| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Diabetic, Main dish, Sandwiches | 4 | Servings | ||
INGREDIENTS
| 4 | t | Plain Low-fat yogurt |
| 8 | Rye Bread | |
| 8 | oz | Turkey, breast thinly sliced |
| and of course cooked | ||
| 1 1/3 | c | Sweet & Sour Red Cabbage |
| drained recipe to | ||
| follow | ||
| 1 | lb | Red cabbage, shredded |
| 1/2 | c | Cider vinegar |
| 1/2 | c | Water |
| 2 | T | Margarine |
| 1/2 | t | Salt |
| Sugar equivalent to a 2 tbs | ||
| Sugar |
INSTRUCTIONS
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! File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 148
Calories From Fat: 61
Total Fat: 6.9g
Cholesterol: 24.7mg
Sodium: 909.7mg
Potassium: 487.3mg
Carbohydrates: 9.7g
Fiber: 2.9g
Sugar: 3g
Protein: 11.4g