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Ingredients

• 1 tablespoon vegetable oil
• 1 small head Savoy cabbage, cored and sliced (about 7 cups)
• 1 teaspoon caraway seeds (optional)
• Salt and pepper
• 1/2 cup chicken stock, divided
• 2 tablespoons butter
• 2 large onions, thinly sliced
• 1 bay leaf
• 3 tablespoons sweet red pepper relish
• 2 tablespoons cider vinegar
• 1 tablespoon brown sugar
• 1 1/4 pounds deli-sliced corned beef
• 4 slices (for open-faced) or 8 slices rye, pumpernickel, marble or white bread, toasted
• 2 cups of shredded Gruyère or cheddar cheese
• Spicy brown mustard, for topping
• Pickles, to pass around the table

Description

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