Reuben Bowls

By CJKK

Ingredients

• Ingredients
• For the dressing
• 1/4 c. mayonnaise
• 2 tbsp. sweet pickle relish
• 4 tsp. ketchup
• 1 1/2 tsp. prepared horseradish
• 1 tsp. fresh lemon juice
• 1/2 tsp. Worcestershire sauce
• Kosher salt
• Freshly ground black pepper
• For the bowl
• 2 tsp. caraway seeds
• 1 tbsp. extra-virgin olive oil
• 1/2 yellow onion, chopped
• 1/4 green cabbage, thinly sliced (about 5 c.)
• 1 c. shredded carrot
• 1 1/2 c. sauerkraut, drained
• 1 c. shredded Swiss
• 3/4 lb. corned beef, sliced 1/2" thick
• 1/4 c. thinly sliced cornichon
• 1 green onion, thinly sliced

Details

Servings 4
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Make the dressing: In a small bowl, whisk together mayonnaise, pickle relish, ketchup, horseradish, lemon juice, and Worcestershire. Season with salt and pepper.
Make the bowl: In a large skillet over medium-high heat, toast caraway seeds, stirring, until fragrant, about 30 seconds. Transfer to a plate.
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.
Stir in corn beef and sauerkraut, tossing until warmed throughout, 1 minute more. Top cabbage mixture with Swiss, cover and cook until cheese is melty and bubbly, 3 minutes. Remove from heat.
Scatter roasted caraway seeds and cornichon on top, then drizzle with dressing and garnish with scallion before serving.