Cold Turkey Reuben Sandwich

Ingredients

 * 4 tsp plain low-fat yogurt
 * 8 slice rye bread
 * 8 oz turkey, breast thinly sliced and of course cooked
 * 1⅓ cups Sweet and sour red cabbage drained (recipe to follow)

Sweet and sour red cabbage

 * 1 lbs red cabbage, shredded
 * ½ cup cider vinegar
 * ½ cup water
 * 2 tbsp margarine
 * ½ tsp salt
 * sugar equivalent to a 2 tbsp sugar

Sweet and sour red cabbage

 * 1) Put cabbage, vinegar, water, margarine, and salt in a deep cooking pot.
 * 2) Cover and cook about 15 minutes or until crisp-tender, lifting and turning with a large kitchen fork two or three times.
 * 3) Remove from heat.
 * 4) Add sweetener to cabbage gradually, lifting and mixing well with a fork.
 * 5) Drain off any liquid.

Sandwich

 * 1) Spread 1 teaspoon yogurt on each 4 slices of rye bread.
 * 2) Divide the sliced turkey among tops of the bread slices.
 * 3) Spoon ⅓ sweet and sour red cabbage on each sandwich; top with remaining bread.

Nutritional information
Food exchange per serving (sandwich): 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

Food exchange per serving (Sweet and sour red cabbage): 1 vegetable exchange + ½ fat exchange
 * cho: 5g | pro: 1g | fat: 3g | cal: 42
 * low-sodium diets: omit salt. use unsalted margarine.