Not exact matches
2 tablespoons butter 1 medium onion,
chopped 2 cloves garlic 1 cup white wine 1 head of Chinese
cabbage, separated, rinsed Fresh cumin seeds (use powdered if you don't have fresh)
Salt & Black pepper
Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1 teaspoon dry thyme 1 teaspoon
salt Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb
cabbage, shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh
chopped dill, plus extra for garnish
1 mango, peeled (or a peach or equal amt of pineapple) 1 avocado, pitted, peeled and cubed 1/2 red onion, finely
chopped Juice of 1 lime, plus wedges for garnish
chopped fresh cilantro
salt and pepper canola or olive oil for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2 cups finely shredded red
cabbage (optional)
Ingredients 1 medium red
cabbage 3 carrots 1/4 leek 6 - 8 pitted dried plums, finely
chopped 3 tablespoons extra virgin olive oil 1/2 teaspoon whole sea
salt a pinch of ground black pepper 1/2 teaspoon yellow mustard powder 3 tablespoons balsamic vinegar 2 tablespoons apple juice concentrate 1/2 teaspoon dried thyme 2 - 3 handfuls walnuts, coarsely
chopped -LSB-...]
can canned tomatoes / 4 T vegetable oil / 1 onion,
chopped, 8 cloves of garlic, peeled and left whole / 1, 3 - inch piece of lemon grass, left whole / 3 medium carrots, cubed / 1 sweet potato, cubed / 2 or 3 medium potatoes, cubed / 2 small or 1 medium parsnip, cubed / 1 turnip, cubed / 2 C kale or
cabbage, shredded / 2 — 3 t curry powder or 1/2 t red or green Thai curry paste, 2 t
salt (to taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely
chopped jalapeno / 1, 12 oz.
For the Tacos small taco size tortillas, warmed 1 C
cabbage, shredded or
chopped to coleslaw - like sized pieces 1/2 -1 granny smith apple, julienned 3/4 C matchstick or julienned carrots 4 - 5 radishes, julienned 2 Tbsp cilantro,
chopped 2 Tbsp lime juice 1 Tbsp olive oil 1/2 tsp cumin pinch kosher
salt
Then I sprinkle the
chopped garlic, and any remaining
salt and caraway seeds over the
cabbage.
Chop the
cabbage and radish and toss in malt vinegar and season with
salt and pepper.
I'm a big fan of Chinese soups (like
salted pork and
cabbage), Shrimp
Chop Suey and I'm always down for Lo Mein.
1 medium / large
cabbage (green or red) 3 teaspoons fine - ground sea
salt 1/4 cup whey 1 - 2 cloves garlic, peeled and finely
chopped (optional) 1 - 2 teaspoons Caraway seeds (optional)
* 4 eggs * 1 teaspoon gluten - free soy sauce or Bragg's liquid aminos * 1/2 teaspoon Asian sesame oil * 2 Tablespoons oil, divided * 1/2 teaspoon
salt * 1/3 cup shredded carrots * 1/4 pound shrimp, peeled, deveined and roughly
chopped * 1/2 cup shredded Napa
cabbage * 1/3 cup finely sliced green onion
1 poblano chile 1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly
chopped 4 garlic cloves,
chopped 1 cup roughly
chopped fresh cilantro, plus more for serving 1/2 cup roughly
chopped fresh parsley 1 ounce baby spinach leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse
salt Grated Monterey Jack cheese, shredded purple
cabbage and crumbled tortilla chips for serving
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
1 lb lean ground beef 1/4 cup
chopped onion 1/2 tsp
salt 1/4 tsp pepper 3 cups
chopped cabbage or broccoli slaw 1/4 cup Hoisin sauce 4 large... Continue reading →
2 cups
cabbage, finely shredded 1 cup leeks, well washed and
chopped (see head notes) 2/3 cup whole wheat pastry flour (or apf flour) a couple pinches of fine grain sea
salt 2 eggs, beaten 1 + tablespoon olive oil
Slice up the
cabbage, finely
chop the jalapeño and the epazote, grind some fresh pepper and
salt on top, add a dollop of mayonnaise (we used Hellman's but if you are more ambitious that we are, make fresh) and a drizzle of white vinegar.
2 pounds boneless fish filets 1/4 cup olive oil Juice of 1 lime 1 bottle Byron Bay Chilli Co. sauce of your choice 2 green onions, white and green parts,
chopped 1/4 cup
chopped cilantro 2 cups shredded
cabbage 1/4 cup mayonnaise 1 cup plain yogurt or sour cream Chili seasoning blend, to taste
Salt, to taste 12 flour tortillas (2 to 3 per person)
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
about 1 tbsp olive oil 2 cups shredded carrot (about 1 large carrot) 1 cup shredded green
cabbage 2 eggs 1 tbsp tarragon,
chopped 1/2 tsp crushed red pepper flakes 1 tsp
salt
ingredients FLANK STEAK WITH CRUNCHY
CABBAGE 2 tablespoons olive oil 1 1/2 pound skirt or flank steak 1 1/2 cups red onion (peeled, thinly sliced) 2 medium carrots (peeled and julienned) 1 jalapeño or Serrano chili (seeded and sliced) 3 cloves garlic (peeled, minced) 4 cups shredded green cabbage 2 cups shredded red cabbage 1/2 cup low sodium beef broth 1 lime (juiced and zest) mint (roughly chopped to garnish) cilantro (roughly chopped to garnish) Kosher salt and freshly ground black pepper (to
CABBAGE 2 tablespoons olive oil 1 1/2 pound skirt or flank steak 1 1/2 cups red onion (peeled, thinly sliced) 2 medium carrots (peeled and julienned) 1 jalapeño or Serrano chili (seeded and sliced) 3 cloves garlic (peeled, minced) 4 cups shredded green
cabbage 2 cups shredded red cabbage 1/2 cup low sodium beef broth 1 lime (juiced and zest) mint (roughly chopped to garnish) cilantro (roughly chopped to garnish) Kosher salt and freshly ground black pepper (to
cabbage 2 cups shredded red
cabbage 1/2 cup low sodium beef broth 1 lime (juiced and zest) mint (roughly chopped to garnish) cilantro (roughly chopped to garnish) Kosher salt and freshly ground black pepper (to
cabbage 1/2 cup low sodium beef broth 1 lime (juiced and zest) mint (roughly
chopped to garnish) cilantro (roughly
chopped to garnish) Kosher
salt and freshly ground black pepper (to taste)
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
2 limes, juiced 1/2 lemon, juiced 2 tbsp mayonnaise 1 garlic clove, pushed through a press 5 pickled jalapeños slices (canned), minced 1/2 tsp chili powder Dash cayenne (to taste) 1/2 tbsp
salt (to taste) 1/4 cup olive oil 1/2 cup cilantro,
chopped 1/2 head Napa
cabbage, thinly shredded or sliced
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)
2 1/2 cups water or stock 1 tablespoon butter, optional 1 teaspoon sea
salt, divided 1 cup wild rice 1/4 cup freshly squeezed lemon juice 1/4 cup extra virgin olive oil 1 clove garlic, minced 1/2
chopped fennel bulb, core removed 1/2 red pepper, diced 1/2 cup
chopped red
cabbage 1/2 cup
chopped Italian parsley 2 cups very finely
chopped dark, leafy greens — I used rainbow chard
salt and lemon to taste Pecorino cheese for garnish, optional
1/4 head of
cabbage, shredded 3 green onions, sliced thin 1/2 jalapeno, sliced thin cilantro, rough
chopped 1/4 red onion, thinly sliced 2 limes, juiced 3 tbsp extra virgin olive oil 1/2 tsp kosher
salt
Ingredients: — 1 can of lump crab meat, drained — 1/2 cup shredded
cabbage — 1 tsp table
salt — 1/2 cup fat free cream cheese, room temperature — 24 pieces wonton wrappers, (3 1/2 - inch square)-- 1/4 cup egg substitute — 1 tbsp cilantro, fresh, finely
chopped — 3 stalks of scallions, finely
chopped
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
3 tbsp mayonnaise + 3 tbsp white vinegar + 1/2 tsp sugar + 1/2 tsp dry mustard + pinch celery seeds + pinch cayenne + 4 c shredded green
cabbage (1/2 head) + 3/4 c shredded carrot (1 large carrot) + 2 tsp
salt + 3 tbsp
chopped parsley
1 tablespoon vegan margarine (e.g., Earth Balance) 3 tablespoons olive oil 1 onion,
chopped 2 cloves garlic, minced 1/2 cup flour 4 cups vegetable stock 2 cups water 2 stalks celery, sliced (
chop and include the leaves) 1 cup
chopped carrots 1/2 small green
cabbage,
chopped 2 medium boiling (not baking) potatoes, cubed 1 bay leaf 1 1/2 teaspoons tarragon 1/2 teaspoon thyme 1/4 teaspoon
salt or to taste 1/2 teaspoon pepper 8 ounces Morningstar Farms Meal Starters Chick»n Strips or Gardein Chick»n Strips or chicken - style seitan
3 c
chopped Napa
cabbage (1/2 head) + 2 c sliced fennel (2 bulbs) + 3/4 c celery, thinly sliced + 1 c grapefruit segments (2 grapefruits) + 1/2 c
chopped fennel fronds + 1 1/2 c diced avocado (2 avocados) + 1/3 c grapefruit juice (from the 2 grapefruits) + 2 tsp olive oil + 1 tsp kosher
salt + 1/3 c toasted and
chopped almonds
1 pound ground pork, beef, chicken, turkey or veal 2 tablespoons cold water 1 tablespoon dry sherry 1 tablespoon soy sauce 1 tablespoon sesame oil 1 teaspoon kosher
salt 1 teaspoon minced fresh ginger 1/2 pound Chinese
cabbage, trimmed and finely
chopped (about 2 cups)
One of my easiest go - to meals is a Salmon and Avocado salad... 1 can of salmon, 1/2 an avocado,
chopped celery and carrots, shredded
cabbage if I have it,
salt, crushed red pepper and 1 tablespoon of apple cider vinegar... stir it up and you're good to go... it nice and portable too!
What you need: 2 1/2 cups water or vegetable or chicken stock 1 tbsp butter 1 tsp sea
salt, divided 1 cup wild rice 1/4 cup lemon juice 1/4 cup olive oil 1 clove garlic, minced 1/2 cup
chopped fennel bulb, core removed 1/2 red or yellow pepper, diced 1/2 cup
chopped red
cabbage 1/2 cup
chopped Italian parsley 2 cups very finely
chopped dark, leafy greens
salt and lemon to taste Pecorino or Gorgonzola cheese, for garnish (optional)
Ingredients 1 1/2 lbs ground pork 3/4 cup Chinese
cabbage, finely
chopped 3/4 cup mushrooms, finely
chopped 1/2 cup onion, finely
chopped 3 - 4 cloves garlic, finely
chopped 3 green onions, including whites, finely
chopped 1 Tbsp fresh minced ginger 1 egg 1 tsp chicken bouillon (or one cube, crushed) 2 tsp corn starch 2 tsp sesame oil 2 tbsp soy sauce 1/2 tsp black pepper 1/2 tsp
salt
Ingredients 2 cups finely
chopped vegetables (capsicum,
cabbage, carrots, spring onion whites) / 250 - 300 gms 2 tbsp all purpose flour / maida 1 - 2 tbsp cornflour 1 tbsp ginger garlic crushed 1 tsp soy sauce
salt to taste pepper to season water as required oil for frying
11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head of green
cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely
chopped or crushed tomatoes (I used Pomi
chopped tomatoes) 1 teaspoon
salt Freshly squeezed lime juice, optional
1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon
salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each of at least 3 of the following toppings: - Grated carrots -
Chopped tomatoes - Mung bean sprouts - Shredded
cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions
1/2 batch of Basic Spaetzle recipe (above) 1 small - medium green
cabbage (1 1/2 pound) 3/4 teaspoon whole caraway seeds 4 tablespoons unsalted butter 3 large leeks, thinly sliced (3 cups) 2 garlic cloves, finely
chopped Large pinch chile flakes 1 thyme branch, or 1 teaspoon dried thyme 2 teaspoons apple cider vinegar, or more to taste 1 3/4 teaspoons kosher
salt, more as needed 1/2 cup Gruyère or Emmentaler cheese, grated Ground black pepper Kosher
salt
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)
1 star anis 1 teaspoon peppercorns 4 large fennel bulbs, trimmed 4 sprigs fennel fronds, picked and roughly
chopped 1 1/2 teaspoons sea
salt 2 teaspoons fennel seeds zest of 1 lemon 1 sachet vegetable starter culture (this will weigh 2 -5 g, depending on the brand) 1 small
cabbage leaf, washed
5 - 6 sausages of choice, meat removed from casings 1 small onion, rough
chop 1 plum tomato, rough
chop 1 tablespoon + 1 teaspoon chili powder 1 tablespoon onion powder 1 teaspoon
salt 1/2 teaspoon pepper 2 cups shredded
cabbage 1 cup cooked beans of choice, rinsed 1 bag frozen corn 3 bell peppers, large dice 2 cups masa harina (maseca) + 1 teaspoon
salt 2 small or 1 large jalapeño, thin slice (optional) NOTE: USE PLASTIC FOOD SAFE GLOVES for slicing and arranging jalapeños.
2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea
salt, to taste one small bunch of cilantro (leaves and stems),
chopped 1/2 cup peanuts, toasted 1 bunch of scallions, shredded 2 cups finely shredded
cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white
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.
1 onion
chopped 2 tablespoons of oil bowlful of mashed potato bowlful of leftover vegetables (pick «n» mix but carrot and
cabbage work great)
salt & pepper Optional: Chilli & Cheese
Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3 sage leaves pinch of saffron 1 palmful flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts sliced (dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1 small red bed pepper,
chopped 2 cloves garlic, minced 1 small head green
cabbage, shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving)
salt and freshly ground black pepper
1/2 small red
cabbage, very thinly sliced 1/2 small green
cabbage, very thinly sliced 1 cup grated jicama (use large holes on a box grater) 2 serrano peppers, or one jalapeno, minced (more to taste) 4 scallions, sliced 3 tablespoons lime juice 1 tablespoon brown rice vinegar, or apple cider vinegar 1/2 cup diced fresh pineapple 1/2 cup
chopped cilantro pinch cumin 1/4 teaspoon
salt Black pepper to taste
1/2 cup cider vinegar 1/4 cup sugar 1 teaspoon onion powder 1/4 cup olive oil 1/2 head red
cabbage, cored and shredded 1/4 cup
chopped cilantro
Salt and pepper to taste
Lentil salad 500 gr de puy or beluga lentils, cooked according to instructions 1/2 red
cabbage head, cleaned and stem removed, finely shredded 300 gr fresh green leaves, like spinach and rucola, washed and roughly
chopped 1/2 tsp cumin 3 tbsp soy sauce 2 cloves of garlic, crushed 3/4 tsp fine sea
salt and more to taste 2 tbsp olive oil 3 - 4 shallots, finely
chopped 1 tbsp cilantro, finely
chopped 1 - 2 tbsp chili sauce (like Sriracha)