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

Ingredients

• 1 ½ cups thinly sliced peeled Fuji apple
• ¼ teaspoon caraway seeds, crushed
• 1 tablespoon prepared horseradish
• 1 tablespoon ketchup
• 1 teaspoon stone-ground mustard
• ½ teaspoon freshly ground black pepper
• ½ teaspoon fresh lemon juice
• + 15 more ingredients
• • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • ¼ teaspoon sweet paprika
  • 1 pound thinly sliced low-sodium deli roast beef
  • Dash of ground red pepper
  • 6 (1-ounce) slices rye bread, lightly toasted
  • 1 tablespoon olive oil
  • 1 cup thinly sliced onion
  • 5 cups thinly sliced green cabbage
  • ¼ cup water
  • 2 teaspoons white wine vinegar
  • ¼ teaspoon salt
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons 2% low-fat Greek-style plain yogurt
  • 1 ½ tablespoons canola mayonnaise

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...

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