Sentences with phrase «about cooked cabbage»

I think it will change your mind about cooked cabbage.

My husband, while supportive, hates everything about cooked cabbage.

Not exact matches

Reduce the heat to medium, add the cabbage, onions and 1 teaspoon salt and cook, stirring occasionally, until soft, about 15 minutes.

However, I have recently come to find out that there is nothing Irish about corned beef and cabbage, and that Shepherds» Pie has always been and still is a staple of traditional Irish cooking.

Add the Napa cabbage and cook until the cabbage begins to wilt slightly, about 1 minute.

Cover and let cook for about 5 minutes, until cabbage has wilted.

I grew up in the 50's and 60's and about the only fresh green thing we had in the winter was iceberg lettuce (well, except for brussel sprouts and cabbage; we won't go there because my mother was in the «cook it until it disintegrates» school of culinary practice).

Cook until the cabbage begins to soften slightly, about 2 more minutes, then stir in the lime zest and juice, mint and cilantro Slice the beef thinly against the grain.

Add the cabbage and continue to cook for about 10 minutes, or until very soft.

cover and cook until the cabbage is tender, about 10 minutes.

WHOLE GRAINS RICE QUICK COOK Easy Asian Quinoa Salad Recipe from GimmeSomeOven.com INGREDIENTS SLAW 1 (16 - ounce) bag shredded red cabbage (or about 4 cups shredded cabbage) 2 cups cooked Village Harvest red quinoa 2 cups shredded carrots 2/3 cup thinly - sliced green onions 1/2 cup slivered or sliced almonds, toasted -LSB-...]

Another great thing about Blue Apron's Whole 30 box to me was it introduced me to certain foods I might not have sought out to buy at the store to cook myself - for instance I've never made shrimp at home before or roasted cabbage - yet both were SO good and something I plan to make again in the future!

Stir and cook for about 3 to 5 minutes, until the cabbage has just begun to wilt but is still crunchy.

Add the cabbage and apple, and cook, tossing occasionally, until softened, about 5 minutes.

Add cabbage and cook until softened, about 2 minutes.

Stir in shredded cabbage and cook over medium heat until cabbage is wilted slightly, about 5 minutes.

Dear Cate, I'm Clio and I'm from Greece.I really like your blog, very good work.I found the Greece section -LRB-!!!!) and I wanted to give you some info about the avgolemono soup recipe.Here, in Greece, we don't cook this soup plain with just rice, well, I certainly haven't heard it before.We have chicken avgolemono soup which is very popular, and there is a hole range of avgolemono recipes, soups and casserole dishes.Avgolemono is a sauce, which is done at the end and finishes the recipe with eggs (avgo in greek) and lemons.For example, we have «lamp with lettuce avgolemono, meatballs avgolemono soup, zuccnini stuffed with mince avgolemono, an easter soup with liver chopped and fresh onions, very traditional, we also have dolmades, this is turkish dish, it is like little parcels made by cabbage leaves that you steam a little and then are filled with mince, rice and herbs, and avgolemono.And many others.

Add the onion and cabbage and cook over medium heat, stirring, until golden, about 15 minutes.

Cover, bring to a simmer, and steam over medium - low heat until the cabbage is wilted and the carrots are cooked through, about 20 minutes.

This is perfect — I was just talking tonight about how I need to cook / eat more cabbage!

Melt the remaining tablespoon of butter in the same large skillet / Add cabbage and sage and saute lightly / Add 2 T water, salt & pepper / Cover the skillet, turn down to low and cook for about 5 minutes, stirring occasionally.

Add the zucchini and cabbage and cook until browned, stirring occasionally, about 5 minutes.

To make the rainbow rice you I cooked white sushi rice and added the colours afterwards apart from the purple, to make the purple I cooked the about 1/2 cup of rice with water I cooked purple cabbage in.

Turn the heat down to medium - low, cover the skillet and cook, tossing occasionally, until the cabbage is wilted and the carrots are beginning to soften (about 5 minutes).

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.

Cook, stirring occasionally, until the cabbage begins to wilt, about 1 minute and stir in the parsley.

Add cabbage, vinegar, maple syrup, cinnamon and 1/4 cup of water to a pan and cook for about 15 minutes until liquid is absorbed and cabbage is slightly softened.

I also got to thinking about cabbage — yes, I'm ingredient obsessed; you can't help it when your passion is cooking — and how substituting it for the lettuce in a traditional panzanella would absolutely work for Fall.

Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage leaves are tender, about 4 minutes longer.

Add cabbage and cooked chicken and cook until warmed through, about 4 minutes.

Add cabbage and cook, tossing often, until edges are browned, about 4 minutes.

Cook and stir until the cabbage is mostly wilted and there are only some pieces that are still opaque and raw, about 5 minutes.

Generally, you need about 30 minutes to cook the cabbage.

Bring cabbage and 3 cups water to a simmer in a medium saucepan over medium - low heat and cook until cabbage is soft and liquid is reduced by about a third, 20 — 25 minutes.

Cook for about 5 - 8 minutes until the cabbage begins to wilt.

Cook for about 5 minutes or until the outer leaves begin to soften and pull away from the head of cabbage.

Add the cabbage and cook until it starts to wilt, about 8 or 10 minutes.

Stir, cover and cook for about 3 minutes then add shredded cabbage, carrots and kale and cook for additional 3 minutes.

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.

Cover the pan, and cook all the ingredients for about 25 to 30 minutes, stirring occasionally, until the cabbage begins to wilt.

Roast in the preheated oven until the chicken is cooked through and the cabbage is soft and slightly brown around the edges of the skillet, about 15 minutes.

Vegetables To Consume: 3 - 7 servings per day minimum (one serving is about 2 cups of salad greens or 1/2 cup of steamed, raw or juiced vegetables) Healthy Choices: Lightly cooked dark leafy greens (spinach, collard greens, kale, or Swiss chard), cruciferous vegetables (Brussels sprouts, broccoli, cabbage, kale, bok choy and cauliflower), carrots, beets, onions, peas, squash, and salad greens.

I threw some cabbage, raw ground beef, onions, and a couple of slices of cooked bacon into the Instant Pot, with about a 1/2 cup of bone broth.

Add green pepper, zucchini, mushroom, cabbage and thyme cook until the vegetables have begun to soften, about 5 minutes.