Grilled Cheese, Potato Nik, and Cabbage, Leek and Blue Cheese Slaw
It was a rainy Halloween yesterday, and we ate some super soft grilled cheese sandwiches with Emmentaler on potato bread. What can be better than a grilled cheese sandwich? Sad to say I eat way too many of them. Alongside I had some sauteed cabbage, the healthiest vegetable on the planet, they say. Good for me! you say. Well, not entirely. Said cabbage was a leftover from the night before. We had Potato Nik (essentially a large potato pancake, recipe from Mark Bittman from his minimalist column in the Times, which I have always enjoyed) with this hot cabbage slaw of my own invention. What was deleterious about the "healthy" slaw was that, in actuality, it was coated in a nice, thick cheese sauce. Blue cheese sauce, to be exact. So, I had a grilled cheese with a side of vegetables smothered in cheese. Sad, really. At least it didn't have two sticks of butter like that cabbage strudel I was going to make...
Two leeks, cleaned and sliced
Half of a large cabbage, cored and sliced thin
Saute in olive oil until cabbage wilts. Salt and pepper. A copious handful of crumbled blue cheese. Toss until cheese melts and it looks gooey and delicious enough to eat.