Cold Turkey Reuben Sandwich Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
COLD TURKEY REUBEN SANDWISH
4 tsp: Plain Low-fat yogurt,
8 slice: Rye Bread,
8 ounce: Turkey, breast thinly sliced and of course cooked
1 1/3 cup: Sweet & Sour Red Cabbage, drained (recipe to follow)
SWEET & SOUR RED CABBAGE
1 lbs: Red cabbage, shredded
1/2 cup: Cider vinegar,
1/2 cup: Water,
2 tbsp: Margarine,
1/2 tsp: Salt,
Sugar equivalent to a 2 tbs,
Sugar,
Directions:
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 OBrion 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!
Source from luhu.jp
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 OBrion 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!
Source from luhu.jp