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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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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!
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