Red Cabbage Reuben Recipe

Red Cabbage Reuben Recipe

How To Make Red Cabbage Reuben

Enjoy deli-quality sandwiches right in your kitchen with this red cabbage reuben recipe. It has pancetta, red cabbage, and some apple crispness.

Preparation: 20 minutes
Cooking: 1 hour
Total: 1 hour 20 minutes



For Cabbage:

  • 1tbsporganic pancetta,finely chopped, optional
  • 1tbsporganic extra virgin olive oil
  • 1mediumorganic onion
  • 1mediumorganic apple
  • kosher salt
  • pepper
  • ½cuporganic wine,(red or white)
  • ½tspcelery seed
  • ½mediumorganic red cabbage
  • 1tbsporganic cider vinegar

For Sandwich:

  • 2sliceorganic rye bread
  • ½tsporganic mustard
  • 2sliceorganic turkey breast,or organic turkey pastrami
  • 1sliceorganic Swiss cheese,low-fat


  1. Heat a large sauté pan over medium heat. Add the pancetta, if using, and the olive oil and cook over medium heat until lightly browned.

  2. Add onion, apple, salt, and pepper, and cook until the onions are translucent and starting to brown at the edges. Add the wine (or water) and celery seed and de-glaze the pan, scraping up the brown bits.

  3. Add the cabbage and combine well with the contents of the pan. Sprinkle with salt, cover, and cook over a low heat for 1 hour, stirring from time to time to prevent burning. Remove from heat and add the vinegar.

  4. This is an open-face Reuben. Toast bread and spread with mustard. Spoon the red cabbage on the bread and cover with two slices of turkey or turkey pastrami and a slice of Swiss cheese over the top.

  5. Place the sandwich in a preheated 350 degrees F oven until the cheese melts, and serve.


  • Calories: 398.17kcal
  • Fat: 18.31g
  • Saturated Fat: 5.54g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 8.91g
  • Polyunsaturated Fat: 2.56g
  • Carbohydrates: 24.90g
  • Fiber: 4.01g
  • Sugar: 13.01g
  • Protein: 23.53g
  • Cholesterol: 67.21mg
  • Sodium: 772.58mg
  • Calcium: 166.85mg
  • Potassium: 527.19mg
  • Iron: 2.09mg
  • Vitamin A: 39.08µg
  • Vitamin C: 11.65mg
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