Sentences with phrase «cook cabbage until»

Heat pan over medium heat and cook cabbage until the water moisture from the cabbage has cooked off.

If they don't come off easily continue cooking the cabbage until they start to come off.

Not exact matches

Check the cabbage, it should be soft at this point, if not, cook it for another 10 - 15 minutes, or until soft and completely cooked through.

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.

Resume cooking until cabbage is tender, 30 - 45 minutes.

Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit.

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

Add wine, and cook, stirring occasionally, until cabbage begins to wilt and turns a dark pink color, 8 to 10 minutes.

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).

When you cook shredded cabbage until very tender in your favorite pasta sauce and then top it with a sprinkling of your favorite parmesan cheese (try this vegan version if you like), it's transformed into a comforting dish that has the classic flavor of spaghetti.

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

Add the pepper, onion, and cabbage and continue to cook until they begin to soften.

Add the onion, and raw ground beef if using, and cook with the cabbage for five more minutes or until beginning to brown and wilt.

It was as easy as making a batter, adding cabbage, topping with pork belly, and cooking until done.

Add the remaining ingredients for the soup, cooking it until the carrots and cabbage are soft.

Stir a few times to coat the cabbage with oil; then continue to cook until it's wilted.

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

To me, it's closer to a risotto, a risotto that starts with an entire head of Savoy cabbage, shredded and cooked very gently in plenty of olive oil, until it gives up the fight and goes sweet and tender and limp as a rag.

Cook, stirring occasionally, for at least 1.5 hours, or until the cabbage is very, very tender.

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).

Add cabbage, and cook 12 minutes, or until tender.

I stood watching him for a few minutes as he turned out egg - battered cabbage on to the hot grill, formed the mixture into flattened cakes, and cooked each side until golden.

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.

I love roasted cabbage... I like to slice it thinly, then toss it with some more thin slices of onions and let it roast until its all cooked down and crispy.

Stir in cabbage into pot and cook until cabbage is slightly translucent.

Add the mushrooms, cabbage, carrots, and chives and cook, stirring frequently, until the mushrooms are tender and have released their moisture.

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

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.

You basically just cut up a cabbage and throw it in a pan with butter and broth and cook it, covered, until tender.

Cover and cook, stirring occasionally, for 1 hr until the cabbage is really tender (or put in a slow cooker and cook on High for 4 hrs).

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

Cook, stirring occasionally until cabbage becomes tender.

Cook for 2 - 3 minutes, until cabbage softens.

Stir in kidney beans and cabbage; cook another 20 minutes or until heated thoroughly and cabbage is tender.

Cook until the cabbage softens, 3 - 4 minutes.

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.

Add onion and cabbage and cook, stirring frequently, for 10 minutes until slightly browned.

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

Once pork is cooked stir in coleslaw mix and sauce and cook, stirring occasionally until cabbage is cooked to desired consistency.

Stir frequently and cook until cabbage appears soft.

Cover pan and cook over low heat for 15 — 25 minutes, until cabbage is desired consistency.

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).

Sauté the onions, carrots, cabbage, celery, zucchini, green peppers and garlic until the vegetables are cooked and slightly limp.

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

Remove the lid, flip the wedges once more and cook for a further 20 minutes or until the cabbage is very tender.

Add roughly chopped cabbage, salt, pepper and cumin and cook until limp and slightly translucent.