Corned Beef Melts with Sweet and Sour Onions and Wilted Cabbage
Begorra! The luck of the Irish was with Rach when she invented this melt in honor of St. Patty’s Day.
- 1 tablespoon vegetable oil
- 1 small head Savoy cabbage, cored and sliced (about 7 cups)
- 1 teaspoon caraway seeds (optional)
- Salt and pepper
- 1/2 cup chicken stock, divided
- 2 tablespoons butter
- 2 large onions, thinly sliced
- 1 bay leaf
- 3 tablespoons sweet red pepper relish
- 2 tablespoons cider vinegar
- 1 tablespoon brown sugar
- 1 1/4 pounds deli-sliced corned beef
- 4 slices (for open-faced) or 8 slices rye, pumpernickel, marble or white bread, toasted
- 2 cups of shredded Gruyère or cheddar cheese
- Spicy brown mustard, for topping
- Pickles, to pass around the table
In a large skillet, heat the oil over medium-high heat. Add the cabbage and cook until wilted, 5 minutes; season with the caraway seeds (if using), salt and pepper. Add 1/4 cup of chicken stock, lower the heat and keep simmering.
In a medium saucepan, melt the butter over medium heat until foaming. Add the onions and bay leaf; season with salt and pepper. Cook, stirring occasionally, until the onions are light golden and very soft, about 15 minutes. Stir in the relish, vinegar and brown sugar; discard the bay leaf.
Pre-heat the broiler. In a small skillet, heat the remaining 1/4 cup chicken stock over medium-high heat. Turn off the heat and add the corned beef to warm through.
Arrange 4 slices of bread on a baking sheet. Using a slotted spoon, transfer the cabbage, corned beef and onion mixture onto the bread. Top with the cheese; broil until melted (top with remaining 4 bread slices, if using) and serve with the mustard and pickles.