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Rach tops her skillet potato pancake with corned beef, stewed cabbage, gooey melted cheese + Russian dressing for a Reuben-inspired St. Patty's Day brunch.

Rach's Easy Swap: Use store-bought sauerkraut with caraway instead of making the stewed cabbage from scratch.


For the Stewed Cabbage:
  • 1 tablespoon olive, canola or safflower oil
  • 2 tablespoons butter
  • 1 onion, quartered and thinly sliced
  • 1 small white cabbage (1 pound), trimmed, quartered, cored and shredded
  • 1 teaspoon caraway seed, ⅓ palmful
  • 1 teaspoon cumin seed, ⅓ palmful
  • Pinch ground allspice
  • A few juniper berries, optional
  • 2 bay leaves
  • Salt and pepper
  • 2 tablespoons apple cider vinegar
For the Potato Pancake:
  • 6 large russet potatoes
  • 1 small onion, grated
  • 2 eggs, beaten
  • 2 tablespoons flour
  • Salt and pepper
  • 4 tablespoons extra-virgin olive oil (EVOO)
To Top:
  • 2 cups leftover corned beef, turkey pastrami, or brisket
  • 1 cup grated Swiss cheese
  • 1 cup grated white cheddar cheese
  • Chopped fresh herbs, such as dill, parsley and chives
  • Russian dressing in squeeze bottle
For the Russian Dressing:
  • ⅓ cup sour cream
  • ¼ cup ketchup
  • 3 tablespoons pickle relish
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper


Serves: 4 to 6


Preheat oven to 400˚F.

For the cabbage, heat a large deep skillet or Dutch oven over medium to medium-high heat with 1 tablespoon oil, melt butter into oil and add onion, soften 5 minutes, then add cabbage and season with caraway, cumin, allspice, juniper, bay leaves, salt and pepper. Stir to toast seeds and combine. Partially cover and cook 15 minutes, stirring occasionally to tender, then stir in the vinegar and remove bay leaves to serve.

For the pancake, peel and grate potatoes. Place potatoes in a colander set over a bowl. Let them drain over the bowl, pressing on the potatoes to get out as much liquid as possible.

Remove colander with drained potatoes. Pour off the water from the draining bowl until you can see the potato starch that has collected at the bottom. Transfer grated potatoes from the colander to the bowl with starchy liquid. Add grated onion, eggs, and flour to potatoes and season the mixture with salt and pepper.

Heat a 12-inch nonstick, oven-safe skillet over medium to medium-high heat. Add EVOO, 4 turns of the pan. Add the potato mixture, pressing down to form a pancake. Cook until nicely browned on the bottom. Flip pancake over and cook on the second side for 5-7 minutes until lightly browned. 

Top pancake with stewed cabbage (or sauerkraut), leftover corned beef, and shredded cheeses. Transfer pan to oven and bake until cheese is melted and bubbly. 

Top with fresh herbs and serve with Russian dressing.