Ingredients

4 tsp. plain yogurt, low fat
8 slices rye bread
8 oz. turkey breast, thinly sliced, cooked
1-1/3 C. sweet and sour red cabbage, drained
Sweet and Sour Cabbage:
1 lb. red cabbage, shredded
1/2 C. cider vinegar
1/2 C. water
2 Tbsp. margarine
1/2 tsp. salt
sugar equivalent to a 2 Tbsp. sugar

Cooking Instructions

Sandwich: Spread 1 tsp. 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 and tender, lifting and turning 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 liquid.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: