Sautéed Cabbage and Beets with Miso-Ginger-Sesame Vinaigrette

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

PREPARATION

1. 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.
2. 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.