Sentences with phrase «cook the cabbage for»

Made this for dinner last night (my husband was slightly perplexed when I said we were having really, really cooked cabbage for dinner, but I knew I could trust you!).

If you're making this ahead, cook the cabbage for half the time, then cool.

Lower lid of grill and cook the cabbage for 1 hour, brushing it liberally with BBQ sauce mixture every 15 minutes.

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

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.

I'm not a fan of slow - cooked boiled cabbage, so these would be perfect for a St. Patrick's Day feast!

Cover and simmer for 45 - 60 minutes, stirring a couple times initially to incorporate the cabbage as it cooks down.

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

This ultra-Irish dish varies from one county to the next, with some cooks using cabbage in place of kale, others using leeks or onions for extra flavor.

For a modern twist on the traditional slow cooker corned beef + cabbage dinner loaded on the plate try this take placed on platter or rustic cutting board.

Also cook the leftover marinade, mix with onions and jalapeños and cabbage, and use as a salsa for the dish.

I tried a cabbage gratin with juniper berries that Deborah Madison presented in VEgetarian Cooking for Everyone... it was the same way, very lightly coated with minimal cheese, but amazing!

mixed greens with kale; cooked rice, quinoa or other grain; thinly sliced red cabbage, carrots, bean sprouts, cilantro for garnish.

Melt butter in a large pan and sauté the onions, jalapenos, cabbage, corn, spinach and tomatoes on high heat for a couple of minutes, till the vegetables are cooked, but remain crunchy.

Once the skillet is hot, add the thinly sliced cabbage and leave to cook for 4 - 5 minutes before stirring.

You're welcome to cook the cabbage separately if you prefer, and top it with marinara like the photos — I ate it that way for the first time and it still worked great.

We've made this several ways, which are also winners — sub 1 lb cooked chickpeas for chickens, sub barley for quinoa, sub shredded brussel sprouts for cabbage.

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.

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

The cabbage is cooked for almost two hours, long enough that its color comes to approximate that of a canned pea.

I love Marcella and make a similar smothered cabbage — only usually I just mix it with cooked orzo for an even lazier meal.

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

Thanks for sharing — my cabbage is cooking away as I type.

Our 1.5 year old kept asking for tastes while the cabbage was cooking.

Boil the noodles according to package directions Meanwhile, sauté the tofu with marinade for 10 - 15 minutes per side When the noodles are cooked, immediately pour the dressing over, mix well and add the shredded cabbage.

Items needed for 2 bowls: 1/4 small purple cabbage, thinly sliced 6 radishes, thinly sliced 1 carrot, julienned 1/3 cup snap peas, sliced on a bias Handful of micro greens Handful of cilantro and mint leaves — 1 cup Della Rice Basmati and Wild rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice mix

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).

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.

Add the cabbage and continue to cook for about 10 minutes, or until very soft.

1/4 cup + 1 Tablespoon toasted sesame oil, divided 2 Tablespoons soy sauce 2 Tablespoons mirin 4 teaspoons honey 2 teaspoons brown rice vinegar 1 teaspoon each garlic powder and black pepper 4 Portobello mushrooms 1 cup cooked quinoa 1 cup cooked brown rice 1/2 cup cooked adzuki beans 1 cup shredded carrots 1 cup finely shredded cabbage 1/2 cup minced mushrooms 1/2 cup minced green onion sesame seeds, for garnish

In celebration of making wontons for the first time, we finally cooked our own veggie broth as well, and this soup came out just wonderfully — the gentle broth complimented the spicy salty wontons, and the sweet new crop cabbage added a nice crunch.

Layer the cabbage and green beans over the onions, cover, and cook for 5 minutes.

Another great thing about Blue Apron's Whole 30 box to me was it introduced me to certain foods I might not have sought out to buy at the store to cook myself - for instance I've never made shrimp at home before or roasted cabbage - yet both were SO good and something I plan to make again in the future!

Stir and cook for about 3 to 5 minutes, until the cabbage has just begun to wilt but is still crunchy.

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

One of the vegetables that packs the most bang for its buck is cabbage, and you've probably found out by now that I love cooking with it from time - to - time.

For a creamier mash, press cooked potatoes through a ricer into the pot with cabbage before adding milk and butter.

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).

Like steamed cabbage, broccoli soup is likely to expose this cruciferous vegetable to a relatively low cooking temperature and help preserve desirable nutrients for this reason.

Slow - cooked with cheap vegetables (like potatoes and cabbage), a new national dish was born — for Irish Americans that is.

The cabbage is no longer raw, but it has been cooked for a very short period of time in order to keep its nutritional properties.

Ingredients 3/4 pound boneless pork loin, trimmed of fat 8 dried shitake mushrooms 2 tsp corn starch 1 1/2 Tbsp rice vinegar 1 Tbsp soy sauce 1/4 tsp ground white pepper 1/4 tsp sugar 1/4 cup peanut oil Kosher salt 1 pound Napa cabbage, halved lengthwise, cored, and cut into thin strips Cooked rice and Red Chile Sauce for serving

Cook for 2 - 3 minutes, until cabbage softens.

Hi KD, To retain the nutrients and health benefits of the red cabbage it is best not to cook it for long.

This stir - fry has crunchy vegetables: cabbage, onions, green onions, zucchini and carrots, which are only cooked for a few minutes so they don't get soft.

Ingredients: 1 cup water 3 carrots, chopped 3 stalks celery, chopped 1 large onion, chopped 2 cloves of garlic, chopped 3 cups of shredded cabbage 2 teaspoons Garam Masala 2 teaspoons of Madras Curry 2 teaspoons of garlic powder 2 teaspoons of turmeric 2 teaspoons of paprika 1 teaspoon of smoky paprika 1/2 teaspoon of medium hot smoky chipotle powder (more if you like it hot, less if not) 2 cups baked butternut squash 12 dried apricots (stewed or cooked) 1 cup coconut milk 2 cups water or vegetable stock (more for thinner sauce) 1 pound marinated tempeh *, cubed 1 large potato, cubed 1 package (12 ounces) frozen peas or 12 ounces fresh peas.

En easy tasty recipe for basic corned beef and cabbage prepared conveniently prepared in a slow cooker.

Melt the remaining tablespoon of butter in the same large skillet / Add cabbage and sage and saute lightly / Add 2 T water, salt & pepper / Cover the skillet, turn down to low and cook for about 5 minutes, stirring occasionally.

Let cabbage cook for ten minutes and then flip onto other sides.