Ingredients

Method

• ¼ cup olive oil 
• 200 g diced bacon 
• 2 onions, finely sliced 
• 4 cloves garlic, finely chopped 
• 1 head cabbage, cored and finely sliced 
• 4 cups chicken stock 
• 2 cups hot water 
• 150 g rice 
• sea salt and freshly ground black pepper, to taste 
• For the toasted cheese: 
• 250 g mild Cheddar cheese, grated  
• 200 g Kiri Medium Fat Cream Cheese 
• 1 t mustard powder 
• 6 T butter 
• 12 slices Woolworths Bakery Sourdough Bread 

Method

Ingredients

1. Heat the oil in a large heavy-based saucepan over a medium-low heat. Add the bacon and sauté for 8 minutes or until crispy. Add the onions and cook for 25 minutes, or until soft and golden brown.

2. Add the garlic and cook for 1–2 minutes. Stir through the cabbage, making sure it is well coated, then sauté for 10 minutes or until just wilted. Cover with a lid, reduce the heat to low and steam for 1 hour adding a little water if necessary.

3. Add the stock and water and bring to the boil. Pour in the rice, reduce the heat and simmer for 20–25 minutes, or until cooked through. Adjust the seasoning and keep warm.

4. To make the toasties, mix half the grated cheese, the cream cheese and the mustard powder. Butter the bread on one side only, then turn over. Top the unbuttered sides of 6 slices with the cheese mixture.

5. Heat a large pan and place 2 slices of bread topped with the cheese mixture in the pan. Generously sprinkle a third of the remaining grated cheese over the sandwiches. Some will fall into the pan and form a “skirt” when it melts. Top with another slice of bread, buttered side up, and toast for 2–4 minutes, or until the cheese starts to melt. Carefully loosen the edges of the melted cheese, turn over and toast the other side. Remove and keep warm. Repeat with the remaining bread and cheese.

6.  Serve the soup with the toasties on the side.

Cost per serving: R49.50

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Photography: Myburgh du Plessis
Recipes and production: Brita du Plessis
Food assistant: Josh van Zyl