Delicious Low-Carb Reuben Bowl

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Have you ever thought of deconstructing the beloved Reuben sandwich into a bowl? Enter the Reuben Bowl: a creative twist that packs all the traditional flavors into a single, delightful dish.

Reuben bowl

The Reuben sandwich, with its classic combination of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, is a long-standing favorite. I love it personally, but I don’t always want to eat the bread. If you’re looking for a low-carb version, we’ve got it right here.

Making low carb bowls is a great way to enjoy foods that usually come in sandwich form, like this Philly Cheesesteak Bowl or Teriyaki Beef Bowl.

Why You’ll Love It

  • Healthier Option: By swapping out the bread for more greens, you’re getting a lower-carb alternative that’s just as satisfying.
  • Easy to Customize: Whether you’re a fan of extra pickles or want to adjust the dressing, this bowl is a breeze to tailor to your taste.
  • Quick and Simple: Perfect for a weeknight meal, it comes together in no time, making it a practical choice for busy schedules.

Ingredients You Need

reuben ingredients
  • Olive oil – Used to sauté the cabbage.
  • Shredded cabbage or coleslaw mix – We like to make a quick “pickled” shredded cabbage for our bowls to give them a freshness and crunch. You can use sauerkraut if you want.
  • Apple cider vinegar – Gives a nice acidity to the cabbage.
  • Caraway seeds – You can use mustard seeds or fennel as a substitute.
  • Salt and pepper – To season the cabbage.
  • Cooked corned beef – For this recipe, we start with already cooked corned beef, whether it’s leftovers or you bought it pre-cooked. For instructions on cooking from raw, instructions are available under the How to Make section below.
  • Swiss cheese – We buy a block of cheese and shred it ourselves.
  • Thousand Island dressing – Use our recipe for low-carb Thousand Island, or buy a pre-made sauce.
  • Chopped dill pickles – for garnish

Equipment Needed

  • Frying pan

Helpful Tips

  • Use pre-cooked corned beef or use the instructions in our post to cook it from raw.
  • Use a homemade or store-bought Thousand Island dressing.

How to Make a Reuben Bowl

Step 1: Sauté the Cabbage

saute cabbage

Heat olive oil in a large pan over medium heat. Add the cabbage or coleslaw mix, sautéing until just tender, about 3 minutes.

Step 2: Season

Stir in the apple cider vinegar, caraway seeds, and a pinch of salt and pepper, mixing well.

Step 3: Layer and Melt

assemble the bowl

Add a layer of shredded corned beef on top of the cabbage, followed by a generous sprinkle of Swiss cheese. Cook until the cheese melts, around 3-5 minutes.

Step 4: Serve

Dish up the mixture into bowls. Drizzle with Thousand Island dressing and garnish with chopped dill pickles.

Reuben bowl

How to Cook Corned Beef from Raw

For those starting from scratch, cooking corned beef is simple. Corned beef is often sold in a bag with a spice packet that you can use to kick up the flavor. It can be cooked in a number of different ways, so choose whatever suits you best.

corned beef
  1. Boiling: This is the most traditional method for cooking corned beef. You’ll start by placing the corned beef in a large pot and covering it with water. Add spices, usually those that come with the corned beef or your own blend, and bring the water to a boil. Then, reduce the heat to a simmer, cover, and cook for about 3 hours, or until the meat is tender. Boiling corned beef makes it incredibly tender and is great for a classic corned beef and cabbage meal.
  2. Baking: For a slightly different approach, baking corned beef in the oven can give it a wonderful texture and depth of flavor. First, preheat your oven to about 350°F (175°C). Place the corned beef, fat side up, on a rack in a roasting pan. You might want to brush the top with a glaze (such as a mix of mustard and brown sugar) to add extra flavor. Cover it with foil and bake. The cooking time varies depending on the size of the brisket but generally ranges from 2 to 3 hours. Baking gives the corned beef a bit of a crust on the outside while keeping it moist and tender on the inside.
  3. Slow Cooking: If you’re looking for a “set it and forget it” method, slow cooking is perfect. Place the corned beef in a slow cooker, adding enough water to cover the meat. Include the spice packet that often accompanies the corned beef, or your own choice of spices. You can also add vegetables like potatoes, carrots, and cabbage to cook alongside the meat. Cover and cook on low for about 8-10 hours or on high for 4-5 hours, until the meat is tender enough to pull apart easily with a fork. Slow cooking corned beef ensures it absorbs all the flavors well and becomes exceptionally tender.
reuben bowl

Storing & Reheating Leftovers

Cool any leftovers before transferring them to an airtight container. They can be refrigerated for up to 3 days.


For best results, reheat in a skillet over medium heat until warmed through. Add a splash of water if needed to keep it moist.

The Reuben Bowl is more than just a meal; it’s a celebration of flavors and textures that come together to create something truly special. Whether you’re a long-time Reuben lover or just looking for a delicious new dish to try, this recipe promises satisfaction in every bite. Give it a go, and let the comfort of a deconstructed classic warm your heart and your belly.


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Reuben Bowl

Reuben Bowl

This low-carb Reuben Bowl is a creative twist that packs all the traditional flavors of a Reuben sandwich into a single, delightful dish.
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Print Rate
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings: 4 servings
Calories: 390kcal
Author :Laura Lynch


  • Frying pan


  • 1 tablespoon (15 ml) olive oil
  • 4 cups (280 g) shredded cabbage or coleslaw mix
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1 teaspoon (2 g) caraway seeds
  • Salt and pepper to taste
  • 10 ounces (284 g) corned beef cooked and shredded
  • 3/4 cup (81 g) Swiss cheese shredded (or 4 slices)
  • 1/2 cup (118 ml) Thousand Island dressing sugar free, if preferred
  • 1/4 cup (36 g) dill pickles chopped


  • In a large pan over medium heat, warm the olive oil. Add the shredded cabbage or coleslaw mix and sauté for 3 minutes, or until the cabbage is just tender. Add the apple cider vinegar, caraway seeds, and salt and pepper to the pan. Toss to combine.
  • Top the cabbage with the corned beef and then the cheese.
  • Cook for 3-5 minutes, until the cheese is melted.
  • Scoop a serving into each bowl. Drizzle with Thousand Island dressing. Garnish with chopped dill pickles.


  • Use pre-cooked corned beef or use the instructions in our post to cook it from raw.
  • Use a homemade or store-bought Thousand Island dressing.


Calories: 390kcal | Carbohydrates: 9g | Protein: 17g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Cholesterol: 65mg | Sodium: 1286mg | Potassium: 397mg | Fiber: 2g | Sugar: 7g | Vitamin A: 321IU | Vitamin C: 45mg | Calcium: 227mg | Iron: 2mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Delicious Low-Carb Reuben Bowl

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