Smoky tofu meatballs are served atop tender cabbage and sauerkraut in a to-die-for creamy but totally dairy-free! First, a disclaimer: this dish is in no way authentic. Or serving meatballs with cabbage.
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So where did this meal come from? Basically I wanted to share something German-inspired for Oktoberfest. So I browsed German and German-inspired dishes for inspiration, and I did indeed get inspired, by this this German meatball recipe , and this kielbasa skillet. I decided to make a big mish-mosh vegan dish that incorporated elements of both recipes, and this is what I came up with!
I adapted my German meatballs from this Asian-inspired tofu meatball recipe. Start with some oats and sunflower seeds. These are our dry ingredients that will help give structure to our meatballs. Pulse the food processor until everything is mixed, being careful not to overblend. Now preheat your oven and line a baking sheet with parchment paper. Roll your tofu mixture into balls that are about 1-inch in diameter. I like to brush mine with a bit of oil to help them brown.
While the meatballs bake you can make your cabbage. Start by heating up some vegan butter in a skillet. Once the butter is hot, add an onion and cook it for a few minutes until it starts to brown. Next, add some chopped cabbage. Cook the cabbage for a few minutes until it starts to soften up.
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Garlic goes in next — just cook that for about a minute, until it starts to smell wonderful. Sprinkle a bit of flour into the skillet. This is going to help thicken up the sauce. Stir everything well to coat the cabbage with flour and then continue cooking and stirring for a couple of minutes.
How to Ferment Sauerkraut
Coconut milk goes in next. Kind of weird, right? Not really! Coconut milk is the base for our sauce. It acts like heavy cream in this recipe, and the other seasonings will help to disguise the coconut flavor. Let everything simmer for a bit until the sauce has thickened up and the cabbage is as tender as you like it. Tip: naturally fermented sauerkraut is full of probiotics! If you want the full benefit of these probiotics, take your cabbage off of the burner and let it cool down a bit before adding the sauerkraut — this prevents the heat from killing them. Like this recipe?
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If so, be sure to follow me on Facebook , Pinterest or Instagram , or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it! Place the oats and sunflower seeds into the bowl of a food processor fitted with an s-blade, then blend them to a powder.
Break the tofu into a few large chunks and add it to the food processor, along with the onion, garlic, soy sauce, maple syrup, Worcestershire sauce, vinegar, liquid smoke, sweet paprika, smoked paprika, and marjoram. Pulse the food processor until the ingredients are finely chopped and well mixed. Most canned sauerkraut has been pasteurized, which kills off the good bacteria. Purchase fresh sauerkraut made without vinegar to reap all the health benefits. How To Chow Down It's easy to make your own sauerkraut, which keeps for a while in your fridge.
There is no better make-ahead side for a summer BBQ than sauerkraut slaw.
The flavors mature if you refrigerate it overnight -- you'll be asked for the recipe, so bring copies. Nothing beats a Reuben sandwich, a classic in its own right. Make a healthy version by replacing the corned beef with turkey. While you're at it, why not swap the bread for a scooped-out baked potato, top it with kraut, and call it dinner? Put anything your heart desires. I love shredded beets with a red cabbage.
Most root vegetables are fine just use a cheese grater. Other greens like kale or collards work but have a much stronger taste. Any of your favorite herbs and spices are also good. Caraway with apple is a traditional German recipe. Wow, that looks really good.
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I tried making it once, but it turned out kinda lousy- I think my salt ratio was off. I may have to try making it again using your tips! Use weight instead of measure. Just use grams to make the math easy. Most every vegetable has the bacteria on them that know how to eat the sugars in them.
You can buy starters or whey from yogurt that have bacteria in them that will give you special flavors or extra vitamins like K. My mouth is watering just from reading these comments. Can you use a KitchenAid mixer to mash the cabbage? I use a food processor to slice mine but you really do not need to worry too much, fermentation will happen. Breaking the cells just gets more water out of the cabbage which protects against air spoiling the kraut.
If your hands are not strong enough mix the salt in and just top off with celery juice to protect from air. They give weight to the ferment and seal nicely. Super excited about the prospect of an affordable probiotic, not to mention fresh kraut. I just finished packing my first ever batch into jars. Thanks for the recipe! Especially during the winter, I note the following: 1-it takes six weeks or more to be ready, due mostly because of house temperature I suppose. Could it be that cabbage purchased in MN in the winter is not fresh or dries out in transit? Thanks for your site and all the info.
The best cabbages to use for kraut, that will produce the most brine, are freshly grown ones you get at harvest time in August, September and October. I cut the core of the cabbage to fit on top of shredded cabbage in the jar.