Red Cabbage Reuben
Bring the deli to your kitchen with this mouthwatering sandwich.
Cal/Serv:
394
394
Yields:
2
2
Ingredients
Cabbage
1 tbsp.
finely chopped organic pancetta (optional)
finely chopped organic pancetta (optional)
1 tbsp.
organic extra virgin olive oil
organic extra virgin olive oil
1
medium organic onion
medium organic onion
1
medium organic apple
medium organic apple
kosher salt
Pepper
1/2 c.
organic wine, red or white
organic wine, red or white
1/2 tsp.
celery seed
celery seed
1/2
medium organic red cabbage
medium organic red cabbage
1 tbsp.
organic cider vinegar
organic cider vinegar
Sandwich
2
slice organic rye bread
slice organic rye bread
1/2 tsp.
organic mustard
organic mustard
2
slice organic turkey breast or organic turkey pastrami
slice organic turkey breast or organic turkey pastrami
1
slice low-fat organic Swiss cheese
slice low-fat organic Swiss cheese
Directions
- To make the cabbage: Heat a large sauté pan over medium heat. Add the pancetta, if using, and the olive oil and cook over medium heat until lightly browned. Add onion, apple, salt, and pepper, and cook until the the onions are translucent and starting to brown at the edges. Add the wine (or water) and celery seed and de-glaze the pan, scraping up the brown bits. Add the cabbage and combine well with the contents of the pan. Sprinkle with salt, cover, and cook over a low heat for 1 hour, stirring from time to time to prevent burning. Remove from heat and add the vinegar. Makes 2 cups.
- To assemble: This is an open-face Reuben. Toast bread and spread with mustard. Spoon the red cabbage on the bread and cover with two slices of turkey or turkey pastrami and a slice of Swiss cheese over the top. Place the sandwich in a preheated 350°F oven until the cheese melts, and serve.