Red Cabbage, Bacon And Stilton Filling

Name: Red Cabbage, Bacon And Stilton Filling
Total time: 1 h 20 min
Yield: Four servings
Ingredients: 1/2 medium head red cabbage, cored and thinly sliced; 2 teaspoons kosher salt; 2 strips thick-cut bacon; 1/2 medium red onion, peeled and chopped; 1 Granny Smith apple, peeled, cored and thinly sliced; 1/2 cup currants; 1/2 teaspoon caraway seeds; 1/4 cup red wine; Freshly ground pepper to taste; 1/2 cup crumbled Stilton

By Molly O'Neill

Total Time: 1 hour 20 minutes
Rating: (0)
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Ingredients

Yield:Four servings

½medium head red cabbage, cored and thinly sliced
2teaspoons kosher salt
2strips thick-cut bacon
½medium red onion, peeled and chopped
1Granny Smith apple, peeled, cored and thinly sliced
½cup currants
½teaspoon caraway seeds
¼cup red wine
Freshly ground pepper to taste
½cup crumbled Stilton

Ingredient Substitution Guide

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Preparation

Step 1
Place cabbage in large bowl and toss with 1 teaspoon of salt. Let stand for 15 minutes. Meanwhile, cook bacon in large skillet over medium-low heat until crisp, about 10 minutes. Drain, reserving 1 teaspoon of fat. Crumble bacon and set aside. Wipe out skillet and add reserved fat. Drain cabbage.
Step 2
Saute onion over medium heat until soft, about 5 minutes. Add cabbage to the skillet in batches; as the cabbage wilts more will fit in the pan. Stir in apple, currants and caraway seeds and cook for 10 minutes. Stir in wine, lower heat, cover and cook until soft, about 30 minutes.
Step 3
Stir in the remaining salt, the pepper and bacon. Cover and cook for 10 minutes more. Let cool. Assemble the pie and bake as above. Sprinkle the cheese over the top and bake for 5 minutes longer.