Meatless Monday
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Meatless Monday-Apple Cider Braised Cabbage and Beets

If you live in the LA-area, chances are you have heard or eaten at Lemonade.  And, if you haven’t, go as soon as possible!  The restaurant describes itself as “seasonal Southern California comfort food in a fast-casual cafeteria setting.”  One of my favorite dishes is the apple braised cabbage and goat cheese.  When I saw a recipe in a recent issue of Martha Stewart Living, I decided to try making the dish on my own.  I adapted this recipe and came up with the one below.  (Martha Stewart’s recipe HERE.) Follow the recipe below and enjoy!

2 Shallots

1 Garlic Clove

1/2 Head Cabbage

3 Beets

1/3 Cup Apple Cider Vinegar

1/2 Cup Water

1 TBSP Butter

Pepper, Salt, Red Pepper Flakes, and Crushed Red Pepper

photo 1

Place butter in saucepan on medium-high heat

Cut shallot into small pieces (technical term is a fine brunoise) and add to pan once butter is melted

Mince garlic and turn to garlic paste (instructions HERE) and add to pan

Shallots and Garlic Cooking

Shallots and Garlic Cooking

Chop cabbage and add to pan

Cabbage Added

Cabbage Added

Use a mandolin or cheese grater and grate the beets

Grated Beets

Grated Beets

Add beets to pan on stove

Cabbage and Beet Mixture Sauteeing

Cabbage and Beet Mixture Sauteeing

Stir in black pepper and salt

Add apple cider vinegar and water

Apple Cider Vinegar and Water Added

Apple Cider Vinegar and Water Added

Bring vinegar and water to boil

Stir in more black pepper, salt, and a pinch of the red pepper flakes and crushed red pepper

Reduce mixture to simmer and cover for 25 minutes

Serve warm or chilled, and top with goat cheese

Apple Cider Braised Cabbage and Beets

Apple Cider Braised Cabbage and Beets

With this recipe those living in LA don’t have to spend money to purchase Lemonade‘s dish and those living outside of LA get to eat a just-as delicious version of Lemonade‘s dish!  Hope you enjoy!

Stay hungry…

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