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

Open-Faced Roast Beef Sandwiches with Braised Cabbage Slaw & Russian Dressing
Photo by John Autry

Ingredients

  • ¼ teaspoon sweet paprika
  • 1 tablespoon olive oil
  • 1 ½ cups thinly sliced peeled Fuji apple
  • 2 teaspoons white wine vinegar
  • Dash of ground red pepper
  • ¼ teaspoon caraway seeds, crushed
  • 2 tablespoons chopped fresh parsley
  • + 27 more ingredients
    • 1 tablespoon prepared horseradish
    • ¼ teaspoon salt
    • 1 tablespoon ketchup
    • 6 (1-ounce) slices rye bread, lightly toasted
    • 2 tablespoons 2% low-fat Greek-style plain yogurt
    • 1 teaspoon stone-ground mustard
    • ½ teaspoon fresh lemon juice
    • ¼ teaspoon salt
    • 6 (1-ounce) slices rye bread, lightly toasted
    • 2 tablespoons 2% low-fat Greek-style plain yogurt
    • 1 ½ tablespoons canola mayonnaise
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon Worcestershire sauce
    • 1 ½ tablespoons canola mayonnaise
    • 1 pound thinly sliced low-sodium deli roast beef
    • 1 cup thinly sliced onion
    • 5 cups thinly sliced green cabbage
    • ¼ cup water
    • 1 pound thinly sliced low-sodium deli roast beef
    • 1 cup thinly sliced onion
    • 5 cups thinly sliced green cabbage
    • ¼ cup water
    • ¼ teaspoon salt
    • ¼ teaspoon sweet paprika
    • Dash of ground red pepper
    • 2 teaspoons white wine vinegar
    • 2 tablespoons chopped fresh parsley

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...

View full recipe at My Recipes

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