Published: July 13, 2025 |
Last Updated: July 13, 2025 |
Prep Time: See recipe below

Reuben in a Bowl has become my go-to for a quick, satisfying weeknight dinner. I first stumbled upon the idea years ago when I was craving that classic deli flavor but wanted to cut back on carbs. The aroma of sizzling corned beef and tangy sauerkraut instantly takes me back to my favorite deli. It’s honestly a deconstructed Reuben, offering all the savory goodness without the bread, and I promise you won’t miss it! This low-carb Reuben bowl recipe is unexpectedly simple and incredibly delicious, proving that sometimes, less is more. Let’s get cooking!

Why You’ll Love This Reuben in a Bowl

I’ve made this Reuben in a Bowl countless times, and here’s why it’s a constant hit in my kitchen:

• It perfectly captures that classic deli taste, with tender corned beef and tangy sauerkraut.
• This Reuben bowl recipe is incredibly quick, ready in under 30 minutes for busy evenings.
• It’s a fantastic low-carb option, letting you enjoy your favorite flavors without the bread.
• You’ll appreciate how budget-friendly it is, often using ingredients you already have.
• It’s surprisingly healthy, packed with protein and vegetables, making it a great healthy Reuben bowl.
• My family loves it, even the picky eaters, because it’s so satisfying and flavorful.

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Ingredients for Reuben in a Bowl

To create this delicious Reuben bowl recipe, you’ll need just a few key ingredients. I find that using quality deli meats makes all the difference for that authentic flavor:

• 6 oz deli sliced corned beef – cut into ¾” squares for easy eating.
• 6 oz deli sliced pastrami – also cut into ¾” squares; this adds another layer of classic deli flavor to your deconstructed Reuben.
• ½ medium sweet onion – thinly sliced to caramelize beautifully on the griddle.
• 1 tablespoon high-heat cooking oil – like avocado or grapeseed, optimal for griddle cooking.
• 2 14 oz bags coleslaw mix – remember, just the vegetable mix, no dressing, as this forms the base of your Reuben in a Bowl.
• 1½ cup sauerkraut – well-drained to prevent your bowl from becoming watery.
• ½ tablespoon caraway seeds – optional, but I highly recommend them for that signature Reuben taste.
• 6 slices Swiss cheese – for melting over the warm mixture.
• Thousand Island dressing – for drizzling generously on top.
• Sliced green onions – optional, for a fresh garnish.

How to Make Reuben in a Bowl

Crafting this delicious Reuben in a Bowl is surprisingly simple, especially if you have a griddle. I love how quickly it comes together, making it an ideal weeknight meal.

1. Step 1: Begin by preheating your griddle to about 375-400°F (190-205°C). If you’re using a large skillet, heat it over medium heat. Once hot, add about 1 tablespoon of high-heat cooking oil and spread it evenly across the surface.
2. Step 2: Add the diced corned beef and pastrami to one side of the griddle to start cooking, letting them get a nice sear. On another section, add your thinly sliced onions. Cook the onions until they’re slightly translucent and softened, which usually takes about 5-7 minutes. Once the meat is heated through and has developed a bit of color, combine it with the sautéed onions and move this mixture to a cooler part of the griddle, or remove from the skillet and set aside.
3. Step 3: Next, add the bagged coleslaw mix to the griddle, spreading it out in a thin, even layer. Sauté the coleslaw mix until it’s about 50% tender, typically 3-5 minutes. The cabbage will start to soften and turn a vibrant green.
4. Step 4: Now, add the well-drained sauerkraut to the coleslaw mix on the griddle. Continue to sauté them together for another 3-4 minutes, allowing the flavors to meld and the sauerkraut to warm through. This combination forms the just right base for your Reuben bowl recipe.
5. Step 5: Once the coleslaw mix and sauerkraut are almost done to your liking, add the cooked corned beef, pastrami, and onions back into the mixture. If you’re using them, sprinkle on the caraway seeds now. Toss everything gently to combine, ensuring all the ingredients are well distributed and heated through.
6. Step 6: Lay the slices of Swiss cheese directly on top of the warm Reuben mixture on the griddle. Allow the cheese to melt and become wonderfully gooey, which should take 1-2 minutes. For faster melting, especially if using a skillet, I sometimes use a melting dome to trap steam and really get that cheese bubbling.
7. Step 7: When the cheese has fully melted and everything is hot and fragrant, carefully transfer the entire Reuben in a Bowl mixture to individual serving bowls. Drizzle generously with Thousand Island dressing and garnish with some fresh sliced green onions if desired. Serve warm and enjoy your deconstructed Reuben.

Pro Tips for the Best Reuben in a Bowl

I’ve learned a few tricks over the years that really elevate this Reuben in a Bowl from good to genuinely remarkable. These simple tips will ensure your deconstructed Reuben is always a success:

• Always drain your sauerkraut thoroughly – excess moisture can make the dish watery.
• Don’t overcrowd your griddle or skillet; cook in batches if necessary to get a good sear on the meat and prevent steaming.
• Use quality deli meats; it really makes a difference in the overall flavor profile of your Reuben bowl recipe.
• Let the Swiss cheese melt completely until it’s gooey and delicious for the best texture.

What’s the secret to ideal Reuben in a Bowl?

The real secret lies in getting a good caramelization on your onions and a slight crisp on the corned beef and pastrami before combining everything. I also find that adding the caraway seeds at the end, just before melting the cheese, helps their aroma really pop in your Reuben in a Bowl.

Can I make Reuben in a Bowl ahead of time?

While this Reuben in a Bowl is best served fresh, you can definitely prep some components ahead. Slice your onions and cube your deli meats. You can also drain your sauerkraut. Assemble and cook just before serving for the optimal taste and texture.

How do I avoid common mistakes with Reuben in a Bowl?

To avoid a soggy Reuben in a Bowl, ensure your sauerkraut is very well-drained. Don’t overcook the cabbage mix, as it can become mushy. Also, resist the urge to over-mix the ingredients once they’re on the griddle; let them cook and develop some color before tossing.

Best Ways to Serve Reuben in a Bowl

I find that this Reuben in a Bowl is incredibly satisfying on its own, but sometimes I like to round out the meal with a few simple additions. It’s a versatile dish that pairs well with several sides, enhancing the classic deli experience.

For a complete low-carb meal, I often serve my Reuben bowl recipe with a crisp green salad tossed with a light vinaigrette. The freshness of the salad perfectly contrasts the rich, savory flavors of the corned beef and sauerkraut. Another fantastic option, if you’re not strictly avoiding carbs, is a side of roasted potato wedges or sweet potato fries for a heartier meal. You could also serve it alongside some dill pickle spears for an extra tangy crunch that complements the deconstructed Reuben beautifully.

Nutrition Facts for Reuben in a Bowl

While I don’t have exact lab-tested figures, here’s an estimate of the nutritional values for one serving of this delicious Reuben in a Bowl, based on the ingredients:

• Serving Size: 1 bowl
• Calories: Approximately 450-550
• Protein: Approximately 35-45g
• Fat: Approximately 30-40g
• Saturated Fat: Approximately 10-15g
• Carbohydrates: Approximately 10-15g
• Fiber: Approximately 3-5g
• Sugar: Approximately 4-6g
• Sodium: Approximately 1200-1500mg

Nutritional values are estimates and may vary based on specific brands, preparation methods, and exact portion sizes used for your Reuben bowl recipe.

How to Store and Reheat Reuben in a Bowl

One of the great things about this Reuben in a Bowl is how well it stores, making it excellent for meal prep. After enjoying your initial serving, allow any leftovers to cool completely to room temperature. This is crucial to prevent condensation and keep your Reuben bowl recipe fresh.

Transfer the cooled mixture into an airtight container. It will keep beautifully in the refrigerator for 3-4 days. For longer storage, you can freeze individual portions of your Reuben in a Bowl for up to 3 months. When you’re ready to enjoy it again, merely reheat in a skillet over medium heat until warmed through, or microwave in 1-minute intervals, stirring in between. This ensures your deconstructed Reuben maintains its delicious flavor and texture.

Frequently Asked Questions About Reuben in a Bowl

Can I substitute the corned beef in this Reuben in a Bowl?

Really! While traditional corned beef is delicious, you can certainly try other deli meats. Sliced turkey or even roast beef can work well for a different twist on this Reuben bowl recipe. The key is to maintain that savory, meaty base.

What if I don’t have a griddle for my Reuben in a Bowl?

No problem at all! I often make my Reuben in a Bowl in a large skillet. Just ensure your skillet is big enough to handle all the ingredients without overcrowding. Cook in batches if necessary to get a good sear on the meat and prevent the vegetables from steaming instead of sautéing.

Is this Reuben in a Bowl suitable for a keto diet?

Yes, this Reuben in a Bowl is an excellent choice for a keto diet! By omitting the bread and focusing on the protein, healthy fats, and low-carb vegetables like cabbage and sauerkraut, it fits perfectly within ketogenic guidelines. Just be mindful of the Thousand Island dressing, opting for a low-sugar or homemade version for the best keto Reuben bowl.

Can I add other vegetables to my Reuben in a Bowl?

While the classic Reuben in a Bowl focuses on cabbage and sauerkraut, you can definitely experiment. I’ve sometimes added diced bell peppers or even a handful of spinach towards the end of cooking for extra nutrients and color. Just remember that the core flavors of corned beef, Swiss, and sauerkraut should shine through.

Variations of Reuben in a Bowl You Can Try

I love experimenting with recipes, and this Reuben in a Bowl is incredibly adaptable. Here are a few ways you can switch it up to suit your taste or dietary needs, offering a fresh take on this deconstructed Reuben:

• “Rachel” in a Bowl: If you prefer turkey, swap the corned beef for sliced deli turkey and use coleslaw instead of sauerkraut. It’s a delicious twist on the classic, creating a healthy Reuben bowl with a different flavor profile.
• Spicy Reuben Bowl: For those who love a kick, add a pinch of red pepper flakes to the cooking meat and veggies. You could also drizzle with a sriracha-infused Thousand Island dressing for a fiery Reuben bowl recipe.
• Vegetarian Reuben in a Bowl: Replace the meat with grilled portobello mushrooms or tempeh. Cook them in a similar fashion, adding some smoked paprika for a savory depth. This makes for a surprisingly satisfying vegetarian Reuben style salad.
• Baked Reuben Casserole without Bread: Instead of a skillet, layer all the ingredients in a baking dish, top with Swiss cheese, and bake until bubbly and golden. This is a great option for a larger, make-ahead meal that still delivers on that classic Reuben in a Bowl flavor.

Reuben in a Bowl: 1 Amazing Flavor Bomb Disaster

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• Author: Jannet Lisa
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Low Calorie

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Description

This Reuben in a Bowl recipe offers a low-carb twist on the classic sandwich, featuring diced corned beef, sauerkraut, shredded cabbage, Swiss cheese, and Thousand Island dressing. It’s an easy skillet or griddle dinner that brings all the flavors of your favorite deli sandwich without the bread.

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Ingredients

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• 6 oz deli sliced corned beef (cut into ¾” squares)
• 6 oz deli sliced pastrami (cut into ¾” squares)
• ½ medium sweet onion (thinly sliced)
• 1 tablespoon high-heat cooking oil
• 2 14 oz bags coleslaw mix (*Vegetable mix only, no dressing.)
• 1½ cup sauerkraut (drained)
• ½ tablespoon caraway seeds (optional)
• 6 slices Swiss cheese
• Thousand Island dressing (for drizzling on top)
• sliced green onions for garnish (optional)

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Instructions

1. Preheat the griddle to about 375-400℉. Add about 1 tablespoon of oil to the heated surface and spread it around with your spatula. *Or heat a large skillet over medium heat.
2. Add the diced corned beef and pastrami to the griddle to begin cooking. In a different area on the griddle, cook the sliced onions until slightly translucent. When the meat is heated through and has developed a bit of color, add it to the sautéed onions and move to the cooler side of the griddle, or remove it from the skillet and set aside.
3. Add the bagged coleslaw mix to the griddle and spread it out in a thin even layer to begin cooking. Sauté the coleslaw mix until about 50% tender. Then add the drained sauerkraut to the coleslaw mix and sauté together.
4. When the coleslaw mix is almost done to your liking, add the corned beef, pastrami, and onions. Sprinkle on the caraway seeds if using. Toss to combine.
5. Lay slices of Swiss cheese on top of the reuben mixture. Allow the cheese to melt. *If needed, add a melting dome to the top of the reuben in a bowl mixture to trap some steam and speed up the melting process.
6. When the cheese has melted, transfer the Reuben mixture to a bowl. Drizzle with Thousand Island dressing, and sprinkle on some sliced green onions for garnish. Serve warm.

Notes

• Drain the sauerkraut: Use a fork or tongs to get the sauerkraut out of the can or jar to avoid excess moisture. When cooking, spread it out on the griddle to dry it out slightly before adding to the cabbage mixture. This prevents the final dish from becoming soggy.
• Switch up the deli meat: Pastrami is a great alternative if you prefer its peppery, spiced flavor. Even sliced turkey works well in this Reuben bowl recipe.
• Try toasted rye bread or rye croutons: If you still want the bread element, add some homemade rye croutons or serve your Reuben bowls with toasted rye on the side.
• Use a melting dome if needed: If the cheese is taking too long to melt on your Reuben in a Bowl, add a melting dome to trap steam and speed up the process.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Griddle/Skillet
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: Not specified
• Sugar: Not specified
• Sodium: Not specified
• Fat: Not specified
• Saturated Fat: Not specified
• Unsaturated Fat: Not specified
• Trans Fat: Not specified
• Carbohydrates: Not specified
• Fiber: Not specified
• Protein: Not specified
• Cholesterol: Not specified

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About the Author

Jannet Lisa is a certified culinary professional with over 10 years of experience in recipe development and food styling. She has worked with major food brands and her recipes have been featured in various culinary publications.

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