Corned Beef and Cabbage Reuben

  • Level: Easy
  • Total: 3 hr 25 min
  • Active: 25 min
  • Yield: 4 servings
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2 gallons chicken stock 

1/2 cup pickling spice 

6 cloves garlic

4 bay leaves 

4 cloves

2 pounds raw beef brisket, cut into 4 equal portions 

2 heads cabbage, cut into wedges 

Salt and freshly ground black pepper

Vegetable oil, for frying

3 medium Idaho potatoes, cut into wedges

4 ounces softened unsalted butter

8 slices rye bread 

8 slices Gruyere or Swiss cheese 

1 cup Thousand Island dressing


  1. For the corned beef and cabbage: Pour the stock into a large 4-gallon stockpot over medium-high heat and bring to a simmer. Add the pickling spice, garlic, bay leaves and cloves. Reduce the heat to medium, then add the beef and cabbage simmer until tender, 3 hours. Season with salt and pepper.
  2. Slice the corned beef into thin slices against the grain. (This should yield around 30 slices.) Slice 2 wedges of the cabbage thinly.
  3. Butter 1 side of the bread slices and brown on a warm griddle or large nonstick pan. Top each bread slice with 1 slice of cheese, followed by Thousand Island dressing. Add beef slices to half the bread, and the cabbage to the remaining bread slices. Continuing browning the bread for 2 to 3 minutes, and then assemble the sandwiches. Warm the assembled sandwiches in the pan or a preheated 350 degrees F oven.
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