Sentences with phrase «cooked cabbage very»

I haven't done cooked cabbage very many times and am unsure of the mushiness factor...

Not exact matches

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!

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.

The cabbage will be very bulky at first, but it will shrink down significantly as it cooks.

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.

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

Yes cabbage does release a lingering strong odor when cooked but cabbage is very nutritious.

The tikel gomen is very easy — simply fry the onions and carrots in some oil, add the potatoes, cabbage and spices then cover and let them cook to tenderness.

Dear Cate, I'm Clio and I'm from Greece.I really like your blog, very good work.I found the Greece section -LRB-!!!!) and I wanted to give you some info about the avgolemono soup recipe.Here, in Greece, we don't cook this soup plain with just rice, well, I certainly haven't heard it before.We have chicken avgolemono soup which is very popular, and there is a hole range of avgolemono recipes, soups and casserole dishes.Avgolemono is a sauce, which is done at the end and finishes the recipe with eggs (avgo in greek) and lemons.For example, we have «lamp with lettuce avgolemono, meatballs avgolemono soup, zuccnini stuffed with mince avgolemono, an easter soup with liver chopped and fresh onions, very traditional, we also have dolmades, this is turkish dish, it is like little parcels made by cabbage leaves that you steam a little and then are filled with mince, rice and herbs, and avgolemono.And many others.

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.

My favorite stir fry is very thin slices of beef or duck, red curry sauce, garlic, ginger, cabbage, snow peas, small hot red peppers, salt and pepper with the veg cooked just enough to still have a nice crunch.

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

I like this cooked until the vegetables are very soft, but if you cook it a long time, the color of the cabbage does fade a bit (hence the raw ingredient photo here.)

Though the cauliflower had it's typical cabbage smell while cooking, once pureed into the dip, it was creamy with a very mild flavor (and no smelliness at all).

Cooked apples go very well with meat such as pork and chicken, as well as vegetables like potatoes and cabbage.

I'm working with some serious cornbread and cabbage AND can cook very well.