Cold turkey reuben sandwich

4 servings

Ingredients

Quantity Ingredient
4 teaspoons Plain Low-fat yogurt;
8 slices Rye Bread;
8 ounces Turkey; breast thinly sliced
1 pounds Red cabbage; shredded
½ cup Cider vinegar;
½ cup Water
2 tablespoons Margarine and of course cooked
1⅓ cup Sweet & Sour Red Cabbage; drained (recipe to follow)
½ teaspoon Salt
Sugar equivalent to a 2 tbs
Sugar

Directions

COLD TURKEY REUBEN SANDWISH

SWEET & SOUR RED CABBAGE

SANDWICH: Spread 1 teaspoon yogurt on each 4 slices of rye bread.

Divide the sliced turkey among tops of the bread slices. Spoon ⅓ 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 + ½ 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!

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