Ingredients, Serves 4 • 1 pound brown rice noodles, cooked according to package directions, drained, and rinsed until cool • 2 1/2
cups chopped cabbage kimchi • 3 to 4 tablespoons gochujang • 1 cup mung bean sprouts (recipe follows) • 4 green onions (white and green parts), thinly -LSB-...]
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 pounds lean pork, diced 1/4 cup butter 1
cup chopped cabbage 2 onions, chopped 1 green (or slightly ripe) mango, sliced 1 cup white wine or coconut milk (see recipe, here) 2 tablespoons Ceylon Dark Curry Powder, recipe here 2 teaspoons tamarind paste or pulp 3 cloves garlic, crushed 1 habanero chile, seeds and stem removed, minced 2 medium eggplants, peeled and chopped 2 chayotes, peeled and chopped (or substitute hubbard squash) 1 cup cooked navy beans
Once the meat is almost cooked, reduce the heat to medium and add another teaspoon of sesame oil as well as chopped onion, 3/4 cup chopped carrots, 1
cup chopped cabbage, and garlic.
Text Directions: Salad Ingredients 3 apple, chopped 2 cups spinach (or baby kale), chopped 2 cups Romaine lettuce, chopped 1
cup chopped cabbage 1 cup toasted almonds 2 cups shredded turkey 1/2 cup goat...
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
To prepare the blue dye: Boil 3 - 4
cups of roughly
chopped purple
cabbage with 4 - 5
cups of water for an hour (covered).
Slaw 1/2 head green
cabbage, thinly sliced 1/2 head raddichio, thinly sliced 3 - 4 carrots, shredded 1 handful of arugula, thinly sliced 1 handful mixed herbs, thinly sliced, mint, basil, parsley, chives, and / or cilantro 1/2
cup pomegranante seeds or dried cranberries 1/2
cup chopped pistachios ginger - cumin dressing (recipe follows)
Salad: 1 medium
cabbage, cored and thinly sliced (about 8
cups) 4 apples (any variety), cored, peeled and cut into matchsticks 3 medium carrots, peeled and coarsely grated (about 2 1/2
cups) 2 celery stalks, cut into matchsticks 4 ounces Cabot Extra Sharp Cheddar, grated (about 1
cup) 1/2
cup chopped toasted walnuts
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
For the salad, you'll need a
cabbage, four apples, three medium carrots, celery stalks, Cabot Extra Sharp Cheddar (at least four ounces), and a half -
cup of
chopped toasted walnuts.
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)
5 ounces baby arugula 8 ounces strawberries, hulled and halved or quartered 1 yellow bell pepper, stemmed, deseeded, and
chopped 1 avocado, peeled, pitted, and
chopped 1
cup fresh blueberries 1/4 purple
cabbage, cored and finely
chopped
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
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
3 to 4
cups shredded cooked chicken 4
cups finely shredded
cabbage 1/2
cup roughly
chopped cilantro leaves 1/2
cup mint leaves 1
cup mung bean sprouts 1 small red onion, halved and thinly sliced 1 green bell pepper, finely sliced in short strips 1 long red chilli, finely sliced (optional) 1
cup plain yogurt 1/2
cup Byron Bay Chilli Co..
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
1
cup Canola oil 2 La Tortilla Factory Gluten Free, Wheat Free Wraps, Ivory Teff 1
cup fat - free refried black beans, heated 1/2
cup Cotija cheese or reduced fat feta, crumbled 1/2
cup queso quesadilla or low - fat Monterey jack 1
cup shredded white
cabbage 1 medium tomato, sliced 1-1/2
cup (4 ounces) rotisserie chicken meat, shredded 1/2
cup coarsely
chopped cilantro Garnish ideas: salsa fresca, sliced avocado
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
ground pork, turkey or chicken s and p 3 Tbsps flour 3 Tbsps S&B Japanese curry powder peeled onion, quartered 3 cloves garlic, peeled peeled sliced carrot 2» fresh ginger, peeled and thinly sliced mango, peeled and coarsly
chopped, or a peeled banana and 2 Tbsps sweet mango chutney - such as Major Gray a green apple, peeled, cored and quartered 2 Tbsps tomato paste 1 Tbsp worchestershire sauce 1
cup chicken broth 6 thin boneless pork
chops, pounded 2 beaten eggs 1
cup of Panko breadcrumbs cooked rice shredded
cabbage tonkatsu sauce
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)
1 yellow onion, peeled and diced, or sliced in crescents 4 carrots, cleaned and
chopped, peel if not organic 1/4 green
cabbage, shredded 6
cups water 3 - 4 Tablespoons miso (we like South River miso, Barley for a deep flavor, Chickpea for a mellower flavor, some of the other brands are too salty) 1 small piece...
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
To the bowl, add about 3/8
cup blackened chickpeas (a fourth of the recipe); a big handful of
chopped cabbage; 1/4
cup salsa (or to taste); and top with 1/4
cup of the avocado mixture.
can of chickpeas, drained and rinsed 1 small head cauliflower, washed and cut into bite - size florets Corn tortillas 1
cup finely
chopped red cabbage 1 jalapeño, sliced, seeds removed 1 large avocado, seed removed and diced Chopped c
chopped red
cabbage 1 jalapeño, sliced, seeds removed 1 large avocado, seed removed and diced
Chopped c
Chopped cilantro
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
Salad 2 cucumbers, seeded, quartered lengthwise, sliced crosswise 1/4 - inch slices 1 pound cooked deveined peeled medium shrimp 4
cups thinly sliced Napa
cabbage 1 medium red bell pepper, cut into matchstick - size strips 1 medium yellow bell pepper, cut into matchstick - size strips 3 green onions sliced 1/2
cup cilantro,
chopped 1/2
cup sliced basil leaves
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
Marinated tofu 1 pound extra firm tofu, cubed 1 tablespoon cilantro,
chopped 3 1/2 tablespoons low - sodium soy sauce 3 tablespoons rice - wine vinegar 1 teaspoon sesame oil 1/2 teaspoon black pepper 1/2 tablespoon maple or agave syrup 1 tablespoon molasses 1 tablespoon green onion,
chopped Vegetable mix 4
cups cooked spaghetti or rice noodles 1
cup broccoli florets,
chopped 1/2
cup carrots, grated 1/2
cup canned water chestnuts,
chopped 1/2
cup onion,
chopped 1/2
cup mushrooms, sliced 1
cup cabbage,
chopped 4
cups low - sodium vegetable broth 1
cup chili - garlic sauce 1/2
cup green onion,
chopped Combine the marinade ingredients with the tofu in a zip - top plastic bag or glass dish.
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
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)
For the salad, I used 2
cups of dino kale + 1
cup of baby kale + 1/2
cup red
cabbage + 6
chopped baby carrots + 1/4 of a cucumber + 1/2 of an avocado + 1 tablespoon raw sunflower seeds + 1 tablespoon hemp hearts.
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.
12 King's Hawaiian Sweet Rolls, a 12 - pack 3
cups shredded turkey meat, or meat of your choice 3
cups thinly sliced
cabbage 2 tablespoons cilantro leaves, rough
chop Sesame Ginger Dressing Spicy Korean Red Pepper Powder BBQ Sauce
While the fish marinates, make the salad slaw by tossing the
cabbage and about 1/2
cup chopped cilantro together in a medium bowl.
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
Cool Summer Salad (Semi-Raw) Ingredients: 3
cups spinach leaves, shredded 1
cup Romaine lettuce, shredded 1/2
cup shredded organic carrots 2 zucchini, shredded 1
cup of alfalfa sprouts 1
cup of broccoli florets 1/2
cup diced yellow bell pepper 1
cup red
cabbage (
chopped) 2 hard - boiled omega - 3 eggs (sliced) 2 ounces shredded organic cheese Dressing Blend together 2 organic tomatoes, one peeled and pitted avocado, 1 celery stalk, and 2 carrots, 2 tablespoons mayonnaise, and a dash of Herbamare.
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
1/4 red
cabbage, finely shredded 1 large carrot, grated 1 cooked beet, grated, dried between paper towels 2
cups packed baby spinach leaves, stemmed, finely
chopped 1/4
cup red onion, 1/4 - inch dice 1/4
cup dried currants 3 tablespoons finely
chopped fresh mint
1 Tablespoon vegetable oil 4
cups chicken stock 1/2
cup sake 1/3
cup soy sauce 1 Tablespoon sugar 2 boneless, skinless chicken breasts (1 to 1.5 pounds), cut into 1/4» thick slices 1 medium Spanish onion (about 3/4 pound), cut crosswide into 1/2» thick slices 1/4
cup curry powder 1/4 small head green
cabbage (about 1/2 pound), cut into bite - size pieces 2 stalks celery (about 1/2 pound), sliced on an angle into 3» long pieces, 1/4» thick 1 medium carrot (about 1/4 pound), peeled and sliced on an angle into 3» long pieces, 1/4» thick 1 medium Idaho potato (about 1/2 pound), peeled and cut into 1/4» thick slices 2 cloves garlic,
chopped 1 teaspoon
chopped fresh ginger 1 negi (Japanese onion)(or 2 spring onions)