Rachs Cabbage Soup Sundried Tomato Grilled Cheese Go Hand In Hand Recipes
RACH'S CABBAGE SOUP + SUNDRIED TOMATO GRILLED CHEESE GO HAND IN HAND
Spices and veggies add maximum flavor to Rach's cabbage soup, and her creamy sundried tomato spread adds a bold bite to trusty grilled cheese.
Provided by Rachael Ray
Number Of Ingredients 55
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
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