Ingredients
Scale
- 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)
- 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
- Cut the corned beef into ½-inch cubes.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add corned beef and cook for 4-5 minutes, then transfer to a paper towel-lined plate.
- Add another tablespoon of olive oil to the skillet with the onion. Cook for 2-3 minutes until translucent, then stir in garlic and caraway seeds for an additional minute.
- Add the remaining tablespoon of olive oil and coleslaw mix. Stir and cook until tender yet crisp, around 6-8 minutes.
- Mix sauerkraut, corned beef, salt, and black pepper. Top with Swiss cheese, reduce heat to low, and melt cheese for about 3-4 minutes.
- Combine dressing ingredients in a bowl and season with salt.
- Serve the Reuben mixture in bowls with dressing and green onions.
Notes
For best results, use a medium thickness of corned beef.
Caraway seeds enhance the flavor, so don’t skip them!
Meal prep the dressing ahead of time for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Calories: 460
- Sugar: 5
- Sodium: 1200
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 5
- Protein: 30
- Cholesterol: 80