Mix all ingredients except the silver beet with a little water until you have a medium thick batter.
Add the well drained silver beet and fry in spoonfuls in hot oil until cooked.
Drain on paper towel and serve with curries as a side dish or as a snack.
Note:Bok Choy could also be used as a substitute for silver beet.
PLEASE NOTE: the Zaar database seems to want to make Silver Beet into 'beets' and this recipe is NOT for \"BEETS\" so my apologies if you got this recipe while looking for a Beet/beetroot recipe.
Place all ingredients in a blender and blend until smooth. Divide between four glasses. Garnish with carrot ribbons, if using.
Variation: Replace the cabbage with Swiss chard. Or try adding celery and hemp seeds for extra fiber.
ot, in boiling water, separate cabbage leaves.
Once all possible
Brown beef in oil in a large pot.
Add beets, onions.
Add beef stock.
Bring to boil and then reduce heat to simmer about 30 minutes.
Add the carrots, potatoes, celery and simmer for an additional 15 minutes.
Add cabbage and cook until just tender.
Add tomatoes and garlic and heat through.
Add lemon juice, salt and pepper.
The soup is perfect when the sweet taste of the beets is slightly altered by the sour taste of the lemon juice.
Garnish with sour cream and a sprinkling of fresh dill.
Make dressing: In a small bowl, combine caraway, lemon juice, miso, and shallot. Slowly whisk in oil until emulsified. Season with pepper. Set aside.
In a large bowl, combine beets, cabbage and carrots. Drizzle dressing over vegetables, and toss to combine.
Serve chilled or at room temperature.
Bring broth to a boil and add cabbage, beets, caraway and pepper. Cover and simmer for 15 minutes. Serve with a dollop of sour cream and a lemon wedge for squeezing.
Step 1.) Cut Cabbage into quarters, removing the hard stem. Slice each quarter into 1-inch wide strips.
Step 2.) In a large pot, add butter, olive oil, salt, pepper, & cabbage.
Step 3.) Add in chicken broth and toss.
Step 4.) Bring to a boil over medium-high heat. Cover and reduce heat to medium low.
Step 5.) Simmer for 12-15 minutes, stirring occasionally until cabbage is tender. Do not overcook.
for 15 minutes. Add the cabbage and cook, uncovered, for another
Shed cabbage, dice potato, dice the onion,
In a pan, saute onions in butter.
Add to pan with all the other ingredients.
Cover and cook about 10 minutes or until cabbage is tender.
Serve with sour cream saltines.
Can be eaten without cream.
You can add more cabbage and beets to recipe.
Peel and julienne raw beet to yield 4 cups.
CANNED BEET RECIPE:
Place spinach in a salad bowl.
Add remaining ingredients; toss and serve.
5 minutes prep time; no cooking time.
FRESH BEET RECIPE:
Preheat oven to 450\u00b0F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
5 minutes prep time; 1 hour cooking time; 1 hour cooling time.
arge pot with 1 grated beet, garlic, tomatoes with juice, potatoes
Combine cabbage, carrots, beet, and garlic in a large glass bowl.
Stir together water, sugar, salt, and pepper in a large saucepan over medium heat and bring to a boil. Stir in vinegar and oil and heat for 30 seconds, but do not boil anymore.
Pour hot brine over vegetables and stir to combine. Place a plate on top of the vegetables and weigh down with a bowl of water or a full can of beans. Press at room temperature, 8 hours to overnight.
Transfer salad into 8 pint-size jars, seal, and store in the refrigerator.
n medium bowl.
Place cabbage in large bowl. Combine cider
Quarter the cabbage, remove the core, and cut
Mix beets, beet juice, boiling water and lemon juice.
Add to cooled jello, the vinegar, sugar, onion juice, horseradish, celery, cabbage and eggs (optional).
Saute sausage, onion, garlic and carrot in olive oil.
Add broth, beets, cabbage, tomato, sugar, pepper and bay leaf.
Cover and simmer 10 to 15 minutes.
Combine vinegar, beet juice and cornstarch and add to broth mixture.
Stir until slightly thickened.
Serve with 1 to 2 tablespoons sour cream on top.
ooker.
Prepare the cabbage leaves according to Recipe #305376. Remove the
Heat the sunflower oil in a small pan and roast the walnuts for about 4 mins, turning as necessary.
Marinate the red cabbage and onion with the vinegar, salt, pepper and olive oil. Peel the orange with a knife to completely remove the pith. Remove the sections from the separating membrane with a very sharp knife and squeeze out any remaining juice.
Mix the trout, cabbage, dates, walnuts, orange segments and orange zest and reserved juice. Serve garnished with sprouts.