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
Directions[]
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 turning 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 liquid.
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.
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