------------------------COLD TURKEY REUBEN SANDWISH------------------------
      4 ts Plain Low-fat yogurt;

      8 sl Rye Bread;

      8 oz Turkey; breast thinly sliced

           -and of course cooked
  1 1/3 c  Sweet & Sour Red Cabbage;

           -drained (recipe to follow)
--------------------------SWEET & SOUR RED CABBAGE--------------------------
      1 lb Red cabbage; shredded

    1/2 c  Cider vinegar;

    1/2 c  Water

      2 tb Margarine

    1/2 ts Salt

           Sugar equivalent to a 2 tbs
           Sugar
  SANDWICH: Spread 1 teaspoon yogurt on each 4 slices of rye bread.
  Divide the sliced turkey among tops of the bread slices. Spoon 1/3
  Sweet and Sour Red Cabbage on each sandwich; top with remaining bread.
  Food Exchange per serving: 2 STARCH EXCHANGES + 2 LEAN MEAT EXCHANGES
  CHO: 31g; FRO: 22g; FAT: 5g;  CAL: 254;
  Low-sodium diets:  Omit salt from Sweet and Sour Red Cabbage
  SWEET AND SOUR RED CABBAGE: Put cabbage, vinegar, water, margarine,
  and salt in a deep cooking pot. Cover and cook about 15 minutes or
  until crisp-tender, lifting and turnig with a large kitchen fork two
  or three times.   Remove from heat. Add sweetener to cabbage
  gradually, lifting and mixing well with a fork. Drain off any liqiud
  Food Exchange per serving:  1 VEGETABLE EXCHANDGE + 1/2 FAT EXCHANGE
  CHO: 5g; PRO: 1g; FAT: 3g; CAL: 42;
  Low-sodium diets: Omit salt. Use unsalted margarine.
  Source: The Art of Cooking for the Daibetic by Mary Abbott
  Hess,R.D.,M.S.
  Brought to you and yours via Nancy O'Brion and her Meal-Master
  After is all is said and done, I think I would double the recipe for
  the SWEET AND SOUR CABBAGE only I would use both green and red.  What
  the hay, do IT my way!!!!  Cabbage is my thing!