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Corned Beef And Hot Slaw On Rye

American.Gourmet's picture
Ingredients
For hot slaw
  Shredded cabbage 1 1⁄2 Cup (24 tbs)
  White vinegar 1⁄4 Cup (4 tbs)
  Caraway seed 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
For horseradish sauce
  Dairy sour cream 1⁄3 Cup (5.33 tbs)
  Prepared horseradish 1 Teaspoon, drained
  Worcestershire sauce 1 Dash
  Salt 1 Dash
  Sliced corned beef 1⁄4 Pound (Hot)
  Seedless rye bread slices 4
Directions

1. Make Hot Slaw: In medium skillet, combine cabbage, vinegar, caraway seed, salt, and pepper with 1/2 cup water.
2. Bring to boiling; reduce heat and simmer, covered, 5 minutes; stir occasionally. Drain.
3. Meanwhile, make Horseradish Sauce: In small bowl, combine sour cream with horseradish, Worcestershire, and salt; mix well.
4. Place half of the corned beef on one bread slice, half on another. Top each with half of slaw and sauce, then bread slice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef
Interest: 
Quick
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes

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