Easy Reuben Bowl (Print Version)

# Ingredients:

→ Main Bowl Components

01 - 3/4 pound thick-cut deli corned beef
02 - 3 tablespoons olive oil, separated
03 - 1 small sweet onion, finely diced
04 - 2 fresh garlic cloves, minced
05 - 1 teaspoon caraway seeds
06 - 2 bags (10 oz each) coleslaw mix
07 - 1 cup well-drained sauerkraut
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 4 ounces thinly sliced Swiss cheese
11 - Fresh green onions, green parts only, thinly sliced for garnish

→ Homemade Thousand Island Dressing

12 - 1/3 cup quality mayonnaise
13 - 2 tablespoons sour cream
14 - 1 tablespoon ketchup
15 - 1 tablespoon dill pickle relish
16 - 1 tablespoon finely minced sweet onion
17 - 1/2 teaspoon Worcestershire sauce
18 - 1 garlic clove, very finely minced
19 - 1/4 teaspoon sweet paprika
20 - Salt to taste (optional)

# Instructions:

01 - Start by cutting your thick-sliced deli corned beef into nice chunky cubes, about 1/2-inch thick. This gives you those satisfying bites that make this bowl so hearty.
02 - Heat up 1 tablespoon of olive oil in a large skillet over medium-high heat. Add your corned beef cubes and let them cook for 4-5 minutes, stirring them around occasionally until they get a lovely golden-brown color. While they're cooking, line a plate with paper towels. Once nicely browned, transfer the beef to your paper towel-lined plate to drain.
03 - Add another tablespoon of olive oil to the same skillet along with your diced sweet onion. Cook for about 2-3 minutes until the onion becomes nice and translucent. Then add the minced garlic and caraway seeds, cooking for just 1 more minute until everything smells amazing.
04 - Pour in the remaining tablespoon of olive oil along with both bags of coleslaw mix. Stir everything together and cook until the cabbage is tender but still has a nice crisp bite to it, roughly 6-8 minutes.
05 - Mix in the drained sauerkraut, your beautifully browned corned beef, salt, and black pepper. Top everything with the Swiss cheese slices and turn the heat down to low. Let it cook for 3-4 minutes until that cheese gets all melty and gooey.
06 - While everything's cooking, whisk together the mayonnaise, sour cream, ketchup, dill relish, minced onion, Worcestershire sauce, garlic, and paprika in a medium bowl. Taste and add a pinch of salt if you think it needs it.
07 - Spoon the warm, cheesy Reuben mixture into bowls and drizzle generously with your homemade Thousand Island dressing. Sprinkle some fresh sliced green onions on top for that perfect finishing touch.

# Notes:

01 - Those little caraway seeds are the secret ingredient that gives this bowl that authentic rye bread flavor without needing any actual bread!
02 - Feel free to use homemade corned beef if you have it - just shred it into bite-sized pieces instead of cubing deli meat.
03 - Store the Reuben bowl and dressing separately in airtight containers. The bowl keeps for 4-5 days in the fridge, while the dressing stays fresh for up to 2 weeks.
04 - You can freeze the bowl mixture for up to 3 months, though the cabbage texture might change slightly. Don't freeze the dressing as it will separate when thawed.
05 - The nutrition facts assume about 1 tablespoon of dressing per serving, so you'll likely have about 1/4 cup of dressing left over for later use.

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