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Categories: Sandwiches, Vegetarian

Ina's Grilled Gruyere, Red Cabbage and Apple Sandwich

Cabbage is one of my favorite vegetables, especially this time of year. Its versatility is amazing. Use it raw in salads and slaws or cooked in soups, casseroles, pastas and sandwiches. And don't forget about sauerkraut, made from fermented cabbage. ... Read more

Total time: 30 minutes | Makes 4 sandwiches
  • 3 tablespoons butter, divided, plus more for griddle
  • 1 red onion, thinly-sliced
  • 1/2 small head red cabbage, about 3/4 pound, quartered, cored, thinly sliced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons plus 1 1/2 teaspoons sugar, divided
  • 1/2 teaspoon caraway seeds
  • 1/4 teaspoon salt
  • Freshly ground pepper
  • 1 large Granny Smith apple, peeled, halved, cored, thinly sliced
  • Dijon mustard, to taste
  • 8 slices each hearty rye bread
  • 2 1/2 ounces Gruyere cheese slices

Step 1Heat 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.

Step 2Toss 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.

Step 3To 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.

Step 4Heat the oven to 250 degrees.

Step 5Heat 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.

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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