Place several
large cabbage leaves in steamer, leaving about a 1» border around the sides for steam to travel through.
Line a 9 - by - 13 - inch baking dish with
large cabbage leaves; spread with half of tomato mixture.
Not exact matches
To soften the
cabbage leaves bring a very
large pot of water to a boil.
After removing some
leaves,
leave them to drain and cool down in a
large colander and continue cooking the rest of the
cabbage until you are able to remove all the
leaves.
As an aside, I still have over half a head of green
cabbage left after making a
large batch of coleslaw and using it here as an accompaniment to the tacos.
Lay one
large Savoy
cabbage leaf on the working surface.
To blanch the Savoy
cabbage leaves bring a
large pot of water to a boil.
Ingredients: 1
large head of
cabbage 4
large carrots 6 stalks of celery (with the
leaves) 8 to 10 small Yukon Gold...
1 3 - pound corned - beef brisket, in plastic pouch with brine and spices 1 onion 3 whole cloves 2 Turkish bay
leaves 1 chile de arbol 4 carrots 5 small rutabagas 1
large russet potato 1 medium green
cabbage
Shred the Napa
cabbage with a sharp knife or food processor fitted with the slicing wheel (if you use the food processor you will need to do this in small batches and place in a
large bowl) Chop the cilantro — NOTE: Use only the
leaves and the tender stems near the
leaves (save the thick stems for juicing).
8 stems cavalo nero 3
large carrots (approximately 2 cups grated) 1/4 red
cabbage 1 green capsicum 1 cup mung bean sprouts 1 cup coriander
leaves 1/2 cup sunflower seeds 1/2 cup pumpkin seeds 1/4 cup sesame seeds
fontina cheese, thinly sliced / 6 cups chicken broth / 1/2
large head savoy
cabbage, thinly sliced / several sage
leaves, thinly sliced / Salt & pepper / Grated parmesan cheese
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.
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 star anis 1 teaspoon peppercorns 4
large fennel bulbs, trimmed 4 sprigs fennel fronds, picked and roughly chopped 1 1/2 teaspoons sea salt 2 teaspoons fennel seeds zest of 1 lemon 1 sachet vegetable starter culture (this will weigh 2 -5 g, depending on the brand) 1 small
cabbage leaf, washed
2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch of cilantro (
leaves and stems), chopped 1/2 cup peanuts, toasted 1 bunch of scallions, shredded 2 cups finely shredded
cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3
large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white
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.
For 4 people: 150 — 200g Puy lentils 1 onion, finely chopped 1 small carrot, finely chopped 1 celery stalk, finely chopped 1
large clove garlic, finely chopped plus one clove peeled, whole 1 tablespoon olive oil Vegetable stock 1 tin chopped tomatoes 1 tablespoon tomato puree 1/2 teaspoon harissa 1 Savoy
cabbage, tough outer
leaves removed, pick off 8
large inner
leaves 50g light feta
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
Line a bamboo steamer basket (or similar perforated pan) with
large leaves of Napa
cabbage.
4 slices bacon 1
large shallot, diced 1 small head green or savoy
cabbage, outer
leaves removed, if damaged 1 heaping cup croutons roasted squash seeds salt and pepper
Carefully remove the
large leaves from the
cabbage and place in a colander.
1 napa
cabbage, sliced thin 3 cups carrots, peeled and julienned 1.5 cups green onions, chopped 1/2 cup cilantro, chopped (optional) 12
large basil
leaves, julienned (optional) 4 Tbsp sunflower seeds (optional) 2 Tbsp white sesame seeds, toasted 2 Tbsp black sesame seeds
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
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
Filling (adapted from Raw Food / Real World) 1/2 cup chopped raw cashews 1 tablespoon sesame oil 1/2 teaspoon sea salt 1/4 cup agave syrup 1/2 cup lemon juice 2 tablespoon chopped ginger 1 small chili — seeded and chopped 11/2 tablespoon nama shoyu 1 cup raw almond butter 1/2 head savoy
cabbage — shredded 1 handful cilantro 1 handful basil — torn 1 handful mint
leaves 1
large carrot — cut into thin strips 1
large mango — cut into strips 1 cucumber — seeded and cut into strips
1 medium brown onion, chopped 1 clove garlic, crushed 425g can crushed tomatoes 1 carrot, peeled and diced 2 sticks celery, sliced 1
large parsnip, peeled and diced 1 tablespoon tomato paste 1 bay
leaf 4 cups beef stock 2 cups water 1/2 cup small pasta 6 Brussels sprouts, finely sliced or 1 cup sliced
cabbage 300g can four bean mix, rinsed and drained
To serve 1 red
cabbage, cored, or 1
large radicchio lettuce A
large handful of salad
leaves 120 ml plain soya yoghurt
2
large ripe but firm mangoes, cut into matchsticks size 2 cups purple
cabbage, cut into julienne size strips 1
large or 2 small carrots, julienned 1/2 of a cucumber, julienned 1 small sweet pepper, julienned 8 - 10 mint
leaves, sliced thinly 3 Tbsp.
Take a
large, clean
cabbage leaf, remove the
large vein, cut a hole in the middle for your nipple and place around your engorged breast.
If you are one of the women who gets a
large lump in the armpit about 3 or 4 days after the baby's birth, you can use
cabbage leaves in that area as well.
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.)
After stuffing vegetables into a jar, I would squeeze in one or two pieces of
cabbage leaves, which are slightly
larger than the lid of the jar.
To serve: If you are good at taking
leaves off a head of
cabbage, you may only need 4
leaves to make 4
large taco wraps.
If you shred the heck out of your
leaves when you try to take them off the head (like happens to me), layer 2 green
cabbage leaves on top of each another to make one
large taco wrap.
Ingredients: 1
large head of
cabbage 4
large carrots 6 stalks of celery (with the
leaves) 8 to 10 small Yukon Gold...
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.
1/2 cup hemp seed 1/2 cup lemon juice 1/4 cup honey or a few drops of stevia (2 - 3) 1 1/2 tablespoon chopped ginger 1/2 tablespoon red chili 1 tablespoon soy sauce 1 cup raw almond butter 1/2 head savoy
cabbage, shredded 6 very
large wild spinach
leafs 1 carrot 1 ripe mango 1 handful cilantro
leafs 1 handful torn basil
leafs Himalaya sea salt
1
large head savoy
cabbage, sliced thin 1/3 cup raisins 1 cup red grapes, halved 5 strawberries, sliced thin 2 red shallots, sliced thin 1/4 cup slivered almonds 1/2 cup flat
leaf parsley, roughly chopped
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)
Method — finely slice (shred) your
cabbage and grate your carrots, then put everything into a
large bowl and sprinkle over the salt note: you can
leave out the carrot, and bump the
cabbage up to 500g if you'd prefer
You Will Need: 6 chicken thighs 4 carrots, diced 2 cups
cabbage, shredded 1
large onion, diced 2 cups broccoli 5 Tablespoons soy sauce 4 Tablespoons apple cider vinegar 4 Tablespoons brown sugar 10 cloves garlic, minced 3 Tablespoons, grated 3/4 cup pineapple, roughly chopped 1/4 cup cilantro
leaves, stems removed 1/4 cup basil
leaves, stems removed 1 teaspoon hot sauce 3/4 cup chicken broth
This gorgeous vintage white
cabbage leaf Majolica
large tureen has original lid, ladle and under plate.In very good condition, one flaw to underside lid and to ladle as shown, otherwise perfect, looks unused, original stic...
Do you want
larger lettuce, kale, spinach and
cabbage leaves?
Large vintage ceramic
cabbage leaf serving platter with white and yellow glazed finish.