Prepare the cabbage, squeeze the juice of 1 lemon or
lime over the cabbage, some salt and a dash of olive oil.
Not exact matches
Spread chopped
cabbage over the meat and sprinkle
lime juice
over the top.
I didn't have any advocados or
lime (and no stamina to go shopping) so I decided to make this with half the napa
cabbage I had left
over, toasted pumpkin seeds and a royal splash of aged balsamic vinegar.
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
This cilantro -
lime dressing is great served
over a garden salad, fajita salad, or on a
cabbage slaw.
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.