Sentences with phrase «chop the cabbage in»

Set aside one full leaf of cabbage, then chop the cabbage in half from top to bottom, and cut out and discard the core.

Not exact matches

In a large salad bowl, combine the shredded broccoli, chopped kale, red cabbage, and dressing; mix well and set aside.

Aside from topping a Bibimbap dish, this beef is something I would love to serve up in soft buns with some kimchi (fermented cabbage) and chopped salad.

Other possible additions include minced fresh ginger (added with the onions), grated carrots, shredded cabbage or chopped cauliflower (added after the tomatoes and simmered until cooked) and chopped cilantro (stirred in at the end).

Chop the cabbage and radish and toss in malt vinegar and season with salt and pepper.

Place some vermicelli noodles, chopped white onion, shredded cabbage, green onions, bean sprouts, cilantro and the other Vietnamese herbs in each bowl.

In a large bowl, combine the chopped cabbage with the filling ingredients (except the coconut oil) and marinate for at least 10 minutes (or up to overnight) in the refrigeratoIn a large bowl, combine the chopped cabbage with the filling ingredients (except the coconut oil) and marinate for at least 10 minutes (or up to overnight) in the refrigeratoin the refrigerator.

3 to 4 cups shredded cooked chicken 4 cups finely shredded cabbage 1/2 cup roughly chopped cilantro leaves 1/2 cup mint leaves 1 cup mung bean sprouts 1 small red onion, halved and thinly sliced 1 green bell pepper, finely sliced in short strips 1 long red chilli, finely sliced (optional) 1 cup plain yogurt 1/2 cup Byron Bay Chilli Co..

Coarsely chop cabbage, slice radish and carrots and let vegetables soak in brine, covered by a plate or other weight to keep the vegetables submerged.

1 yellow onion, peeled and diced, or sliced in crescents 4 carrots, cleaned and chopped, peel if not organic 1/4 green cabbage, shredded 6 cups water 3 - 4 Tablespoons miso (we like South River miso, Barley for a deep flavor, Chickpea for a mellower flavor, some of the other brands are too salty) 1 small piece...

Then, thinking of my love affair with brussels sprouts, I decided to chop the cabbage into wedges and roast it at 450 F with olive oil, salt, and pepper until they were soft in the middle with crunchy outer leaves.

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

In a bowl, start by adding the cauliflower, kale, chopped cabbage, greens, radish, and avocado.

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 toss all of the ingredients together (peanut butter, hoisin, honey, tamari, and rice vinegar) in a small bowl, and then pour it over cooked ground pork, chopped carrots, onion, garlic, and plenty of chopped cabbage.

Marinated tofu 1 pound extra firm tofu, cubed 1 tablespoon cilantro, chopped 3 1/2 tablespoons low - sodium soy sauce 3 tablespoons rice - wine vinegar 1 teaspoon sesame oil 1/2 teaspoon black pepper 1/2 tablespoon maple or agave syrup 1 tablespoon molasses 1 tablespoon green onion, chopped Vegetable mix 4 cups cooked spaghetti or rice noodles 1 cup broccoli florets, chopped 1/2 cup carrots, grated 1/2 cup canned water chestnuts, chopped 1/2 cup onion, chopped 1/2 cup mushrooms, sliced 1 cup cabbage, chopped 4 cups low - sodium vegetable broth 1 cup chili - garlic sauce 1/2 cup green onion, chopped Combine the marinade ingredients with the tofu in a zip - top plastic bag or glass dish.

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.

- Chop all of the veggies (cabbage, watermelon radish, celery and carrots) into small pieces and place in a large bowl.

Let that cook while you chop your carrots, cucumbers, cabbage, and avocado into small thin strips (like in the photo above).

Shred the Napa cabbage with a sharp knife or food processor fitted with the slicing wheel (if you use the food processor you will need to do this in small batches and place in a large bowl) Chop the cilantro — NOTE: Use only the leaves and the tender stems near the leaves (save the thick stems for juicing).

While the fish marinates, make the salad slaw by tossing the cabbage and about 1/2 cup chopped cilantro together in a medium bowl.

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)

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.

1/2 head green cabbage, cut thinly in shreds or chopped finely 2 small carrots or a handful of baby carrots, shredded or chopped in a food processor 2 scallions or 1 to 2 Tblsp onion, chopped or minced (optional) 1/2 cup light mayonnaise 2 Tblsp sour cream 3 Tblsp cider vinegar (or white vinegar) 2 - 4 teaspoons sugar pinch of salt and ground pepper to taste (I used 1/2 t salt and it was too salty, so start with a pinch) 1/4 tsp celery seed or to taste (again, start small)

You could also shred your own cabbage if you prefer with mostly shredded cabbage then add in a little shredded carrot and a rib of chopped celery.

You come home to a Sam in the kitchen meticulously chopping cabbage and green onion, boiling eggs and catching up with his mom on the phone.

In the course of making a salad, you may be chopping cabbage, spinach, lettuce, onions, and carrots, and slicing tomatoes and celery and other veggies.

To make the cabbage slaw, combine the cabbage, chopped green onions, crushed red pepper, and cilantro in a large mixing bowl.

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

Plate your dish with the quinoa & rice blend, topped with chopped cabbage, garbanzo beans tossed in the fresh dill sauce + a side of the fresh dill sauce.

I gathered all the partially - eaten wedges of cabbage, loose carrots and scallions I found in my fridge and chopped everything up.

To a large salad bowl we added some baby spinach, lots of coarsely chopped fresh dill (one of her favourite herbs for fresh salads), and some shredded purple cabbage that she had prepared earlier on in the week.

We've called for a frozen - vegetable mix to get in as much color and texture as possible (no chopping necessary), but 2 cups of quick - cooking fresh, chopped veggies, such as broccoli, asparagus, Napa cabbage, and bell... read more

Slice red cabbage, oranges and onion very thin, chop the grapes, walnut and parsley, mix everything in a bowl.

I usually use frozen peas, but carrots (you can use the frozen chopped ones), bell pepper, and cabbage are also nice in fried rice.

To make the burrito bowls Cooked brown rice Spicy black beans, from above Chipotle salsa Corn (I throw in a bit of finely chopped jalapeño) Sliced avocado Shredded cabbage Cashew + hemp chipotle sauce, from above Finely chopped cilantro Hemp seeds

Source Slightly adapted from Ottolenghi's Plenty Yield Serves 4 Ingredients 1 medium or 1/2 large kohlrabi 1/2 white cabbage (8 to 9 oz) Large bunch of dill, roughly chopped 1 cup fresh cranberries, sliced in half Grated zest of 1 lemon Juice of 1 lemon 1/4 cup olive oil 1 garlic clove, minced 1/2 tsp sugar Salt Black pepper Directions 1.

Optional 3 cloves garlic, chopped 1 cup thinly sliced cabbage kimchi, available in Asian markets 3 cups cooked, day old jasmine rice * 1 tablespoon soy sauce 2 scallions, chopped.

2 large onion, roughly cut 6 cloves garlic 1 tsp ginger powder 2 medium green bell pepper, roughly cut 1/4 large cabbage head, finely chopped 3 medium carrots, grated 7 ripe medium plum tomatoes, chopped 1 tablespoon curry powder (I added 2 more tsp after but make it to your taste) 1 - 2 teaspoons schriracha, (hot sauce) 1 teaspoon coriander powder 2 tablespoons tomato paste 1 can Baked Beans in Tomato Sauce (no meat, low fat)

* 1 head of Napa cabbage (about one pound)- outer leaves removes, and then chopped into bite sized pieces * 1/4 cup Himalayan or sea salt mixed in a small bowl of warm water * 1/4 cup Korean fine red chili flakes, also known as ko choo kah rhoo, and available at Korean markets - if you don't have access to the Korean chili flakes, you can substitute 1 - 2 Tb.

Slice cabbage according to your preference: slice into thin strips, chop into small bits, or shred in a food processor.

I made some raw spring rolls (the rice paper wet with water kind) filled with shredded cabbage, carrot, parsnip, chopped cilantro, tamari, lemon, and ginger juice, and my husband had the WORST gas the next day (I had some too, but it was milder)... that was the only thing we could think of and we're afraid of raw cabbage now, unless it's fermented as in sauerkraut!

(Whatever is leftover of the cabbage can be chopped for use in another recipe.)

Carefully add in the vegetable broth or water along with the barley, diced carrots, chopped cabbage, zucchini, crushed tomatoes, and bay leaves and bring to a slow simmer over medium heat.

Place all the chopped cabbage and other ingredients together in a large sturdy bowl.

The tang is courtesy of the lemon and sesame oil vinaigrette in this salad made from a slaw of shredded green cabbage and carrots, diced red onion and mango, chopped raw almonds and sesame seeds served on a bed of romaine lettuce leaves along with baked tofu slices.

Simply cut a head of romaine lengthwise in half and chop the cabbages into thick wedges.

Ingredients, Serves 6 3 cups vegetable broth 1 onion, chopped 1 stalk celery, chopped 1 green bell pepper, chopped 1/2 teaspoon garlic, minced 1/2 teaspoon sage leaves 1/2 teaspoon marjoram 1 tablespoon soy sauce 1 carrot, thinly sliced 1 1/2 cups fresh mushrooms, chopped 1 1/2 cups cauliflower florets 1 cup cabbage, thinly sliced 1 cup green beans, cut in 1 inch pieces 2 tablespoons cornstarch mixed in 1/3 cup cold water Freshly ground pepper to taste 3 cups mashed potatoes paprika for garnish

You can eat it raw and sliced up in a salad for a snappy crunch with a licorice - like flavor or sauté it in a little bit of avocado oil with some chopped cabbage for a a bowl full of goodness like we did at the Atlanta Botanical Garden this weekend.

Once you start eating a whole food plant based diet, you find that it's easy to get 5 - 6 servings of vegetables in one meal, say a noonday salad with greens, chopped red cabbage, and two or three different types of non-starchy vegetables.