Repeat previous steps until all three heads of cabbage have been sliced and pounded and the crock is full, layering each batch
of sliced cabbage, garlic and spices over the last.
Not exact matches
After you have about 1/4 head
of cabbage sliced, put it into the crock and top with a smashed / pressed clove
of garlic and 1 tsp ea real salt and dill.
To plate, place salsa on bottom
of your plate, top with
sliced apples, stuffed pepper, queso fresco, arugula, and
cabbage.
Continue layering by adding another 1/3
of the
cabbage, the rest
of the onions, the rest
of the apple
slices and finally, the rest
of the
cabbage.
Other accompaniments included baked sweet potatoes, avocado crema (blend two avocados in the food processor with a big handful
of cilantro leaves, lime juice, salt, and garlic to taste plus a bit
of water to blend), Frog Ranch salsa, and red
cabbage slaw (thinly
slice a head
of red
cabbage and add a handful
of cilantro, about 3 tbsp apple cider vinegar, a drizzle
of honey, and sea salt).
After 4 hours have past, place
sliced cabbage on top
of corned beef, cover.
Slice the corned beef and
cabbage into thin
slices, place them on a cutting board and serve with a selection
of mustards for variety.
Use a mandoline or the
slicing disc on your food processor to quickly transform these little
cabbage - like veggies to a mound
of feather - light fronds.
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)
I'm
of the same mind when it comes to
cabbage slice width.
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?
The original recipe called for a pound
of fennel, but I switched it up by adding
sliced celery and fresh salad mix (any lettuce will do but I used an Italian Romaine, green leaf and
cabbage mix).
The herb mixture is usually composed
of rau răm (Vietnamese coriander), Vietnamese mint, Thai Basil, ngò (cilantro) and thinly
sliced cabbage.
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
Good food processor brands, like Cuisinart, come with a small opening (for
slicing small cucumbers, thin carrots, etc.) and a large opening (for
slicing a whole onion, shredding large wedges
of cabbage, shredding whole cored apples, whole potatoes, etc.).
Put 2
slices of ham, 3 strips
of scrambled egg, a handful
of carrot spirals, and a few strips
of purple
cabbage on each skin.
Serve with
slices of extra lemon, lemon
cabbage, and a white wine.
Serve in a pitta bread, toasted if you wish, with shredded lettuce,
sliced tomatoes, pickled red
cabbage, jalapeno and a piece
of lemon.
Second, I added a little bit
of very thinly
sliced green
cabbage to each bowl for extra color, crunch, and nutrition.
Put them in tortillas with a bit
of sliced red
cabbage tossed in lime and topped with green onion dressing (from the slaw link above).
To serve, warm the corn tortillas and offer a taco bar
of sour cream, pickled red onions,
sliced avocado, shredded
cabbage, shredded cheese, cilantro leaves and LA VICTORIA ® SUPREMA ® Salsa.
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
I love a good blue cheese dressing, I love bacon, and I love the layered crunch
of a good lettuce (one
of my favorite kitchen feelings is
slicing through a head
of cabbage).
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.
Cabbage «Noodles» Five Spice Stir Fry What I used: 1/4
of cabbage head — discard the heart and thinly
sliced to resemble «noodles» 6 oz cello mushrooms —
sliced 1/2 garlic cloves — minced 2 s... Read More -LSB-...]
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.
Will try your recipe:) I would like to offer here my mother's recipe that calls for 4 ingredients and 4 days
of fermentation: 2 kg
of cabbage (try to get the one with white leaves, as the greenish ones may turn slushy), quarter and thinly
slice, discarding the core.
Top off with Latin media creama or cheese
of your choice, lettuce or
cabbage and fresh thin
sliced tomatoes.
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 used my Cuisinart to shred 1/2 head
of purple
cabbage and
slice 1 whole yellow onion, grated 1 carrot by hand, and then used the equivalent
of 1
sliced red bell pepper that I had «put up» over the summer from Wolfe Spring Farm «s CSA.
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
I placed 2 - 3
slices of the varying bell peppers, a few
slices of julienned carrots, some
cabbage, a handful
of vermicelli noodles, a sprinkling
of mint and a small handful
of lettuce (basically 1 / 10th
of the amount I have in total).
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...
I toss these on top
of some wilted greens, risotto,
slices of avocado, or (if it's a Sunday) buttered toast — Your carrot / harissa salad, with feta and mint, or some variation
of shredded veggies and this same general dressing (broccoli stems,
cabbage, etc)-- Lots
of salads with lemon / garlic / olive oil vinaigrette, feta, almonds or nuts.
head red
cabbage shredded 1 - 2 carrots shredded, wrapped in towel and squeezed dry thinly
sliced (use a mandoline) shallot to taste — usually 1 or 2 Vinaigrette: 2 to 3 proportion
of red wine vinegar to mild olive oil; Dijon mustard, lots
of Tabasco sauce, pinch sugar, S & P to taste
You can also serve this colorful berry filled Napa
cabbage salad with grilled chicken for dinner or maybe with a
slice of quiche.
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.
A cold - weather crowd - pleaser made
of alternating layers
of broken farro pasta,
sliced potatoes, two cheeses, and mustardy shredded
cabbage.
Add a
slice of tempeh, some carrots, crunchy bean sprouts, a couple blanched scallions, and a few springs
of coriander to the
cabbage leaf.
Slice a
cabbage into thin ribbons and cook it down in a simple pot
of sauteed potatoes, onions, beans, garlic and flavorful broth.
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 cilantro
Cut the
cabbage into
slices of about 1 cm thick, and place on an oven rack lined with baking parchment.
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
If you're wary
of slicing red
cabbage, you could always use a store - bought coleslaw mix, however the color won't be red (and not nearly as pretty).
I also chose to create mango salsa for a layer
of juicy sweetness and added some thinly -
sliced cabbage for a crunchy, textured finish.
After a few attempts a truly tasty meal came together: thin -
sliced, high - quality top sirloin, an artisan loaf, the perfect amount
of cheese, a fennel and
cabbage slaw, a slathering
of herbal, creamy basil mayo, a few jalapeños, and pickled onions for a biting vinegar finish.
Drizzle 1/2 teaspoon
of brown rice vinegar over shredded
cabbage and cover with top
slice, mustard - side down.
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
To build your tacos, divide the crispy hearts
of palm between your tortillas and top them with the
cabbage,
sliced radishes, and jalapenos.
Tangy Mustard Coleslaw Ingredients 7 cups finely shredded
cabbage, about 1/2 head (I like to use a combination
of green and purple) 1/3 cup thinly vertically
sliced red onion 1/2 cup grated carrot 1/4 cup apple cider vinegar 2 Tbsp sugar 2 Tbsp whole - grain mustard 2 Tbsp Greek yogurt, sour cream, or reduced - fat mayonnaise 1/4 tsp celery seed 1/8 teaspoon black pepper 1/8 teaspoon ground red pepper Salt to taste