salt, black pepper, caraway seeds, and extra-virgin olive oil. Whisk until smooth and creamy.
  2. Sauté Aromatics: Heat a skillet over medium heat, add a splash of olive oil, then toss in the chopped yellow onion. Sauté for about 3-4 minutes until translucent.
  3. Build the Base: Stir in the green cabbage and shredded carrot to the skillet. Sauté for 5-7 minutes until the vegetables are tender but still crunchy.
  4. Add Protein: Add the sliced corned beef to the skillet and stir for another 2-3 minutes until warmed through.
  5. Assemble Bowls: Layer the components in serving bowls, starting with the cabbage and corned beef mixture, followed by drained sauerkraut, and top with shredded Swiss cheese.
  6. Drizzle with Dressing: Drizzle the prepared dressing over the assembled bowls for added flavor.
  7. Garnish and Serve: Top the bowls with cornichons and green onions for a fresh finish. Serve immediately.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 15gProtein: 28gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Feel free to prep the dressing ahead and customize proteins and toppings as desired.

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