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Keto & Low Carb Ruben In A Bowl


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.