2 medium beets, chopped
1 medium cucumber, chopped
1/2 cup organic sauerkraut
2 tablespoon rice wine vinegar
4 leaves, savoy cabbage, raw or lightly steamed
1 tsp dried dill weed herb
20 raw almonds (pre-soaked for tenderness)
sea salt, dash
raw sugar, dash
Steam beets for 15-20 minutes (depending on how tender you prefer). Rinse with cold water. Set aside. Mix cucumber, sauerkraut, dill and rice wine vinegar in a bowl. Add a dash of raw sugar and sea salt is optional for taste. Chill all of the ingredients scoop ingredients into cabbage leaf cups. Garnish with a small portion of almonds in the center of dish for extra crunch. You may add slivered or whole (raw or roasted) almonds over cabbage cups. Serves 4.
Tip: If you prefer a bit more tender veggies vs. raw and crunchy, lightly steam each appetizer to serve warm.
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