Recipe: Cold Turkey Reuben Sandwiches with Sweet and Sour Red Cabbage

COLD TURKEY REUBEN SANDWICHES

4 tsp plain low-fat yogurt
8 slices rye bread
8 oz cooked turkey breast, thinly sliced
1 1/3 cups Sweet and Sour Red Cabbage, drained (recipe follows)

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

1 lb red cabbage, shredded
1/2 cup cider vinegar
1/2 cup water
2 tbsp margarine
1/2 tsp salt
Artificial sweetener to equal 2 tbsp sugar (or use sugar)

Put cabbage, vinegar, 1/2 cup 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.

Makes 4 servings (1 sandwich per serving)

Food Exchange per serving:
1 VEGETABLE EXCHANDGE + 1/2 FAT EXCHANGE

Per serving: CHO: 5g; PRO: 1g; FAT: 3g; CAL: 42

Low-sodium diets: Omit salt. Use unsalted margarine.

Adapted from source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S.