Raclette and onion baguette with savoy cabbage

main dish Swiss cuisine family kitchen
Total: 42 min. | Active: 30 min.
vegetarian, lactose-free

A deluxe open cheese sandwich. Generously topped with savoy cabbage and lots of onions, it's truly delicious. And if you toast the bread until crispy like it says in the recipe, then the result is simply divine. An open sandwich par excellence.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 pieces

Topping
1 tbsp olive oil
400 g savoy cabbage, cut into thin slices
2  onions, cut into thin slices
1 dl white wine or water
1 tsp vegetable bouillon powder
2  baguettes parisette, cut lengthwise
4 slice raclette cheese, coarsely grated
To bake
½ bunch parsley, finely chopped
½ bunch chives, roughly chopped
a little  pepper

How it's done

Topping

Heat the oil in a wide non-stick frying pan. Stir fry the cabbage for approx. 3 mins. Add the onions, continue to stir fry for approx. 1 min. Pour in the wine, sprinkle the stock powder on top, mix, reduce for approx. 2 mins. Remove the vegetables, wipe out the pan. Toast the bread (cut side down) in the same pan without oil until golden brown, place (cut side up) on a baking tray lined with baking paper. Top with the vegetables, scatter the cheese on top.

To bake

Approx. 12 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, sprinkle with the parsley, chives and pepper.

Show complete recipe