Start cooking them while
you slice the cabbage into thin threads, the mushrooms into roughly quarters and the red pepper into small cubes and then place them into the frying pan to cook with the carrots and broccolini.
Starting at a point in the cabbage quarter,
slice cabbage into thin strips.
Slice a cabbage into thin ribbons and cook it down in a simple pot of sauteed potatoes, onions, beans, garlic and flavorful broth.
With a sharp knife,
slice the cabbage into very thin shreds.
Thinly
slice the cabbage into ribbons and put them into a large bowl.
Slice the cabbage into 1 inch / 2.5 cm large strips.
Slice the cabbage into 1 1/2 - inch chunks.
Slice the cabbage into 1 / 4 - inch thick strips.
While onions / meat are finishing, thinly
slice cabbage into «noodle» thin pieces as you would for sauerkraut.
Not exact matches
After you have about 1/4 head of
cabbage sliced, put it
into the crock and top with a smashed / pressed clove of garlic and 1 tsp ea real salt and dill.
Cut each
cabbage half
into thin
slices.
Slice the corned beef and
cabbage into thin
slices, place them on a cutting board and serve with a selection of mustards for variety.
«Last March I found some
cabbage root and simmered it briefly it in a reduced pintade neck stock with
sliced new garlic, which was actually dipped
into the stock for 7 minutes, precisely.
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
Slice the cabbage lengthwise in half, then slice each half lengthwise into 3 sect
Slice the
cabbage lengthwise in half, then
slice each half lengthwise into 3 sect
slice each half lengthwise
into 3 sections.
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
2 tbsp olive oil 1 ounce pancetta or bacon chopped (5 - 6 thin
slices) 1 1/2 cups chopped green
cabbage 1 cup chopped onions (1 onion) 1 cup
sliced carrots (2 carrots) 1/4 cup chopped celery (2 stalks) 3 garlic cloves, minced 1 cup chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken
into 2 - inch pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan cheese
10 dried red New Mexican chiles, stems removed, seeds removed and saved 10 chiltepíns (or more to taste), seeds removed and saved 4 pounds pork tenderloin,
sliced into strips 1/4 to 1/2 inch thin * 3 large cloves garlic 1 teaspoon Mexican oregan 1 teaspoon salt 1/2 cup cider vinegar 1/2 cup water Corn or flour tortillas 1 small
cabbage, chopped Juice of 4 limes * For easier
slicing, freeze the pork slightly, then
slice
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)
can of chickpeas, drained and rinsed 1 small head cauliflower, washed and cut
into bite - size florets Corn tortillas 1 cup finely chopped red
cabbage 1 jalapeño,
sliced, seeds removed 1 large avocado, seed removed and diced Chopped cilantro
Cut the
cabbage into slices of about 1 cm thick, and place on an oven rack lined with baking parchment.
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and
sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red
cabbage, shredded 2 small carrots, peeled and shaved
into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish
I stuffed the squash
into freshly toasted corn tortillas that were topped with shaved crunchy
cabbage, creamy avocado, vibrant radish
slices, fragrant cilantro, spicy raw jalapeno and salty queso fresco cheese.
Salad 2 cucumbers, seeded, quartered lengthwise,
sliced crosswise 1/4 - inch
slices 1 pound cooked deveined peeled medium shrimp 4 cups thinly
sliced Napa
cabbage 1 medium red bell pepper, cut
into matchstick - size strips 1 medium yellow bell pepper, cut
into matchstick - size strips 3 green onions
sliced 1/2 cup cilantro, chopped 1/2 cup
sliced basil leaves
I am in love with veggie steaks — i.e. cauliflower or
cabbage sliced into large steak - like slabs.
* 1/3 cup nit «ir qibe or vegetable oil * 1 onion, thinly
sliced * 4 carrots, thinly
sliced * 4 cloves garlic, minced * 1 - inch piece fresh, peeled ginger, minced * 1 teaspoon ground cumin * 3/4 teaspoon turmeric * 1 teaspoon salt * 1/2 head
cabbage, shredded * 5 potatoes, peeled and cut
into 1 - inch cubes * freshly ground black pepper, to taste * berbere, to taste (optional)
The jist of it was oven roasted thinly
sliced cabbage turned
into browned, lightly charred
cabbage steaks.
Chicken with Oyster Mushrooms, Portobellos, & Napa
Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly
sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly
sliced 1 small head garlic (about 6 large cloves), thinly
sliced about the same quantity ginger, thinly
sliced 1 napa
cabbage (a bit on the small side), cored, quartered, and
sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly
sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan peppercorn
To assemble, place some
cabbage and carrots
into each tortilla, followed by a few
slices of flank steak, the yogurt sauce, and top it off with some green onions
For the slaw: Meanwhile, remove the woody core from the
cabbage and then
slice the
cabbage as finely as you can; put it
into a large bowl.
Very thinly
slice or shred the
cabbage and place it
into a large bowl with the vinegar, salt, and orange juice.
Method Remove tough outer leaves and core from
cabbage and
slice into thin shreds.
1 Tablespoon vegetable oil 4 cups chicken stock 1/2 cup sake 1/3 cup soy sauce 1 Tablespoon sugar 2 boneless, skinless chicken breasts (1 to 1.5 pounds), cut
into 1/4» thick
slices 1 medium Spanish onion (about 3/4 pound), cut crosswide
into 1/2» thick
slices 1/4 cup curry powder 1/4 small head green
cabbage (about 1/2 pound), cut
into bite - size pieces 2 stalks celery (about 1/2 pound),
sliced on an angle
into 3» long pieces, 1/4» thick 1 medium carrot (about 1/4 pound), peeled and
sliced on an angle
into 3» long pieces, 1/4» thick 1 medium Idaho potato (about 1/2 pound), peeled and cut
into 1/4» thick
slices 2 cloves garlic, chopped 1 teaspoon chopped fresh ginger 1 negi (Japanese onion)(or 2 spring onions)
1/2 cup water 1/4 cup peanut butter 1/4 cup tamari (soy sauce) 2 tablespoons rice vinegar 2 teaspoons natural sugar 1 teaspoon ketchup 1 clove garlic, minced 1 teaspoon grated fresh ginger 1 teaspoon red pepper flakes, or to taste 1 teaspoon cornstarch dissolved in 1 tablespoon water 1 tablespoon neutral oil (e.g., vegetable oil) 2 cups broccoli florets, blanched 1 red bell pepper, cut
into thin strips 2 cups thinly
sliced napa
cabbage 1 cup thinly
sliced fresh shiitake mushrooms 8 ounces extra-firm tofu, drained, pressed, and cut
into 1 / 2 - inch strips 1 large yellow onion, halved lengthwise and thinly
sliced 4 cups cooked brown rice 1/4 cup chopped roasted peanuts (optional)
12 ounces Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves garlic, roughly chopped 3 to 4 red or green hot chili peppers (Thai, Indian, or serrano),
sliced into paper - thin rings One 8 - ounce package fried or baked tofu,
sliced into 1 / 4 - inch thin strips 3 cups shredded Napa or savoy
cabbage 1 carrot,
sliced into matchsticks 3 scallions, both green and white parts, thinly
sliced 1/2 cup lightly packed Thai basil leaves 1/2 cup lightly packed cilantro leaves Lime wedges for squeezing over noodles
Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green
cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery,
sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half -
slices, cut zucchini in half, then cut
into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.
1/3 pkg of steamed Chinese noodles (I used fresh steamed Farkay brand noodles, but udon would be good too) 1 large carrot, julienned 1/4 small red
cabbage, finely
sliced into a thin slaw 1/2 English cucumber, julienned (but toss the inner seedy core)
ADD - INS (OPTIONAL) fresh shiitake mushrooms cucumber, cut
into matchsticks spring onions,
sliced pickles (I use pickled red
cabbage here) 1 boiled medium egg per bowl, shelled and halved sprinkles of seroendeng (an Indonesian flavour maker, a mix of crushed toasted coconut and peanuts) fried tofu cubes
2 tbsp olive oil 1 lg onion, peeled and
sliced thinly
into half rings 3 cloves garlic, minced 2 heaping tbsp tomato paste 2 lbs ground beef salt and pepper, to taste small head of
cabbage, shredded 1 15oz.
1/2 red
cabbage, thinly
sliced 1 yellow onion,
sliced into rings 1 bell pepper,
sliced into thin strips 1 carrot, peeled and shredded Kosher salt
2 large avocados (about 12 ounces), peeled and, pitted, and diced
into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8 lettuce or
cabbage leaves 4
slices sprouted - grain bread (optional) 1.
Using a sharp knife, cut 1/2»
slices down through the
cabbage, then chop up more
into bite - sized pieces.
3/4 cup all purpose flour 1/4 cup corn starch 1/2 tsp baking powder 1/2 tsp salt 1/2 tsp sugar 3/4 cup dashi (see notes) 1/4 tsp soy sauce 1/2 tsp sesame oil 2 eggs 2 — 4 tbs nagaimo (Japanese Yam), grated (see notes) 1 pack bacon 4 cups thinly shredded white
cabbage 2 green onions, finely
sliced 2 small carrots, cut
into thin matchsticks
Pin It Ingredients: 2 cups loosely packed fresh kale, torn
into bite - sized pieces 2 cups loosely packed baby spinach, torn
into bite - sized pieces 1 cup shredded
cabbage or coleslaw mix 10 raw, unsalted almonds, roughly chopped 3 strawberries,
sliced 1... Continue Reading →
Rinse and dry the
cabbage leaves and
slice them crosswise
into thin ribbons.
1 tablespoon extra-virgin olive oil 1 tablespoon finely chopped fresh rosemary 2 teaspoons minced garlic 2 teaspoons finely chopped fresh sage Grated zest of 1 lemon 1 teaspoon coarse salt 1 teaspoon black pepper 2 bone - in, skin - on chicken breasts (8 to 12 ounces each) 1/2 small green
cabbage, core intact, cut
into 4 wedges 4
slices Whole30 - compliant bacon 4 teaspoons fresh lemon juice
Remove the skin from the squash,
slice into cubes, and add to the
cabbage, stirring briefly to reheat the squash.
Remove the core of the
cabbage and
slice each leaf in half vertically and then
into 2 or 3 inch pieces.
3 tablespoons extra virgin olive oil 2 teaspoons chili powder 2 teaspoons ground cumin 2 teaspoons dried oregano, crushed 2 teaspoons minced garlic 1/4 teaspoon freshly ground black pepper 1/4 teaspoon sea salt 3 boneless pork loin chops (about 1 1/4 pounds) 1 inch thick, each cut horizontally
into 3 very thin even pieces 3 tablespoons vegetable oil 3 tablespoons minced garlic 8 (7 - inch) corn tortillas 3 cups thinly
sliced red
cabbage
Cut the head of Savoy
cabbage into quarters, cut out the core, and
slice each quarter crosswise
into half - inch thick (1 cm)
slices.