- 1 tablespoon vegetable oil
- 1 small head savoy cabbage, cored and sliced (abot 7 cups)
- 1 teaspoon caraway seeds (optional)
- Salt and pepper
- 1/2 cup chicken stock
- 2 tablespoons butter
- 2 large onions, thinly sliced
- 1 bay leaf
- 3 tablespoons sweet red pepper relish
- 2 tablespoons cider vinegar
- 1 tablespoon light brown sugar
- 1 1/4 pounds deli-sliced corned beef
- 4 slices (for open-face) or 8 slices rye, pumpernickel, marble or white bread
- 2 cups shredded gruyere or cheddar
- Spicy brown mustard, for topping
- Pickles, to pass around the table
1. In a large skillet, heat the oil over medium-high heat. Add the cabbage and cook until wilted, 5 minutes; season with the caraway seeds (if using), salt and pepper. Add 1/4 cup chicken stock, lower the heat and keep simmering.
2. In a medium saucepan, melt the butter over medium heat until foaming. Add the onions and bay leaf; season with salt and pepper. Cook, stirring occasionally, until the onions are light golden and very soft, about 15 minutes. Stir in the relish, vinegar and brown sugar; discard the bay leaf.
3. Preheat the broiler. In a small skillet, heat the remaining 1/4 cup chicken stock over medium heat. Turn off the heat and add the corned beef to warm through.
4. Arrange the 4 bread slices on a foil-lined baking sheet. Using a slotted spoon, transfer the cabbage, corned beef and onion mixture to the bread. Top with the cheese; broil until melted (top with the remaining 4 bread slices, if using). Serve with the mustard and pickles.