You won’t miss the rye bread with this Reuben in a Bowl that has all the goodness of the classic deli sandwich, and it’s ready in under 30 minutes! Corned beef, cabbage, sauerkraut, gooey Swiss cheese, and creamy Thousand Island dressing make up this low-carb recipe. Make weeknights a bit easier, and tastier, with a one-pot meal that’s sure to please all palates!
Table of Contents
If you’ve spent any time on this blog, you know I love taking classic dishes and giving them a twist—especially when I can make them low-carb without sacrificing any flavor.
Inspired by my Egg Roll in a Bowl, I’ve turned the classic Reuben sandwich into a one-skillet wonder: Reuben in a Bowl. (You may also enjoy these Unstuffed Cabbage Rolls and this Spring Roll in a Bowl next!)
All the flavors you love—corned beef, sauerkraut, Swiss cheese, and rye bread—come together in a quick, low-carb meal that’s keto-friendly too. Cabbage steals the show, soaking up all those rich flavors, while a drizzle of Thousand Island dressing takes it over the top. (You won’t even miss the bread!)
Plus, with a bag of coleslaw mix, this dish is ready in under 30 minutes, making it perfect for weeknights. Trust me, this keto Reuben is sure to become a regular in your rotation!
The Secret Ingredient
If you can track them down, caraway seeds are the secret ingredient that take this dish from sorta’ good to freaking phenomenal! These tiny, but oh-so-mighty, aromatic herbs give rye bread its distinctive flavor, and they’re what make this one-pot meal a true weeknight winner!
Ingredients You’ll Need
Notes about the ingredients needed for this Reuben in a Bowl recipe are below. Jump to recipe for the exact measurements.
- Coleslaw Mix. You’ll need two 10-ounce bags to have enough. Look for bags that have a mix of cabbage and carrots. You can also shred cabbage and carrots yourself if you’d prefer.
- Corned Beef. Buy sliced corned beef at the deli counter. Get a medium thickness so you can cut it into bite-sized pieces. Or, make your own Instant Pot Corned Beef for a healthier, homemade version.
- Sauerkraut. A Reuben wouldn’t be complete without it! Find your favorite store-bought brand or make your own homemade sauerkraut. (Just make sure you drain it well before mixing it in!)
- Swiss cheese. Both sliced or shredded may be used. Mozzarella can be substituted, but you will be missing that tangy punch!
- Caraway seeds. Even though you only need one or two teaspoons, they MAKE the dish. It’s what gives the quintessential rye bread taste.
- Thousand Island dressing. While you can buy it at the store, it is SO much better and healthier for you when you make Thousand Island dressing at home!
How to Make a Reuben in a Bowl
Please see the recipe card below for more detailed ingredient amounts. Jump to recipe for the printable instructions.
- Cook the meat. Add one tablespoon of olive oil, or oil of preference, to a skillet, then heat oil. Butter will work, but it will burn quickly if not watched. Pour all of the meat into the hot pan. Cook over medium heat for about three or four minutes. Sauté until you get a nice, golden-brown crust. This will ensure tender meat and extra flavor. Remove from the skillet and drain on a paper-towel-lined plate.
- Cook the onion and garlic. Pour another tablespoon of oil into the skillet. Add onion and sauté for about three minutes, until transparent. Combine garlic and caraway seeds with onion and continue to cook for another minute. You will really start to smell the caraway seeds.
- Add the cabbage. Pour the cabbage mix into the onions, garlic, and caraway. Cook until slaw is tender but still crisp. Don’t overcook or it will be mushy. This should take around six minutes, depending on the thickness of the cabbage.
- Bring it all together. In the skillet, pour in sauerkraut, corned beef, salt, and pepper. Mix well. Place cheese on top of Reuben mixture. Cover with lid until cheese melts. Dish up Reuben mixture in a small bowl, drizzle with Thousand Island dressing, and enjoy!
Thousand Island Dressing
Thousand Island dressing is what makes a Reuben a Reuben. It’s the finishing touch to this bowl. You can either buy store-bought or make it at home. However, bottled dressing is full of extra sugar and unhealthy oils.
Simply combine mayonnaise, ketchup, sour cream, dill relish, Worcestershire sauce, vinegar, onion, paprika, and garlic in a medium-sized bowl and whisk.
Refrigerate until you are ready to use. It’s best to prep ahead of time so the flavors can meld together. Up to 24 hours in advance is best.
Meal Prep and Storage Instructions
- Prep-Ahead: Make the Thousand Island dressing and corned beef one to two days in advance. The day before, chop onions and cabbage (if not using bagged slaw mix.)
- Storage: Keep the dressing and Reuben bowl in separate airtight containers in the refrigerator. The bowl will be good for up to 4-5 days, the dressing up to 2 weeks. You can freeze in a freezer-safe airtight container for up to 3 months. However, the cabbage will change consistency.
- Reheating: Warm in skillet for the best texture. You can also microwave for 1-2 minutes or until heated through.
FAQs
Pastrami or another cut of beef like flank steak can be used. Or you can try sliced turkey, ham or chicken.
Caraway seeds are what give rye bread its distinct flavor.
Beef brisket is cured in a brine. The best way to cook corned beef is low and slow to create a tender texture.
More Dinner-in-a-Bowl Recipes
The beauty of this Reuben in a Bowl recipe is that it is delicious and low-carb! Check out these other good-for-you dinner recipes to round out your week.
- Egg Roll in a Bowl
- Harvest Bowl
- Burger Bowls with Secret Sauce
- Greek Ground Turkey Rice Bowl
- Spring Roll in a Bowl
- Teriyaki Salmon Rice Bowl
- Korean Ground Beef Bowls
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Reuben in a Bowl Recipe
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Ingredients
Reuben in a Bowl
- ¾ pound thickly sliced deli corned beef
- 3 tablespoons olive oil divided
- 1 small sweet onion diced
- 2 garlic cloves finely minced
- 1 teaspoon caraway seeds
- 2 10-ounce packages coleslaw mix
- 1 cup drained sauerkraut
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 ounces sliced Swiss cheese
- Green onions green parts only, thinly sliced, for serving
Thousand Island Dressing
- ⅓ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon ketchup
- 1 tablespoon dill relish
- 1 tablespoon minced sweet onion
- ½ teaspoon Worcestershire sauce
- 1 garlic clove finely minced
- ¼ teaspoon paprika
- Salt optional
Instructions
- For the Reuben in a Bowl: Cut the corned beef into 1⁄2-inch thick cubes.¾ pound thickly sliced deli corned beef
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the corned beef and cook for 4-5 minutes, stirring occasionally. Meanwhile, line a plate with a paper towel. Once beef is lightly browned, transfer it to the paper towel-lined plate.
- Add another tablespoon of olive oil to the skillet along with the onion. Cook for 2-3 minutes, or until the onion becomes translucent. Add the garlic and caraway seeds and continue cooking for 1 more minute.1 small sweet onion, 2 garlic cloves, 1 teaspoon caraway seeds
- Add the remaining 1 tablespoon olive oil along with the coleslaw mix. Stir to combine and cook until tender but still crisp, about 6-8 minutes.2 10-ounce packages coleslaw mix
- Mix in the sauerkraut, corned beef, salt, and black pepper. Top with Swiss cheese and reduce heat to low. Cook for 3-4 minutes, or until the cheese is melted.1 cup drained sauerkraut, ½ teaspoon salt, ¼ teaspoon black pepper, 4 ounces sliced Swiss cheese
- Thousand Island Dressing: Mix together the mayonnaise, sour cream, ketchup, dill relish, onion, Worcestershire sauce, garlic, and paprika in a medium bowl. Salt to taste.⅓ cup mayonnaise, 2 tablespoons sour cream, 1 tablespoon ketchup, 1 tablespoon dill relish, 1 tablespoon minced sweet onion, ½ teaspoon Worcestershire sauce, 1 garlic clove, ¼ teaspoon paprika, Salt
- Serve the warm Reuben filling in a bowl with a drizzle of Thousand Island dressing and a sprinkle of sliced green onions.Green onions
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Notes
- Caraway Seeds. These small but mighty seeds are what give the dish the unique rye bread flavor!
- Corned Beef. You can also use homemade corned beef and just shred it into bite-sized pieces.
- Storage. Store the Reuben bowl and dressing separately in airtight containers—bowl for 4-5 days in the fridge, dressing for up to 2 weeks. You can freeze the bowl for up to 3 months, though the cabbage may change texture. Avoid freezing the dressing as the sauce will separate upon thawing.
- Nutrition. Facts are calculated with ~1 tablespoon of dressing being used per serving. You will likely end up with ~1/4 cup of dressing remaining.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This hit the spot! So satisfying and tasty.
Yay! So happy to hear you enjoyed the recipe, Erin! Thanks so much for taking the time to leave a comment and rating!
Delicious! I only made a couple of changes: I don’t like corned beef so used deli turkey (the natural kind), and can’t eat onions or garlic because they are too acidic for my stomach, so I used onion and garlic powder. I dropped step #2 and browned the caraway seeds with the turkey, then added the onion powder and garlic powder before moving on to step #3.
I’ve been wondering how to make this meatless, but think it would miss something significant.
I don’t usually love bottled Thousand Island Dressing, so was glad you included a recipe. This has so much more depth than the bottled kind. Yummy!
Thanks for thinking this one up and sharing it with the world!
Yay! So happy to hear you enjoyed the recipe, Jo! I’m glad you could make this recipe work for you. Thanks so much for taking the time to leave a comment and rating!
Fantastic!
Yay! So happy to hear you enjoyed the recipe, Kenna! Thanks so much for taking the time to leave a comment and rating!