keto Ruben In A Bowl

Ruben In A Bowl
keto Ruben In A Bowl 
Low Carb Ruben In A Bowl

Ah, the delicious corned beef. It’s an amazing dinner, with it’s deep, complex flavors. It’s a family favorite around here, for so many reasons. 

- 1 pound corned beef brisket leftovers
- 1 head cabbage
- 3 Tablespoons toasted sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1 cup shredded swiss or mozzerella cheese
- 4 Tablespoons Russian dressing

- Cut the corned beef leftovers into 1 inch slices. Set aside.
- Chop the cabbage into 1/4″ strips.
- In a large heavy bottomed pot, heat the sesame oil on medium high heat.
- Add the chopped cabbage, and season with salt, pepper, and garlic.
- Sautee for 5-7 minutes, until golden brown. Turn frequently with a pair of tongs to avoid burning. 
- Place sauteed cabbage in bowl, and top with 1/4 cup cheese.
- Heat the corned beef for 1 minute in the bottom of the hot pot.
- Layer the corned beef on top of the cabbage and cheese.
- Drizzle 1 Tablespoon Russian dressing over the top.
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