Open-Faced Roast Beef Sandwiches With Braised Cabbage Slaw & Russian Dressing

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1 tablespoon olive oil

1 cup thinly sliced onion

1 1/2 cups thinly sliced peeled Fuji apple

5 cups thinly sliced green cabbage

1/4 cup water

2 teaspoons white wine vinegar

1/4 teaspoon caraway seeds, crushed

1/4 teaspoon salt

2 tablespoons chopped fresh parsley

2 tablespoons 2% low-fat Greek-style plain yogurt

1 1/2 tablespoons canola mayonnaise

1 tablespoon prepared horseradish

1 tablespoon ketchup

1 teaspoon stone-ground mustard

1/2 teaspoon freshly ground black pepper

1/2 teaspoon fresh lemon juice

1/2 teaspoon Worcestershire sauce

1/4 teaspoon sweet paprika

Dash of ground red pepper

1 pound thinly sliced low-sodium deli roast beef

6 (1-ounce) slices rye bread, lightly toasted

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