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SERVES:
4

INGREDIENTS:

4 cups sliced red cabbage
1 1/2 cups halved and thinly sliced onion
Vegetable oil as needed to saute the onions
Apple cider as needed (approx. 3-4 cups)
2 -3 Tbs apple cider vinegar (used later in the cooking process)
Salt and pepper to taste

4 bratwurst
4 large slices rye bread or rye/wheat combo bread
4 slices Gruyere or Swiss cheese

Approx. 1/4-1/3 cup grainy Dijon mustard
Approx. 1/4 cup apple cider for thinning mustard

PROCEDURE:

Add a splash of vegetable oil to a large, heavy bottomed pan on medium-medium high heat and add 1 1/2 cups thinly sliced onion and cook to soften.

Once you're happy with the onions, add 4 cups thinly sliced red cabbage.....add just enough apple cider to almost come up to the top of the cabbage....and put a lid on top.

The idea is to adjust the heat and let it simmer along at a good rate to soften the cabbage for 10 minutes or so....and then take the lid off and cook it on high heat to evaporate the cider.

The cabbage is going to take around 30 minutes total to cook and, once it is close to being done, slice the bratwurst, almost all the way through, in half lengthwise and brown that up in a little vegetable oil in a large saute pan.

Also toast the sliced bread underneath the oven broiler....on one side....then flip it over, place some sliced gruyere or Swiss cheese on that and place it back underneath the broiler to melt the cheese.

And then, just before serving, season the cabbage with salt and pepper to taste and add 2-3 Tbs apple cider vinegar....to help cut the sweetness of the cabbage....and then add a good dollop of grainy mustard to the empty, warm bratwurst pan and add a little splash of apple cider to thin that out.

Place the bratwurst on top of the bread and cheese with cabbage on the side and then spoon the mustard over the top of everything.

HINTS:

Instead of topping everything with mustard, spread the mustard on one side of the bread, underneath the cheese during the toasting process.