Rachael's Red Cabbage Soup and Grilled Cheese with Sundried Tomato Spread

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.