Cabbage Gruyere Dinner Toasts
This simple yet hearty meal will transport you to Eastern Europe with one bite. Thick slices of crusty bread covered in melted cheese are smothered with sauteed cabbage for a satisfying one-dish dinner. I like to use gruyere cheese for its bold flavor, but if you prefer a more mild cheese use any kind of good melting cheese that is your favorite.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion, thinly sliced
- ½ large green cabbage, thinly sliced
- 2 garlic cloves, sliced
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ¼ cup store-bought sauerkraut plus 2 tablespoon of it’s liquid
- freshly cracked black pepper
- 4 spoonfuls of Dijon mustard
- 4 ounces gruyere or other swiss cheese, grated
- 4 thick slices of sourdough bread
Instructions
- Warm the olive oil in a large skillet that has a lid. Add the onion and cook for 5 minutes. Stir in the cabbage, garlic and thyme and add a teaspoon of salt. Cook for a few minutes, stirring occasionally, then place the lid on the pan and reduce the heat. Allow it to cook until the cabbage is soft, about another 15-20 minutes.
- Stir the sauerkraut into the cabbage and add plenty of freshly cracked black pepper. Taste for seasoning, adding more salt if needed. If needed, increase the heat to cook off any extra liquid. It should be neither overly wet nor too dry. Keep warm.
- Smear a spoonful of Dijon mustard onto each bread slice, then pile a few big spoonfuls of cabbage on top. Cover with grated cheese, then place on a foil lined baking sheet.
- Broil the toasts in your oven or a toaster oven until the cheese is bubbly and toasty brown. Serve hot.
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