Red Cabbage + Raspberry Grilled Cheese

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Sometimes I am guilty of buying myself a Christmas present (or two!) while shopping for others. This year, one of my presents to myself was Nikki’s cookbook, Meat on the Side.

I feel so lucky to be surrounded by such a talented group of women, two of whom have their own cookbooks! It's pretty kickass!

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My gift to myself came in handy this week, when Damaris challenged each of us to make a recipe from Nikki’s book. It was so hard to narrow it down to just one, but I finally landed on the Red Cabbage + Raspberry Grilled Cheese.

I'm always a sucker for crispy, toasty bread and gooey cheese.

And I have to admit, I've experimented with many extras on my grilled cheese, but never cabbage or raspberry!

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The combination of crunchy cabbage with sweet raspberry jam cut with apple cider vinegar (I used cider vinegar because that's what I had in my pantry) was the perfect compliment to crispy, toasty bread and melty cheese.

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Not to mention how beautiful the pop of red cabbage made the sandwich look!

I would recommend this recipe and beautiful cookbook to all my friends and family. I hope you all enjoy cooking from Meat on the Side as much as I do!

Cheers!

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Red Cabbage + Raspberry Grilled Cheese

servings: makes 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 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, then the rest of the cheese, dividing equally, and finish off with another slice of bread, butter-side-up. Place the sandwiches in the skillet and cook them until brown on the bottom—3 to 5 minutes. Then flip them over and cook until the other side is brown and the cheese is melted—3 to 5 minutes more, gently pressing as they cook. Cut in half and serve.

Notes from Nikki:

  • 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 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.
: @bluebirdandblackberries

: @bluebirdandblackberries

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