Raclette is definitely the cheese for the winter blues. Here's a sensational combo: toasted country bread, generously topped with grilled sauerkraut, cooked ham and melted raclette.
Preparation time
20 min
Ingredients For
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3 cup
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Sourdough Bread8 slices -
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2 sprigs
Preparation
1
Halve, peel and finely dice the shallot. Heat 3 tablespoons of oil in a frying pan, add the sauerkraut and fry for 8-12 minutes until light brown (first the liquid evaporates, then the frying process begins). Stir thyme leaves honey and 1 tsp butter into the light brown fried cabbage, season with salt.
2
Toast the bread in the toaster or in a frying pan. At the same time, melt the cheese in the raclette oven (or in an oven-proof pan under the oven grill). Spread slices of toasted bread with butter, top 2 slices with cooked ham and cabbage. Pour melted cheese over and top with remaining toasted bread. Serve with cornichons.
Pair with
It goes well with green salad. And a glass of Alsace wine of couse
Contributor
Stevan Paul
Editor
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