Ingredients
COLD TURKEY REUBEN SANDWISH
4 tsp plain low-fat yogurt
8 slice rye bread
8 oz turkey, breast thinly sliced and
1 1/3 cup sweet & sour red cabbage, drained (recipe to follow
SWEET & SOUR RED CABBAGE
1 lb red cabbage, shredded
1/2 cup cider vinegar
1/2 cup water
2 tbsp margarine
1/2 tsp salt
1 sugar equivalent to a 2 tbs
1 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 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!
Servings: 4 servings
Cold Turkey Reuben Sandwich Recipe brought to you by Recipe Ideas
Categories: Poultry; Sandwich; Turkey
The History of Recipes
Written recipes as a concept can be tracked back into the distant past, in fact as far back into recorded history as pharonic Egypt, and quite possibly further than that. Having said that, sadly, these old records were just basic hieroglyphic recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to academics is a collection of stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius assembled a number of documents showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius tells us how the meals were separated into appetizers, entrees and afters, a very modern way of dining. Additionally, he tells us how the chefs of Roman times used a wide range of aromatic flavors, including a few that will be familiar to modern chefs like thyme, mint and dill. In the 15th century, the Crusaders brought back many new foods and spices from Arab cooking, including spices like coriander, parsley, and basil. These new spices and herbs led to a surge in cookery books, most of which are kept safe in private cookery archives. Over the following few centuries, the powerful families of Wesstern Europe strove to serve the most extravagent meals, and as a consequence, the best chefs and their recipes were at a premium. Even so, it was during the 1800s the formal cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, trying out, and publishing recipes to help cooks of their time. By the arrival of the twentieth century, recipe books are starting to become popular as a result of more people being able to read, people having increased free time and having more disposable income. The introduction of television brought us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Cold Turkey Reuben Sandwich recipe.
