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Corned Beef And Slaw On Rye

Microwaverina's picture
Ingredients
  Shredded cabbage 3 1⁄2 Cup (56 tbs)
  White vinegar 1⁄2 Cup (8 tbs)
  Caraway seed 1 Teaspoon
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Salt 1⁄2 Teaspoon
  Pepper To Taste
  Cooked corned beef slices 16 (thin)
  Dark rye bread slice 4
For horseradish sauce
  Dairy sour cream 1 Cup (16 tbs)
  Prepared horseradish 1 Tablespoon
  Worcestershire sauce 1 Dash
  Salt To Taste (few grains)
Directions

1. Put cabbage, vinegar, caraway, onion, salt and pepper into a 1 1/2-quart glass casserole. Cover with an all-glass lid or plastic wrap. Cook in microwave oven 9 minutes at HIGH; stir once.
2. Put corned beef slices into a shallow glass baking dish. Cover dish with waxed paper. Heat in microwave oven 7 to 8 minutes at BAKE, or until warm.
3. Put 3 or 4 slices corned beef on each rye bread slice. Top each with hot slaw.
4. Combine ingredients for sauce. Serve sauce with sandwiches.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Dish: 
Sandwich
Ingredient: 
Beef

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