Veggie Reuben with quick pickled cabbage
Print Recipe

Vegetarian Reuben with Quick Pickled Cabbage

Vegetarian reubens are a delicious twist on the classic grilled reuben sandwich. Quick pickled cabbage makes for a flavor packed and healthy vegetarian comfort food.
Prep Time15 mins
Cook Time5 mins
Pickling time4 hrs
Total Time20 mins
Course: Main Course
Cuisine: Vegetarian
Servings: 4 servings
Calories: 464kcal
Author: Cassidy Reeser, RDN, LDN


Quick Pickled Cabbage

  • 1/2 medium head red cabbage
  • 1 and 1/2 cups water
  • 3/4 cup apple cider vinegar
  • 3/4 cup red wine vinegar
  • 1 teaspoon salt
  • 2 teaspoons brown sugar
  • 3 cloves garlic, minced

Horseradish Sauce

  • 1/2 cup greek yogurt
  • 2 tablespoons horseradish cream
  • 3 tablespoons ketchup
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika

Vegetarian Reuben

  • 8 slices rye bread
  • 1/2 cup Horseradish sauce (about 2 cups of cabbage)
  • 1 recipe Quick Pickled Cabbage
  • 2 cups fresh spinach, loosely packed
  • 1 medium avocado, sliced
  • 2 each roma tomatoes, sliced
  • 4 slices Swiss cheese


Quick Pickled Cabbage

  • Slice the red cabbage into ½ inch strips. In a one liter mason jar (or other similar sized container) mix together water, vinegar, salt, and sugar until salt and sugar are mostly dissolved. Add cabbage and garlic, making sure that all of the cabbage is fully covered with liquid. Refrigerate for at least four hours.

Horseradish Sauce

  • Combine all ingredients in a small bowl, mixing to combine. 

Vegetarian Reuben

  • Recipe makes four sandwiches. Instructions are for one sandwich: Preheat panini press to medium high heat*. Remove 1/2 cup pickled cabbage from container. Pat the cabbage with a paper towel to remove excess liquid. 
  • Spread two tablespoons of horseradish sauce on two slices of rye bread. Layer on one piece of rye bread: 1/2 roma tomato (sliced), 1/4 avocado (sliced), 1/2 cup spinach, one slice of Swiss cheese, 1/2 cup pickled cabbage. Press on panini press until golden brown, about 3-5 minutes. Enjoy immediately.


*If you don't have a panini press, you can make this sandwich on the stovetop. Heat a medium frying pan over medium high heat; layer with thin coat of oil if needed. Place a plate on the sandwich and press down, as a panini press would. Flip when sandwich is golden brown.


Serving: 1sandwich | Calories: 464kcal | Carbohydrates: 56g | Protein: 19g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 1340mg | Potassium: 932mg | Fiber: 10g | Sugar: 15g | Vitamin A: 3000IU | Vitamin C: 80mg | Calcium: 395mg | Iron: 3.9mg