Add 2 cups
of chopped cabbage (from the remaining head of cabbage) into the mixture.
I toss all of the ingredients together (peanut butter, hoisin, honey, tamari, and rice vinegar) in a small bowl, and then pour it over cooked ground pork, chopped carrots, onion, garlic, and plenty
of chopped cabbage.
To the bowl, add about 3/8 cup blackened chickpeas (a fourth of the recipe); a big handful
of chopped cabbage; 1/4 cup salsa (or to taste); and top with 1/4 cup of the avocado mixture.
Not exact matches
2 tablespoons butter 1 medium onion,
chopped 2 cloves garlic 1 cup white wine 1 head
of Chinese
cabbage, separated, rinsed Fresh cumin seeds (use powdered if you don't have fresh) Salt & Black pepper
You can make it easier by using
chopped coleslaw mix
of carrots and
cabbage.
I can't do citrus, so I tossed my
chopped purple
cabbage and carrots with yogurt, olive oil & cumin with a squeeze
of time and topped them with curried lentil cakes.
To prepare the blue dye: Boil 3 - 4 cups
of roughly
chopped purple
cabbage with 4 - 5 cups
of water for an hour (covered).
Mothering.com has a great recipe for «Emerald City Salad» — raw,
chopped kale tops a bunch
of chopped vegetables (red
cabbage, red pepper, fennel, and parsley, I think), and then a potful
of wild rice lays on top to wilt the greens.
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)
This salad is almost too simple (yet delicious) to write up a real recipe for it but for MoFo sake: Strawberry Sunflower Sprout Salad 1 handful
of fresh Spinach Greens 3 ripe Stawberries sliced 1 handful
of fresh Sunflower Sprouts sliced Cucumber
chopped red
cabbage drizzle
of agave nector drizzle
of balsamic vinegar ground black pepper And people say that a Vegan diet is too boring?
I used 2 kinds
of cabbage, grated carrot,
chopped celery, and green onions and then the recipe dressing.
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
For the salad, you'll need a
cabbage, four apples, three medium carrots, celery stalks, Cabot Extra Sharp Cheddar (at least four ounces), and a half - cup
of chopped toasted walnuts.
1 mango, peeled (or a peach or equal amt
of pineapple) 1 avocado, pitted, peeled and cubed 1/2 red onion, finely
chopped Juice
of 1 lime, plus wedges for garnish
chopped fresh cilantro salt and pepper canola or olive oil for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2 cups finely shredded red
cabbage (optional)
Ingredients 1 medium red
cabbage 3 carrots 1/4 leek 6 - 8 pitted dried plums, finely
chopped 3 tablespoons extra virgin olive oil 1/2 teaspoon whole sea salt a pinch
of ground black pepper 1/2 teaspoon yellow mustard powder 3 tablespoons balsamic vinegar 2 tablespoons apple juice concentrate 1/2 teaspoon dried thyme 2 - 3 handfuls walnuts, coarsely
chopped -LSB-...]
can canned tomatoes / 4 T vegetable oil / 1 onion,
chopped, 8 cloves
of garlic, peeled and left whole / 1, 3 - inch piece
of lemon grass, left whole / 3 medium carrots, cubed / 1 sweet potato, cubed / 2 or 3 medium potatoes, cubed / 2 small or 1 medium parsnip, cubed / 1 turnip, cubed / 2 C kale or
cabbage, shredded / 2 — 3 t curry powder or 1/2 t red or green Thai curry paste, 2 t salt (to taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely
chopped jalapeno / 1, 12 oz.
Be sure
cabbage and carrots are
chopped up into very fine pieces (about the size
of rice).
Chopped romaine lettuce, purple
cabbage, red pepper, and avocado provide a veritable rainbow
of produce.
I'm a big fan
of Chinese soups (like salted pork and
cabbage), Shrimp
Chop Suey and I'm always down for Lo Mein.
The combination
of chopped savoy
cabbage, green
cabbage, carrots, celery and cilantro is perfect for this salad.
Try your favorite mild nut flour instead
of breadcrumbs if you're avoiding gluten, and serve with
chopped fresh cilantro and crunchy purple
cabbage.
2 cups
cabbage, finely shredded 1 cup leeks, well washed and
chopped (see head notes) 2/3 cup whole wheat pastry flour (or apf flour) a couple pinches
of fine grain sea salt 2 eggs, beaten 1 + tablespoon olive oil
Slice up the
cabbage, finely
chop the jalapeño and the epazote, grind some fresh pepper and salt on top, add a dollop
of mayonnaise (we used Hellman's but if you are more ambitious that we are, make fresh) and a drizzle
of white vinegar.
2 pounds boneless fish filets 1/4 cup olive oil Juice
of 1 lime 1 bottle Byron Bay Chilli Co. sauce
of your choice 2 green onions, white and green parts,
chopped 1/4 cup
chopped cilantro 2 cups shredded
cabbage 1/4 cup mayonnaise 1 cup plain yogurt or sour cream Chili seasoning blend, to taste Salt, to taste 12 flour tortillas (2 to 3 per person)
10 dried red New Mexican chiles, stems removed, seeds removed and saved 10 chiltepíns (or more to taste), seeds removed and saved 4 pounds pork tenderloin, sliced into strips 1/4 to 1/2 inch thin * 3 large cloves garlic 1 teaspoon Mexican oregan 1 teaspoon salt 1/2 cup cider vinegar 1/2 cup water Corn or flour tortillas 1 small
cabbage,
chopped Juice
of 4 limes * For easier slicing, freeze the pork slightly, then slice
I have been experimenting the different methods
of making my own sauerkraut and
chopping all that
cabbage was a real turn - OFF.....
ground pork, turkey or chicken s and p 3 Tbsps flour 3 Tbsps S&B Japanese curry powder peeled onion, quartered 3 cloves garlic, peeled peeled sliced carrot 2» fresh ginger, peeled and thinly sliced mango, peeled and coarsly
chopped, or a peeled banana and 2 Tbsps sweet mango chutney - such as Major Gray a green apple, peeled, cored and quartered 2 Tbsps tomato paste 1 Tbsp worchestershire sauce 1 cup chicken broth 6 thin boneless pork
chops, pounded 2 beaten eggs 1 cup
of Panko breadcrumbs cooked rice shredded
cabbage tonkatsu sauce
1 yellow onion, peeled and diced, or sliced in crescents 4 carrots, cleaned and
chopped, peel if not organic 1/4 green
cabbage, shredded 6 cups water 3 - 4 Tablespoons miso (we like South River miso, Barley for a deep flavor, Chickpea for a mellower flavor, some
of the other brands are too salty) 1 small piece...
Then, thinking
of my love affair with brussels sprouts, I decided to
chop the
cabbage into wedges and roast it at 450 F with olive oil, salt, and pepper until they were soft in the middle with crunchy outer leaves.
2 onions (scrubbed and
chopped in large pieces) 6 carrots (scrubbed
chopped in large pieces) 4 stalks
of celery (scrubbed and
chopped in large pieces) 4 large potatoes (scrubbed and cut in thirds) 1 head
of cabbage (rinsed and
chopped in large pieces) 2 quarts
of vegetable stock or water 1 cup white wine or water 1 slab (8 oz) tempeh (optional) 1 tablespoon ground coriander 1 tablespoon sweet paprika 1 teaspoon cumin 1 teaspoon cardamom 1 teaspoon whole coriander seeds 1 teaspoon salt (optional) 1 teaspoon white pepper 2 teaspoons fennel seeds 2 teaspoons caraway seeds 1/2 teaspoon cayenne pepper
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 c
chopped red
cabbage 1 jalapeño, sliced, seeds removed 1 large avocado, seed removed and diced
Chopped c
Chopped cilantro
bags
of organic
chopped cabbage and carrots or approx 32oz
of green and red
cabbage and carrots combined
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and
chopped 1/2 medium sized summer squash, unpeeled and
chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms,
chopped 1 to 2 garlic cloves, minced Pinch
of salt 1/2 red bell pepper,
chopped 1/2 green bell pepper,
chopped 1/2 cup red
cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish
of boneless chicken, diced 1 1/2 tsp
of fresh ground or finely shredded ginger 1 tbsp
of fresh minced garlic 1/4 cups
of cashews or peanuts (optional) 1/2 red bell pepper cut into thin strips 1 cup
of broccoli or
cabbage slaw with carrots 1/2 bell pepper 2 tbsp
of coconut aminos (soy sauce replacement) 1/4 cup
of chopped fresh basil 2 tbsp
of date paste or 1 tbsp
of honey Chili pepper flakes to taste Salt and pepper to taste 1 head
of lettuce (for wrapping)
1 medium savoy
cabbage (organic) Butter for pan 1 tbspoon coconut oil (or olive oil) 1 onion finely
chopped (organic) 2 carrots cut into small pieces (organic) 1 clove garlic 300g chicken breast (organic) 1 bay leaf 1 sprig
of lemon thyme (organic) 1/2 tspoon Rabelais spice (or cumin and nutmeg) 200 gr diced tomato (organic) 1 egg (organic)
Simply
chop up some napa
cabbage, some apples and celery, and mix it up with the rest
of the goodies.
Colcannon, a classic Irish side dish
of mashed potatoes mixed with
chopped cabbage, adds intrigue to this otherwise traditional shepherd's pie.
Once the meat is almost cooked, reduce the heat to medium and add another teaspoon
of sesame oil as well as
chopped onion, 3/4 cup
chopped carrots, 1 cup
chopped cabbage, and garlic.
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
Ingredients: — 1 can
of lump crab meat, drained — 1/2 cup shredded
cabbage — 1 tsp table salt — 1/2 cup fat free cream cheese, room temperature — 24 pieces wonton wrappers, (3 1/2 - inch square)-- 1/4 cup egg substitute — 1 tbsp cilantro, fresh, finely
chopped — 3 stalks
of scallions, finely
chopped
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.
-
Chop all
of the veggies (
cabbage, watermelon radish, celery and carrots) into small pieces and place in a large bowl.
We made it with a mixture
of finely
chopped kale, spinach and a bit
of left over white
cabbage.
Divide between two bowls and top each one with a handful
of pickled
cabbage, half the tofu and broccoli, a sprinkling
of sesame seeds and some
chopped coriander.
For the salad, I used 2 cups
of dino kale + 1 cup
of baby kale + 1/2 cup red
cabbage + 6
chopped baby carrots + 1/4
of a cucumber + 1/2
of an avocado + 1 tablespoon raw sunflower seeds + 1 tablespoon hemp hearts.
Ingredients: 1 cup water 3 carrots,
chopped 3 stalks celery,
chopped 1 large onion,
chopped 2 cloves
of garlic,
chopped 3 cups
of shredded
cabbage 2 teaspoons Garam Masala 2 teaspoons
of Madras Curry 2 teaspoons
of garlic powder 2 teaspoons
of turmeric 2 teaspoons
of paprika 1 teaspoon
of smoky paprika 1/2 teaspoon
of medium hot smoky chipotle powder (more if you like it hot, less if not) 2 cups baked butternut squash 12 dried apricots (stewed or cooked) 1 cup coconut milk 2 cups water or vegetable stock (more for thinner sauce) 1 pound marinated tempeh *, cubed 1 large potato, cubed 1 package (12 ounces) frozen peas or 12 ounces fresh peas.
12 King's Hawaiian Sweet Rolls, a 12 - pack 3 cups shredded turkey meat, or meat
of your choice 3 cups thinly sliced
cabbage 2 tablespoons cilantro leaves, rough
chop Sesame Ginger Dressing Spicy Korean Red Pepper Powder BBQ Sauce
One
of my easiest go - to meals is a Salmon and Avocado salad... 1 can
of salmon, 1/2 an avocado,
chopped celery and carrots, shredded
cabbage if I have it, salt, crushed red pepper and 1 tablespoon
of apple cider vinegar... stir it up and you're good to go... it nice and portable too!
A favorite
chopped salad recipe - fresh and crunchy with toasted, plenty
of pan-fried shallots, chives,
cabbage, red onions, and tossed with a simple miso dressing.
This
chopped purple power salad is packed full
of good - for - you ingredients like kale, red (errr... purple)
cabbage, and walnuts + quinoa from Nuts.com to name a few!.