This is a colorful dish with an interplay of textures and contrasts of flavors to add interest. The sauce is sweet and provides high notes, the cabbage is the mid-range and provides sweet and earthy, where the beets are mostly low range and have earthy notes tinged with a mellow sweetness. The vinegar the beets are drizzled with after roasting adds balance. Be sure to cook the cabbage just long enough render it tender, but still possessing some crunch.
INGREDIENTS:
1 recipe Roasted Beets (see recipe on site), cut into wedges and drizzled with white balsamic vinegar 1 recipe Butternut Squash Sauce (see recipe) ½ small white onion, cut into medium dice 1 small green cabbage, enough to yield 3-4 cups, cut into ¼ x 2- inch pieces ½ teaspoon fresh thyme, minced ½ cup dry white wine Olive oil as needed, mild in flavor Salt and pepper to taste Balsamic Vinegar Reduction (see recipe on site) and Roasted Pumpkin Seed oil, to taste, it will take just a few drops-OptionalMETHOD:
Heat a sauté pan large enough to hold all the cabbage with some crowding over medium heat. When hot, film with oil liberally. Add the onions and season with salt and pepper. Toss to coat well and gently cook to soften the onions without coloring. Cook until fully tender.
Add the thyme and toss to mix in. Add the wine and simmer until reduced by 50%. Add the cabbage and use tongs to turn and coat well with the pan contents. Gently cook just until heated through and a little tender/no longer raw.
While the cabbage is cooking, heat the sauce gently. Do not let it bubble, but be sure it is good and hot. Drain and heat the beets as well. Do this in the oven, in a pan, or in a microwave. Be sure the beets are cooked all the way through, and season them with a little salt and pepper.
Once the sauce and beets are hot, be sure the cabbage is just cooked through and hot as well. Mix the cabbage and beets and place some on each plate or in a serving dish. Use a spoon to drizzle the sauce over the beets and cabbage. Be thorough, covering most or all of the dish. Then, drizzle a few dots here and there of balsamic reduction and pumpkin seed oil, then serve hot. If serving family style and you want some drama on the plate, put down a layer of sauce, the cabbage, beets, and then splash on sauce. Hit with the vinegar and oil, serve right away.
Serves: 4
Source: Chef Andrew E Cohen
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