Fried Red Cabbage with Bacon and Onions
Nothing fancy here, just simple yumminess.
You’ll need to start the cabbage first because it takes longer to cook. Slice a head of red cabbage in half and then cut out the white core. Lie the half head with the cut side down and slice in half again, lengthwise. Now cross-cut it with 1/4 inch slices until all the head is sliced.
Heat a large skillet on medium-low heat and add 4-6 slices of bacon that has been cut into 1/2 inch pieces. Cook until most of the fat has been rendered (turns into grease) and then add 2 onions that have been cut into 1-inch pieces. Season with salt and pepper and stir.
Once the onions have released their juices and begin to get tender, add the sliced cabbage. Raise the heat to medium, stir and cover. Continue to stir every few minutes until the cabbage has become slightly wilted and soft, yet still crisp. Toward the end, season with more salt and pepper and add a couple shakes of red pepper flakes, if you wish.
Now, for the sandwich. Spread butter on one side of two slices of rye bread. On the other side, spread a little “special sauce.” Typically, people use Thousand Island or Russian Dressing. I made my own with available condiments. Basically, I used mayonnaise, ketchup, relish, chili powder, and fresh ground black pepper.
Place it in the middle of your pan on medium-low heat with the buttered side down and dressing up. Cover with a slice of Swiss cheese. Add two slices of corned beef. Spread some sauerkraut that has been drained and then repeat the process in reverse, with two slices corned beef, one slice Swiss cheese, and the second slice of bread with the dressing side down.
The reason for cooking on a lower heat is to give the heat a chance to transfer into the middle of the sandwich, melting the cheese and warming the sauerkraut. Cook both sides until golden brown. Slice in half and serve.