Ingredients: |
Ingredients: FOR THE DRESSING
1/4 c. Mayonnaise
2 tbsp. Sweet pickle relish
4 tsp. Ketchup
1 1/2 tsp. Prepared horseradish
1 tsp. Fresh lemon juice
1/2 tsp. Worcestershire sauce
Kosher salt
Freshly ground black pepper
FOR THE BOWL
2 tsp. Caraway seeds
1 tbsp. Extra-virgin olive oil
1/2 Yellow onion, chopped
1/4 Green cabbage, thinly sliced (about 5 c.)
1 c. Shredded carrot
3/4 lb. Corned beef, sliced 1/2" thick
1 1/2 c. Sauerkraut, drained
1 c. Shredded Swiss
1/4 c. Thinly sliced cornichon
1 Green onion, thinly sliced
|
Directions: |
Directions:Make the dressing: In a small bowl, whisk together mayonnaise,
pickle relish, ketchup, horseradish, lemon juice, and
Worcestershire. Season with salt and pepper.
Make the bowl: In a large skillet over medium-high heat, toast caraway seeds, stirring, until fragrant, about 30 seconds. Transfer to a plate.
Return skillet to medium-high heat and heat oil. Add onion and
cook stirring until lightly golden, about 3 minutes. Add the
cabbage and carrot and season with salt and pepper. Cook, stirring occasionally, until cabbage is crisp-tender, 5 minutes.
Stir in corned beef and sauerkraut, tossing until warmed throughout, 1 minute more. Top cabbage mixture with Swiss
cheese, cover, and cook until cheese is melty and bubbly, 3 minutes. Remove from heat.
Scatter roasted caraway seeds and cornichon on top, then drizzle
with dressing and garnish with green onion before serving. |
This recipe for Ruben Bowls is from