A Reuben may be a popular sandwich, but it also makes a delicious casserole. In the recipe below, you will take the same ingredients to make a new dish. Toss cabbage with corned beef, thousand island dressing, and Swiss cheese and season with caraway seeds and pile the mixture atop a biscuit base.
A low-carb version of this dish is super easy to make. Just omit the refrigerated biscuits, and bake it in a well-greased casserole dish. It will turn out just as tasty as the original!
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Reuben Cabbage Casserole
Cooktop Cove
Ingredients
2 tablespoons butter
1 (2-pound) head green cabbage, thinly sliced
1 onion, thinly sliced
1 teaspoon caraway seeds
1 pound corned beef, thinly sliced
½ cup lager beer
1 cup shredded Swiss cheese
¼ cup thousand island dressing
2 (5-ounce) cans biscuit dough
1 (2-pound) head green cabbage, thinly sliced
1 onion, thinly sliced
1 teaspoon caraway seeds
1 pound corned beef, thinly sliced
½ cup lager beer
1 cup shredded Swiss cheese
¼ cup thousand island dressing
2 (5-ounce) cans biscuit dough
Directions
1. Preheat the oven to 375 degrees.
2. Melt the butter in a skillet. Add the cabbage, onion, and caraway seeds.
3. Cover and cook for about 10 minutes, until tender.
4. Add the corned beef and beer. Cook, stirring occasionally, until the beef is warmed through and the beer is reduced by about half.
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5. Separate the biscuits. Arrange along the bottom and sides of a greased 9x13-inch casserole dish.
6. Spoon about half of the the hot cabbage and beef casserole over the biscuit base. Top with half of the cheese and half of the dressing. Pour the rest of the beef over the cheese layer and then finish with more dressing and more cheese.
7. Bake for about 20 minutes, until golden brown.