What do you do with left over Corned Beef and Cabbage? Make Reubens of course!
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.
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