Picture a Reuben sandwich that gave up the bread and kept everything you actually crave: the corned beef, the melty Swiss, and a generous scoop of raw sauerkraut straight from the jar, still alive with cultures.
Ingredients
- 3/4 lb corned beef, sliced thin
- 1 1/2 cups raw unpasteurized sauerkraut, undrained
- 4 oz Swiss cheese, cubed or shredded
- 2 cups cooked and cooled cauliflower rice
- 1/4 cup Russian dressing (mayo, ketchup, and pickle relish)
- 2 dill pickles, sliced
- 2 tablespoons chopped chives
Instructions
- Warm the corned beef in a skillet over medium heat for 3 to 4 minutes, just until heated through.
- Divide the cooled cauliflower rice between two bowls.
- Top each bowl with warm corned beef, Swiss cheese, and a generous scoop of raw sauerkraut.
- Add pickle slices and drizzle with Russian dressing.
- Finish with chopped chives and serve right away, so the sauerkraut stays cold and the cultures stay intact.
Nutrition Facts (per serving)
| Calories | 420 |
| Total fat | 28g |
| Total carbohydrates | 12g |
| Dietary fiber | 4g |
| Protein | 30g |
| Sodium | 1150mg |
Why This Is Good for Your Gut
Raw sauerkraut is fermented by Leuconostoc mesenteroides and various Lactobacillus species, which produce lactic acid and, when the kraut is never heated or pasteurized, remain alive and active when you eat it. Serving it cold and adding it last keeps those cultures from being killed off by the warm beef, so this bowl actually delivers on the probiotic front.
All the deli flavor, none of the sandwich guilt. This bowl fits neatly into Finding a Low-Carb Approach Your Gut Can Live With. For more low-carb, protein-forward plates, try Yogurt Marinated Grilled Chicken Skewers or Chicken with Olives and Preserved Lemon.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
