Perfect for celebrating St. Patrick’s Day, or just any old random day!
For Quick Kraut
- 2 tablespoons olive oil
- 1 onion, halved and thinly sliced
- 1 head cabbage, cored and thinly sliced
- 1 1/4 cup apple cider vinegar
- 1/2 cup water
- 2 teaspoons sugar
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 pounds fully cooked, thinly sliced Corned Beef
- Sliced wheat bread, or rye if you prefer
- Shredded mozzarella cheese, or sliced Swiss
- Butter for spreading
- Thousand Island dressing, or mayo
- In a large skillet (I used my 12 inch skillet, aka “big daddy”), heat oil over medium-high heat. Once oil is shimmering hot, add onions and sauté until fragrant. Then add cabbage and continue to sauté until the cabbage and onions become translucent.
- Pour in apple cider vinegar, water, and sugar. Bring the mixture to a boil, season with salt and pepper, reduce heat and simmer for 35 minutes stirring occasionally.
- Remove from heat, and begin sandwich assembly immediately, or refrigerate for a couple of hours for better kraut flavor.*
- To build the Reubens, butter one side of two slices of bread and Thousand Island (or mayo) the opposite side. Place one slice of bread, butter side down, on a hot griddle. Top with shredded mozzarella, kraut, corned beef, more shredded mozzarella, and second piece of bread Thousand Island (or mayo) side down. Cook on griddle until bread is a crispy golden brown, flip and cook other side to crispy golden brown.
- Repeat until you have the number of Reubens you desire or you run out of corned beef, whichever comes first. Serve immediately with your choice of side.
- *We always up with way more kraut than we needed for our Reubens, but the leftovers can be refrigerated or frozen for later use.