Open-Faced Roast Beef Sandwiches with Braised Cabbage Slaw & Russian Dressing

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.3 teaspoon caraway seeds crushed
• 2 tablespoons parsley fresh chopped
• 1.5 cups fuji apple peeled thinly sliced
• 5 cups cabbage green thinly sliced
• 1 Dash ground pepper red
• 1 tablespoon horseradish prepared
• 1 tablespoon catsup 
• 0.5 teaspoon juice of lemon fresh
• 2 tablespoons greek yogurt plain 2% low-fat greek-style
• 1.5 tablespoons mayonnaise 
• 1 tablespoon olive oil 
• 1 cup onion thinly sliced
• 1 pound roast beef low-sodium thinly sliced
• 6 ounce cocktail rye bread lightly toasted
• 0.3 teaspoon salt 
• 1 teaspoon dijon mustard stone-ground
• 0.3 teaspoon paprika sweet
• 0.3 cup water 
• 2 teaspoons citrus champagne vinegar 
• 0.5 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Heat oil in a large skillet over medium heat.
2. Add onion to pan; cook 10 minutes or until golden, stirring occasionally.
3. Add apple; cook 1 minute.
4. Add cabbage and next 3 ingredients (through caraway); cover and cook 10 minutes or until cabbage is crisp-tender, stirring occasionally. Uncover and add 1/4 teaspoon salt; cook 6 minutes or until liquid evaporates.
5. Remove from heat; stir in parsley.
6. Combine yogurt and next 10 ingredients (through red pepper) in a small bowl; stir well with a whisk.
7. Divide roast beef evenly among rye toasts; top each serving with 2/3 cup slaw.
8. Drizzle about 1 tablespoon dressing over cabbage.