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SIDE DISHES

Sweet And Sour Beets And Cabbage

Sauteed red cabbage and celery plus vacuumed packed whole beets seasoned with garlic and coriander, steeped in an apple cider and Balsamic glaze with Black Garlic Sauce, tarragon and smoke! Serve alone as a side dish with lots of fresh cilantro garnish, or add a Turmeric Tofu Topping to make it more festive and protein enhanced! You decide!

Makes 5 cups

BEET AND CABBAGE SAUTE:

2 T. light sesame oil

2 lg. stalks celery, sliced thinly on the diagonal

3-4 c. cut red cabbage, 3/4 inch squares

1 t. salt

1 t. garlic powder

2 t. ground coriander

fresh grind black pepper

17.6 oz. vacuum-packed whole cooked beets- cut off hairy end, then cut into 1/2 inch cubes

3 c. apple cider

1/2 c. additional cider mixed with 1/3 c. cornstarch till dissolved

1/4 c. Balsamic vinegar

1 T. Black Garlic Sauce by Momiki

1 T. liquid smoke

1 T. dried tarragon leaves

1/2 t. ground allspice


In large skillet, over medium heat, melt sesame seed oil. Add celery and saute a few minutes.

Add cabbage and salt, then stir to coat with oil and saute till wilted.

Add garlic, coriander and black pepper, stirring to disperse evenly.

Add cut beets and cider. Stir well, then bring to boil.

Add cornstarch dissolved in additional cider, stirring continuously till thickened.

Lower heat and cook about 15 minutes, stirring occasionally.

Add Balsamic vinegar, Black Garlic Sauce, liquid smoke, tarragon and allspice. Stir well, then cook about 10 minutes longer on low heat.

Adjust for salt.

Notes: The SWEET AND SOUR BEETS are not too sweet nor too sour. Just right. Serve hot, cold or at room temperature. The cilantro garnish treats it well. Try to top with more leaves than stems.




If you want a protein source, then top it with the following TURMERIC TOFU TOPPER:



TURMERIC TOFU TOPPER Serves 6 as a topping, not a serving

2 T. light sesame seed oil

1/2 c. diced green pepper, 3/8-1/2 inch squares

1/2 c. diced sweet red pepper, 3/8-1/2 inch squares

1 c. diced red onion, 3/8-1/2 inch squares

1/2 t. salt

fresh grind black pepper


14 oz. extra firm water-packed tofu, rinsed and wrapped tightly in towel till ready to use, then cut into 1/2 inch cubes

1 t. turmeric

1 t. garlic powder

2 t. liquid smoke


1- In large saucepan, over medium heat, melt oil.

2- Add green and red peppers, onion, salt and black pepper. Stir to coat, then saute till partially wilted.

3- Add tofu. Sprinkle with turmeric and garlic powder, then toss carefully till all cubes turn yellow.

4- Add liquid smoke and salt to taste. Toss again, then cook on medium-low heat, turning often, for about 10 minutes. When done to your liking, set aside.

• Don’t let the cubes stick, they’ll get tough. High heat isn’t good for tofu.






By Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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