Corned Beef and Cabbage Reuben Recipe

Name: Corned Beef and Cabbage Reuben
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 gallons chicken stock; 1/2 cup pickling spice; 6 cloves garlic; 4 bay leaves; 4 cloves; 2 pounds raw beef brisket, cut into 4 equal portions; 2 heads cabbage, cut into wedges; Salt and freshly ground black pepper; Vegetable oil, for frying; 3 medium Idaho potatoes, cut into wedges; 4 ounces softened unsalted butter; 8 slices rye bread; 8 slices Gruyere or Swiss cheese; 1 cup Thousand Island dressing

Servings: persons

2 gallons chicken stock
1/2 cup pickling spice
6 cloves garlic
4 bay leaves
4 cloves
2 pounds raw beef brisket, cut into 4 equal portions
2 heads cabbage, cut into wedges
Salt and freshly ground black pepper
Vegetable oil, for frying
3 medium Idaho potatoes, cut into wedges
4 ounces softened unsalted butter
8 slices rye bread
8 slices Gruyere or Swiss cheese
1 cup Thousand Island dressing

1
For the corned beef and cabbage: Pour the stock into a large 4-gallon stockpot over medium-high heat and bring to a simmer.
2
Add the pickling spice, garlic, bay leaves and cloves.
3
Reduce the heat to medium, then add the beef and cabbage simmer until tender, 3 hours.
4
Season with salt and pepper.
5
Slice the corned beef into thin slices against the grain.
6
(This should yield around 30 slices.)
7
Slice 2 wedges of the cabbage thinly.
8
Butter 1 side of the bread slices and brown on a warm griddle or large nonstick pan.
9
Top each bread slice with 1 slice of cheese, followed by Thousand Island dressing.
10
Add beef slices to half the bread, and the cabbage to the remaining bread slices.
11
Continuing browning the bread for 2 to 3 minutes, and then assemble the sandwiches.
12
Warm the assembled sandwiches in the pan or a preheated 350 degrees F oven.

1147

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 gallons chicken stock, 1/2 cup pickling spice, 6 cloves garlic, 4 bay leaves, and more.

Yes, Corned Beef and Cabbage Reuben falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corned Beef and Cabbage Reuben

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions