Monday, March 17, 2008

Corned beets and cabbage

Matthew's mom thought I should post a picture of my "rawified" version of a St. Patrick's Day meal (corned beef and cabbage, for those of you unfamiliar with this tradition), so here it is.

I used veggie pulp from my ABC (apple beet and carrot) juice I had yesterday to take the place of the corned beef and seasoned it with all the traditional flavors (a ton of spices). I served it on top of some cabbage, carrots and celery, dressed in olive oil, sea salt, pepper, garlic and caraway seeds, and "cooked" in my dehydrator.

Now that you have seen my dinner, I'm going to finish eating it. Happy St. Patrick's Day!


RawBin said...

Oh, wow, I keep forgetting what you can do with your oh so creative self! You are such a trip! I can't wait to go home and try that!

shannonmarie said...

Did you make this dish? If you did, I was wondering how it turned out since I didn't provide the whole recipe.

Michelle said...

I was searching online for this yesterday. Not that it would matter since I am juice feasting but I loved corned beef and cabbage so I was looking and hoping. I didn't find anything and posted this. It looks divine and I would love it if you could post a more complete recipe so I will be set for next year.

wyldegirl said...

i'm dancing around fueled by raw cacao, tapping my feet and singing my thoughts. . . for instance right now reading your post "Creative, creative, CREATIVE!" That's you. Creativity personified.

glad to be back reading the posts. . . but garam masala was so fab and we missed the female entourage members!
xx Jenny

HiHoRosie said...

I'm in awe of your ingenuity every time!

rawleen said...

Perfect! I was brainstorming trying to come up with a raw corned beef and cabbage, but ended up making raw Shepherds Pie. Your take on it is so perfect, this is what I'm making next year for sure!!! So crazy how it really looks like corned beef!!!
Can't wait to see what you do for Easter! Any pre-easter tips? You really need to write a book!

shannonmarie said...

Michelle, I'm not surprised that I'm the only one you found doing a raw version of this. I thought I was a little crazy for trying it.

Jenny, sorry I missed you at garam masala. I really wanted to go. It sounds like everyone had a great time.

Thanks, rosie

Rawleen, I hadn't originally planned on posting that recipe, so I didn't measure anything. I just tossed and hoped for the best.

So, here's the best I can do for a recipe:

I started with some veggie pulp leftover from juicing a few carrots, a small beet and a pink lady apple.

Then, I marinated it overnight in a mix of olive oil, apple cider vinegar, Bragg's liquid aminos and water (I might have put a little agave in, too), and a spice blend of cinnamon and lucuma (leftover from another recipe), mustard seed, black pepper corns, cayenne pepper, cloves, allspice, mace, dill, crumbled bay leaves, ginger and garlic (I think that's everything).

I also marinated the cabbage chunks, celery and carrots in olive oil, sea salt, pepper and caraway seeds.

In the morning, I put the marinated pulp in some cheesecloth and squeezed out the excess liquid, so it wouldn't turn the whole dish pink. Then, I put it (still wrapped in cheesecloth) in the center of the cabbage bowl (I made a little hole for it.

I poured some water into the bowl to keep the cabbage from becoming crispy, and dehydrated all day while I was at work. The pulp absorbs the water and cabbage juice just like in the original.

When you are ready to serve, remove the pulp from the cheesecloth and break it into pieces on top of the cabbage.

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