Why You’ll Love This Low Carb Reuben Bake Recipe
If you’re a fan of hearty comfort food but want to keep it low-carb, this Low Carb Reuben Bake is a game changer.
I love how it combines all the classic Reuben flavors without the heaviness of bread. The creamy cauliflower base provides a satisfying texture, while the tender cabbage and savory corned beef bring this dish to life.
Plus, the melted Swiss cheese on top adds that irresistible golden finish. It’s not just delicious; it’s also a breeze to make, making it perfect for busy weeknights.
Trust me, you’ll want to dive right into this scrumptious goodness!
Ingredients of Low Carb Reuben Bake
Alright, let’s plunge into the delicious world of our Low Carb Reuben Bake! This dish isn’t just a meal; it’s an experience that brings together the best flavors of a classic Reuben sandwich, minus the carbs. It’s creamy, cheesy, and packed with all the goodness you’d expect, while keeping things light.
If you’re like me, you’ll find yourself looking forward to every bite and maybe even going back for seconds (or thirds). So, what do you need to whip up this delightful bake?
Here’s a handy list of all the ingredients you’ll need:
- 1 large head cauliflower (about 2 lbs.)
- 1/3 cup sour cream
- 2 1/2 cups grated Swiss cheese
- 1/2 cup sliced green onion
- Salt and pepper, to taste
- 1 medium head green cabbage (enough to make 4-5 packed cups sliced cabbage)
- 2 teaspoons olive oil
- 1/2 teaspoon caraway seed (optional)
- 2 cups leftover corned beef, shredded and then chopped into bite-sized pieces
- 1/2 cup lite house thousand island dressing
Now, let’s chat about these ingredients for a second. The beauty of this recipe is how versatile it can be. If you don’t have Swiss cheese on hand, feel free to substitute it with your favorite melty cheese – Gruyère or even a sharp cheddar would work wonders.
And if you’re not a fan of caraway seeds, just skip them; the dish will still taste fantastic. Oh, and let’s not forget about the corned beef; if you don’t have leftovers, deli meat works just as well.
Just remember, cooking should be fun and flexible, so don’t stress too much about sticking to the list. The end goal is a tasty, comforting meal that satisfies your cravings, so let your kitchen creativity shine!
How to Make Low Carb Reuben Bake
Alright, let’s plunge into the delightful process of making our Low Carb Reuben Bake, which is truly an adventure in the kitchen. First up, you’ll need 1 large head of cauliflower (about 2 lbs.). Don’t be intimidated by this vegetable; once you chop it up, it’s going to transform into something creamy and dreamy.
Start by trimming away those leafy greens and coarsely chopping the cauliflower into manageable pieces. Next, fill a pot halfway with water, toss in a pinch of salt, and bring it to a boil. When the water is bubbling like a hot spring, add in your cauliflower. Let it cook for about 10-11 minutes, just enough time for it to get tender but not mushy – we want it to hold its shape for our bake.
Once it’s ready, drain it in a colander and let it sit for at least 5 minutes to lose any excess water. Trust me, a wet cauliflower isn’t what we’re aiming for.
Now, in the same pot, grab your 1/3 cup of sour cream and the drained cauliflower, and use an immersion blender or hand mixer to puree it to your desired texture; I like it a bit chunky for that rustic feel. Mix in 1 cup of the grated Swiss cheese and your 1/2 cup of sliced green onions. You’ll feel like a culinary wizard at this point.
Meanwhile, grab your 1 medium head of green cabbage. This might seem like a lot of chopping, but once you slice it into about 3/8 inch thick ribbons, you’ll be ready to sauté. In a large non-stick frying pan, heat up 2 teaspoons of olive oil over medium-high heat. Toss in the cabbage and season it with salt, pepper, and if you’re feeling adventurous, 1/2 teaspoon of caraway seeds.
Cook for about 4 minutes until it’s slightly browned at the edges, then mix in your 2 cups of chopped leftover corned beef and cook for an additional 1-2 minutes.
Once everything is cooked, it’s time to bring this masterpiece together. Preheat your oven to 375°F (or 190°C if you’re feeling fancy). Spray a large casserole dish (around 9” x 12”) with non-stick spray or olive oil.
Layer half of your delicious mashed cauliflower at the bottom, then add the cabbage and corned beef mixture, topped with 3/4 cup of Swiss cheese. Spread the rest of the mashed cauliflower on top and sprinkle with another 3/4 cup of cheese.
Bake it all uncovered for about 45 minutes until it’s bubbling like a hot spring and the cheese is starting to brown. As you wait, you might find yourself checking the oven more than you’d like to admit, but that’s part of the fun, right?
Once it’s out, let it cool slightly before serving, and prepare for a comfort food experience that might just have you going back for seconds (or thirds). Enjoy the deliciousness, and remember – cooking should be a joy, not a chore.
Low Carb Reuben Bake Substitutions & Variations
While crafting my Low Carb Reuben Bake, I love exploring different substitutions and variations to suit my taste or dietary needs.
For a creamier texture, I sometimes swap sour cream for Greek yogurt. If I’m out of Swiss cheese, I’ve used mozzarella or provolone with great results.
To lighten the dish, I’ll use shredded zucchini instead of cabbage. For a vegetarian version, I replace corned beef with sautéed mushrooms or tempeh.
You can also experiment with different dressings, like a spicy chipotle sauce, to add a unique kick. The possibilities are endless, making it fun to customize each time!
Additional Tips & Notes
To guarantee your Low Carb Reuben Bake turns out perfectly, I recommend prepping your ingredients in advance.
Chop the cauliflower and cabbage the night before, so you can save time when you’re ready to cook. Don’t forget to drain the cauliflower well to avoid a watery bake.
If you like a little spice, feel free to add some red pepper flakes to the corned beef mixture.
When baking, keep an eye on the cheese; you want it golden but not burned.
Finally, let the bake cool for a few minutes before serving—it helps meld the flavors beautifully! Enjoy!