Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Butter - more for griddle

  2. 1 Red onion - thinly-sliced

  3. 3/4 lb 340g / 11oz Red cabbage head - quartered, cored,

  4. 2 tablespoons 30ml Red wine vinegar

  5. 2 tablespoons 30ml Sugar - plus

  6. 1 1/2 teaspoons 7 1/2ml Sugar - divided

  7. 1/2 teaspoon 2 1/2ml Caraway seeds

  8. 1/4 teaspoon 1 1/3ml Salt

  9. Freshly-ground black pepper - to taste

  10. 1 Granny Smith apple - peeled, halved, (large)

  11. Cored, and thinly sliced

  12. Dijon mustard - to taste

  13. 8 Hearty rye bread

  14. 2 1/2 oz 71g Gruyere cheese slices

Instructions Jump to Ingredients ↑

  1. Heat 2 tablespoons of butter in a 10-inch nonstick skillet over medium-high heat. When the butter is sizzling, add the onion and cook, stirring often, until softened but not brown, about 4 minutes. Add the cabbage and vinegar. Cook gently, covered, until the cabbage is tender but still textured, about 12 minutes. Add 2 tablespoons of sugar, the caraway seeds, salt and pepper to taste. Cook gently 5 minutes longer, stirring often to prevent burning.

  2. Toss the apple slices with the remaining 1 1/2 teaspoons of sugar in a large bowl. Heat 1 tablespoon of butter in an 8-inch nonstick skillet over medium-high heat. When the butter starts to brown, add the apple. Cook until golden and tender but still intact, about 6 to 8 minutes, stirring often.

  3. To assemble, generously spread Dijon mustard on 4 bread slices. Cover the mustard with the warm apple. Cover the apples with a cheese slice. Divide the warm cabbage equally among the remaining 4 slices of bread. Place a cheese slice on the cabbage. Leave the sandwiches open-faced for cooking; then close after cooking.

  4. Heat the oven to 250 degrees.

  5. Heat the griddle over medium heat and lightly butter. Place 2 open-faced sandwiches on the griddle. Cook, tented with foil, until the cheese is melted, about 4 minutes. Close the sandwich, pressing it lightly together. Turn it over and place on a baking sheet. Keep warm in the oven while cooking the remaining sandwiches. Serve warm.

  6. This recipe yields 4 sandwiches.

  7. Each sandwich: 391 calories ; 730 mg sodium; 43 mg cholesterol; 17 grams fat; 9 grams saturated fat; 49 grams carbohydrates; 12 grams protein; 7.14 grams fiber.


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