Low-Carb Reuben Bake (Video)
Low-Carb Reuben Bake is a delicious way to use leftover corned beef, but you can also buy corned beef at the deli to make this casserole. And this has all the flavors of reuben sandwiches, without the carbs.
I love St. Patrick’s Day, and every year I try to encourage people to cook corned beef and cabbage, which go on sale for this holiday in the U.S. And whether you make my tried-and-true Slow Cooker Corned Beef or Instant Pot Corned Beef with Creamy Horseradish Sauce, I really hope you’ll cook some corned beef for the holiday. And of course I’ve already recommended Roasted Cabbage with Lemon as the perfect side dish for corned beef.
And if you’re lucky enough to have corned beef leftovers, I hope you’ll make this amazing Low-Carb Reuben Bake. But even if you don’t make corned beef (or don’t get any leftovers!) you can buy corned beef at the deli and make this low-carb casserole with layers of mashed cauliflower, cabbage, corned beef, Swiss cheese, and Thousand Island dressing. If you’re a fan of the Reuben Sandwich, you’ll recognize some of those ingredients and realize how this casserole got its name.
This is a recipe I came up with several years ago after I saw a Reuben Bake from My Recipes (probably on Pinterest!) I realized I could switch out the potatoes for cheesy cauliflower (and use low-sugar Thousand Island dressing) and make this into a delicious low carb dish. It took me a couple of tries to get the recipe and photos how I wanted them, but when Kara and I tested this final version we gobbled it up. And I’m hoping I don’t sound like I’m completely lacking in modesty if I say this is a complete winner for a way to use leftover corned beef; enjoy!
Check out Low-Carb and Keto Recipes with Cabbage for more tasty recipes with cabbage.
What ingredients do you need for this recipe?
- sour cream
- grated Swiss cheese
- green onion
- salt and fresh-ground black pepper
- green cabbage
- olive oil
- caraway seeds, optional
- leftover corned beef
- Thousand Island Dressing (look for the lowest sugar one)
How to Make Low-Carb Reuben Bake:
(Scroll down for complete printable recipe, including nutritional information.)
- Chop up a head of cauliflower and cook in boiling salted water.
- Drain cauliflower at least 5 minutes, then use an Immersion Blender (affiliate link) or hand beater to puree the cauliflower with the sour cream.
- Stir in grated Swiss cheese and green onions.
- Slice up cabbage, shred corned beef apart and then chop, and measure out the Thousand Island dressing.
- Heat olive oil in frying pan and saute the cabbage (seasoned with salt, pepper, and a little caraway seed.)
- When cabbage is starting to wilt, add corned beef and cook 1-2 minutes more.
- Let cool for a few minutes and then stir in the Thousand Island Dressing.
- I used a deep casserole dish so you could see the layers, but any glass or crockery casserole dish that’s not too small will work.
- Make a layer with half the mashed cauliflower in the bottom of the dish.
- Put the cabbage/corned beef mixture over that and top with grated Swiss Cheese.
- Then make another layer of mashed cauliflower, spreading it around.
- Top with another layer of grated Swiss Cheese.
- Bake at 375F/190C about 45 minutes, or until it’s bubbling hot and the top is starting to brown. Serve hot.
- I promise this will be a hit with anyone who likes corned beef, even if they don’t care about low-carb eating.
More Tasty Low-Carb Ideas with Corned Beef:
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 1 large head cauliflower
- 1/3 cup sour cream
- 2 cups grated Swiss cheese (divided)
- 1/2 cup sliced green onion
- salt and fresh-ground black pepper to taste
- 1 medium head green cabbage
- 2 tsp. olive oil
- 1/2 tsp. caraway seeds (optional)
- 2 cups leftover corned beef, shredded and then chopped into bite-sized pieces
- 1/2 cup Thousand Island Dressing (see notes)
- Preheat the oven to 375F/190C. Fill a pot half fill with water, add a little salt and bring to a boil.
- While the water heats, trim away the leaves from the cauliflower, keeping the stems; then coarsely chop cauliflower. When the water is nearly boiling, add the cauliflower, turn heat to medium, and cook the cauliflower 10-11 minutes or until it’s barely starting to get tender. (Don’t overcook or the mashed cauliflower will be mushy.) Dump cauliflower into a colander placed in the sink and let it drain at least 5 minutes so it’s not wet.
- Put cooked cauliflower back into the pan you cooked it in, add the sour cream, and use an Immersion Blender (affiliate link) or Hand Mixer (affiliate link) to puree the cauliflower. (Don’t over blend; I kept it slightly chunky. Remember it’s going to cook more in the oven.) Mix in 1/2 cup of grated Swiss Cheese and the green onions.
- Remove any wilted outer leaves of cabbage, cut the cabbage into quarters, and cut away and discard the core. Then slice cabbage about 3/8 inch thick. Shred the corned beef apart into strips and chop to make bite-sized pieces.
- Heat the olive oil over medium-high heat in a large non-stick frying pan (I used my favorite Green Pan (affiliate link) to cook the cabbage.) When the oil is hot, add the cabbage, turn heat to medium, and saute the cabbage, seasoning with salt, pepper, and a little caraway seed if using. Cook about 4 minutes, or until it is starting to slightly brown on some edges. Add the corned beef and cook 1-2 minutes more.
- Turn off heat and let the pan cool down for a minute or two, then stir in the Thousand Island dressing.
- Spray a large casserole dish with non-stick spray or olive oil. (The dish I made this in was about 9″ x 12″.) Put half the mashed cauliflower into the dish and spread into a flat layer. Put the cabbage-corned beef mixture on top of the layer of cauliflower and sprinkle with 3/4 cup grated Swiss cheese. Spread the rest of the mashed cauliflower in a layer on top of that, and sprinkle the cauliflower with another 3/4 cup grated cheese.
- Bake uncovered for about 45 minutes, or until the mixture is bubbling hot and the cheese is starting to lightly brown on top. Serve hot.
Amount Per Serving: Calories: 291Total Fat: 20gSaturated Fat: 8gUnsaturated Fat: 10gCholesterol: 61mgSodium: 274mgCarbohydrates: 10gFiber: 3gSugar: 6gProtein: 18g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / Low-Carb Diet Suggestions:
For low-carb diets, it’s important to look for Thousand Island Dressing that doesn’t contain a lot of sugar to make Leftover Corned Beef Low-Carb Reuben Bake. (I used Litehouse Thousand Island Dressing with 3 carbs per tablespoon.) Corned beef isn’t really recommended for the South Beach Diet due to the amount of fat, so this is a once-in-a-while treat for South Beach Dieters but I’d certainly make it for St. Patrick’s Day leftovers if you have some. South Beach would also recommend using light sour cream and reduced-fat Swiss cheese if you can find it.
Find More Recipes Like This One:>
Use Casserole Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This tasty low-carb casserole with Reuben Sandwich flavors was first posted in 2015. The recipe was updated January 2021.