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