Ruben In A Bowl (low carb, keto) (2024)

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Get all the flavors of your favorite sandwich in an easy, low carb, keto friendly bowl! This Ruben in a bowl needs to be on your next menu plan!

Ah, the delicious corned beef. It’s an amazing dinner, with it’s deep, complex flavors. It’s a family favorite around here, for so many reasons.

Corned beef is typically a tougher cut of meat, and needs to be treated well for it to have it’s tender, juicy flavors. Oh boy, are those flavors amazing! It can make your mouth water, just thinking about it.Leftover corned beef is another favorite. It is made into delicious Ruben sandwiches.

What are Ruben sandwiches?

Traditionally, it’s corned beef, Swiss cheese, sauerkraut and Russian dressing on toasted or grilled rye bread. Just the thought of the melty cheese, and dressing dribbling down my chin makes me want to toss another corned beef into the Instant Pot. (get the directions on how to cook it here)

Now, we don’t have leftovers very often. I live with 4 hungry guys who love my cooking, after all. So, when we have leftovers, Rubens are a tasty treat.

It’s got the tender, juicy corned beef, the Swiss cheese, Russian dressing along with the cabbage. For this, I used sauteed cabbage instead of sauerkraut. You can make it with sauerkraut if you want, though.

The toasted sesame oil adds a new level of toasty flavor to the cabbage as it’s cooking, and brings this Ruben in a bowl to a whole new level. Your mouth will be singing all meal long! Of course, if you find yourself without a lot of leftovers, you can make this start to finish in about 3 hours, using the Instant Pot. Start it after breakfast for a tasty lunch, or you can add it to the Instant Pot before you leave for work, and it will be nice and hot for you when you get home.

Related:If you’re curious if the keto diet can help you specifically live a healthier lifestyle, take this short 1-minute quiz that will tell whether you can achieve the results you’re looking for with keto based on your goals and challenges.

Ingredients:

• 1 pound corned beef brisket leftovers
• 1 head cabbage
• 3 Tablespoons toasted sesame oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 1 cup shredded swiss or mozzerella cheese
• 3/4 cup Russian dressing (get the recipe here)

Instructions:

1. Cut the corned beef leftovers into 1 inch slices. Set aside.
2. Chop the cabbage into 1/4″ strips.
3. In a large heavy bottomed pot, heat the sesame oil on medium high heat.
4. Add the chopped cabbage, and season with salt, pepper, and garlic.
5. Sautee for 5-7 minutes, until golden brown. Turn frequently with a pair of tongs to avoid burning.
6. Place sauteed cabbage in bowl, and top with 1/4 cup cheese.
7. Heat the corned beef for 1 minute in the bottom of the hot pot.
8. Layer the corned beef on top of the cabbage and cheese.
9. Drizzle 1 Tablespoon Russian dressing over the top.

What is your favorite sandwich substitute? Will you try this Ruben in a bowl? Be sure to let me know what you think!