329 kcal
30 min.
Recipe for Reuben Bowl
0 reviews
NaN g
329 kcal
1 kcal
328.7
19.5g
19.7g
15.2g
Ingredients (servings):
4
Converted ingredients are going to appear on the shopping list
- Corned Beef200 g
- Sauerkraut1.5× cup (165 g)
- Onion125 g
- Pickled Cornichons4× portion (120 g)
- Sweetheart cabbage1× package (100 g)
- Pickle, sweet2× tablespoon (60 g)
- Shredded Swiss Cheese50 g
- Winiary Decorative Mayonnaise2× tablespoon (50 ml)
- Carrot1× piece (50 g)
- Tomato ketchup4× teaspoon (32 g)
- Lemon juice, fresh0.5× tablespoon (15 ml)
- Dobre Grated Horseradish 160g1× teaspoon (10 g)
- Caraway seeds2× teaspoon (6 g)
- Worcestershire sauce0.5× teaspoon (2.5 g)
How to make Reuben Bowl
1. Make the dressing: In a small bowl, whisk together mayonnaise, pickle relish, ketchup, horseradish, lemon juice, and Worcestershire. Season with salt and pepper.
2. Make the bowl: In a large skillet over medium-high heat, toast caraway seeds, stirring, until fragrant, about 30 seconds. Transfer to a plate.
3. 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.
4. 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.
5. Scatter roasted caraway seeds and cornichon on top, then drizzle with dressing.
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