Lunch: Open-Faced Roast Beef Sandwiches with Braised Cabbage Slaw & Russian Dressing

Recipe by Joanne Weir Low-sodium roast beef keeps sodium levels in check for this hearty sandwich.

This recipe includes superfoods such as:

Lemon

Health benefits of Open-Faced Roast Beef Sandwiches with Braised Cabbage Slaw & Russian Dressing

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 tablespoon olive oil
1 cup thinly sliced onion
1 1/2 cups thinly sliced peeled Fuji apple
5 cups thinly sliced green cabbage
1/4 cup water
2 teaspoons white wine vinegar
1/4 teaspoon caraway seeds, crushed
1/4 teaspoon salt
2 tablespoons chopped fresh parsley
2 tablespoons 2% low-fat Greek-style plain yogurt
1 1/2 tablespoons canola mayonnaise
1 tablespoon prepared horseradish
1 tablespoon ketchup
1 teaspoon stone-ground mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon sweet paprika
Dash of ground red pepper
1 pound thinly sliced low-sodium deli roast beef
6 (1-ounce) slices rye bread, lightly toasted

Instructions

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.
Combine yogurt and next 10 ingredients (through red pepper) in a small bowl; stir well with a whisk.
Divide roast beef evenly among rye toasts; top each serving with 2/3 cup slaw. Drizzle about 1 tablespoon dressing over cabbage.