Roast pork and cabbage slaw sandwich
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Finely chopped onion |
| 1 | tablespoon | Butter or margarine |
| 1 | Green apple | |
| 2 | cups | Finely sliced red cabbage |
| 2 | tablespoons | Cider vinegar |
| 1 | tablespoon | Sugar |
| ¼ | teaspoon | Caraway seeds |
| Dash nutmeg | ||
| 8 | ounces | Sliced roast pork |
| 4 | slices | Rye bread, buttered |
| Parsley sprigs | ||
Directions
Saute onion in butter in medium skillet until tender, about 3 minutes. Cut half the apple into slices; reserve for garnish. Chop remaining apple; stir into skillet with cabbage, vinegar, sugar, caraway seeds and nutmeg.
Cook over medium heat until cabbage is wilted and mixture is hot.
Arrange pork on rye bread; spoon cabbage mixture over. Garnish with reserved apple slices and parsley. Yield: 4 servings. Typed in MMFormat by cjhartlin.msn@... Source: Four Seasons Cookbook Posted to MM-Recipes Digest V4 #10 by cjhartlin@... on Apr 2, 1999