Cold turkey reuben sandwich
Yield: 4 servings MMM
Ingredients:
- 4 ts Plain Low-fat yogurt; -and of course cooked
- 8 sl Rye Bread; 1 1/3 c Sweet & Sour Red Cabbage;
- 8 oz Turkey; breast thinly sliced -drained (recipe to follow) MMMMM------------------SWEET & SOUR RED CABBAGE-----------------------
- 1 lb Red cabbage; shredded 1/2 ts Salt
- 1/2 c Cider vinegar; Sugar equivalent to a 2 tbs
- 1/2 c Water Sugar
- 2 tb Margarine
Instructions:
SANDWICH: Spread 1 teaspoon yogurt on each 4 slices of rye bread. Divide the sliced turkey among tops of the bread slices. Spoon 1/3 Sweet and Sour Red Cabbage on each sandwich; top with remaining bread. Food Exchange per serving: 2 STARCH EXCHANGES + 2 LEAN MEAT EXCHANGES CHO: 31g; FRO: 22g; FAT: 5g; CAL: 254; Low-sodium diets: Omit salt from Sweet and Sour Red Cabbage 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 Food Exchange per serving: 1 VEGETABLE EXCHANDGE + 1/2 FAT EXCHANGE CHO: 5g; PRO: 1g; FAT: 3g; CAL: 42; Low-sodium diets: Omit salt. Use unsalted margarine. Source: The Art of Cooking for the Daibetic by Mary Abbott Hess R.D. M.S. Brought to you and yours via Nancy O'Brion and her Meal-Master After is all is said and done I think I would double the recipe for the SWEET AND SOUR CABBAGE only I would use both green and red. What the hay do IT my way!!!! Cabbage is my thing!
