Make these Reuben Sliders with Quick Apple Sauerkraut to celebrate Oktoberfest or for a great tailgating smack for the big game.
Oktoberfest Zinzinnati or Cincinnati’s Oktoberfest which is touted to be the second largest in the world next to Munich Germany, where over 500,000 want-to-be Germans descend on Cincinnati every September to drink, eat and do The Chicken Dance. Cincinnati was founded by German immigrants and the region is heavily influenced by this. Lots of sausages, reuben sandwiches, potato pancakes and good German beer will be consumed. Cincinnati’s has a strong brewing history and the local craft breweries are making a huge comeback. Great for the city!
Oktoberfest-Zinzinnati is modeled after the original Oktoberfest in Munich, Germany, which starts its annual celebration the same weekend — the third full weekend in September.
Why does Munich hold its Oktoberfest in September?
Because the original Oktoberfest was held this very weekend in 1810 as a celebration of the marriage of Prince Ludwig I and Princess Therese von Sachsen-Hildburghausen. The wedding party was such a success that it was celebrated again in 1812 in commemoration of the royal wedding.
The wedding reception blossomed into a two-week open-air festival that was so well received it became an annual event. Each year additional exhibits were added until it became the major annual German fall festival celebrating harvest time and the arrival of the fall season.
Traditionally festivities in Munich begin on the second to last Saturday in September and end the first Sunday in October. During the 14-day event, over 7 million visitors drink a copious 14 million liters of beer. They also consume more than 300,000 pairs of pork sausages, 600,000 roasted chickens and more than 60,000 roasted pork knuckles.
Oktoberfest-Zinzinnati is recognized as the world’s second-largest authentic Oktoberfest. In fact, the mayor of Munich annually decrees Oktoberfest-Zinzinnati as the largest in the world outside of his domain.
So I was trying to come up with dinner the other day. I had a taken corned beef out of the freezer early in the week and I had a pack of slider buns in the pantry needing to be used up. That is how these sliders were invented. We picked a 1/2 bushel of apples last weekend after soccer, from our local u-pick orchard Irons Fruit Farm, so I also had a bunch of apples to use. More on the apples in a my post for Apple Harvest Bread.
So I cooked the corned beef in the morning but didn’t decide to make the Reuben Sliders with Quick Apple Sauerkraut until late in the afternoon. I had all the ingredients on hand except the sauerkraut. I didn’t think quick sauerkraut was possible but I found a recipe at Food.com by Dwynnie, and decided to modify it some.
This recipe is super simple and fast if you decide to substitute deli corned beef or pastrami, store-bought sauerkraut and thousand island dressing. But with a little prep the night before it will taste better with freshly made corned beef and especially the apple sauerkraut. So get out your Lederhosen, grab yourself a beer and enjoy these wonderful Reuben Sliders with Quick Apple Sauerkraut. Also check out my recipe for homemade Thousand Island Dressing from my post for Reuben Meatballs and my Slow Cooker Oktoberfest Stew.
- 1.5-2 lbs corned beef cooked or from the deli, sliced thin
- 12 slider buns
- 12 slices of Swiss cheese such as [Sargento|https://www.sargento.com/our-cheese/sliced-cheese/core-varieties/sargento-sliced-baby-swiss-cheese]
- 3 medium apples. peeled cored and sliced thin
- [Thousand Island Dressing|http://dadwhats4dinner.com/reuben-meatballs/] homemade or store bought, I used Fat Free from [Kraft|http://www.kraftrecipes.com/products/kraft-fat-free-thousand-island--486.aspx] for this recipe
- 1 tablespoon olive oil
- 1 small onion sliced thin
- 1 medium green cabbage shredded
- 1 1/4 cups cider vinegar
- 1/2 cup apple cider
- 1/2 cup water to taste ( use less water if you like it more tangy)
- 1 tablespoon kosher salt
- 1 teaspoon caraway seed optional
- Rinse Corned beef and place in lager pot or dutch oven,
- Cover with water and bring to a boil. Add spice pack and stir.
- Reduce heat and simmer covered for 2-3 hours.
- Cool completely and slice across the grain. Set aside.
- Heat oil in pan over medium-high heat.
- Cook onion, stirring often, until it begins to soften and turn translucent. About 5 minutes.
- Add apple slices and cook for another 2 minutes.
- Add cabbage, cider, vinegar, water, salt and caraway seeds and bring to a boil.
- Reduce heat, cover and simmer for approximately 45 minutes, until the cabbage is tender.
- Add a little water if it gets too dry.
- Can be kept in the fridge for 2 weeks.
- Heat griddle to medium high. You can also use a large pan.
- Lightly grease with cooking spray or butter.
- Place 1/2 cup of corned beef on griddle.
- Heat for 3 minutes and turn over.
- Top with 1-2 tablespoon of apple sauerkraut.
- Cook for 1-2 minutes until heated and top with a slice of Swiss cheese.
- Cover to until cheese melts.(optional)
- Place 1 teaspoon of Thousand Island dressing on toasted slider buns.
- Top with corned beef, sauerkraut and cheese mixture.
- Serve immediately
Original recipe developed by Quinn Caudill for www.Dadwhats4dinner.com © 9/17/2015
You can find my Reuben Sliders with Quick Apple Sauerkraut recipe at Freedom Fridays, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties page for other great places to find new recipes.
Check out some of my other fall recipes!
“Quinn is the author, photographer and recipe designer over at DadWhats4Dinner. He enjoys cooking for family and friends and being creative in the kitchen. He makes ordinary everyday food extraordinary. He lives just north of Cincinnati with his wife of 24 years, three kids and three cats. His kids have well developed palates and his youngest daughter is now working with him on the blog, creating recipes for her own page “Cooking with Ella“. Follow him on: Facebook, Pinterest, Twitter or Instagram.”
p style=”text-align: center;”>