Recipe:

1. Blue Cheese Sauce: Remove rind & crumble blue cheese. Boil cream in a large saucepan. Take off the heat. Whisk the blue cheese into the cream to fully melt. Pass through a sieve when warm (optional) 
2. Red Cabbage Sauerkraut: Shred the cabbage as finely as possible. In a large bowl mix the salt and the shredded cabbage together. Firmly massage the cabbage & salt together until the cabbage feels soft & limp (5-10 mins) The cabbage should have released a small pool of its own liquid, don’t throw away. Pack tightly into a sterilised jar, filling with the cabbage liquids to about half an inch from the top. Using the spare cabbage leaf, scrunch it into a bundle & wedge between the lid and the mix. The idea here is to press against the shredded cabbage forcing the liquid above the shredded cabbage. This is to ensure a healthy, safe anaerobic fermentation. Leave on a tray or bowl to catch any liquid that might bubble over, at room temperature for 2 weeks. This will yield a massive amount more than you need, this will last for a long time in your fridge providing you with a healthy snack. Delicious on a cheese sandwich.
3. To pickle cabbage: Follow the same steps of shredding, salting & rubbing for 5-10 mins. Pour over a hot solution with equal parts water sugar/sugar/vinegar - approx 1 cup, depending on the cabbage size - the key here is covering the cabbage. Leave overnight in the fridge.
4. To cook the Shallots: Cut lengthways through the middle of the shallot. Trim the root tendrils off leaving the root attached. Peel the brown skin off and reserve for stock or compost. On a medium heat in a heavy based pan slowly caramelise the shallots using a neutral oil until the shallots are golden brown & tender.
5. To serve: Finely chop 80g of the Sauerkraut Warm the blue cheese up in a pan on a low heat, stirring occasionally Pour the cheese onto the base of your warmed serving dish(s)  Pile little mounds of the Sauerkraut on the dish  Pop the Shallots one top  Finish with a sprinkling of thyme leaves