Open-Faced Red Cabbage Sandwich

March 23, 2022

This vegetarian sandwich has a base of slightly sweet and tart red cabbage with layers of caramelized onions and melted cheddar on top. A simple but hearty sandwich, this can be dressed up to your taste—add a layer of sliced apples under the cheese for a fresh crunch or swap for rye bread and swiss cheese and add sauerkraut to create a vegetarian Reuben!

 

Serves 2

 

Ingredients:

For the caramelized onions:

3 Local Roots red onions

2 Tbsp. Local Roots unsalted butter

½ tsp. salt

Black pepper

 

For the red cabbage:

½ head Local Roots red cabbage

1 Tbsp. olive oil

1 Tbsp. Local Roots apple cider vinegar

1 tsp. thyme, fresh or dried

1 tsp. salt

1 tsp. sugar

 

For the base + topping:

Local Roots sourdough bread, sliced

Local Roots cheddar

 

Directions:

1. Top and tail, then remove the peel from the onions and cut in half. Slice into thin half moon strips. In a nonstick pan on low-medium heat, melt 2 Tbsp. of butter and ½ tsp. salt and then add in the onions. Cover with a lid and allow to caramelize, stirring occasionally.

2. While the onions are caramelizing, prepare the cabbage. This recipe only uses half a cabbage, so begin by slicing in half and save the rest for a different recipe. When the cabbage has been halved, remove the core by making a triangular cut — one diagonal on each side of the core. Turn the cabbage half cut-face down and slice into strips, then bite-sized chunks.

3. In a large pan on medium-high heat, add in 1 tbsp of olive oil and 1 tsp of thyme, then sauté for 1 minute. Add in the cabbage, 1 tsp. salt, 1 Tbsp. apple cider vinegar, 1 tsp. sugar, and black pepper to taste and cook, stirring frequently.
Cook the onions and cabbage for 15 minutes, stirring often to prevent sticking or burning. In the meantime, slice the bread and cheese. Toast the bread.
When the cabbage is softened and browned and the onions are caramelized, spread a layer of the cabbage onto the toasted bread and then a layer of the caramelized onions. Place the bread onto a baking sheet and top with slices of the cheddar.

4. Broil the open-faced sandwich on low for 2-5 minutes, watching it carefully to ensure it doesn’t burn. Stop broiling when the cheese is melted.
Remove from the oven and transfer to a plate. Top with more black pepper if desired and enjoy.

 

This recipe was created by Local Roots Recipe contributor Irena Huang / @irenawrites





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