- 2 slices bread, toasted
- 1 tomato, sliced
- 50g/1žoz Dolcelatte cheese
- 1 tsp Worcestershire sauce
- ž red cabbage, shredded
- 55ml/2fl oz white wine vinegar
- 55g/2oz caster sugar
- Pre-heat the grill to high.
- Place the cabbage in a pan with the sugar and white wine vinegar. Bring to the boil, reduce the heat and simmer for 12 minutes.
- Place the toast on a baking sheet. Place the sliced tomatoes on top, sprinkle with cheese and drizzle with the Worcestershire sauce.
- Place under the preheated grill for four minutes, or until the cheese has melted.
- Serve the rarebit on a plate with some of the pickled cabbage to the side.