Keto/Low Carb Reuben Casserole

Mr. T and I used to live in Houston and on occasion (usually late nights after bar hopping) would wind up at one of our favorite NY-style deli’s: Katz’s Deli. Their slogan is “Katz’s Never Kloses!” They actually had one when we moved to Austin, but unfortunately…it closed😢. Every time we went, we always ordered their famous Reuben sandwiches. Layers upon layers of juicy corned beef with sauerkraut and Russian dressing, all on top of amazing marbled rye bread! So in true Carnivorous Couple fashion…we set out to create a dish that wistfully reminds us of those days of our youth…where used to stay up past 10pm…but without the carbs!

It just so happened we had a half head of cabbage – probably because Mr. T decided to grate his own for the Crack Slaw we made last week, so we used that instead of sauerkraut. We thought doing just kraut would make it perhaps too strong of an acidic, fermented flavor. So after chopping up the cabbage, we sauteed it with some salt, pepper, a bit of Apple Cider Vinegar (to give a slight tangy nod to kraut) and added in the caraway seeds to give that homage to rye bread. We let it wilt down, but still wanted it to be vibrant green and retain that crunchy bite. Once it’s a hint more al-dente than you’d like (it will cook more in the oven) – remove and once cooled enough strain the heck out of it. If not, you will have more moisture than you like after it bakes.

For the corned beef, I made it easy on myself and just went to the deli counter. I had them slice up about a pound of Boar’s Head corned beef on level 2. Then I also got slices of swiss cheese (however many 16 slices was). I could have used store bought Thousand Island or Russian Dressing, but it had 4 carbs per serving due to the sugar content. Instead, I set out to make my own – personally I find it way better than any Thousand Island dressing in a bottle!

Layers and layers! As you might notice, I put my corned beef in layers, but after cooking realized it would be better chopped – so you don’t need a knife to cut it.

We think you’re going to love our Reuben casserole – this will now hold a place for our weeknight rotations!

1/2 a head of cabbage, rough dice
2 clove garlic, minced
1 Tbsp apple cider vinegar
1/4 tsp Truvia
1 tsp caraway seeds
salt and pepper
16 slices of swiss cheese
1lb corned beef, from deli, sliced on level 2, chopped

Homemade Thousand Island Dressing
1 cup mayo – I like Duke’s
2 Tbsp Heinz’s Reduced Sugar Ketchup
2 Tbsp dill relish (no sugar)
1/2 tsp Truvia
1 tsp pickle brine (from a jar you prob already have in your fridge)!
salt and pepper

Preheat oven to 350. Saute cabbage in high walled saute pan on medium heat, cover to let steam. Once semi-wilted but still bright green and crunchy, add in garlic, apple cider vinegar, Truvia, caraway seeds, salt and pepper. Toss to coat. Cool slightly (enough to handle) and squeeze out any extra moisture.

Spray an 11×8 baking dish with nonstick spray. Layer in half the sauteed cabbage, top with half of the corned beef (note, chop the meat instead of layering as I did for easier eating), then top with homemade dressing, now top with half the swiss slices. Repeat layers again and end with swiss on the top. Bake at 350 for 25 minutes. Enjoy!

Serves: 8

NOTE: The nutrition stats I get are after putting the recipe in MyFitnessPal.com. I do the best I can with what I’ve input, but I cannot guarantee 100% accuracy.

[sgmb id=”1″]

Keto/Low Carb Reuben Casserole

Low carb eating you can sink your jaws into