A weeknight riff on a deli classic, warm sliced beef and fresh cabbage on toasted bread. The label tells you what you have, so you build on it: horseradish in the beef means a sharp, clean supper that needs only a crunchy slaw to round out the plate.

Serves 2. 15 minutes, 12 at the stove.

About 600 calories a serving, 47 g protein, 36 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1/4 head green cabbage as thin as you can, toss with 3 tablespoons cider vinegar, a pinch of salt and pepper, and let it sit while you assemble the sandwiches.
2. Butter and toast 4 slices of the 9-grain bread in a dry skillet over medium heat until golden on both sides, about 2 minutes per side; move the bread to your plates while the skillet is still hot.2 min
3. Lay several slices of roast beef on the toasted bread, divide the drained cabbage between the two plates, and serve at once.

Note Swap the vinegar for lemon juice if you have it. Leftover beef keeps three days wrapped tight and makes a cold sandwich the next day. Serve with mustard on the side, or a cold beer.