*  Exported from  MasterCook  *
 
                        COLD TURKEY REUBEN SANDWICH
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Diabetic                         Sandwiches
                 Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----COLD TURKEY REUBEN SANDWISH-----
    4       ts           Plain Low-fat yogurt
    8       sl           Rye Bread
    8       oz           Turkey -- breast thinly sliced
                         -and of course cooked
    1 1/3   c            Sweet & Sour Red Cabbage
                         -drained (recipe to follow)
                         -----SWEET & SOUR RED CABBAGE-----
    1       lb           Red cabbage -- shredded
      1/2   c            Cider vinegar
      1/2   c            Water
    2       tb           Margarine
      1/2   ts           Salt
                         Sugar equivalent to a 2 tbs
                         Sugar
 
   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 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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