Love a good Reuben but hate feeling like a corned beef balloon? This flavor-loaded, low-carb Reuben in a Bowl gives you all the taste and none of the bloat, so there’s still plenty of room for Guinness (or two).Somewhere between a deli sandwich and a keto fever dream, this no-bun, no-bloat, fully-loaded Reuben Bowl is everything you love—melty Swiss, sauerkraut tang, and that unmistakable corned beef vibe—all without the carby brick of rye. Our Hazy Midnight (Brown Sugar & Coffee Rub) brings sweet, smoky depth to every bite. This one’s for the Reuben rebels.Provisions (a.k.a. Ingredients):Main Bowl:1 lb corned beef, sliced or shredded (use deli slices or leftovers, or cook your own)1 bag (12-14 oz) coleslaw mix (no dressing)1 cup sauerkraut, drained2–3 tbsp butter1–2 tbsp Hazy Midnight seasoning (be generous)1 cup shredded or sliced Swiss cheeseScallions, sliced (optional but sexy)Easy Russian Dressing:1 cup mayonnaise1/4 cup sugar-free ketchup4 tsp prepared horseradish (the good stuff)1 tsp hot sauce (or more if you're spicy)1 tsp Worcestershire sauce1/2 tsp saltPinch of black pepperFeeds:4 hungry folks or 2 Reuben-obsessed food piratesCook Time:20 minutes flatCook Temp:Medium heat on stovetop, optional broil at 500°F for 2-3 minutesLet’s Cook (a.k.a. The Adventure Begins):Sizzle Up the BeefHeat butter in a large skillet over medium heat. Toss in the corned beef and Hazy Midnight seasoning. Let it get warm, sizzly, and a little crispy—about 5 minutes, covered.Steam & Soften the VeggiesAdd the coleslaw mix and sauerkraut right into the skillet. Stir it in, cover again, and let it cook for another 5 minutes until the cabbage gets soft but still holds some sass.Get CheesyStir everything up, then top with Swiss cheese. You can either:Cover the skillet and melt it right there, ORToss the skillet under the broiler for 2–3 minutes until it bubbles like lava. (Just don’t walk away. Cheese drama happens fast.)Dress to ImpressWhile cheese melts, mix all your Russian dressing ingredients in a bowl. Taste it. Add more hot sauce if you’re feeling spicy.Final TouchDrizzle the warm bowl with that glorious dressing, top with scallions, and serve hot with a pint in hand.Bonus Pro Tip:If you're making your own corned beef, rub it down with Hazy Midnight before adding your usual pickling spice mix. It’s the flavor glow-up that deli meat deserves.
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