NUTRIBULLET Veggie Bullet - Page 32

Succulent Slaws and Sides | 6160 | Succulent Slaws and Sides
BEET SALAD
SERVES 4-6
This is one of the easiest (and tastiest) side dishes you can make with the
Veggie Bullet. Steam beets a day ahead of time to make prep even faster.
INGREDIENTS:
8 beets, sliced with the Slicer
Blade and steamed (pg. 41)
¼ cup Tarragon Dijon dressing
(pg. 121)
¼ cup crumbled goat cheese
¼ cup chopped
toasted walnuts
DIRECTIONS:
Slice and steam beets and allow
to cool to room temperature,
about 20 minutes. Once cooled,
add to a large bowl and toss
with dressing. Sprinkle with
goat cheese and toasted
walnuts. Serve.
BALSAMIC BRAISED CABBAGE
MAKES 6 SERVINGS
Humble purple cabbage transforms into something completely
delectable when given the braising treatment. A pressure cooker changes
preparation from a slow-paced Sunday aernoon aair to a hyper-fast
weeknight possibility, but either method yields delicious results.
INGREDIENTS:
1 head red cabbage, chopped in
the Slicer Blade
1 Tbsp. olive oil
½ cup balsamic vinegar (¼ cup if
using pressure cooker)
½ cup apple cider or apple
juice (¼ cup if using
pressure cooker)
1 cup vegetable broth (¾ cup if
using pressure cooker)
½ tsp. salt
Fresh ground pepper to taste
1 tsp. caraway seeds
DIRECTIONS:
Stovetop: Prep cabbage in the
Veggie Bullet.
Add vinegar and apple cider/
juice to a large saucepan over
high heat. Bring to a boil,
then add broth, season with
salt and pepper, and reduce
heat to simmer for 10 minutes
until liquid is reduced. Add the
cabbage and toss well to fully
coat with liquid.
Cover the pan and cook for
25-35 minutes, stirring every
5-20 minutes. Uncover the
pan, add the caraway seeds,
stir and cook until most of the
liquid evaporates, roughly 25-35
minutes more.
Pressure Cooker: Adjust
the amounts of ingredients
as recommended. Add all
ingredients except the ground
pepper to the pressure cooker
and stir to evenly distribute.
Lock on lid and set cooker to
high pressure for 3 minutes.
Use the quick-release method
to release pressure. Remove lid,
season with pepper and stir, and
transfer to a serving dish.
VEGGIE
Slice and steam beets and allow
VEGGIE
Slice and steam beets and allow
to cool to room temperature,
VEGGIE
to cool to room temperature,
about 20 minutes. Once cooled,
VEGGIE
about 20 minutes. Once cooled,
add to a large bowl and toss
VEGGIE
add to a large bowl and toss
with dressing. Sprinkle with
VEGGIE
with dressing. Sprinkle with
goat cheese and toasted
VEGGIE
goat cheese and toasted
walnuts. Serve.
VEGGIE
walnuts. Serve.
BULLET,
1 head red cabbage, chopped in
BULLET,
1 head red cabbage, chopped in
the Slicer Blade
BULLET,
the Slicer Blade
1 Tbsp. olive oil
BULLET,
1 Tbsp. olive oil
½ cup balsamic vinegar (¼ cup if
BULLET,
½ cup balsamic vinegar (¼ cup if
using pressure cooker)
BULLET,
using pressure cooker)
½ cup apple cider or apple
BULLET,
½ cup apple cider or apple
juice (¼ cup if using
BULLET,
juice (¼ cup if using
LLC
preparation from a slow-paced Sunday aernoon aair to a hyper-fast
LLC
preparation from a slow-paced Sunday aernoon aair to a hyper-fast
weeknight possibility, but either method yields delicious results.
LLC
weeknight possibility, but either method yields delicious results.
INGREDIENTS:
LLC
INGREDIENTS:
1 head red cabbage, chopped in
LLC
1 head red cabbage, chopped in
the Slicer Blade
LLC
the Slicer Blade