As December moves further along, no matter how mindful I am about keeping up with the various stresses that this month brings, there will always be left turns. I’ve finally done all the baking that I think I’ll need for everyone to get through the holidays and on a day where the pressures ease a little, I seek comfort and warmth.
Lately, when I’ve sought comfort, I’ve harkened back to my childhood and dishes from my Hungarian heritage. Today, I decided to give a childhood favourite, caramelized cabbage noodles, a bit of a twist.
Caramelized Cabbage-Carrot Bruschetta
1 Tbsp Mighty Trio Organics cold pressed canola oil
5 cups Riverbend Gardens green cabbage, finely shredded
3 cups Riverbend Gardens carrots, coarsely shredded
2 tsp salt
1 tsp ground black pepper
Shaved pieces of Sylvan Star Grizzly aged gouda, for garnish
12 slices light rye bread
In a large pot over medium high heat, heat the oil. Add the shredded cabbage and salt and sauté for 4-5 minutes until starting to soften and dry. As it starts to become golden over the course of the next 15 minutes, reduce the heat gradually to medium. If the cabbage starts to brown too much and stick to the bottom of the pan, add a few tablespoons of water and scrape the bottom. When the cabbage is deeply golden add the shredded carrot. Stir and sauté for a further 7-9 minutes until the carrots soften and start to colour a light brown colour.
Toast the rye bread in a 200C/400F oven until golden. Top with the caramelized cabbage-carrot condiment and garnish with shaved Grizzly aged gouda and a sprinkle of ground black pepper. Serves 4.