Reuben Bowls
Reuben Bowls
20 minutes
20 minutes
Meat and Poultry
Ingredients
- 1-2 tablespoons Fustini's Herbs de Provence olive oil
- 1/2 yellow onion, chopped
- 1/4 green cabbage, thinly sliced
- 1 cup shredded carrot
- 3/4 lb corned beef, sliced 1/2" thick
- 1 1/2 cups sauerkraut, drained
- 1 cup Swiss cheese, shredded or chopped
- 1/4 cup thinly sliced pickle
- 1 green onion, thinly sliced
- 1/4 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 4 teaspoons ketchup
- 1 1/2 teaspoons prepared horseradish
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon Black Sheep Worcestershire sauce
- Kosher salt and fresh ground black pepper to taste
Directions
- Heat a large skillet to medium-high heat and add olive oil. Add onion and cook until lightly golden. Add cabbage and carrot. Season with salt and pepper, stirring occasionally until cabbage is crisp-tender, 5 minutes.
- Stir in corned beef, sauerkraut, tossing until warmed throughout, 1 minute more. Remove from heat and spoon into bowls.
- Top mixture with Swiss cheese and a dollop of dressing. Garnish with pickles and green onion before serving.
- In a small bowl, whisk together mayonnaise, pickle relish, ketchup, horseradish, lemon juice and Worcestershire. Season with salt and pepper and set aside until ready to use.
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