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.
Chop cabbage into bite size pieces, removing core.
I stood as far away from the oven as possible, and
chopped the cabbage into small shreds.
Once cool,
chop the cabbage into small pieces.
Chop the cabbage into very thin strips.
Simply cut a head of romaine lengthwise in half and
chop the cabbages into thick wedges.
Not exact matches
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
Be sure
cabbage and carrots are
chopped up
into very fine pieces (about the size of rice).
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
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 c
chopped red
cabbage 1 jalapeño, sliced, seeds removed 1 large avocado, seed removed and diced
Chopped c
Chopped cilantro
1 lb chorizo sausage 1 bag sweet potato chips 1/4 c cilantro,
chopped 1/4 head red
cabbage, cut
into thin shreds 1/2 c cherry tomatoes, diced 3 oz goat cheese 2 tbsp almond milk
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
of boneless chicken, diced 1 1/2 tsp of fresh ground or finely shredded ginger 1 tbsp of fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2 red bell pepper cut
into thin strips 1 cup of broccoli or
cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of
chopped fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (for wrapping)
1 medium savoy
cabbage (organic) Butter for pan 1 tbspoon coconut oil (or olive oil) 1 onion finely
chopped (organic) 2 carrots cut
into small pieces (organic) 1 clove garlic 300g chicken breast (organic) 1 bay leaf 1 sprig of lemon thyme (organic) 1/2 tspoon Rabelais spice (or cumin and nutmeg) 200 gr diced tomato (organic) 1 egg (organic)
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
1/2 head medium savoy
cabbage, cut
into wedges + 1 leek, split lengthwise + 2 nectarines, halved and pitted + 2 tbsp white wine vinegar + 1 tsp olive oil + 1 tsp kosher salt + 1/4 c torn mint leaves + 1/3 c toasted and
chopped pistachios
-
Chop all of the veggies (
cabbage, watermelon radish, celery and carrots)
into small pieces and place in a large bowl.
Clean and
chop mushrooms
into half inch pieces and rinse and
chop cabbage leaves
into 1 inch squares.
Let that cook while you
chop your carrots, cucumbers,
cabbage, and avocado
into small thin strips (like in the photo above).
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.
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.
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 →
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
Filling (adapted from Raw Food / Real World) 1/2 cup
chopped raw cashews 1 tablespoon sesame oil 1/2 teaspoon sea salt 1/4 cup agave syrup 1/2 cup lemon juice 2 tablespoon
chopped ginger 1 small chili — seeded and
chopped 11/2 tablespoon nama shoyu 1 cup raw almond butter 1/2 head savoy
cabbage — shredded 1 handful cilantro 1 handful basil — torn 1 handful mint leaves 1 large carrot — cut
into thin strips 1 large mango — cut
into strips 1 cucumber — seeded and cut
into strips
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
* 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.
• 3 tablespoons canola or olive oil, divided • Salt and pepper to taste • 1/2 onion,
chopped • 1 to 2 habanero chiles, finely chopped • 2 cloves garlic, minced • 3 tablespoons tomato paste • 4 cups low sodium chicken broth (canned or made from bouillon) • 1/4 teaspoon dried thyme • 1/4 teaspoon ground allspice • 3 to 4 carrots, cut into bite - sized pieces • 1/2 head of cabbage, cored and shredded • 1 1/2 cups frozen, shelled lima beans • 2 cups frozen French cut string beans • Chopped parsley for
chopped • 1 to 2 habanero chiles, finely
chopped • 2 cloves garlic, minced • 3 tablespoons tomato paste • 4 cups low sodium chicken broth (canned or made from bouillon) • 1/4 teaspoon dried thyme • 1/4 teaspoon ground allspice • 3 to 4 carrots, cut into bite - sized pieces • 1/2 head of cabbage, cored and shredded • 1 1/2 cups frozen, shelled lima beans • 2 cups frozen French cut string beans • Chopped parsley for
chopped • 2 cloves garlic, minced • 3 tablespoons tomato paste • 4 cups low sodium chicken broth (canned or made from bouillon) • 1/4 teaspoon dried thyme • 1/4 teaspoon ground allspice • 3 to 4 carrots, cut
into bite - sized pieces • 1/2 head of
cabbage, cored and shredded • 1 1/2 cups frozen, shelled lima beans • 2 cups frozen French cut string beans •
Chopped parsley for
Chopped parsley for garnish
Then I add maybe a TSBP of a healthy oil like olive or sesame, and use a whisk to stir
into a cake - like batter, and then add some finely
chopped veggies: cauliflower, broccoli,
cabbage, green peppers, zuchini, kale or any combination thereof, stir together and then spoon onto a cookie sheet about a half inch apart (I can usually fit 12 to 16 portions onto a large sheet), and bake at 375 degrees for about 25 to 30 minutes.
Follow the same recipe, substituting the
cabbage with finely
chopped eggplant, beet, carrot etc to turn them
into chutneys or thogayals.
Shred half a medium sized
cabbage into medium sized shreds,
chop 1 green pepper,
chop 1 medium sized onion, mince 2 cloves garlic, and
chop 2 roma tomatoes.
Add 2 cups of
chopped cabbage (from the remaining head of
cabbage)
into the mixture.
Put the
chopped pears,
cabbage, celery and ginger
into a blender.
Ingredients For every three quarts of water add: 1 large onion,
chopped 2 carrots, sliced 1 cup of daikon or white radish root and tops (ideal, but optional) 1 cup of winter squash cut
into large cubes 1 cup of root vegetables: turnips, parsnips, and rutabagas for sweetness 2 cups of
chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion, cilantro or other greens 2 celery stalks 1/2 cup of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup of
cabbage 4 1/2 - inch slices of fresh ginger 2 cloves of whole garlic (not
chopped or crushed) Sea salt, to taste 1 cup fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients at once and place on a low boil for approximately 60 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.
Try sautéing
chopped cabbage, onions, garlic, and carrot bits
into your morning egg scramble.
bell pepper, sliced bok choy,
chopped Brussels sprouts, cut in half broccoli, broken
into florets
cabbage (red or green), sliced or
chopped carrots, sliced cauliflower, broken
into florets celery, sliced thin chard,
chopped collard greens,
chopped eggplant, sliced or
chopped green beans, whole kale,
chopped mustard greens,
chopped parsnips, sliced turnip greens,
chopped yellow squash, sliced zucchini, sliced
1 large carrot, spiralized with Blade D, noodles coarsely
chopped (or 1 heaping cup shredded carrots) 2 scallions,
chopped 1 red bell pepper, spiralized with Blade A, noodles
chopped into 2 - inch pieces OR thinly sliced 1 yellow bell pepper, spiralized with Blade A, noodles
chopped into 2 - inch pieces OR thinly sliced 2 cups spiralized or thinly sliced red
cabbage 1/2 cup fresh cilantro, coarsely
chopped 1/2 cup cooked red quinoa, preferably chilled 1 tablespoon sesame seeds for garnish (optional) For the dressing: 2 tablespoons avocado oil or extra-virgin olive oil 3 tablespoons sesame oil 3 tablespoons low - sodium soy sauce or tamari 2 tablespoons rice vinegar 1 teaspoon fresh lime juice 2 tablespoons honey 1 tablespoon grated fresh ginger 3 garlic cloves,
chopped
To conduct the study, which was published in December in Plant Foods for Human Nutrition, researchers prepared red
cabbage and pakchoi (also known as bok choy) by cutting off the stems and
chopping the leaves
into 1 to 2 centimeter strips.