Cold Turkey Reuben Sandwich 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 1/3 c Sweet & Sour Red Cabbage; drained (recipe to follow)
Sweet & Sour Red Cabbage
1 lb Red cabbage; shredded
1/2 c Cider vinegar;
1/2 c Water
2 tb Margarine
1/2 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 1/3 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 Cold Turkey Reuben Sandwich printer friendly version located here.
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