Description
From the episode, “Driven to Tears”
Ingredients
YOU’LL NEED
FOR THE BRAISED RED CABBAGE
¼ cup grapeseed oil
1 head red cabbage
2 Granny Smith apples, peeled and diced
1 cup red wine vinegar
1 cup honey
¼ cup sugar
Salt and pepper
FOR THE MUSTARD AIOLI
½ cup mayonnaise
3 tbsp whole grain mustard
1 garlic clove, minced
1 tsp Cajun spice
Salt and pepper
FOR THE SANDWICH
1 tbsp grapeseed oil
2 tbsp butter
4 slices marble rye
½ lb beets, roasted, peeled, and diced
2 tsp Montreal steak seasoning
8 slices Swiss cheese
16 oz French fries, store bought preferred
1 bunch chives, sliced
Instructions
MAKE IT
BRAISED CABBAGE
1) In a large sauce pot over medium high heat, add grapeseed oil, cabbage, and apples and allow to sweat.
2) Add red wine vinegar, honey, and sugar.
3) Cover and allow to simmer for about 40 minutes.
4) Season with salt and pepper and set aside.
MUSTARD AIOLI
1) In a mixing bowl add mayonnaise, mustard, garlic, and Cajun spice.
2) Whisk together and season with salt and pepper.
PLATING
1) Pre-heat oven to 350 degrees and a deep fryer to 350 degrees.
2) Place beets in a baking sheet. Place in the oven and cook for approximately 40 minutes or until the beets are cooked through.
3) Allow the beets to cool. Using a paring knife peel the beets.
4) Dice the beets and place in a mixing bowl. Season with Montreal seasoning.
5) In a sauce pan over medium heat add grapeseed oil and butter.
6) Add marble rye and toast on both sides.
7) Place French fries in the fryer and cook for about 4 minutes or until golden brown.
8) Top the bread with braised cabbage, French fries, beets, and Swiss cheese.
9) Place the sandwich in the oven and cook for about 7 minutes or until cheese is melted.
10) Top the sandwich with mustard aioli and chives.
- Prep Time: 1 hour
- Cook Time: 12 - 15 minutes
- Category: Entree
