Corned Beef and Hot Slaw On Rye
|For hot slaw|
|Shredded cabbage||1 1⁄2 Cup (24 tbs)|
|White vinegar||1⁄4 Cup (4 tbs)|
|Caraway seed||1⁄2 Teaspoon|
|For horseradish sauce|
|Dairy sour cream||1⁄3 Cup (5.33 tbs)|
|Prepared horseradish||1 Teaspoon, drained|
|Worcestershire sauce||1 Dash|
|Sliced corned beef||1⁄4 Pound (Hot)|
|Seedless rye bread slices||4|
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.