Photo: John Autry; Styling: Mindi Shapiro
Yield:
6 servings (serving size: 1 open-faced sandwich)

Low-sodium roast beef keeps sodium levels in check for this hearty sandwich.

How to Make It

Step 1

Heat oil in a large skillet over medium heat. Add onion to pan; cook 10 minutes or until golden, stirring occasionally. Add apple; cook 1 minute. Add cabbage and next 3 ingredients (through caraway); cover and cook 10 minutes or until cabbage is crisp-tender, stirring occasionally. Uncover and add 1/4 teaspoon salt; cook 6 minutes or until liquid evaporates. Remove from heat; stir in parsley.

Step 2

Combine yogurt and next 10 ingredients (through red pepper) in a small bowl; stir well with a whisk.

Step 3

Divide roast beef evenly among rye toasts; top each serving with 2/3 cup slaw. Drizzle about 1 tablespoon dressing over cabbage.

Ratings & Reviews

sukeedog's Review

claresoko
June 29, 2013
I wanted to try this but hate cooked cabbage, so I just mixed the raw shredded cabbage with the apple (which I also shredded, and I used Granny Smith) plus some scallions (in place of the onion), omitting the water, vinegar, caraway seeds, salt & parsley. I made the dressing as directed (other than adding some pickled jalapeno for kick) and slathered half on the toasts and tossed the remaining with the slaw. Delicious! I know I changed a lot, but the dressing is amazing as is and makes the dish, in my opinion.

claresoko's Review

RacingNeedles
August 16, 2010
This is a great receipe for left over roast beef. The Russian dressing is full of flavor and adds some spiciness. The cabbage slaw has delicious sweetness with the apples and is a great contrast to the dressing.

RacingNeedles's Review

sukeedog
July 29, 2010
The sandwich all together was ok, but we found the cabbage slaw bland.