This Ruben bowl is perfect anytime of the year! Full of flavor and quick and easy. Grab the recipe below!
For a low carb or gluten-free alternate - skip the rye bread croutons and instead top the bowl with shredded or cubed Swiss cheese.
Ruben Bowl
Serves 6
Ingredients:
1 head of cabbage, sliced thin
8 carrots, sliced into thin strips
1/3 cup canola oil + 1 tablespoon canola oil
1/3 cup cider vinegar
1 tablespoon sugar
8 ounces corned beef (or meat alternate*)
4 slices rye bread
4 slices swiss cheese (1 ounce per slice)
Thousand Island Dressing
*Meat alternate tip: Sauté Quorn pieces in a skillet and finish with a drizzle of BBQ Sauce
Directions:
1. In a large skillet, heat the oil. Add one tablespoon of the canola oil. Add the carrots and cabbage. Sauté stirring frequently for about 15 minutes.
2. In a small bowl stir together the remaining canola oil, sugar, and cider vinegar. Once combined, pour over the cabbage and carrot mixture. Cook down another 5 minutes or until the cabbage is tender.
3. In a skillet warm the pieces of corned beef and slice into pieces. *Or prepare the meat alternate of choice.
4. In a toaster, toast the slices of rye bread and then top each slice of bread with swiss cheese. Place the toasted bread on a baking sheet and bake at 350 degrees for 5 minutes to melt the cheese. Transfer to a cutting board and slice into cubes.
5. Divide the cabbage mixture among serving bowls, top with the corned beef, rye bread cubes, and drizzle with Thousand Island dressing. Serve!
Nutrition Facts (per serving): 430 calories, 29 grams fat, 7 grams saturated fat, 0 grams trans fat, 60 milligrams cholesterol, 825 milligrams sodium, 30 grams carbohydrates, 6 grams fiber, 14 grams sugar, 16 grams protein