Bean Cabbage And Apple Sandwich
|Thinly sliced red cabbage||1⁄2 Cup (8 tbs)|
|Bacon strip||2 , diced|
|Diced onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Grated fresh ginger||1 1⁄2 Teaspoon|
|Chopped canned tomatoes||1 Cup (16 tbs) (With Their Liquid)|
|Red wine vinegar||1 Teaspoon|
|Cooked pinto beans/1/2 cup dried||1 Cup (16 tbs)|
|Dijon mustard||1 Tablespoon|
|Ginger juice||3⁄4 Teaspoon|
|Apple||1 Small, cored and thinly sliced|
|Whole wheat rolls||2 , split|
1. Blanch the cabbage in a small saucepan of boiling water 2 minutes; drain, cool under cold water and transfer to a medium-size bowl.
2. In a medium-size skillet, cook the bacon over medium-low heat about 6 minutes, or until crisp. Pour off all but 2 teaspoons of fat. Add the onion, garlic and ginger to the skillet and cook 6 to 7 minutes, or until the onion is softened. Add the tomatoes and their liquid, the molasses and vinegar, and cook about 15 minutes, or until slightly thickened. Add the beans and cook another 5 minutes, adding a few tablespoons of water if the mixture becomes too dry.
3. Meanwhile, stir together the mustard and ginger juice. Add the apple to the cabbage and toss.
4. Spread the ginger-mustard on the bottom half of each roll, top with a layer of the cabbage mixture and then with the beans. Place the tops on the sandwiches.