I knew I had a head of cabbage and half of another on the fridge so I was pondering that and struck on this idea.

I’m gonna give a shout out to a couple of my favorite brands here—just because the products are always here.

Penzey’s Revolution. I used this in the cabbage

Eden Organica Kimchi Sauerkraut I used this in the cabbage.

Stonehouse Olive Oil OMG spice This was perfect on the beets

Butler Soy Curls

The rest is brand neutral.

Beets

• Beets, I had five small baby beets that I roasted and peeled at 350 for like 30 minutes
• Carrot, radish, daikon…I thought I had carrot for the cabbage but instead had three small daikon so the salad got half and the cabbage got the other half—about 1/2 cup
• Onions, 1/2 small onion chopped
• Garlic, 3-4 cloves chopped
• Pickles, Dill, 2 Tablespoons chopped
• Olive oil, about 1/2 tablespoon
• Vinegar, just a splash
• Pickle juice, about 2 Tablespoons
• OMG spice liberally – so you can add a mix of similar types of seasonings
• Dill, chopped to serve

Just mix it all up!!

Cabbage

• Cabbage, 1/2 head
• Protein—hamburger, soy curls, tvp. I used 1/2 bag of butlers soy curls.
• Carrot, 1/2-3/4 cup. I subbed daikon
• Celery, 1/2-3/4 cup.
• Tomatoes, 1 can chopped
• Sauerkraut, 1/2 cup. I used kimchi kraut
• Penzey’s Revolution, liberal shaking
• Garlic, about 5 chopped cloves
• Worcestershire, splash on soy curls
• Smoked paprika, to help add some Smokey meatiness. Just a few shakes
• Chives, chopped to garnish for serving. Mine looked bad so I used micro greens
• Sour cream for serving

Sauté the soy curls in two swirls of olive oil just to fry out a bit and then add feelers garlic onions and carrots

Once it’s softening up some add the can of tomatoes

Let that cook a bit and add the cabbage

That cooks until everything is not raw crisp and the juice has been released. Then I add the sauerkraut and turn off the heat so it gets incorporated and heated but you don’t kill the probiotics.

Serve it with a dollop sour cream.