Reuben Bowls

 

      We love corned beef either in sandwich or casserole form, but caution should be advised.  Corned beef is a great source of high-quality protein for muscle repair, vitamin B12 for nerve function, and iron to prevent anemia. It also provides selenium, a mineral that supports thyroid health.  However, because it is heavily cured, it is high in sodium and saturated fat, making moderation important. 

      This recipe also incorporates healthy ingredients that temper the salt and actually provide additional health and taste benefits.  

1 jar Russian dressing

2 tsp carraway seeds

1 Tbsp extra virgin olive oil

1/2 yellow onion, chopped

1/3 cabbage, sliced

1 cup shredded carrot

3/4-pound corned beef, sliced and chopped into 1/2" strips

1 1/2 cup kraut

1 cup shredded Swiss cheese

1/4 cup thinly sliced cornichons (small, sweet pickles)

1 green onion, thinly sliced

     In a large skillet over medium high heat toast the carraway seeds till fragrant.  Set aside.  Transfer to a plate. 

      Return skillet to medium high heat and add the oil.  Add onion and cook, stirring for about 3 minutes till golden brown.  Add the cabbage and carrot and season with salt/pepper.  Cook, stirring until cabbage is crisp/tender. 

      Stir in corned beef and kraut, stirring until thoroughly warmed through. 

 

Top with Swiss Cheese, cover and cook till cheese is melted and bubbly.  

      Serve in individual bowls, scatter toasted carraway seeds, green onions, and cornichons on top then drizzle with dressing.  

    

     

      Additionally, you can use Russian, Catalina, or 1000 Island dressing for this as each works well.  This recipe is sensational.  The addition of green onions and cornichons as a topping provide incredible flavor.  It makes a bunch.  Easy to store for another night as well. 

"My corned beef, a deep meaty magenta, was shaggy tender and served in a wide bowl with boiled cabbage, potatoes, carrots, and turnips.”

Michelle Huneven