This Reuben bowl has been my go-to when I want the bold, familiar flavors of a deli sandwich without the bread. I first built this bowl on a busy weeknight after pulling leftover corned beef from the fridge and realizing I had more cabbage than rye. The result was instantly comforting: salty corned beef mingled with bright, acidic sauerkraut, softened cabbage, and gooey Swiss, all finished with a quick, tangy dressing. It became one of those dishes that brings everyone to the table — quick to prepare yet deeply satisfying.

I love how the textures play together here: a base of lightly caramelized onion and crisp-tender cabbage, tender shredded carrot for a little sweetness, warmed slices of corned beef, and pockets of melted Swiss that give a creamy counterpoint to the sharp dressing. Because everything cooks in one skillet, this feels like comfort food with the simplicity of a single-pan meal. It’s perfect for using deli leftovers, feeding a small family, or plating as an easy weekend lunch that feels special but takes under 30 minutes to finish.

Ingredients

• For the dressing — mayonnaise: Use a full-flavor, high-quality mayonnaise such as Hellmann's or Duke's for a smooth base and rounded fat profile that carries the relish and horseradish notes.
• Sweet pickle relish: Look for a finely chopped relish so it disperses easily into the dressing; the sweetness balances the tang of sauerkraut.
• Ketchup: Provides acidity and a little tomato backbone; regular ketchup works fine, but a slightly sweeter variety will shift the final flavor profile.
• Prepared horseradish: Adds heat and bite; start with the recipe amount and adjust if you prefer a stronger horseradish punch.
• Worcestershire sauce: A splash adds umami depth; use a brand you enjoy because it’s a small but impactful addition.
• Caraway seeds: Toast briefly to wake up their aroma — they echo classic Reuben flavors and add a subtle anise note.
• Yellow onion and green cabbage: The onion sweetens and caramelizes while the cabbage provides the texture usually supplied by bread, so slice the cabbage thin for tenderness.
• Shredded carrot: For color and a touch of sweetness that balances the savory meat and sauerkraut.
• Corned beef: Use high-quality deli slices or leftover roast, about three-quarters of a pound, sliced roughly 1/2 inch for hearty bites.
• Sauerkraut: Well-drained to avoid excess liquid; it brings the essential tang of the original sandwich.
• Swiss cheese: Shredded Swiss melts beautifully and gives the creamy, nutty finish expected in a Reuben.
• Cornichon and green onion: Cornichons add bright acidity and crunch, and the green onion adds a fresh finish.

Instructions

Make the dressing: In a small bowl, whisk 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. Season with kosher salt and freshly ground black pepper to taste. Chill while you prepare the bowl so the flavors meld. Toast the caraway: Heat a large skillet over medium-high heat. Add 2 teaspoons caraway seeds and toast, stirring constantly, until fragrant, about 30 seconds. Transfer seeds to a small plate; they continue to release aroma as they cool. Sauté onion: Return the skillet to medium-high heat and add 1 tablespoon extra-virgin olive oil. Add 1/2 chopped yellow onion and cook, stirring frequently, until lightly golden, about 3 minutes. The goal is sweetness without deep browning. Cook cabbage and carrot: Add 1/4 head thinly sliced green cabbage (about 5 cups) and 1 cup shredded carrot. Season with salt and pepper and cook, stirring occasionally, until the cabbage is crisp-tender, about 5 minutes. You should still have some structure in the cabbage so it holds the toppings. Add corned beef and sauerkraut: Stir in 3/4 pound sliced corned beef and 1 1/2 cups drained sauerkraut, tossing until warmed through, about 1 minute. Taste and adjust seasoning — sauerkraut provides acidity so you may not need extra salt. Melt the Swiss: Top the cabbage mixture with 1 cup shredded Swiss cheese, cover the skillet, and cook until the cheese is melted and bubbly, about 3 minutes. Removing from heat immediately prevents overcooking the cabbage. Finish and serve: Scatter the toasted caraway seeds and 1/4 cup thinly sliced cornichon on top, drizzle with the prepared dressing, and garnish with 1 thinly sliced green onion. Serve bowls hot.

Storage Tips

Allow the cooked mixture to cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. For freezing, portion the cabbage and meat mixture into freezer-safe containers and omit the dressing; frozen bowls keep up to 3 months. When reheating, thaw overnight in the fridge and gently rewarm in a skillet over medium-low heat to preserve texture; add a splash of oil or a few tablespoons of water if the mixture looks dry. Add fresh cornichons and the dressing just before serving to maintain crunch and brightness.

Ingredient Substitutions

If you don't have corned beef, substitute thinly sliced pastrami for a similar smoky-salty profile, or roast turkey for a lighter bowl. For a vegetarian option, use smoked tempeh or a thick-sliced smoked tofu and swap mayonnaise for a plant-based mayo. If Swiss is unavailable, Gruyère or a mild cheddar will melt well but will change the classic flavor slightly. To reduce sodium, rinse the sauerkraut and choose lower-salt deli meats; compensate with a touch more dressing or a squeeze of lemon for brightness.

Serving Suggestions

Serve bowls with extra dressing on the side and provide coarse-ground mustard for anyone who likes more bite. This pairs well with a simple green salad dressed in lemon vinaigrette or roasted fingerling potatoes for a heartier plate. For presentation, top with a few whole cornichons and a sprinkle of chopped fresh parsley or dill. The bowls also work as a filling for a toasted pita or on top of a bed of butter lettuce for a lighter wrap-style meal.

Cultural Background

The original Reuben sandwich is a New York deli classic thought to have been created in the early 20th century, combining corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye. Translating those flavors into a bowl is a contemporary adaptation that preserves the essential flavor profile while offering a gluten-free or lower-carb presentation. The toasted caraway seed is a nod to the rye bread aroma and keeps the memory of the sandwich alive without bread.

Seasonal Adaptations

In winter, add roasted root vegetables such as parsnip or rutabaga for extra heartiness. In spring, lighten the bowl by adding shredded radish and replacing half the cabbage with spinach at the end of cooking. For summer, swap sauerkraut for a quick shaved fennel and apple slaw dressed in the same dressing to introduce freshness while keeping the Reuben essence.

Meal Prep Tips

Make the dressing in advance and keep in a sealed jar. Prepare the cabbage-onion base the night before and reheat with the corned beef just before adding cheese to preserve texture. Portion into microwave-safe containers for work lunches and add cornichons and dressing at the time of eating. Use shallow containers for faster chilling and even reheating in a skillet or microwave.

Give this bowl a try the next time you want the soul of a deli sandwich in a weeknight-friendly format. It’s flexible, forgiving, and consistently a crowd-pleaser — and it’s one of those recipes that seems to get better as you make it your own.