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Corned Beef And Slaw On Rye

Microwaverina's picture
  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)

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

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1306 Calories from Fat 636

% Daily Value*

Total Fat 72 g110.3%

Saturated Fat 33.6 g167.9%

Trans Fat 0 g

Cholesterol 305.8 mg101.9%

Sodium 4914 mg204.7%

Total Carbohydrates 92 g30.7%

Dietary Fiber 15.3 g61%

Sugars 29.6 g

Protein 80 g160.3%

Vitamin A 31.8% Vitamin C 168.2%

Calcium 48% Iron 55.5%

*Based on a 2000 Calorie diet

Corned Beef And Slaw On Rye Recipe