With tomorrow being Saint Patrick’s Day, one thing sure to be on many a foodie's mind is cabbage.

Cabbage can be used in coleslaws, soups and stews, or pickled into sauerkraut. It comes in many varieties and is good for you, too – it's chock full of vitamin K and C, iron, fiber, and promotes gastrointestinal health. Cabbage is even considered a lucky prosperity charm by some cultures. 

Cabbage takes on whatever seasoning it's paired with and is delicious sautéed, braised, baked, pickled or steamed. So, here’s a delicious sandwich using cabbage as the basis to enjoy on the day when everyone is Irish.

Makes 4 sandwiches

Ingredients:

1/2 head thinly shredded green, red, Savoy or Napa cabbage

 Marinade (below)

1 tablespoon grainy mustard and 2 tablespoons mayonnaise, mixed

1 pound thinly sliced pastrami, corned beef or lean turkey pastrami

1 pound deli sliced Jarlsberg or Jarlsberg Lite cheese

8 slices of rye bread

Ingredients for Marinade:

1-1/2 tablespoons Balsamic Honey Vinegar

1/2 cup extra virgin olive oil

2 tablespoons fresh thyme and oregano, minced

2 teaspoons minced garlic

1 tablespoon fresh lemon juice

salt and pepper, to taste

Preparation:

1. To make marinade, whisk all ingredients together.

2. In a resealable plastic bag, combine cabbage with marinade.  Refrigerate 1 hour or overnight. If you’d like, after marinating cabbage, sauté to wilt.

3. Split mustard-mayo, cheese, pastrami and cabbage between 4 bread slices. Top with remaining bread.

4. Wrap sandwiches in foil and heat in 300^o oven for 20 minutes, or grill sandwiches on a non-stick skillet with some butter.

Like cabbage? Try this Oven Roasted Halibut with Cherry Tomatoes and Thyme, or something else from our Recipe File.