If they don't come off easily
continue cooking the cabbage until they start to come off.
Uncover the pan and
continue cooking the cabbage for roughly 25 to 30 minutes longer until it's tender and most of the liquid has evaporated.
Not exact matches
After removing some leaves, leave them to drain and cool down in a large colander and
continue cooking the rest of the
cabbage until you are able to remove all the leaves.
Add the pepper, onion, and
cabbage and
continue to
cook until they begin to soften.
Stir a few times to coat the
cabbage with oil; then
continue to
cook until it's wilted.
Add the
cabbage and
continue to
cook for about 10 minutes, or until very soft.
Reduce heat to low and
continue to
cook, tossing often, until thickest parts of
cabbage leaves are tender, about 4 minutes longer.
Cook until the cabbage is just softened; if you would like it softer and it's starting to stick to the pan, simply add a few tablespoons of water and continue to cook over a low h
Cook until the
cabbage is just softened; if you would like it softer and it's starting to stick to the pan, simply add a few tablespoons of water and
continue to
cook over a low h
cook over a low heat.
Add the 1/2 cup of fresh orange juice, chickpeas and salt and
continue to
cook, uncovered for an additional 10 - 15 minutes, until the
cabbage is of a golden color.