Creamy Horseradish Dijionor thousand island dressing
Instructions
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.
Heat a medium sized saute pan over medium heat. Add 1 tablespoon butter. Use tongs or a slotted spoon to drain the sauerkraut and add it to the 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 remaining tablespoon butter over medium heat. Add 2 slices rye bread and top with Swiss cheese.
When the cheese begins to melt, layer the corned beef, sauerkraut, and sauce on top.
Top with the other slice of bread.
Cut in half and serve.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!