This Reuben Casserole is a low-carb Reuben skillet version that can be made in only one pan, less than 30 minutes, and packs 33 grams of protein per 400-calorie serving.
This is essentially the exact same recipe as the meal prep Reuben bowls I posted yesterday, but not everyone is into meal prep. Or some people may be looking for a 30-minute or less dinner idea for St. Patrick's Day (or any other day really; this is delicious), so this is the one-pan version of that! Ingredients are all the same, and nutrition is the same, with 33 grams of protein and only 400 calories per serving, but the process is a bit different since we can make it all in one pan versus meal prep containers.
The only other festive St. Patrick's Day recipes I have are my shamrock shake and my slow cooker corned beef and cabbage recipe, which I HIGHLY recommend, but you do need to be home to monitor and add different things in at different times throughout the day. If you aren't home, this skillet meal is just as delicious and so flipping quick!
How to Make Low Carb Reuben Casserole (aka Reuben Skillet)
To start with, I got dinner cut pastrami and chopped that up into bite-size pieces. Next, I sauteed that to crisp it in oil. Then, I temporarily removed it from the pan while I cooked up the cabbage with caraway seeds, garlic, and salt. I also turned the oven to broil to preheat it. I wanted to cook my cabbage to tender but not mush, so about 5 minutes. Then I topped the cabbage with sauerkraut. Next, I added the meat back in the pan, drizzled with ¼ cup Thousand Islands, added Swiss cheese slices (ripped thinner) over the top, and put that whole thing in the oven under broil for a couple of minutes. When it came out of the oven, I drizzled with another ¼ cup of Thousand Island and more caraway seeds. That's it! Then it's done!
Swaps and Substitutions
- Corned beef or pastrami (dinner cut), sliced or chopped: you can also use turkey pastrami. I bought some, and it was delicious, but it didn't give me pretty photos. You would save a few calories, though, as turkey pastrami is leaner.
- Shredded green cabbage or coleslaw mix (tricolor cabbage mix) - don't skip!
- Caraway seeds - these are 100% optional for that classic rye bread flavor. And they are super good for digestive health! Caraway seeds are known to reduce bloating and gas that come along with eating cruciferous veggies like a whole bunch of cabbage.
- Salt and pepper - to taste, but cabbage is bland, so more is better.
- Sauerkraut drained - you could sub pickles in a pinch, but a classic Reuben sandwich usually has sauerkraut.
- Swiss cheese - again, a classic Reuben sandwich ingredient, but feel free to omit or sub as desired. Provolone would be another choice!
- Thousand Island or Russian dressing - a must for this recipe. I don't typically make my own dressings; I just try to be mindful of portion size. Yes, Thousand Island is a higher-calorie/fat dressing, but it works in this recipe!
How do you store Reuben Skillet (low-carb Reuben Casserole)?
Let cool completely and store in an airtight container. Reheat in the microwave.
Can You Freeze Reuben Skillet?
I know some people love to freeze things. The question is never "Can you?" because you can freeze anything. The question is, "Should you?" haha.
I've never frozen cabbage or pastrami, but I think it would hold up okay. If you give it a try, let us know how it turns out. General freezer standards would say you can freeze it for up to 3 months after letting it completely cool and putting it in a freezer-safe container.
Low Carb Reuben Casserole (Skillet)
Equipment
Ingredients
- 1 lb cooked corned beef or pastrami (dinner cut) sliced or chopped
- 6 cups shredded green cabbage or coleslaw mix (tricolor cabbage mix)
- 1-2 tablespoon olive oil or avocado oil
- 1 teaspoon caraway seeds optional, for that classic rye bread flavor
- ¼ tsp salt
- ¼ tsp black pepper
- 1 cup sauerkraut, drained
- 4 slices swiss
- ½ cup Thousand Island or Russian dressing
Instructions
- Saute the Pastrami (optional). In one tablespoon of oil, saute your pastrami or corn beef to brown it. Remove it from the pan and set aside.1 lb cooked corned beef or pastrami (dinner cut)
- Sauté the Cabbage. Heat olive oil in a large skillet over medium heat. Add the shredded cabbage, caraway seeds, salt, and pepper. Sauté for about 5-7 minutes, until slightly softened but still has some crunch.6 cups shredded green cabbage or coleslaw mix (tricolor cabbage mix), 1-2 tablespoon olive oil or avocado oil, 1 teaspoon caraway seeds, ¼ teaspoon salt, ¼ teaspoon black pepper
- Add back in the meat, top with sauerkraut, ¼ cup thousand island and 4 Swiss slices ripped into pieces. Broil for 1-2 minutes, then drizzle with ¼ cup more thousand island and sprinkle with caraway seeds. Serve immediately.1 cup sauerkraut, drained, 4 slices swiss, ½ cup Thousand Island or Russian dressing
- Store leftovers in an airtight container in the fridge and reheat in the microwave.
Notes
Nutrition
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