After you have about 1/4
head of cabbage sliced, put it into the crock and top with a smashed / pressed clove of garlic and 1 tsp ea real salt and dill.
Not exact matches
Repeat previous steps until all three
heads of cabbage have been
sliced and pounded and the crock is full, layering each batch
of sliced cabbage, garlic and spices over the last.
Other accompaniments included baked sweet potatoes, avocado crema (blend two avocados in the food processor with a big handful
of cilantro leaves, lime juice, salt, and garlic to taste plus a bit
of water to blend), Frog Ranch salsa, and red
cabbage slaw (thinly
slice a
head of red
cabbage and add a handful
of cilantro, about 3 tbsp apple cider vinegar, a drizzle
of honey, and sea salt).
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)
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
I love a good blue cheese dressing, I love bacon, and I love the layered crunch
of a good lettuce (one
of my favorite kitchen feelings is
slicing through a
head of cabbage).
Cabbage «Noodles» Five Spice Stir Fry What I used: 1/4
of cabbage head — discard the heart and thinly
sliced to resemble «noodles» 6 oz cello mushrooms —
sliced 1/2 garlic cloves — minced 2 s... Read More -LSB-...]
I used my Cuisinart to shred 1/2
head of purple
cabbage and
slice 1 whole yellow onion, grated 1 carrot by hand, and then used the equivalent
of 1
sliced red bell pepper that I had «put up» over the summer from Wolfe Spring Farm «s CSA.
head red
cabbage shredded 1 - 2 carrots shredded, wrapped in towel and squeezed dry thinly
sliced (use a mandoline) shallot to taste — usually 1 or 2 Vinaigrette: 2 to 3 proportion
of red wine vinegar to mild olive oil; Dijon mustard, lots
of Tabasco sauce, pinch sugar, S & P to taste
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 cilantro
1/4
head of cabbage, shredded 3 green onions,
sliced thin 1/2 jalapeno,
sliced thin cilantro, rough chopped 1/4 red onion, thinly
sliced 2 limes, juiced 3 tbsp extra virgin olive oil 1/2 tsp kosher salt
Tangy Mustard Coleslaw Ingredients 7 cups finely shredded
cabbage, about 1/2
head (I like to use a combination
of green and purple) 1/3 cup thinly vertically
sliced red onion 1/2 cup grated carrot 1/4 cup apple cider vinegar 2 Tbsp sugar 2 Tbsp whole - grain mustard 2 Tbsp Greek yogurt, sour cream, or reduced - fat mayonnaise 1/4 tsp celery seed 1/8 teaspoon black pepper 1/8 teaspoon ground red pepper Salt to taste
1 (9 - ounce) package vegetarian beefless strips (defrosted) or beef - style seitan 1 tablespoon white wine 3 tablespoons Bragg's liquid aminos or soy sauce 1 tablespoon dill pickle brine Dash
of liquid smoke 1 clove garlic, minced 1 teaspoon onion powder 1/4 cup pickling spices 1 teaspoon olive oil 1
head cabbage, quartered 6 red potatoes, halved 1 red onion,
sliced 6 cups low - sodium vegetarian beef - style broth, prepared Malt or balsamic vinegar to taste Salt and freshly ground black pepper to taste
Chicken with Oyster Mushrooms, Portobellos, & Napa
Cabbage (adapted from Every Grain
of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly
sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly
sliced 1 small
head garlic (about 6 large cloves), thinly
sliced about the same quantity ginger, thinly
sliced 1 napa
cabbage (a bit on the small side), cored, quartered, and
sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly
sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan peppercorn
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
Ingredients 1/2
head of green
cabbage 1/2
head of red
cabbage 1/2
of small red onion,
sliced thin 1 pink lady apple, cored and
sliced thin 1 tablespoon
of red wine vinegar Sea salt Fresh ground pepper 1/4 cup
of organic mayonnaise (or 4 tablespoons
of olive oil) 1/4 cup dried organic cranberries
1/2
head of Napa
cabbage, grated 6 carrots, grated 1 bunch basil, thinly
sliced 3 limes, juiced 2 tbsp extra-virgin olive oil 2 salmon filets curry powder salt and pepper
I have a
head of cabbage that I'm
slicing up to use in place
of noodles for a sausage marinara sauce tonight but this is going on my grocery list for next week.
2 tbsp olive oil 1 lg onion, peeled and
sliced thinly into half rings 3 cloves garlic, minced 2 heaping tbsp tomato paste 2 lbs ground beef salt and pepper, to taste small
head of cabbage, shredded 1 15oz.
Heck, you can even buy a whole
head of cabbage and
slice it with a chef's knife if you like.
Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3 sage leaves pinch
of saffron 1 palmful flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts
sliced (dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly
sliced (stems removed and reserved) 1 small red bed pepper, chopped 2 cloves garlic, minced 1 small
head green
cabbage, shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving) salt and freshly ground black pepper
Half
head of red
cabbage,
sliced thin using a mandolin slicer or food processor 2 tablespoons good quality extra virgin olive oil + more if needed 1 to 2 teaspoons red wine vinegar Salt and pepper
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
One
head of cabbage makes 5 - 6 single
slice servings.
1/2
head of Napa
cabbage 2 carrots 2 scallions, finely
sliced 1/4 cup cilantro, finely chopped 2 tablespoons sesame seeds 2 teaspoons sesame oil, optional 1 Tablespoon soy sauce, optional, to taste juice from one fresh lime
2
heads red
cabbage,
sliced 8 ounces red wine vinegar 2 ounces sugar Pinch
of salt, plus additional to taste Pinch
of pepper, plus additional to taste 1 Idaho potato, peeled 2 liters Cabernet Sauvignon 2 liters ruby Port
Cut the
head of Savoy
cabbage into quarters, cut out the core, and
slice each quarter crosswise into half - inch thick (1 cm)
slices.
you can keep the tip for yourself... Print Bok Choy with Black Bean Sauce Author: Angela @ Canned-Time.com Recipe type: Veggies and Side Dishes Ingredients 1
head of fresh Baby Bok Choy — roughly chopped 1/2 cup shredded carrots 1 cup rough chopped celery 1/2 cup red
cabbage sliced 1/4 cup sesame seeds (optional) 12 oz.
Fall Slaw Serves 4 - 6 Ingredients 1
head of lacinato kale, finely
sliced 1/2
head of white
cabbage, finely
sliced 1/2
head of purple
cabbage, finely...
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)
INGREDIENTS 4 cloves garlic, minced 1 tablespoon minced ginger 2 tablespoons red onion pickling liquid (or unseasoned rice vinegar) 2 tablespoons fish sauce 4 small bone - in, skin - on chicken thighs (about 1 1/2 pounds) Kosher salt and freshly ground pepper 1/2 a small red onion, thinly
sliced 1/2 a small
head of green
cabbage, cored and cut in rough 2 - inch pieces
Elite athlete, Scott Jurek's memoir «Eat & Run» was released last week and in it he offers more than two dozen
of his favorite plant - based, vegan recipes including this Thai - inspired dish: Indonesian
Cabbage Salad Ingredients, Makes 6 to 8 side - dish servings • 1/2
head green
cabbage, coarsely shredded • 4 stalks bok choy or 1
head baby bok choy,
sliced into -LSB-...]
Finely
slice 1/2
head of cabbage and set aside.