Reuben Bowls

Reuben Bowls

(4 servings)

Ingredients:

Dressing:

¼ cup Mayonnaise

2 tbsp. Sweet Pickle Relish

4 tsp. Ketchup

1½ tsp. Prepared Horseradish

1 tsp. Fresh Lemon Juice

½ tsp. Worcestershire Sauce

to taste Salt and Pepper

Bowl:

2 tsp. Caraway Seeds

1 tbsp. Extra Virgin Olive Oil

½ medium Yellow Onion, chopped

5 cups Green Cabbage, thinly sliced

1 cup Carrot, shredded

1½ cups Sauerkraut, drained

1 cup Swiss Cheese, shredded

¾ lb. Cooked Corned Beef, sliced

¼ cup Cornichon, thinly sliced

1 Green Onion, thinly sliced

Directions:

Dressing:

In a small bowl, combine whisking together all ingredients except salt and pepper.  Add them to taste at the end.

Bowl:

In a large skillet over medium-high heat, toast caraway seeds, stirring until fragrant (about 30 seconds).  Transfer to a plate.  Return skillet to heat and add oil.  Now add onion and cook stirring until lightly golden (about 3 minutes).  Add the cabbage, carrot and season with salt and pepper.  Cook, stirring occasionally, until cabbage is crisp tender (about 5 minutes).  Stir in corned beef and sauerkraut, tossing until warmed through.  Top cabbage mixture with cheese, cover and cook until cheese is melty and bubbly (about 3 minutes).  Remove from heat and divide between 4 bowls.  Scatter caraway seeds and cornichon on top.  Then drizzle with dressing and garnish with the sliced green onion.  Serve.

Notes:              If you don’t want to make the dressing, you can always use Thousand Island dressing from the store.

Ideas for Future Efforts

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