4.8 – 4 reviews • Cabbage Recipes
| Level: |
Intermediate |
| Total: |
1 day 8 hr 25 min |
| Active: |
30 min |
| Yield: |
1 serving |
Ingredients
- 1 head cabbage
- 1/2 cup salt
- 1/4 cup sun-dried tomatoes in oil
- 1/4 cup pepperoncini
- 1/4 cup spicy pickles
- 1/2 red onion, chopped
- 2 cups crème fraïche
- 1/2 cup red wine vinegar
- 1/4 cup apple cider
- 1 tablespoon chili powder
- 1 tablespoon ground black pepper
- 1 teaspoon mustard powder
- 1 teaspoon ground white pepper
- Mayonnaise, for spreading
- 2 slices rye bread
- 5 ounces corned beef
- 2 ounces Swiss cheese
Instructions
- For the sauerkraut: Shred the cabbage and place in an airtight container with the salt. Leave out overnight at room temperature.
- Add water to cover the cabbage and place in the fridge. Let chill overnight. (Sauerkraut keeps well in the fridge in an airtight container for up to a week.)
- For the Russian dressing: Combine the sun-dried tomatoes, pepperoncini, spicy pickles and red onion in a blender until finely chopped. Add the crème fraiche, vinegar, cider, chili powder, black pepper, mustard powder and white pepper and blend until smooth.
- For the sandwich: Lightly mayo one side of each slice of bread, then spread Russian dressing on the other side of one slice and lay the mayo side on a griddle. Lay the corned beef and some sauerkraut on the griddle for a few seconds to get them nice and hot. Transfer to the slice of bread. Top the sandwich with the Swiss and the other slice of bread, mayo-side facing out. Grill up! (Save the remaining sauerkraut and dressing for another use.)