Focaccia With Cabbage Compote and Stilton

• Basic dough (see recipe)
• 1 head savoy cabbage, cored and sliced thin
• 2 teaspoons salt
• 3 slices bacon, diced
• 1 large yellow onion, peeled and sliced thin
• 3 tablespoons dark brown sugar
• 1 clove garlic, peeled and minced
• 2 tablespoons balsamic vinegar
• Freshly ground pepper to taste
• 1/2 pound Stilton, crumbled

1. Prepare the dough.
2. While the dough is rising, sprinkle the cabbage with 2 teaspoons of the salt, and let stand for 30 minutes.
3. Meanwhile, cook the bacon in a large skillet over medium heat until crisp.
4. Remove the bacon from the skillet with a slotted spoon, and set aside.
5. Pour off all but 1 teaspoon of the bacon fat.
6. Add the onion, and cook until softened, about 5 minutes.
7. Stir in the brown sugar and cook, stirring constantly, for 2 minutes.
8. Add the garlic, and cook for 1 minute longer.
9. Squeeze the liquid from the cabbage and begin adding the cabbage to the skillet, stirring in more as the cabbage in the skillet wilts.
10. When all of the cabbage has been added, increase the heat to high, and cook, stirring, for 5 minutes.
11. Lower the heat to medium, and cook, stirring frequently, for 10 minutes.
12. Stir in the garlic, balsamic vinegar and pepper to taste.
13. Cook for 5 minutes longer.
14. Remove from heat, and set aside.
15. Preheat oven to 425 degrees.
16. When the dough is rolled out, spread the cabbage compote over the top, leaving a 1-inch border around the circumference.
17. Top with the reserved bacon, and bake for 20 minutes.
18. Sprinkle the Stilton over the top, and bake just until it is melted, about 2 minutes longer.

savoy cabbage, salt, bacon, yellow onion, dark brown sugar, clove garlic, balsamic vinegar, freshly ground pepper, stilton

Taken from cooking.nytimes.com/recipes/10819 (may not work)