Reuben Sandwich with Smoked Gouda and Slow-Cooked Cabbage

Method

1. In a pot, add cabbage, beef broth, caraway seeds, garlic powder, and paprika. Cover and simmer over low heat for 25 minutes, stirring occasionally.
2. In a skillet, cook corned beef over medium heat until browned.
3. In the same skillet, add olive oil and sauté for 2 minutes.
4. Layer rye bread with smoked Gouda, slow-cooked cabbage, and corned beef.
5. Spread Russian dressing on the top slice of bread.
6. Butter the outside of the sandwich and cook in a pan until golden brown.
7. Serve hot.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.