Open-Faced Roast Beef Sandwiches with Braised Cabbage Slaw & Russian Dressing

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Low-sodium roast beef keeps sodium levels in check for this hearty sandwich.

Ingredients:

1 tablespoon olive oil

1 cup thinly sliced onion

1 1/2 cups thinly sliced peeled fuji apple

5 cups thinly sliced green cabbage

1/4 cup water

2 teaspoons white wine vinegar

1/4 teaspoon caraway seeds, crushed

1/4 teaspoon salt

2 tablespoons chopped fresh parsley

2 tablespoons 2% low-fat greek-style plain yogurt

1 1/2 tablespoons canola mayonnaise

1 tablespoon prepared horseradish

1 tablespoon ketchup

1 teaspoon stone-ground mustard

1/2 teaspoon freshly ground black pepper

1/2 teaspoon fresh lemon juice

1/2 teaspoon worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon sweet paprika

dash of ground red pepper

1 pound thinly sliced low-sodium deli roast beef

6 (1-ounce) slices rye bread, lightly toasted

Directions:

1. Heat oil in a large skillet over medium heat. Add onion to pan; cook 10 minutes or until golden, stirring occasionally. Add apple; cook 1 minute. Add cabbage and next 3 ingredients (through caraway); cover and cook 10 minutes or until cabbage is crisp-tender, stirring occasionally. Uncover and add 1/4 teaspoon salt; cook 6 minutes or until liquid evaporates. Remove from heat; stir in parsley.
2. Combine yogurt and next 10 ingredients (through red pepper) in a small bowl; stir well with a whisk.
3. Divide roast beef evenly among rye toasts; top each serving with 2/3 cup slaw. Drizzle about 1 tablespoon dressing over cabbage.

By RecipeOfHealth.com