Keep this recipe tucked away for your holiday table. It has lots of flavour and different textures, reminiscent of an autumn salad. Even better, this one can be made in advance and popped in the oven to bake a few minutes before dinner.
Ingredients
- 4 cups red cabbage, sliced no thicker than a 1/4-inch
- 1 cup onion, sliced
- 1 apple, sliced
- 4 slices bacon, cooked, cut into pieces
- 2 tablespoons cooking oil or reserved bacon fat
- 1 teaspoon thyme, divided
- 1 tablespoon fresh parsley, chopped
- 1/2 cup chicken or vegetable stock, white wine or apple juice
- 1/2 cup walnut pieces, toasted
- 1 1/2 cups rye bread, cubed
- 1/4 cup butter, melted
- 1/4 cup blue cheese, crumbled
- Honey, optional
- Salt and pepper
Preparation
Preheat the oven to 350 F.
Spread out the cubed bread on a lined baking sheet. Bake for 8 to 10 minutes or until lightly toasted. Remove from the oven. Once cooled, crush the bread or place into food processor and blend until broken into smaller pieces. Reserve.
Heat one tablespoon of oil or bacon fat in a large pan over medium heat. Add the sliced onion and cook 4 to 5 minutes or until softened. Add the apple and cook for another 2 to 3 minutes. Remove the apple and onion from the pan and reserve.
Add the second tablespoon of oil to the pan, add the sliced cabbage and season well with salt and pepper. Cook for 8 to 10 minutes, stirring occasionally, or until softened. Turn off the heat and add the apples and onions, bacon, half the thyme, parsley and stock (or whatever you are using). Mix well and pour into a 9-by-9-inch baking dish. Top the cabbage evenly with the walnuts and crumbled blue cheese. Drizzle lightly with honey.
Place the breadcrumbs into a mixing bowl with the melted butter and the remainder of the thyme. Mix well.
Cover the cabbage with the rye bread mixture. Place the dish in the centre of the oven and broil for 5 minutes or until the crumbs turn golden brown. Remove and serve.
