How To Make Red Cabbage Reuben
Enjoy deli-quality sandwiches right in your kitchen with this red cabbage reuben recipe. It has pancetta, red cabbage, and some apple crispness.
Serves:
Ingredients
For Cabbage:
- 1tbsporganic pancetta,finely chopped, optional
- 1tbsporganic extra virgin olive oil
- 1mediumorganic onion
- 1mediumorganic apple
- kosher salt
- pepper
- ½cuporganic wine,(red or white)
- ½tspcelery seed
- ½mediumorganic red cabbage
- 1tbsporganic cider vinegar
For Sandwich:
- 2sliceorganic rye bread
- ½tsporganic mustard
- 2sliceorganic turkey breast,or organic turkey pastrami
- 1sliceorganic Swiss cheese,low-fat
Instructions
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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.
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Add onion, apple, salt, and pepper, and cook until 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.
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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.
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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.
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Place the sandwich in a preheated 350 degrees F oven until the cheese melts, and serve.
Nutrition
- Calories: 398.17kcal
- Fat: 18.31g
- Saturated Fat: 5.54g
- Trans Fat: 0.00g
- Monounsaturated Fat: 8.91g
- Polyunsaturated Fat: 2.56g
- Carbohydrates: 24.90g
- Fiber: 4.01g
- Sugar: 13.01g
- Protein: 23.53g
- Cholesterol: 67.21mg
- Sodium: 772.58mg
- Calcium: 166.85mg
- Potassium: 527.19mg
- Iron: 2.09mg
- Vitamin A: 39.08µg
- Vitamin C: 11.65mg
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