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Our Reuben in a Bowl combines corned beef, cabbage, onions, sauerkraut and Swiss cheese – all topped with a fantastic Russian dressing.
This Reuben in a Bowl is one of those recipes that fits the bill for so many occasions:
- It’s a delicious family meal any day of the week.
- It’s also a great option to add to the menu for a game day party.
- And it packs up and travels nicely – so bring it for lunch, or to a neighborhood pot luck.
We show this Reuben in a Bowl served with toasted strips of marbled rye bread – but you can skip the bread and simply eat this Reuben in a Bowl with a fork. When you do that, it becomes a delicious low-carb meal option too!
How do you make a Reuben in a Bowl?
Our recipe below includes instructions to make homemade corned beef from scratch. In fact, the bulk of the cooking time listed in the recipe goes toward making the corned beef – so feel free to prepare that ahead of time. (As a shortcut, you can buy pre-cooked corned beef – but it’s easy to make and homemade is SO much better!)
While the corned beef simmers away in a pot, cut some green cabbage and onion into thin slices, and drain the sauerkraut. Once the corned beef is cooked through, you’ll remove that from the pot, then add the cabbage, onions and sauerkraut to the pot to cook through.
When you are ready to assemble, slice the corned beef, then cut into bite-sized pieces. Combine the corned beef with the (drained) cooked cabbage, onions, and sauerkraut, plus bite-sized pieces of Swiss cheese – then toss with our tangy and delicious homemade Russian Dressing.
Serve with toasted rye or marbled rye bread and a nice cold beer. Enjoy!
You may enjoy these other Jewish classics:
3 ½ to 4 pounds uncooked corned beef (1 ½ pounds of usable meat after cooking)
1 medium onion quartered
2 stalks celery, cut up
2 carrots, cut up
1 pound green cabbage, cored and cut into thin slices
1 large onion, sliced
2 pounds sauerkraut, drained (we used the fresh bagged sauerkraut from Boar’s Head)
6 slices marble or rye bread, crusts removed and cut into strips
4 tablespoons butter, melted
2 cups homemade Russian dressing, (or your favorite store-bought brand)
½ pound Swiss cheese slices, cut into bite sized pieces
Rinse the corned beef and place in a large Dutch oven along with the spices (most packaged corn beef briskets come with a spice packet, if not, no worries)
Add onion, celery and carrots and fill with water at least two inches above meat.
Bring to a boil, cover and lower to a simmer and cook for up to three hours or until tender. Start checking at 2 ½ hours by slicing off a small sliver to test.
Remove the corned beef to a cutting board, discard the other solids but leave the liquid in the pan.
While the corned beef is cooking, cut up the cabbage and onion and drain the sauerkraut.
Also, while the meat is cooking, heat oven to 425 degrees F.
Place the bread strips on a foil lined sheet tray and drizzle on the butter. Toss and bake for 10-12 minutes to toast. Remove to cool and turn off oven.
If following our Russian dressing recipe, make that now. You will use about two cups of the recipe, which makes 3 ½ cups.
As soon as the corned beef is out of the pot and you have discarded the other solids, add the cabbage, onion and sauerkraut and bring to a boil. Cover and simmer fast for 30 minutes.
After the corned beef is cool enough to handle, slice off and discard all fat. If the brisket has fat in the center, separate the two pieces and slice off the fat.
Slice the corned beef against the grain into ¼ slices. Then slice the slices into bite sized pieces.
Drained the cooked cabbage mixture.
To assemble, in a large bowl, toss cooked corned beef pieces, Swiss cheese, drained cabbage mixture and enough dressing to coat the mixture.
Divide into bowls and top with the toasted bread strips.
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