COLD TURKEY REUBEN SANDWICH
- 4 ts Plain Low-fat yogurt
- 8 sl Rye Bread
- 8 oz Turkey — breast thinly sliced -and of course cooked
- 1 13 c Sweet & Sour Red Cabbage -drained (recipe to follow)
—–SWEET & SOUR RED CABBAGE—–
- 1 lb Red cabbage — shredded
- 12 c Cider vinegar 1
- 2 c Water
- 2 tb Margarine
- 12 ts Salt Sugar equivalent to a 2 tbs Sugar
SANDWICH
Spread 1 teaspoon yogurt on each 4 slices of rye bread. Divide the sliced turkey among tops of the bread slices. Spoon 13 Sweet and Sour Red Cabbage on each sandwich; top with remaining bread.
SWEET AND SOUR RED CABBAGE
Put cabbage, vinegar, water, margarine, and salt in a deep cooking pot. Cover and cook about 15 minutes or until crisp-tender, lifting and turnig with a large kitchen fork two or three times. Remove from heat. Add sweetener to cabbage gradually, lifting and mixing well with a fork. Drain off any liqiud.
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