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Sunday, October 21, 2018

Make It a Sandwich Night with Reubens

Left over corned beef
1/2 a head of cabbage
1 teaspoon olive oil
1/2 a small onion, chopped
1/3 cup cider vinegar
1/4 cup apple juice
1/4 cup water
Salt, to taste
1/4 teaspoon caraway seeds
Creamy Horseradish Dijion (recipe here)
Swiss cheese
Rye bread
2 tablespoons butter

 To make the sauerkraut, heat the olive oil in a saute pan over medium heat. Add the onion and cook for 3 minutes, or until it begins to soften.
Add the cabbage, apple juice, vinegar, water, salt and caraway seeds and bring to a boil.
Cover, reduce heat, and simmer for 30 minutes.
Remove from heat. Use tongs or a slotted spoon to drain the sauerkraut and add it to another saute pan with the corned beef. Heat on medium until the corned beef is warm.
Remove from heat. Wipe down the saute pan and add the butter over medium heat. Add the rye bread and toast. Layer the corned beef, sauerkraut, sauce, and Swiss cheese on top. Cook for 1 to 2 minutes
Top with remaining bread and flip over. Cook until cheese melts.

recipe source here 

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