Spring Cabbage Apple Rye Sandwich

20260327, #BreakfastDiary 1676, 5°C/partly cloudy This year's first ingredient for the Endless Paradise Project is spring cabbage. Its subtle bitterness and natural sweetness, piled on crisp rye whole wheat bread, balance beautifully with the nutty sauce, and the bright tartness of the apple lingers after. This spring, too, will be gone before long. The final dish of Endless Spring Cabbage Paradise, about 417kcal, Spring Cabbage Apple Rye Sandwich.

2 slices rye whole wheat bread, 1 apple, (spring cabbage salad) 1T mayonnaise, 1T olive oil, 1t white wine vinegar, 1t wholegrain mustard, parmesan cheese and pepper

1. Brush the rye whole wheat bread with olive oil and toast until crisp. 2. In a mixing bowl, combine chopped spring cabbage, 1T mayonnaise, 1t wholegrain mustard, and a little parmesan cheese and pepper, and mix evenly. (I was supposed to add well-drained tuna, but I forgot.) 3. On a plate, layer the crisply toasted rye whole wheat bread, thinly sliced apple, and the spring cabbage salad from step 2, then cover with another slice of rye whole wheat bread.

Inspired by @_s_oda_