If you use
fresh cabbage leaves, than boil dolmas in water with juice from 1 lemon.
I think you can do this also with
fresh cabbage leaves, but firs put leaves to boil in salty water for 20 minutes in order to have soft leaves so you can easily stuff them.
If you don't have sauerkraut, than use
fresh cabbage leaves but boiled them for 20 minutes in salty water, this way leaves become soft and you can wrap bulgur.
Wrapped in
fresh cabbage leaves and topped with avocado, onions, cilantro and sour cream.
To use this method, place cold,
fresh cabbage leaves in your bra, making sure the leaves are flat against the surface of the breast.
Not exact matches
The original recipe called for a pound of fennel, but I switched it up by adding sliced celery and
fresh salad mix (any lettuce will do but I used an Italian Romaine, green
leaf and
cabbage mix).
For the wrap: Swiss chard
leaves (or
leaf lettuce), avocado slices, shredded carrots, shredded
cabbage, green onions, sliced almonds,
fresh cilantro, etc..
Left out the
cabbage because I had none, and used
fresh mozzarella in place of blue cheese.
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
The preserved
cabbage contributes acidity and pleasantly musty flavors, while the
fresh leaves provide bright grassy notes.
I like to start with a thin layer of Baja Sauce on a warmed tortilla followed by the roasted cauliflower adn onion,
cabbage, grape tomato halves,
fresh cilantro
leaves, a little more Baja Sauce, and a few roasted pumpkin seeds with a lime wedge on the side for squeezing.
There are various regional styles of okonomiyaki that I'm not going to get into, but the recipe you see here today is my Cali - interpretation of Osaka - style okonomiyaki made with the
cabbage I had
left - over from Bryant Terry's Jamaican Veggie Patties, some toasted almonds for crunch, and
fresh chives.
Ingredients: Marinated sliced tempeh (see recipe blow), blanched scallion greens, raw bean sprouts, julienne - peeled carrots,
fresh coriander, and blanched
cabbage leaves.
Today I used the
left over breast meat in a
cabbage coleslaw with
fresh raw corn, black beans tomatoes and green onions topped with chimichurri sauce.
Caryn Hartglass: And this is with vegetable stock, lemon grass, coconut milk,
fresh ginger, the kaffir lime
leaves or lime zest, and then your choice of assorted vegetables like carrots, zucchini, broccoli, eggplant, mushrooms, yellow onion, green or red chilies, some lime, Braggs Aminos, some salt, cilantro, Napa
cabbage, and mung bean sprouts.
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.
DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons
fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup
fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup
fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard
leaves, see headnote) 3 cups shredded
cabbage Make the date BBQ sauce.
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
1/4 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
12 ounces Thai
fresh flat rice noodles or
fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves garlic, roughly chopped 3 to 4 red or green hot chili peppers (Thai, Indian, or serrano), sliced into paper - thin rings One 8 - ounce package fried or baked tofu, sliced into 1 / 4 - inch thin strips 3 cups shredded Napa or savoy
cabbage 1 carrot, sliced into matchsticks 3 scallions, both green and white parts, thinly sliced 1/2 cup lightly packed Thai basil
leaves 1/2 cup lightly packed cilantro
leaves Lime wedges for squeezing over noodles
Remove
leaves from dehydrator and stuff with your favorite
fresh veggies,
cabbage and atchara, and then wrap and roll.
2 large avocados (about 12 ounces), peeled and, pitted, and diced into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced
fresh parsley 1 cup cooked black beans 8 lettuce or
cabbage leaves 4 slices sprouted - grain bread (optional) 1.
Lentil salad 500 gr de puy or beluga lentils, cooked according to instructions 1/2 red
cabbage head, cleaned and stem removed, finely shredded 300 gr
fresh green
leaves, like spinach and rucola, washed and roughly chopped 1/2 tsp cumin 3 tbsp soy sauce 2 cloves of garlic, crushed 3/4 tsp fine sea salt and more to taste 2 tbsp olive oil 3 - 4 shallots, finely chopped 1 tbsp cilantro, finely chopped 1 - 2 tbsp chili sauce (like Sriracha)
Mushroom Larb 1 lb mixed mushrooms (shiitake, cremini, white, etc.), roughly chopped 1 tbsp roasted rice powder 1/4 cup chopped
fresh cilantro 2 green onions, chopped 2 tbsp chopped shallots 3 tbsp chopped mint
leaves 1/2 tsp cayenne pepper 2 tbsp lime juice 2 tbsp fish sauce 1 tsp garlic and red chile paste
cabbage leaves cilantro
I topped those golden beauties with vegan sour cream, shredded purple
cabbage and carrots, and
fresh cilantro
leaves.
1 red and yellow bell pepper, stem, seeds, veins removed julienned 2 carrots, peeled and julienned 1/2 head of green
cabbage 1/2 head of purple
cabbage 1/4 cup
fresh cilantro
leaves, packed 1/4 cup
fresh mint
leaves, packed 2 - 3 green onions, green parts sliced thin for garnish 1/2 mango peeled and sliced 2 tablespoons chopped toasted peanuts for garnish
My favorites include
cabbage wedges or lettuce cups, cherry tomatoes, green beans or cucumbers, and
fresh basil, cilantro, and mint
leaves.
They key components of my abundance bowls are a roasted vegetable of some earthy variety + a protein (falafel, grilled prawns, marinated tofu or, at a pinch, boiled eggs or tinned fish) + loads of interesting, textured vegetables (leftover roasted kale or
cabbage, grated beetroot or carrot, spinach
leaves or rocket,
fresh herbs) + dressings / sauces / dips / olives.
Add a spoonful of the cheesy cashew chickpea spread to the center, top with a few carrot ribbons, a pinch of pickled
cabbage, a few sprouts, and a single
fresh basil
leaf.
1 cup
fresh fava beans — shelled and peeled 1 cup
fresh corn kernels 2 - 3 tablespoons chopped
fresh tarragon (optional) 2 medium cucumbers — peeled, seeded and cubed 1 cup purple
cabbage — finely shredded lime 8 - 10 radishes — cubed handful cilantro
leaves 3 tablespoons chives — finely chopped 2 tablespoons sesame seeds — unhulled and optionally toasted zest of 1 orange — optional sea salt and freshly ground black pepper
about 15 rice paper wrappers spicy cilantro almond pesto about 1/2 purple
cabbage — thinly sliced 1/4 — 1/2 ripe sweet melon such as Honeydew 2 - 3 medium carrots — finely shredded 2 cups
fresh basil
leaves large handful
fresh mint
leaves — optional
Filling: 1 mango 1/2 cucumber 2 carrots 1 avocado 1 small pack sprouts 1 small pack sugar snap peas 1/4 wild
cabbage 1 handful cashew nuts or peanuts (chopped)
fresh coriander (cilantro)
fresh mint
leaves
1/2 cup sesame paste 1/4 cup Asian chile oil 1/4 cup Chinese hot mustard Sichuan Chile Sauce (see recipe below) 1 1/2 pounds medium or large shrimp, shelled and deveined 4 ounces cellophane noodles, soaked and drained 1/2 head Chinese
cabbage, shredded 6 to 8 spinach
leaves, shredded 1 cup sliced mushrooms 4 ounces tofu, cubed Chopped
fresh cilantro
Preeti Mistry uses her mom's
cabbage and potato sabzi, seasoned with fried curry
leaves, mustard seeds, and chilies, as a slaw in her sliders at Juhu Beach Club in Oakland, C.A. And at Chai Pani in Asheville, N.C., chef Meherwan Ihrani will turn Bhindi Masala, or spicy okra, into a bruschetta topping, brushing griddled bread with ghee and sprinkling crushed pistachios and
fresh cilantro over the top.
Salad: 1/2 package brown rice and millet noodles (cooked according to package directions) or your choice of gluten - free noodles 3 cups shredded purple
cabbage 2 carrots, peeled and spiralized or cut into thin julienne 1 zucchini spiralized or cut into thin julienne 1 cup
fresh or frozen green peas 1/3 c. sunflower seeds, lightly toasted 1/4 c. mint
leaves, thinly cut 1/4 c. cilantro, thinly cut
- Work in vitamins and fiber by tucking
fresh spinach or
cabbage leaves into sandwiches once in awhile instead of iceberg lettuce.
Placing
fresh green
cabbage leaves over your breasts, in your bra, and
leaving them until they wilt, is also an effective way to decrease your milk supply.
This simple and satisfying vegetarian and vegan barley soup recipe is made with barley, carrots,
cabbage, zucchini and canned tomatoes, and seasoned with plenty of onion, garlic,
fresh parsley or Italian seasonings and the savory flavor of bay
leaves.
Choose crisp,
fresh whole
cabbage leaves.
Simple fish tacos on
cabbage leaves are a
fresh and fast meal idea.
Miron A, Hancianu M, Aprotosoaie AC et al. [Contributions to chemical study of the raw polysaccharide isolated from the
fresh pressed juice of white
cabbage leaves].
Ingredients: 2 8» zucchini, spiralized or julienned (about 3 cups zucchini noodles) 1 medium carrot, spiralized or julienned (about 2 cups carrot noodles) 1 cup very thinly sliced red onion (about 1 small red onion) 2 cups thinly sliced green
cabbage 1/2 packed cup
fresh cilantro
leaves, roughly chopped 1/4 cup chopped raw almonds Lime wedges for serving (optional) For the dressing: 1/4 cup smooth almond butter 1 large clove garlic, grated Zest of 1 small lime 1 1/2 tablespoons unseasoned rice vinegar 1 tablespoon Sriracha 1 1/2 teaspoons soy sauce 1 teaspoon honey (Vegans can obviously sub agave or maple syrup.)
Ingredients, Serves 6 3 cups vegetable broth 1 onion, chopped 1 stalk celery, chopped 1 green bell pepper, chopped 1/2 teaspoon garlic, minced 1/2 teaspoon sage
leaves 1/2 teaspoon marjoram 1 tablespoon soy sauce 1 carrot, thinly sliced 1 1/2 cups
fresh mushrooms, chopped 1 1/2 cups cauliflower florets 1 cup
cabbage, thinly sliced 1 cup green beans, cut in 1 inch pieces 2 tablespoons cornstarch mixed in 1/3 cup cold water Freshly ground pepper to taste 3 cups mashed potatoes paprika for garnish
2 large avocados (about 12 ounces), peeled and, pitted, and diced into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced
fresh parsley 1 cup cooked black beans 8 lettuce or
cabbage leaves 4 slices sprouted - grain bread (optional) 1.
Yesterday I had super sprout mix (alfalfa, lentil, garbanzo and sunflower sprouts) plus shredded
cabbage, shredded carrots and shredded broccoli with Vegenaise (my only oil intake at all anymore) on lavash sheet for breakfast a sumo Mandarin as a snack while they are in season (I've eaten 4 in my lifetime), and for lunch a big carrot dipped in homemade hummus (my own sesame seeds, no oil, home boiled chick peas boiled in water with hibiscus
leaves, and I use this broth for the hummus) and I add 1/4 the salt it calls for, lemon juice add spirulina powder,
fresh squeezed lemon juice, hemp, chia, turmeric, garlic, cumin smoked paprika and Cayenne) it's my «green hummus»;) Anyway I had nothing for dinner.
INGREDIENTS 1 tablespoon natural peanut butter (we used crunchy) 1/2 tablespoon fish sauce 1 tablespoon red onion pickling liquid (or unseasoned rice vinegar) 1/2 tablespoon olive oil 1/3 cup pickled red onion (half of the recipe from Monday night's dinner) 1/2 a small head of green
cabbage, thinly sliced 1 large red bell pepper, cored and thinly sliced 2 tablespoons
fresh parsley
leaves, roughly chopped 2 tablespoons
fresh mint
leaves, roughly chopped 2 cooked chicken thighs, bone and skin removed, thinly sliced 2 tablespoons crushed peanuts (optional)
My regular morning smoothie includes whole fruit (apple, orange, dates, cranberries, other berries), vegetables (red
cabbage, dark greens such as kale, carrots, celery), spices (
fresh ginger, cinnamon), flax seed, and some powdered green tea
leaves and hibiscus
leaves.
6 tablespoons chicken fat, coconut oil, olive oil or lard 3 onions, chopped 8 carrots, chopped 6 stalks celery, chopped Other
fresh vegetables (pea pods, bok choy,
cabbage, etc.) Meat from 4 - 5 cooked chickens (
left over from making stock), chopped 4 cups chicken stock 8 tablespoons arrowroot powder 1 tablespoon sea salt or to taste
For serving, take a lettuce
leaf, add the meat and vegetable mixture, and garnish with
fresh cabbage and carrot slices.
Filling: 1 mango 1/2 cucumber 2 carrots 1 avocado 1 small pack sprouts 1 small pack sugar snap peas 1/4 wild
cabbage 1 handful cashew nuts or peanuts (chopped)
fresh coriander (cilantro)
fresh mint
leaves