Reuben Cabbage Bake
Transform your favorite deli sandwich into a hearty, comforting casserole with this Reuben Cabbage Bake. This dish layers tender sautéed cabbage, tangy sauerkraut, savory corned beef, and gooey Swiss cheese, all topped with a creamy drizzle of Thousand Island dressing and crunchy rye breadcrumb topping. It's baked to golden perfection, offering an irresistible combination of flavors and textures in every bite. Perfect for family dinners or meal prep, this casserole delivers all the iconic tastes of a Reuben sandwich with a low-carb twist, thanks to its cabbage base. Ready in just about an hour and serving six, it's an easy, crowd-pleasing recipe with minimal prep and maximum flavor. Garnish with fresh parsley for a touch of color and serve warm for a satisfying dish everyone will love!
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Recipe Information
Ingredients
- 1 head Green cabbage
- 4 tablespoons Unsalted butter
- 2 cups Corned beef (cooked and shredded or diced)
- 2 cups Sauerkraut
- 2 cups Swiss cheese (shredded)
- 1 cup Rye bread (crumbled)
- 1 cup Thousand Island dressing
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with 1 tablespoon of olive oil and set it aside.
Remove the outer leaves of the cabbage and cut it into thin slices. Discard the core. Blanche the cabbage slices in boiling, salted water for 3 minutes, then drain them and set aside.
Melt 2 tablespoons of butter in a large skillet over medium heat. Sauté the blanched cabbage slices with garlic powder, salt, and black pepper for about 5 minutes until slightly tender. Transfer half of the sautéed cabbage into the prepared baking dish, spreading it out evenly.
Spread 1 cup of sauerkraut evenly over the cabbage layer, followed by 1 cup of shredded corned beef and 1 cup of shredded Swiss cheese.
Drizzle half of the Thousand Island dressing over the cheese layer.
Repeat with another layer of the sautéed cabbage, followed by the remaining sauerkraut, corned beef, and Swiss cheese. Drizzle the remaining Thousand Island dressing on top.
Melt the remaining 2 tablespoons of butter and toss it with the crumbled rye bread to coat evenly. Sprinkle the buttery rye bread crumbs over the top of the casserole for a crunchy topping.
Bake the dish in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with chopped fresh parsley if desired.
Serve warm and enjoy this twist on a classic Reuben sandwich in a delicious baked form!
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 2017 mg | 88% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 14.5 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 459 mg | 35% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 667 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
