Easy Reuben Bowls with Cabbage and Frank's Kraut
Recipe and Photo by Abby Mosler @SweetRindandSalt. Reuben Bowls with Cabbage and Frank’s Kraut are a hearty, bread-free take on the classic Reuben, made with sautéed green cabbage, Frank’s Kraut, corned beef, Swiss cheese, and creamy Thousand Island dressing. This trendy cabbage bowl recipe delivers all the bold deli flavors you love without the bread, making it a satisfying option for easy weeknight dinners, meal prep, or comfort-food cravings with a modern twist.
Ingredients
Easy Reuben Bowls with Cabbage and Frank's Kraut
2 tbsp. sauté oil, divided
¾ lb. thick sliced corned beef, chopped
½ large yellow onion, thinly sliced
2 garlic cloves, minced
1 tsp. caraway seeds (optional)
2 cups finely shredded green cabbage
2 cups Frank’s Kraut, drained
½ tsp. salt, or to taste
½ tsp. black pepper, or to taste
1 cup shredded Swiss cheese
½ cup thousand island dressing
Sliced green onions for garnish (optional)
Instructions
- optional)
- Heat 1 tablespoon of oil in a large skillet over medium/high heat. Add the corned beef and cook, stirring often, until browned and slightly crisp; about 10 to 12 minutes. Using a slotted spoon, transfer the corned beef to a paper towel-lined plate or bowl.
- Add the remaining tablespoon of oil to the skillet and reduce the heat to medium. Add the sliced onion and cook, stirring occasionally, until soft and slightly caramelized; about 5 to 8 minutes. Stir in the garlic and caraway seeds (if using) and cook for 1 minute. Next, add the cabbage, Frank’s Kraut, salt, pepper, and the corned beef to the skillet. Mix well. Cook, stirring often, until the cabbage is soft and the kraut begins to crisp up just a bit.
- Turn off the heat and sprinkle the cheese over the top. Cover the skillet and let the cheese melt.
- When the cheese is melted, drizzle with thousand island dressing, sprinkle with sliced green onions (if using), and serve.
