QUINOA BOWLS WITH BRAISED RED CABBAGE, TOFU, AND BRUSSELS SPROUTS

I love serving the braised red cabbage in these autumnal bowls to friends; in my experience, it can win over even self-proclaimed cabbage haters. Sweet, sour, and salty, it’s a perfect side dish for fall. In these bowls, it’s paired with nutty quinoa, smoked or baked tofu, and brussels sprouts steamed until crisp-tender. If you prefer to roast the brussels sprouts, that’s fi ne—you can do so while the cabbage braises and the quinoa cooks.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To prepare the cabbage, heat the oil in a large skillet or pot over medium heat. Add the onion and sugar and cook, stirring occasionally, for 8 minutes, until very tender and golden brown.

Step 2

Stir in the salt, vinegar, cabbage, apple, and water. When the water begins to boil, lower the heat, cover, and simmer for about 30 minutes, until the cabbage is very tender, stirring a few times during cooking and adding a splash of water if the mixture gets dry or starts to stick. Season with pepper, then taste and adjust the seasonings if desired.

Step 3

Meanwhile, prepare the remaining ingredients. Cook the quinoa as directed on this page.

Step 4

Pour an inch or two (2.5 or 5 cm) of water into a medium pot and insert a steamer. Bring to a boil over medium-high heat. Add the brussels sprouts, cover, and steam for 6 to 8 minutes, until bright green and tender.

Step 5

To serve, divide the greens among four bowls and top each with one-quarter of the quinoa, brussels sprouts, tofu, and cabbage.

Step 6

Drizzle generously with the dressing and serve right away.