Sentences with phrase «cut cabbage»

Cut cabbage into eight wedges, removing core.

Cut the cabbage in half and discard its hard core with a knife.

Cut cabbage and core pears.

Cut the cabbage in half, then cut it into quarters.

All you have to do is cut a cabbage into slices, drizzle with oil, sprinkle on some salt and pepper, and roast them!

Thank you internet for teaching me how to cut cabbage.

I decided to try a new recipe that involves cabbage and I have never cut a cabbage before and unfortunately do not have the help of a food processor which is the way I always remember my dad doing so.

Cut cabbage leaves into one inch slices.

Cut the cabbage into chunks about the size of an egg, and soak them overnight in the salted water.

Cut the cabbage in half on a cutting board (you'll have two quarters in front of you at this point).

Using a mandolin or a sharp knife cut the cabbage and the carrots very thin.

Cut the cabbage in half, remove the thick white core section from the centre of each half.

When you cut the cabbage, make sure that part of the core remains attached to each segment so it can hold the leaves from falling through the grates of the grill.

Cut cabbage into eighths.

Cut cabbage, jícama, and carrots into thin julienne strips.

With a knife cut cabbage into very thin shreds.

Cut the cabbage into 2 - inch (5 cm) pieces.

Cut the cabbage into slices of about 1 cm thick, and place on an oven rack lined with baking parchment.

Cut the cabbage into 1/2» thick wedges (if they fall apart a bit that's fine).

Cut each cabbage half into quarters and shred on a mandolin slicer or with a sharp knife.

Cut the cabbage into quarters and trim out the core.

Cut cabbage in half lengthwise.

Cut each cabbage half into thin slices.

I couldn't agree with you more on cutting the cabbage - there's something not very appealing about getting a big chunk of crunchy cabbage in your mouth with dressing flying all over your blouse.

Cut the cabbages in half and cut out the core.

Cut your cabbages in quarters and remove the tough center stems.

I want something for cutting my cabbage into nice salad, but not too thinly!

I can remember grandmother cutting the cabbage finely and then tossing it in the barrel along with salt, cumin seeds and a few juniper berries.

Not exact matches

It's easy: cut up cabbage > salt it > put in a jar > leave it for a week > voila!

For a modern twist on the traditional slow cooker corned beef + cabbage dinner loaded on the plate try this take placed on platter or rustic cutting board.

Slice the corned beef and cabbage into thin slices, place them on a cutting board and serve with a selection of mustards for variety.

Half of one red cabbage, shredded 1 bunch dandelion greens, cut into thin ribbons 1 bunch carrots, shredded 1 pomegranate, seeded 1/4 cup mint leaves, cut into thin ribbons (optional) Zest of one organic orange (optional) 1/2 cup citrus vinaigrette or ginger - cumin dressing

The food processor made short work of cutting both the cabbage and the apples.

Remove the loosest, toughest outer leaves from the cabbage, and cut into evenly sized wedges.

Salad: 1 medium cabbage, cored and thinly sliced (about 8 cups) 4 apples (any variety), cored, peeled and cut into matchsticks 3 medium carrots, peeled and coarsely grated (about 2 1/2 cups) 2 celery stalks, cut into matchsticks 4 ounces Cabot Extra Sharp Cheddar, grated (about 1 cup) 1/2 cup chopped toasted walnuts

Ingredients: 3 c. green cabbage finely sliced 2 c. purple cabbage, finely sliced 3 medium sized carrots, julienned 1 parsnip, julienned 1 organic Fuji apple, sliced in thin wedges 1/4 c. green onions, cut into thin slices 1/4 c. unhulled sesame seed

Place the cabbage in a large mixing bowl, every time you complete cutting one of the 8 pieces, I would recommend sprinkling on some of the salt and mixing it around slightly.

3 frozen chicken breasts on bottom, 1 cup uncooked quinoa, 2 cups water, I just used like a coleslaw mix (white and purple cabbage and carrots) 1.5 cups of it, 1 cup fresh cut up broccoli, 2 stalks green onions, and then the sauce on top (1/3 cup olive oil, 1/2 cup franks hot sauce, 1 tsp seasoned salt whisked together)

As my cutting board fills up with shredded cabbage, I toss the cabbage into the glass bowl and sprinkle it with some of the salt and caraway seeds.

3 cups mixed shredded kale & red cabbage 1 carrot cut into very small matchstick size pieces 2 tbsp diced red onion 3 tbsp sunflower seeds 1/4 cup parsley leaves 1 tbsp extra virgin olive oil 1 tsp apple cider vinegar 1 tbsp Dijon mustard Black pepper to taste A little celtic salt to taste

Cut the stem out and gently pull apart cabbage leaves, then lightly steam cabbage.

Peel the outer layers of the cabbage away and cut into 8 wedges each.

Once you have cut the entire cabbage, empty the remaining salt, if any, on the top and mix around the top layer slightly.

Kimchi with Brussels Sprouts Makes one quart of kimchi: 1 large head napa cabbage Sea Salt 2 - 3 cups small Brussels sprouts, trimmed and cut in half A few green onions (including tops) A few cloves of garlic 1 or 2 hot red chilies, depending on how hot peppery you like it 2 teaspoons fresh ginger A few slpashes of fish sauce (make sure it's a gluten free one!)

The Fried Chicken Sandwich, served with Tamari aioli, rice wine pickles, cabbage and fries, also impressed as the perfectly seasoned and crisped batter maintained an impossibly moist and juicy cut of meat within.

1 cup onion, cut into thin 2 - inch strips 6 cups green cabbage, shredded or cut into thin 1 - 2 inch strips Salt and fresh ground pepper to taste Additional butter for topping, optional Optional — if you have access to a good Irish cheddar cheese, like Kerrygold, try adding 1/2 -1 cup (shredded)

ginger marinated tofu, recipe below quick pickled cucumber, recipe below 2 cups (500 ml) black rice 2 carrots, cut into thin sticks 1/2 daikon radish, cut into thin sticks 1 ripe mango, thinly sliced 2 nori sheets, cut into thin strips 200 g oyster or shitake mushroom, sliced 200 g fresh spinach 4 eggs, fried sunny - side - up 1 large handful mung bean sprouts 1/2 cup kimchi, store - bought or homemade (spicy fermented cabbage) 1 tbsp sesame seeds, black or white 1/4 cup (1/2 dl) gochujang (Korean chili & soy bean sauce)

2 onions (scrubbed and chopped in large pieces) 6 carrots (scrubbed chopped in large pieces) 4 stalks of celery (scrubbed and chopped in large pieces) 4 large potatoes (scrubbed and cut in thirds) 1 head of cabbage (rinsed and chopped in large pieces) 2 quarts of vegetable stock or water 1 cup white wine or water 1 slab (8 oz) tempeh (optional) 1 tablespoon ground coriander 1 tablespoon sweet paprika 1 teaspoon cumin 1 teaspoon cardamom 1 teaspoon whole coriander seeds 1 teaspoon salt (optional) 1 teaspoon white pepper 2 teaspoons fennel seeds 2 teaspoons caraway seeds 1/2 teaspoon cayenne pepper

Remove the first outer leaves of the cabbage, in case they are wilted or have holes, and carefully remove the leaves by cutting them off the core.

In the meantime remove the wilted outer leaves from the Savoy cabbage and carefully remove the leaves by cutting them off the core.