Franconian Red Cabbage Apple Melt: Tangy Sweet Delight
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Ingredients
-
500 grams red cabbage
(Finely shredded)
-
2 medium Apple
(Granny Smith or tart apples, cored and sliced thin)
-
30 grams Butter
(Unsalted, for sautéing)
-
1 medium Onion
(Chopped finely)
-
3 tbsp Apple cider vinegar
(Brings tanginess)
-
2 tbsp Brown sugar
(For balanced sweetness)
-
1/4 tsp ground cloves
(Adds warming spice)
-
1/2 tsp Cumin Seeds
(Lightly toasted for aroma)
Salt, to taste
Black pepper, to taste
-
8 slices sourdough bread slices
(Thick cut, for toasting)
-
200 grams Gruyère cheese
(Shredded or thinly sliced)
(Finely shredded)
(Granny Smith or tart apples, cored and sliced thin)
(Unsalted, for sautéing)
(Chopped finely)
(Brings tanginess)
(For balanced sweetness)
(Adds warming spice)
(Lightly toasted for aroma)
(Thick cut, for toasting)
(Shredded or thinly sliced)
Nutrition
- Servings: 4
- Serving Size: 1 plate (approximately 300g)
- Calories: 380 kcal
- Carbohydrates: 38 g
- Protein: 14 g
- Fat: 18 g
- Fiber: 6 g
- Sugar: 15 g
- Sodium: 420 mg
- Cholesterol: 40 mg
- Calcium: 250 mg
- Iron: 2.9 mg
Instructions
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1 - Prepare Vegetables and Apple:
Finely shred the red cabbage, thinly slice the apples after coring, and finely chop the onion. Lightly toast cumin seeds in a dry pan until aromatic.
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2 - Sauté Aromatics and Cabbage:
In a large skillet, melt butter over medium heat. Add chopped onion and sauté until translucent. Add shredded cabbage, toasted cumin seeds, ground cloves, salt, and pepper. Stir frequently.
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3 - Add Apples and Flavorings:
Add apple slices, brown sugar, and apple cider vinegar to the skillet with the cabbage mixture. Stir well, cover, and let cook for 15 minutes on medium-low heat until cabbage and apples are tender and flavors meld.
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4 - Toast Bread:
While cabbage cooks, lightly toast sourdough bread slices until just crisp but still soft inside.
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5 - Assemble and Melt:
Preheat oven to 200°C (390°F). On each toasted bread slice, spread a generous amount of the red cabbage and apple mixture. Top evenly with shredded Gruyère cheese.
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6 - Bake Until Melted:
Place assembled bread slices on a baking tray. Bake in preheated oven for 7-8 minutes until cheese is bubbly and golden brown.
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7 - Serve Warm:
Remove from oven and let cool slightly. Serve warm as comforting open-faced melts.
Finely shred the red cabbage, thinly slice the apples after coring, and finely chop the onion. Lightly toast cumin seeds in a dry pan until aromatic.
In a large skillet, melt butter over medium heat. Add chopped onion and sauté until translucent. Add shredded cabbage, toasted cumin seeds, ground cloves, salt, and pepper. Stir frequently.
Add apple slices, brown sugar, and apple cider vinegar to the skillet with the cabbage mixture. Stir well, cover, and let cook for 15 minutes on medium-low heat until cabbage and apples are tender and flavors meld.
While cabbage cooks, lightly toast sourdough bread slices until just crisp but still soft inside.
Preheat oven to 200°C (390°F). On each toasted bread slice, spread a generous amount of the red cabbage and apple mixture. Top evenly with shredded Gruyère cheese.
Place assembled bread slices on a baking tray. Bake in preheated oven for 7-8 minutes until cheese is bubbly and golden brown.
Remove from oven and let cool slightly. Serve warm as comforting open-faced melts.
More About: Franconian Red Cabbage Apple Melt: Tangy Sweet Delight
Franconian Red Cabbage Apple Melt: A Tasty Tradition with a Creative Twist
This recipe offers a beautiful marriage of sweet and tangy flavors emblematic of Franconian cooking in Germany, a region known for hearty dishes and a tradition of red cabbage paired with fruit. Combining finely shredded red cabbage with tart apples gives a thoughtful balance of acidity and natural sugars, inspired by classic side dishes but transformed here into an inviting open-faced melt.
Utilizing spices like ground cloves and cumin seeds introduces warm notes enriching the flavor complexity beyond the typical cabbage preparations. The choice of Gruyère cheese provides the rich, creamy melt with nuttiness complementing the cabbage's earthiness and apple's brightness.
Serving on toasted sourdough gives crunch and robustness to hold the topping, making it perfect comfort food wintry or year-round. This dish showcases German countryside ingenuity of elevating simple, rooted ingredients into something uniquely delicious.
Tips:
- Use fresh, crisp apples like Granny Smith for a tart bite.
- Toast the cumin seeds briefly to unlock aromatic depth.
- Brown sugar helps mellow and round the tartness.
- Freeze extra cabbage reduces for quick leftover use or an easy side.
Historically, red cabbage cooked with apples and vinegar appears often in German cuisine but using this as a topped melt shows friendly fusion with contemporary open-faced toppings or bruschetta-style meals.
Perfect as a meatless main or as a hearty side with pork or sausages. Serving with mustard or a crispy salad will round out the meal beautifully.
