Rachs Cabbage Soup Sundried Tomato Grilled Cheese Go Hand In Hand Recipes

RACH'S CABBAGE SOUP + SUNDRIED TOMATO GRILLED CHEESE GO HAND IN HAND

Steps:

• For the soup, heat a large Dutch oven over medium-high heat with EVOO, 2 turns of the pan, and melt the butter into oil
• Add carrot, parsnip, celery, leek, and apple, and season with salt and pepper, allspice, juniper, cumin, celery seed, caraway, paprika, and bay leaves
• Partially cover the pot and sweat the vegetables 8-10 minutes, stirring occasionally
• Add cabbage, stir and cook down 15 minutes more
• Add sugar and vinegar, stir to combine
• Add stock and tomatoes and bring to a boil, reduce heat and simmer 1 hour, adding water as necessary to keep soup loose
• To serve, stir dill, parsley and chive into soup and top with crème fraiche or sour cream
• For the grilled cheese, place tomatoes in a dish, cover with boiling water, let stand 15 minutes, drain, and rinse with hot water
• Place in food processor with vinegar, garlic, citrus peel, fennel, red pepper, oregano, and EVOO, then process into smooth paste
• Build sandwiches by brushing one side of each bread slice
• Place buttered sides out and spread sundried tomato paste on inside of bread and stack in cheese and greens
• Grill or griddle over medium heat to golden and crispy

RED CABBAGE SOUP

Steps:

• Add onion, olive oil, and 1/4 tsp salt to a large soup pot and turn the heat to medium. Cook onions for about 10 minutes or until they're beginning to caramelize.
• Next, add carrots and cook for 3 minutes - scraping up any bits the onion has left.
• Add shredded cabbage and another 1/4 tsp salt and cook for a few minutes or until it turns bright purple.
• Add in diced tomatoes, chicken stock, brown sugar, vinegar, remaining salt, and raisins and turn the heat down to medium-low.
• Simmer soup for 45 minutes. Season with more salt and pepper before serving if needed.