- 5 whole grain rolls
- 2 cups red cabbage, shredded
- 1 tsp. dill seed
- butter to taste
- turkey, sliced
- sage leaves for garnish
- sage aioli
- Cut rolls in half, butter them, then place them, cut-side up, on a work surface.
- Toss together red cabbage and dill seeds in a bowl.
- Divide the cabbage mixture evenly among the roll halves, then top each with a few slices of turkey, followed by a dollop of sage aioli.
- Garnish with a few sage leaves.
- Serves 10