Cut the lemon in half and squeeze all
the juice over the cabbage.
Not exact matches
Once you have pressed all the
cabbage into the jar (leaving about 3 cm free space at the top for expanding
juices), place the reserved outer leaf
over the top of the shredded leaves, press firmly down on it and close the lid.
Spread chopped
cabbage over the meat and sprinkle lime
juice over the top.
Prepare the
cabbage, squeeze the
juice of 1 lemon or lime
over the
cabbage, some salt and a dash of olive oil.
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
Sometimes, she suggests, it's knowing the little tricks that can highlight what's best in a vegetable, and sometimes it's knowing when to leave well enough alone — sprinkle tamari and sesame oil
over quickly steamed baby bok choy, braise
cabbage in an inch of water with a knob of butter, roast all the ingredients for Tomato and Vegetable Soup on one baking sheet to deepen the flavor, or combine raw corn kernels with nectarines or peaches and a squeeze of lime
juice for a sensational summer salad.