4 ts Plain Low-fat yogurt
8 sl Rye Bread
8 oz Turkey --breast thinly sliced
-and of course cooked
1 1/3 c Sweet & Sour Red Cabbage
-drained (recipe to follow)
SWEET & SOUR RED CABBAGE
1 lb Red cabbage -- shredded
1/2 c Cider vinegar
1/2 c Water
2 tb Margarine
1/2 ts Salt
Sugar equivalent to a 2 tbs Sugar
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.
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.