In a bowl cream together the goat cheese, the thyme, and the peppercorns until the mixture is smooth. In a kettle cook the bacon over moderate heat until it is crisp, add the onion and the caraway seeds, and cook the mixture, stirring, until the onion is softened. Stir in the cabbage, the walnuts, the vinegar, the brown sugar, and salt and pepper to taste and braise the mixture, covered, over moderately low heat, stirring occasionally, for 20 minutes, or until the cabbage is crisp-tender. While the cabbage mixture is braising, cut the ficelle into 1/2-inch-thick slices and toast the slices on a baking sheet in the middle of a preheated 350° F. oven for 6 minutes. Fill a pastry bag fitted with a decorative tip with the goat cheese mixture, pipe the mixture onto the toasts, and bake the croutons in the 350° F. oven for 5 to 7 minutes, or until they are golden. Divide the cabbage salad, cooled, and the croutons among 6 plates. Serves 6 as a first course. salad 33