Roast pork and cabbage slaw sandwich

Yield: 4 Servings

Measure Ingredient
¼ cup Finely chopped onion
1 tablespoon Butter or margarine
1 \N Green apple
2 cups Finely sliced red cabbage
2 tablespoons Cider vinegar
1 tablespoon Sugar
¼ teaspoon Caraway seeds
\N \N Dash nutmeg
8 ounces Sliced roast pork
4 slices Rye bread, buttered
\N \N Parsley sprigs

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

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