Sentences with phrase «of the cabbage leaves»

Place 2 falafels in the center of a cabbage leaf.

Place about 1 tablespoon of the filling at the base of the cabbage leaf, fold the lower side over the filling, then the right side of the leaf over the meat and roll.

Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage leaves are tender, about 4 minutes longer.

Some liquid will also come out of the cabbage leaves as you press down on them as they are stacked in the bottle.

Place filling in the middle of the cabbage leaf and fold sides in.

These Fall Harvest Collard Rolls are like cabbage rolls, but instead of cabbage leaves, we are rolling these with collard greens.

If you have concerns about engorgement, weaning, or the use of cabbage leaves, contact your lactation consultant.

If your breasts are so full that the milk is not even flowing out, sometimes the use of cabbage leaves are helpful.

The chill of the cabbage leaves acts as a cold compress on your breasts, helping to constrict blood vessels and stop milk production.

A comparison of cabbage leaves vs. hot and cold compresses in the treatment of breast engorgement.

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.

When enough brine is produced to cover the vegetables, place one or two pieces of cabbage leaves on the top and squeeze them in.

Some liquid will also come out of the cabbage leaves as you press down on them as they are stacked in the bottle.

Tuck in the outer edges of the cabbage leaves to the sides of the jar to seal the ingredients beneath them.

I tried to make the probiotic and enzyme salad I added all the ingredients except the miso paste on the second day I notice the lid was open and some of the cabbage leave came out the third day the entire kitchen smell really bad so I threw it away is it suppose to smell like that?

Then I'll be glad I stuck it out, once the memories of cabbage leaves and bits of dried potato found in unexpected places have faded.

Not exact matches

Admittedly it is bizarre to think of martyrs» bodies being regurgitated at the time of resurrection by the beasts that devoured them — but is it any more bizarre than birth, when compared to the more decorous view that finds babies under cabbage leaves?

Used the same dressing to make a similar salad tonight with chinese leaf cabbage instead of kale.

Then I peeled off 12 leaves of savoy cabbage and steamed them until they just started to get tender.

I pick cabbage that is free of discolouration / spots, with firm and crisp leaves.

Personally, I love the bitter, peppery flavor and texture of red cabbage but if that's too much crunch for you, consider substituting traditional lettuce leaves or green cabbage leaves.

To put it all together I laid out the cabbage leaf and added a layer of parsnip mash and a layer of corned beef.

To soften the cabbage leaves bring a very large pot of water to a boil.

In the meantime, weigh about 100 g / 3.5 oz of the small inner leaves of the cabbage, the ones that you will not be able to fill anyway.

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).

Wrap falafel in any type of green leaves (lettuce, collard greens or cabbage) or pita bread pockets.

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.

Peel the outer two layers of the cabbage, reserving the inner leaf.

A while back, Carri Thurman, of Two Sisters Bakery in Homer, Alaska, left a comment on my blog about using purple cabbage as the source of abundant wild yeast.

Instead of futzing around with blanching cabbage leaves and the arduous process of rolling the cabbage, she sauteed all the ingredients independently and put them atop delicious Della Rice.

Once you have pressed all the cabbage into the jar (leaving about 3 cm free space at the top for expanding juices), place the reserved outer leaf over the top of the shredded leaves, press firmly down on it and close the lid.

Half of one red cabbage, shredded 1 bunch dandelion greens, cut into thin ribbons 1 bunch carrots, shredded 1 pomegranate, seeded 1/4 cup mint leaves, cut into thin ribbons (optional) Zest of one organic orange (optional) 1/2 cup citrus vinaigrette or ginger - cumin dressing

1 head of savoy cabbage (any cabbage will do, though i think red would be quite messy as the color would bleed), leaves peeled and cleaned.

Rinse outside of cabbage and remove any outer leaves that are wilted or discolored.

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).

Changes I would make: None are necessary but like I mentioned, I might sub out some of the cabbage for romaine or leaf lettuce for my husband's sake.

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.

As you fill the containers, make sure you are still using that glove and press down on the cabbage so the kimchi is quite compact while leaving the top 1 inch of the jar clear (this cabbage will bubble up!).

Left out the cabbage because I had none, and used fresh mozzarella in place of blue cheese.

However as a foodie I found that there were only so many combinations of vegetables tucked into lettuce or cabbage leaves I could eat before visions of hamburgers started dancing in my head.

I used cabbage leaves to make cabbage wraps out of this instead of shredding the cabbage.

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.

I like to start with a thin layer of Baja Sauce on a warmed tortilla followed by the roasted cauliflower adn onion, cabbage, grape tomato halves, fresh cilantro leaves, a little more Baja Sauce, and a few roasted pumpkin seeds with a lime wedge on the side for squeezing.

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

There are various regional styles of okonomiyaki that I'm not going to get into, but the recipe you see here today is my Cali - interpretation of Osaka - style okonomiyaki made with the cabbage I had left - over from Bryant Terry's Jamaican Veggie Patties, some toasted almonds for crunch, and fresh chives.

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.

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.

For assembly you tuck a little bit of the pork filling into giant leafs of lettuce (I like to use a boston or butter lettuce, but cabbage or iceberg would also work.)

When you form the rolls, work carefully, the blanched Savoy cabbage leaves are more tender than those of white cabbage, they will be more likely to break.