This recipe has been my quick weeknight hero for years, the sort of dish that feels like a hug but cooks in under half an hour. I first built this bowl out of a craving for a Reuben sandwich on a busy Tuesday evening when I had cooked corned beef left over from a pot roast and only a head of cabbage in the fridge. Turning those familiar flavors into a skillet bowl was a revelation: the cabbage softens and soaks up the dressing’s tang, the corned beef stays juicy, and the cheese melts into little pockets of comfort. It’s the kind of meal my family reaches for when one adult is in the kitchen and another needs dinner five minutes ago. What makes this approach special is texture and balance. The caraway seeds bloom in hot oil and release that distinctive, slightly aniseed perfume; the cabbage adds a faint sweetness and satisfying crunch; sauerkraut brings acid to cut the richness; and a quick mayo-based dressing with horseradish ties everything together with a familiar deli twang. We often serve this with rye toast for dipping, but I love it best as a standalone bowl when I want the flavor without the extra bread. It’s also a brilliant way to use leftover corned beef or deli slices and to get a green vegetable on the plate without fuss.

Ingredients

• For the dressing: mayonnaise, sweet pickle relish, ketchup, prepared horseradish, lemon juice, and Worcestershire sauce—this combination gives a creamy, tangy dressing that mirrors Thousand Island-style Reuben sauce. Choose a full-flavor mayo such as Hellmann’s or Duke’s for richness, and a good-quality prepared horseradish for a bright heat.
• Caraway seeds: a small amount goes a long way. Toasting them for 30 seconds in a dry pan before adding to the bowl releases oils and deepens the aroma—don’t skip this step.
• Extra-virgin olive oil: a tablespoon to sautée the onion and cabbage; use a mild-flavored oil if you prefer a less assertive finish.
• Yellow onion: adds sweetness and a base flavor layer; chop medium-fine so it softens quickly and integrates with the cabbage.
• Green cabbage: thinly sliced to about 5 cups packed; it softens without turning to mush and soaks up the dressing. Any firm cabbage head works—look for bright, dense leaves.
• Carrot: shredded for color and subtle sweetness; you can buy pre-shredded to save time but freshly shredded has better texture.
• Corned beef: about three-quarters of a pound, sliced roughly half an inch thick; leftover cooked corned beef or deli-sliced corned beef both work well—choose leaner slices if you prefer less fat.
• Sauerkraut: drained of excess liquid so the bowl doesn’t become watery; the fermented tang is essential for cutting the richness of the meat and cheese.
• Swiss cheese: shredded so it melts quickly into the warm cabbage and beef; Gruyère is a great substitution if you want nuttier notes.
• Cornichons and green onion: for briny crunch and a fresh oniony finish—slice thin so each bite has a little pickle snap and a bright garnish.

Instructions

Make the dressing: In a small bowl whisk together 1/4 cup mayonnaise, 2 tablespoons sweet pickle relish, 4 teaspoons ketchup, 1 1/2 teaspoons prepared horseradish, 1 teaspoon fresh lemon juice, and 1/2 teaspoon Worcestershire sauce. Season lightly with kosher salt and freshly ground black pepper. Taste and adjust: if it needs more acidity, add a few drops more lemon; for more heat add a pinch more horseradish. Chill while you build the bowl so the flavors meld. Toast caraway seeds: Place 2 teaspoons caraway seeds in a dry large skillet over medium-high heat and stir constantly for about 30 seconds until fragrant—watch closely as they can burn. Transfer the toasted seeds to a plate immediately to stop cooking; this step amplifies their aromatic profile and prevents bitterness. Sauté onion and cabbage: Return the skillet to medium-high heat and add 1 tablespoon extra-virgin olive oil. Add 1/2 chopped yellow onion and stir until lightly golden, about 3 minutes. Add 1/4 head thinly sliced green cabbage (about 5 cups packed) and 1 cup shredded carrot. Season with kosher salt and black pepper and cook, stirring occasionally, until the cabbage is crisp-tender, roughly 5 minutes. The cabbage should be softened but still hold some texture. Add corned beef and sauerkraut: Stir in 3/4 pound sliced corned beef and 1 1/2 cups drained sauerkraut, tossing until warmed through, about 1 minute. Spread the mixture evenly in the skillet, sprinkle 1 cup shredded Swiss cheese on top, cover the skillet and reduce heat slightly—cook until the cheese melts and becomes bubbly, approximately 3 minutes. Remove from heat to prevent overcooking the cabbage. Finish and serve: Scatter the reserved toasted caraway seeds and 1/4 cup thinly sliced cornichon over the melted cheese, then drizzle the prepared dressing on top and garnish with 1 sliced green onion. Serve immediately in bowls; provide rye or toasted bread for those who want a more sandwich-like experience.

Storage Tips

Cool leftovers to room temperature for no more than two hours, then transfer into airtight containers and refrigerate for up to three days. If freezing, portion into freezer-safe containers, pressing a layer of plastic wrap directly onto the surface to minimize freezer burn; keep for up to three months. When reheating, defrost overnight in the refrigerator if frozen, then warm gently in a skillet over low heat until steaming—add a splash of water or stock if the mixture seems dry, and cover briefly to bring the cheese back to melty perfection. Avoid microwaving at high power to preserve texture.

Ingredient Substitutions

If you don’t have corned beef, thinly sliced pastrami or roast beef work well and change the flavor profile subtly—pastrami adds smoky spice. For a vegetarian option, use smoked tempeh or seasoned seared tofu; for dairy-free needs, substitute vegan Swiss-style shreds and use a plant-based mayonnaise. If caraway isn’t your thing, a small pinch of fennel seed gives a similar anise note; for a tangier dressing, swap the ketchup for a spoonful of whole-grain mustard at a 1:1 ratio.

Serving Suggestions

Serve the bowls with toasted rye, marbled pumpernickel, or buttered sourdough for guests who want to make a sandwich-style bite. A crisp green salad with a light vinaigrette or roasted fingerling potatoes complements the rich, tangy flavors. Garnish with extra cornichons and a lemon wedge for those who like an additional bright lift. For brunch, pair with a poached egg on top—the runny yolk creates a luxurious sauce that ties everything together.

Cultural Background

The classic Reuben sandwich is a staple of American deli culture, likely originating in early 20th-century New York or Omaha depending on whom you ask. It traditionally layers corned beef, Swiss cheese, sauerkraut, and Thousand Island-style dressing on rye. This bowl takes those core elements and reframes them in a lighter, skillet-forward format—ideal for modern weeknights while honoring the sandwich’s salty, creamy, and acidic balance that made it a deli favorite for generations.

Seasonal Adaptations

In winter, add roasted root vegetables and use a heartier cabbage like Savoy. For spring and summer, swap half the cabbage for thinly sliced Napa or add fresh herbs such as dill for brightness. During the holidays, this makes an excellent way to use leftover corned beef or brisket—add a splash of apple cider vinegar to brighten the sauerkraut and finish with a scattering of chopped parsley or chives for color.

Meal Prep Tips

For efficient meal prep, make the dressing up to three days ahead and store it refrigerated. Slice the corned beef and store it separately, keeping sauerkraut in a sealed jar. When ready to eat, warm the onion-cabbage mix in a skillet for five minutes, then add the pre-sliced beef and sauerkraut to heat through before melting the cheese. Portion into meal-prep containers with the cornichon and green onion stored separately to preserve crunch.

Give this dish a try the next time you want deli flavors without the sandwich hassle; it’s the sort of meal that’s easy to love and even easier to make your own. Share it with friends, and don’t be surprised if it becomes a weekday favorite as it did in my kitchen.