What do you do with left over Corned Beef and Cabbage? Make Reubens of course!
![Reuben with Homemade Sauerkraut](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_683,h_1024/https://icancookthat.org/wp-content/uploads/2012/03/Reuben-with-Homemade-Sauerkraut-683x1024.png)
Because we still had some of the Creamy Horseradish Dijon sauce from the Corned Beef and Cabbage, I substituted that for thousand island dressing. Past that, this recipe is pretty traditional.
![Reuben with Homemade Sauerkraut](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_683,h_1024/https://icancookthat.org/wp-content/uploads/2012/03/IMG_72121-683x1024.jpg)
I still had half a cabbage left so I decided to make my own sauerkraut using a “fast” method so I could enjoy a Reuben with Homemade Sauerkraut today instead of waiting days for the sauerkraut to be ready.
Ingredients:
Sauerkraut:
- 1 tablespoon olive oil
- 1/2 a small onion, chopped
- 1/2 a head of cabbage, roughly chopped
- 1/3 cup cider vinegar
- 1/4 cup apple juice
- 1/4 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon caraway seeds
Reuben:
- 2 tablespoons butter, divided
- Left over corned beef, thinly sliced
- Sauerkraut (recipe above)
- Rye bread
- Swiss cheese
- Creamy Horseradish Dijion (recipe here), or thousand island dressing
I found the sauerkraut recipe on food.com and just scaled it down to feed two. To make the sauerkraut, heat the olive oil in a saute pan over medium heat. Add the onion and cook for 3 minutes, or until it begins to soften.
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Add the cabbage, apple juice, vinegar, water, salt and caraway seeds and bring to a boil.
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Cover, reduce heat, and simmer for 30 minutes.
![](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_300,h_300/https://icancookthat.org/wp-content/uploads/2012/03/IMG_7194-300x300.jpg)
Remove from heat.
![](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_300,h_300/https://icancookthat.org/wp-content/uploads/2012/03/IMG_7195-300x300.jpg)
Heat a medium sized saute pan over medium heat. Add 1 tablespoon butter. Use tongs or a slotted spoon to drain the sauerkraut and add it to the saute pan with the corned beef. Heat on medium until the corned beef is warm.
![](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_300,h_300/https://icancookthat.org/wp-content/uploads/2012/03/IMG_7201-300x300.jpg)
Remove from heat. Wipe down the saute pan and add the remaining tablespoon butter over medium heat. Add 2 slices rye bread and top with Swiss cheese.
![](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_300,h_300/https://icancookthat.org/wp-content/uploads/2012/03/IMG_7202-300x300.jpg)
When the cheese begins to melt, layer the corned beef, sauerkraut, and sauce on top.
![](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_300,h_300/https://icancookthat.org/wp-content/uploads/2012/03/IMG_7203-300x300.jpg)
![](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_300,h_300/https://icancookthat.org/wp-content/uploads/2012/03/IMG_7205-300x300.jpg)
![](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_300,h_300/https://icancookthat.org/wp-content/uploads/2012/03/IMG_7206-300x300.jpg)
Top with the other slice of bread.
![](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_300,h_300/https://icancookthat.org/wp-content/uploads/2012/03/IMG_7207-300x300.jpg)
Cut in half and serve.
![Reuben with Homemade Sauerkraut](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_1024,h_683/https://icancookthat.org/wp-content/uploads/2012/03/IMG_72081-1024x683.jpg)
I love using leftovers to make a completely new meal. My boyfriend loved it, he didn’t even miss the thousand island dressing!
![Reuben with Homemade Sauerkraut](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_1024,h_682/https://icancookthat.org/wp-content/uploads/2012/03/IMG_72131-1024x682.jpg)
I’m not really into sauerkraut, so I made myself a Rachel – a corned beef sandwich with Swiss cheese and dressing – and it was delicious!
![Homemade Rachels](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_683,h_1024/https://icancookthat.org/wp-content/uploads/2012/03/Homemade-Rachels.png)
![Reuben with Homemade Sauerkraut](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_250,h_167/https://icancookthat.org/wp-content/uploads/2012/03/IMG_72131-scaled.jpg)
Reuben with Homemade Sauerkraut
My favorite day after St. Patrick's Day meal - made from leftover corned beef and cabbage, this recipe includes a how to make a quick sauerkrautÂ
Ingredients
Sauerkraut:
- 1 tablespoon olive oil
- 1/2 a small onion chopped
- 1/2 a head of cabbage roughly chopped
- 1/3 cup cider vinegar
- 1/4 cup apple juice
- 1/4 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon caraway seeds
Reuben:
- 2 tablespoons butter divided
- Left over corned beef thinly sliced
- Sauerkraut recipe above
- Rye bread
- Swiss cheese
- Creamy Horseradish Dijion or thousand island dressing
Instructions
- To make the sauerkraut, heat the olive oil in a saute pan over medium heat. Add the onion and cook for 3 minutes, or until it begins to soften.
- Add the cabbage, apple juice, vinegar, water, salt and caraway seeds and bring to a boil.
- Cover, reduce heat, and simmer for 30 minutes.
- Remove from heat.
- Heat a medium sized saute pan over medium heat. Add 1 tablespoon butter. Use tongs or a slotted spoon to drain the sauerkraut and add it to the saute pan with the corned beef. Heat on medium until the corned beef is warm.
- Remove from heat. Wipe down the saute pan and add the remaining tablespoon butter over medium heat. Add 2 slices rye bread and top with Swiss cheese.
- When the cheese begins to melt, layer the corned beef, sauerkraut, and sauce on top.
- Top with the other slice of bread.
- Cut in half and serve.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!
What a wonderful way to make sauerkraut, I have never seen it cooked. I am going to have to try that. Looks delicious. Have a great day.
I second the notion about heating the kraut. However, here’s my take on the Ruben, with the Original Russian Dressing – 1000 Island make a … I don’t use it.
https://dangermencooking.blogspot.com/2007/12/i-believe-that-first-ruben-sandwich-i.html
Okay, look – I am German, grew up in Germany, and I just don’t get Sauerkraut on bread. It’s a side dish. It goes with meat and maybe potatoes. Reubens flabbergast me every time! 😉
Looks like your homemade Sauerkraut so perfect though, well done! 🙂
Ooo – I’ve never seen homemade fast sauerkraut before! Thanks for this post, and yummmm. Guess I know what I’ll be making this weekend.
mmm I can almost smell the sauerkraut! YUM! thanks for sharing- good ideas!!
I’ve never seen a homemade fast sauerkraut either. I have some left over cabbage in my fridge, and will be trying this recipe soon!
I’ve always wanted to make my own sauerkraut! I am that girl that loads her hot dogs with kraut at baseball games and I do love me a delicious reuben! This is an awesome post! Can’t wait to try it out!
I have tons of leftover corned beef, and I will definitely try this sauerkraut recipe. Thanks for sharing it 🙂