Given that there are over 70 organs in the human body, each playing a vital role in health and wellness, a strikingly disproportionate amount of attention is paid to the heart. I could easily name 50 songs about hearts off the top of my head but only one about the pancreas. Don’t even get me started about the number of idioms and common heartfelt sayings.

I’ve personally been told that I have a good heart, a kind heart, and a big heart, but I can assure you, it’s completely unremarkable, no different than anyone else’s. Here, let me show you.

Eat Your Heart Out

They say that vegans can’t be cannibals but it’s all about consent for me. I’d happily offer my heart on a platter to the right person, and that’s certainly not cruel. Perhaps I show my love differently than most? At least I make my affection obvious.

Grand gestures aside, my heart really is delicious, if I do say so myself. Velvety braised red cabbage, shallot, and apple intertwine in a sweet and savory gel, firm and sliceable, perfect for serving atop a leafy salad. Whole fennel and coriander seeds add a bright, aromatic kick, of course, but also a delightfully unsettling crunch every now and then.

Bloody Good

Beets are great for reducing blood pressure, don’t you know? Perhaps that explains this blood red beet velouté running through my veins. Buttery, silky smooth, with ample umami and a surprising kick of spice, it’s rich enough to spoon up like soup. In fact, a double batch of blood with diced heart would make for a delightful hot stew.

Eat To Your Heart’s Content

Perhaps the heart looms large in our imaginations because it’s actually this delicious, and we’re all just afraid to find out. Well, here’s your chance: Indulge your darkest desires and serve yourself a hearty portion. I promise you’ll love it.

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Yield: Makes 4 - 6 Servings

Whole-Hearted Cabbage Salad

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Give them your whole heart! This plant-based braised cabbage salad may look haunting, but the flavor is enchanting. Velvety braised red cabbage, shallot, and apple intertwine in a sweet and savory gel, firm and sliceable, perfect for serving atop a leafy salad. The buttery, silky smooth beet velouté has ample umami and a surprising kick of spice, rich enough to spoon up like soup.

Ingredients

Whole-Hearted Cabbage Salad:

• 1 Tablespoon Olive Oil
• 1 Medium Shallot, Halved and Thinly Sliced
• 5.5 Ounces Red Cabbage (About 2 Cups Thinly Sliced and Chopped)
• 1/2 Medium Sweet Apple, Cored and Shredded
• 1/2 Teaspoon Whole Fennel Seeds
• 1/2 Teaspoon Whole Coriander Seeds
• 1/2 Teaspoon Salt
• 1/4 Cup Light Brown Sugar, Packed
• 1/4 Cup Red Wine Vinegar
• 3/4 Cup Water
• 2 1/2 Teaspoons Agar Powder

Blood Red Velouté:

• 1 Tablespoons Olive Oil
• 1 Small Shallot, Diced
• 2 Cloves Garlic, Minced
• 1/2 Inch Fresh Ginger, Peeled and Minced
• 1/2 - 1 Bird's Eye Chili, Minced
• 1 Tablespoon Lemon Juice
• 1 (14-Ounce) Can Sliced Beets, Drained
• 1 Cup Vegetable Stock
• 1/4 Cup Sun-Dried Tomatoes
• 1/4 Teaspoon Salt

Instructions

1. In a medium saucepan over medium heat, add the oil and shallot. Sauté for 3 - 4 minutes, until softened. Add the cabbage, apple, fennel, coriander, and salt, stirring well to combine. Cook for 7 - 8 minutes, until the cabbage is tender. Incorporate the sugar and vinegar, cooking for another 2 minutes.
   
2. Separately, whisk together the water and agar powder, making sure no lumps remain. Pour this mixture into the saucepan while stirring gently but continuously. Bring to a boil, then simmer for 2 minutes.
   
3. Situate your heart mold in a bowl just slightly larger to stabilize and prevent it from falling over. Carefully transfer the mixture to the mold, let cool to room temperature, then chill in the fridge for at least one hour, until firm.
   
4. Meanwhile, to make the velouté, in a medium saucepan over medium heat, add the oil, shallot, garlic, ginger, and chili. Sauté for 5 - 8 minutes, until softened, lightly browned around the edges, and aromatic. Deglaze with lemon juice and turn off the heat.
   
5. Transfer the aromatics to your blender, followed by the beets, stock, sun-dried tomatoes, and salt. Blend until completely smooth.
   
6. To serve, place your desired serving platter in the sink to contain any mess. Ladle a generous amount of sauce in the center, then smack it with a spatula to create the splatter. Unmold your heart and place it on top. Slice and enjoy!

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  La Tourangelle, 100% Organic Extra Virgin Olive Oil, 25.4 fl oz (750 ml)
• 
  Wholesome, Organic Dark Brown Sugar, 1.5 lbs (24 oz.) - 680 g
• 
  Now Foods, Real Food, Agar Powder, 2 oz (57 g)

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 206Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 17mgSodium: 728mgCarbohydrates: 22gFiber: 3gSugar: 14gProtein: 7g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.