This is a recipe I found in the February 2023 Bethel Living (Maine regional free mag, page 24) that inspired me to experiment with making Corned Beef Four Ways in Two Days.
These bowls were yummy! I've adapted it a bit from the recipe.
Make twice this dressing recipe, whisking together, and setting aside.
- 1/4 c mayo
- 2 T sweet pickle relish
- 4 tsp. catsup
- 1-1/2 tsp. prepared horseradish
- 1 tsp. fresh lemon juice
- 1/2 tsp. Worcestershire sauce
- Kosher salt
- Freshly ground pepper
Make the bowl:
- 2 tsp. caraway seeds
- 1 T. extra virgin olive oil
- 1/2 yellow onion, chopped
- 1/4 green cabbage, very thinly sliced
- 1 c. chopped fresh red peppers, separated into1/2 c each
- 1 c. shredded carrot
- 3/4 lb. cooked corned beef, sliced or shredded into bite-sized pieces (see post link above)
- 1-1/2 c. sauerkraut, drained
- 1 c. shredded Swiss cheese
- 1/4 thinly sliced cornichon pickles
- 1 green onion, thinly sliced
In a large skillet over medium-high heat toast the caraway seeds for about 30 seconds and set them aside on a plate.
Return the skillet to medium-high heat and heat the oil. Add the onion and cook stirring slightly until lightly golden, about 3 minutes. Add the cabbage and carrot and season with salt and pepper. Add 1/2 c. red peppers and cook, stirring occasionally, until the cabbage is crisp-tender, 5 minutes.
Stir in the corned beef and sauerkraut, tossing until warmed throughout, 1 minute more. Top cabbage mixture with Swiss cheese, cover, and cook until cheese is melty and bubbly. OR place large spoonfuls in 4-6 small baking dishes and melt cheese briefly under the broiler.
Scatter roasted caraway seeds and cornichons on top, then drizzle with dressing and garnish with green onion
