Red Cabbage, Bacon And Stilton Filling

• 1/2 medium head red cabbage, cored and thinly sliced
• 2 teaspoons kosher salt
• 2 strips thick-cut bacon
• 1/2 medium red onion, peeled and chopped
• 1 Granny Smith apple, peeled, cored and thinly sliced
• 1/2 cup currants
• 1/2 teaspoon caraway seeds
• 1/4 cup red wine
• Freshly ground pepper to taste
• 1/2 cup crumbled Stilton

1. Place cabbage in large bowl and toss with 1 teaspoon of salt.
2. Let stand for 15 minutes.
3. Meanwhile, cook bacon in large skillet over medium-low heat until crisp, about 10 minutes.
4. Drain, reserving 1 teaspoon of fat.
5. Crumble bacon and set aside.
6. Wipe out skillet and add reserved fat.
7. Drain cabbage.
8. Saute onion over medium heat until soft, about 5 minutes.
9. Add cabbage to the skillet in batches; as the cabbage wilts more will fit in the pan.
10. Stir in apple, currants and caraway seeds and cook for 10 minutes.
11. Stir in wine, lower heat, cover and cook until soft, about 30 minutes.
12. Stir in the remaining salt, the pepper and bacon.
13. Cover and cook for 10 minutes more.
14. Let cool.
15. Assemble the pie and bake as above.
16. Sprinkle the cheese over the top and bake for 5 minutes longer.

head red cabbage, kosher salt, bacon, red onion, apple, currants, caraway seeds, red wine, freshly ground pepper, crumbled stilton

Taken from cooking.nytimes.com/recipes/4878 (may not work)