Red Cabbage + Raspberry Grilled Cheese

So great being on The Wendy Williams Show today! Check out the clip--and the recipe!--for my Red Cabbage + Raspberry Grilled Cheese.

Red Cabbage + Raspberry Grilled Cheese

servings: 2 Sandwiches

Ingredients:

• 2 tablespoons olive oil
• 6 cups lightly packed shredded purple cabbage (12 ounces)
• 1 teaspoon kosher salt
• ¼ cup raspberry jam
• ¼ cup champagne vinegar
• 8 ounces Fontina fontina cheese, sliced
• 4 slices sourdough bread
• 2 tablespoons unsalted butter, at room temperature

Directions:

1. Heat the oil in a large skillet over medium heat. Stir in the cabbage and salt and cook until tender but not mushy, —3 to 4 minutes. Stir in the jam and vinegar and cook until most of the liquid has evaporated and the cabbage is completely tender, —2 to 3 minutes more. Remove the skillet from the heat.
2. Heat a second large skillet over medium-low heat. Butter 1 side of each slice of bread. Place 2 pieces of bread, butter- side- down, on a plate. Top each with 3 alternating layers, : first of cheese, then cabbage, and then the rest of the cheese, dividing them equally, and then finish off with another slice of bread, butter- side- up. Place the sandwiches in the skillet and cook them until browned on the bottom, —3 to 5 minutes. Then fFlip them over and cook until the other side is has browned and the cheese is has melted, —3 to 5 minutes more, gently pressing the sandwiches as they cook. Cut in half and serve.

Notes:

• You can really customize this sandwich: just use what you have in the pantry. Any sliced bread works fine, you can substitute any jam flavor that you like, and instead of champagne vinegar feel free to use red wine vinegar, white wine vinegar, or apple cider vinegar.
• Purple cabbage is also known as red cabbage and may be labeled that way.
• I can usually find purple cabbage freshly shredded by the store in my produce section. You can also use green cabbage for a similar taste but a slightly less exciting color.
• Because of the sweetness of the cabbage and the fact that it’s a grilled cheese, this sandwich should be a hit! Not convinced? Use half that amount of cabbage mixture for super- picky eaters; the cheese will melt all around it, mostly concealing our little secret.

: @NikkiDinki

: @NikkiDinkiCooking

Find more recipes like this in Meat on the Side!

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Spicy Brussels Sprout + Lentil Soup

So great being on The Wendy Williams Show today! Check out the clip--and the recipe!--for my Spicy Brussels Sprout + Lentil Soup.

Spicy Lentil + Brussels Sprout Soup

servings: 4 Makes about 8 cups of soup

Ingredients:

• 2 tablespoon olive oil
• 1 ½ cups yellow onion (1 medium onion), finely chopped
• 1 cup red pepper (1 large pepper), finely chopped
• 1 cup carrots (about 3 medium carrots), finely chopped
• 1 cup celery (2 stalks of celery), finely chopped
• 4 cloves garlic, minced
• 2 ½ teaspoons kosher salt *check
• ¼ teaspoon ground black pepper
• 8 cups veggie or chicken stock
• 1 ½ cups brown or green lentils
• 1 pound Brussels sprouts (7-9 large Brussels sprouts), shredded (2.5 cups packed)
• 1 ½ tablespoons chipotle peppers in adobo sauce*
• 1 avocado, pitted + chopped into ¼- to ½-inch dice
• Juice of 1 lime
• 2 tablespoons finely chopped cilantro

Directions:

1. Heat the oil in a large pot over medium heat, and add the onion, peppers, carrots, celery, garlic, 1 teaspoon of the salt, and the pepper. Cook this mixture until the veggies are tender—about 7 minutes.
2. Then add the stock, lentils, 1 ½ cup packed shredded Brussels Sprout, chipotles, and another 1 teaspoon of salt to the pot and bring to a simmer. Cook 35-40minutes until the lentils are al dente. Taste soup and add salt if necessary and more stock or water if soup is too thick
3. Meanwhile, in a medium bowl, toss the remaining 1 cup of Brussels sprouts, the avocado, lime juice, and remaining ½ teaspoon of salt together until well combined.
4. To serve, divide the soup into serving bowls and top it with the Brussels sprout mixture from Step 4 and some cilantro.

Notes:

• Puree or finely chop the entire can of chipotles in adobo and use 1.5 tablespoons for this recipe. Store the remaining in the bottom of a Ziploc bag in the freezer and cut of tablespoon amounts as needed.

: @NikkiDinki

: @NikkiDinkiCooking

Find more recipes like this in Meat on the Side!

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