Vendor: Chef Mark
Type of Meal: Side-Dish
½ c. sliced onion
4 cloves garlic chopped
½ c. chopped celery
4 T. olive oil
4 c. chopped Cherokee Purple toms
2 cups fresh shredded beets, raw
2 c. water
2 cups fresh shredded cabbage
½ c. fresh chopped dill
2 T. good quality cider vinegar
Salt and Pepper to taste
1.) Put onions, garlic, celery and olive oil in soup pot and sauté over medium heat for 5 minutes.
2.) Add toms and continue cooking until toms lose their shape and collapse into a sauce.
3.) Add water, beets and cabbage – cover and simmer until beets are tender, about 15 minutes.
4.) Add dill, vinegar and salt and pepper and simmer for 5 minutes more.
5.) Enjoy hot or cold.
Cherokee Purple are one of my favorite toms, the dark skin lends them a depth of flavor not found in other toms and the color reminds me of beets so…