Sentences with phrase «of cooked cabbage»

However, cabbage is extremely low in calories, only 33 calories in a cup of cooked cabbage.

Moreover, each half cup of cooked cabbage contains 25 % of one's daily recommended intake of vitamin C.

If you read my post on paleo stuffed cabbage rolls a few weeks back you know that I am a huge fan of cooked cabbage.

Launched in 1939 by the Latrobe Brewing Co., Rolling Rock has a unique flavour: dimethyl sulphide, a compound that lends aromas of cooked cabbage to beer.

Not exact matches

I'm not a fan of slow - cooked boiled cabbage, so these would be perfect for a St. Patrick's Day feast!

In the last hour or two of cooking, add the turnips and the cabbage.

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.

This ultra-Irish dish varies from one county to the next, with some cooks using cabbage in place of kale, others using leeks or onions for extra flavor.

She was one of the headliners of the meal — slow cooker corned beef and cabbage — it can't be done with out her.

Creamy peanut sauce, sweetened with a little maple syrup and flavored with ginger is tossed with cooked pasta, basil and a colorful combination of carrots, scallions and purple cabbage.

Rice Noodles are cooked in a savory broth and tossed with stir fried cabbage, carrots, onions and carrots with a dash of fish sauce and sesame oil.

This cabbage recipe is one of the best I've seen, mainly because it has bacon and apples cooked into it.

This is one of the craziest salads I've ever made, combining a bunch of ingredients that home cooks only occasionally use, such as blackened cabbage and tofu, into a delicious hot salad.

Kohlrabi consists of both a bulb and greens, the bulb can be eaten either raw or cooked and has a wonderful flavor, kind of like a cross between a cabbage and a turnip.

I had not eaten galumpkis in many years, but was inspired to cook up a batch recently when I bought a large head of cabbage at the farmer's market along with some grass - fed organic ground beef.

Like many Crock - Pot recipes, this cabbage soup lets you throw all of the ingredients in while you run errands, watch a movie, etc. while the soup is cooking.

However, I have recently come to find out that there is nothing Irish about corned beef and cabbage, and that Shepherds» Pie has always been and still is a staple of traditional Irish cooking.

Melt butter in a large pan and sauté the onions, jalapenos, cabbage, corn, spinach and tomatoes on high heat for a couple of minutes, till the vegetables are cooked, but remain crunchy.

My favorite stew right now is one made with diced pork shoulder cooked in coconut oil, with lots of fresh ginger, cabbage, leek, and parsley.

When you cook shredded cabbage until very tender in your favorite pasta sauce and then top it with a sprinkling of your favorite parmesan cheese (try this vegan version if you like), it's transformed into a comforting dish that has the classic flavor of spaghetti.

Like other forms of cabbage (collard greens, broccoli, kale), if you boil or inflict some other form of cooking assault on the poor little vegetable, it will retaliate by stinking up your house.

Once sweet potato is cooked through, prepare your Buddha Bowl by placing your rice in the bottom of a bowl and then topping with the sweet potato, chickpeas, spinach, red cabbage and avocado.

The cabbage is cooked for almost two hours, long enough that its color comes to approximate that of a canned pea.

I normally don't eat raw cabbage, unless I throw I bit of it into a smoothie, but it adds a ton of flavor to this soup and is much more palatable when cooked.

To me, it's closer to a risotto, a risotto that starts with an entire head of Savoy cabbage, shredded and cooked very gently in plenty of olive oil, until it gives up the fight and goes sweet and tender and limp as a rag.

Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage.

Items needed for 2 bowls: 1/4 small purple cabbage, thinly sliced 6 radishes, thinly sliced 1 carrot, julienned 1/3 cup snap peas, sliced on a bias Handful of micro greens Handful of cilantro and mint leaves — 1 cup Della Rice Basmati and Wild rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice mix

Start with cooked bacon in the bottom of the skillet and pour the cabbage and egg over it and stick the whole thing in the oven (170 C) When the egg sets put sliced cheese over the top and when it bubbles the okonomiyaki is ready.

On that day each year, I serve up a feast of «Once - a-Year» mashed potatoes (so called because they are so rich and creamy you should only eat them once a year), slow - cooked corned beef, corn, cabbage, and soda bread; and then I usually throw in something new year to year to mix things up.

I grew up in the 50's and 60's and about the only fresh green thing we had in the winter was iceberg lettuce (well, except for brussel sprouts and cabbage; we won't go there because my mother was in the «cook it until it disintegrates» school of culinary practice).

Cook to a golden brown.Shred (or buy a bag) of shredded cabbage.

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

If you cook your string beans, your cabbage, your kale — possibly past the point of crunch — you might find you want to fill your plate with them.

I love roasted cabbage... I like to slice it thinly, then toss it with some more thin slices of onions and let it roast until its all cooked down and crispy.

Slice a cabbage into thin ribbons and cook it down in a simple pot of sauteed potatoes, onions, beans, garlic and flavorful broth.

In celebration of making wontons for the first time, we finally cooked our own veggie broth as well, and this soup came out just wonderfully — the gentle broth complimented the spicy salty wontons, and the sweet new crop cabbage added a nice crunch.

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

One of the vegetables that packs the most bang for its buck is cabbage, and you've probably found out by now that I love cooking with it from time - to - time.

If I were to ask Mama what her favorite food was she'd say anything I cook but I know these slow cooker cabbage rolls are a definite favorite of hers.

This brings back wonderful memories of mamma cooking cabbage.

Crisp red cabbage and the sweet and hot flavors of the slow - cooked taco make this Spicy Orange Pork Taco worth the wait.

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.

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.

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.

The cabbage is no longer raw, but it has been cooked for a very short period of time in order to keep its nutritional properties.

Ingredients 3/4 pound boneless pork loin, trimmed of fat 8 dried shitake mushrooms 2 tsp corn starch 1 1/2 Tbsp rice vinegar 1 Tbsp soy sauce 1/4 tsp ground white pepper 1/4 tsp sugar 1/4 cup peanut oil Kosher salt 1 pound Napa cabbage, halved lengthwise, cored, and cut into thin strips Cooked rice and Red Chile Sauce for serving

Hi KD, To retain the nutrients and health benefits of the red cabbage it is best not to cook it for long.

My favorite stir fry is very thin slices of beef or duck, red curry sauce, garlic, ginger, cabbage, snow peas, small hot red peppers, salt and pepper with the veg cooked just enough to still have a nice crunch.

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.

Melt the remaining tablespoon of butter in the same large skillet / Add cabbage and sage and saute lightly / Add 2 T water, salt & pepper / Cover the skillet, turn down to low and cook for about 5 minutes, stirring occasionally.