Sautéed Cabbage and Beets with Miso-Ginger-Sesame Vinaigrette
- By Bridget Meigs
- December 27, 2010
- Reading Time: 1 min.
Recipe by Bridget Miegs
INGREDIENTS
Gingered Cabbage and Grated Beets
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon peeled and finely grated fresh ginger
- 2 tablespoons sesame seeds
- 1 red savoy cabbage, very thinly sliced crosswise
- 1/2 cup peeled and grated beets (about 2 medium-size beets)
Vinaigrette
- 2 tablespoons seasoned rice vinegar
- 3 tablespoons water
- 2 tablespoons red or white miso (fermented soybean paste)\
- 1 tablespoon brown sugar\
- 1 tablespoon rice wine vinegar (mirin)
- 2 tablespoons peeled and finely grated fresh ginger
- 1 tablespoon tahini (sesame oil with seed paste)
- 2 tablespoons olive oil
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PREPARATION
- Heat oil in a 12-inch nonstick skillet over medium heat until oil is warm and covers the bottom of the skillet. Add garlic, ginger, and sesame seeds and sauté until golden (~30 seconds). Add cabbage and grated beets and sauté until cabbage wilts (~5 minutes). Season with a pinch of salt, transfer to a bowl, and cover to keep warm.
- Make a vinaigrette by puréeing all vinaigrette ingredients in a blender until smooth. Pour desired amount over the warm cabbage and beets and serve. (May be served over a bed of steamed white or brown rice.)
Serves 3 to 4 people as a side dish or 2 for a warming lunch. Time: 30 to 40 minutes.
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