- 1 small unsliced loaf pullman, pumpernickel or rye bread (12 oz.)
- 1 small head white cabbage (about 1 lb.), cut into 8 wedges, each with some core attached
- 1 bay leaf
- Natural olive oil cooking spray or olive oil, for brushing
- 1 teaspoon (about 1/3 palmful) each caraway seed, ground coriander and ground cumin
- 2 tablespoons butter
- 2 Honeycrisp apples -- quartered, cored and sliced
- 2 ribs celery, thinly sliced on an angle
- 1 onion, quartered and sliced
- 1/2 cup German brown mustard
- 1 tablespoon pure maple syrup
- 1/2 pound Leyden (Gouda-like cheese with cumin) or Gouda, shredded
- 1/2 pound dill Havarti or Muenster, shredded
- 1/3 cup (a handful) each dill, flat-leaf parsley and celery leaves, chopped
Preheat the oven to 425 degrees . Cut the crust from the bread. Cut the loaf lengthwise in half. Cut each half lengthwise in half, creating 4 planks.
Arrange the bread in a single layer on a rimmed baking sheet. Bake until toasted, about 5 minutes. Let cool. Turn on the broiler.
Place the cabbage, bay leaf and 1 cup water in a large pot with a lid. Season with salt and bring to a boil. Cover and cook until the cabbage is crisp-tender, 7 to 8 minutes.
Heat a grill pan over medium-high.
Drain the cabbage; transfer to a paper towel-lined baking sheet. Let drain a minute or two, then discard the paper towels. Spray the cabbage with cooking spray; season with salt and pepper and the caraway, coriander and cumin. Transfer to the grill pan; cook the cabbage until grill marks form, 2 to 5 minutes per side.
In a large skillet, melt the butter over medium-high. Add the apples, celery and onion; season. Cook, tossing occasionally, until crisp-tender, 7 to 8 minutes.
In a small bowl, whisk the mustard and syrup. Spread on the bread and top with the apple mixture. Arrange 2 wedges of cabbage on each toast and top with the cheeses. Broil until the cheeses brown and bubble, 3 to 5 minutes.
Top with the herbs and celery leaves, cut each bread slice into thirds and serve.