Miron A, Hancianu M, Aprotosoaie AC et al. [Contributions to chemical study of the raw polysaccharide isolated from the fresh pressed juice
of white cabbage leaves].
Fall Slaw Serves 4 - 6 Ingredients 1 head of lacinato kale, finely sliced 1/2 head
of white cabbage, finely sliced 1/2 head of purple cabbage, finely...
To assemble, place two patties in the base
of a white cabbage leaf.
I used a combo of «Savoy» & of «Bok Choy» cabbage instead
of the white cabbage.
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.
Not exact matches
In his mercy, God moved over my darkness, and like the
white cabbage roses outside the window
of my study, he makes me blossom even in winter.
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
I'm entering day 3
of this starter right now, using organic kale (with lots
of good
white film / dust) in lieu
of the
cabbage.
Serve with slices
of extra lemon, lemon
cabbage, and a
white wine.
3 frozen chicken breasts on bottom, 1 cup uncooked quinoa, 2 cups water, I just used like a coleslaw mix (
white and purple
cabbage and carrots) 1.5 cups
of it, 1 cup fresh cut up broccoli, 2 stalks green onions, and then the sauce on top (1/3 cup olive oil, 1/2 cup franks hot sauce, 1 tsp seasoned salt whisked together)
The meal is always meatless (but fish is still served), and consists
of cabbage dishes, pierogi,
white fish, mushroom gravy, mashed potatoes ~ lots and lots
of comfort - food dishes.
My favourite comfort food is a stew
of potato, onion,
cabbage and
white beans....
Off to each post one by one: Rustic
White Bean Cabbage Soup by «The Taste Space» With cabbage taking on the mantle of the best vegetable for weight loss, this is such a good way of clubbing up this boring vegetable with some white bean, making it filling and protein l
White Bean
Cabbage Soup by «The Taste Space» With
cabbage taking on the mantle
of the best vegetable for weight loss, this is such a good way
of clubbing up this boring vegetable with some
white bean, making it filling and protein l
white bean, making it filling and protein laden.
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)
Hi Sande, the
cabbage my family uses is a common
white cabbage — very sturdy as it keeps through winter — historically, this
cabbage was one
of the very few vegetables to keep through winter; we still use the same
white cabbage for fermentation even though the other choices are there.
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.
The salad it tasted best with was a combo
of red
cabbage,
white cabbage, lots
of mint, lots
of coriander, orange carrot and lots
of chives.
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
It's a crispy, deep - fried firm
white fish (many are pollock, halibut or even mahi mahi), loaded with shredded
cabbage, pico de gallo, a tangy cream sauce, occasionally a sprinkling
of cheese, all tucked into a flour tortilla.
Ingredients: 3 medium potatoes cut into cubes (keep the skin on) 1 cup green peas 2 large carrots, peeled and cut into cubes 1 cup red
cabbage cut into stripes Good handful
of green beans 1 1/2 cup
of white yogurt (I used Provamel) 1 tbsp Apple cider vinegar 1 tbsp dijon mustard 1 tbsp olive oil Salt and pepper to taste For a vegetarian option add 2 hard - boiled eggs Method: Steam or boil the potatoes, carrots, green beans and green peas until soft.
With the leftover mixture
of cabbage and vegetables, I was also able to make a Lazy Man's
Cabbage Roll casserole just by adding pre-browned beef with diced
white onions OR (in my case) TVP (texturized vegetable protein) rehydrated with beef bouillion.
Ingredients 1 small
white beetroot, cleaned and cut into matchsticks half a red beetroot, cleaned and cut into matchsticks half a small
white cabbage, cleaned and finely shaved the juice
of 1 orange 2 tablespoons toasted sesame oil 2 tablespoons rice vinegar 2 tablespoons rice malt syrup whole sea salt, just enough to taste black -LSB-...]
1 (9 - ounce) package vegetarian beefless strips (defrosted) or beef - style seitan 1 tablespoon
white wine 3 tablespoons Bragg's liquid aminos or soy sauce 1 tablespoon dill pickle brine Dash
of liquid smoke 1 clove garlic, minced 1 teaspoon onion powder 1/4 cup pickling spices 1 teaspoon olive oil 1 head
cabbage, quartered 6 red potatoes, halved 1 red onion, sliced 6 cups low - sodium vegetarian beef - style broth, prepared Malt or balsamic vinegar to taste Salt and freshly ground black pepper to taste
We made it with a mixture
of finely chopped kale, spinach and a bit
of left over
white cabbage.
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
I had recently shared with you a vegan recipe using
white cabbage, my «Mediterranean warm
cabbage salad», and today I am sharing with you this vegan soup recipe where I use red
cabbage in order to create a super healthy and tasty soup full
of colour and goodness!
Add 1/4 cup
of the dressing at the bottom, followed by 1 cup
of shredded
cabbage, a scant 1/4 cup
of diced red onion, 1/2 cup cooked quinoa, a scant cup
of roasted squash cubes, 1/2 cup
of white beans, and then fill the rest
of the jar with mixed greens.
Bok Choy Bok choy is in fact a type
of cabbage, but develops thick,
white and watery - crisp stems and leaves that are green and tender.
2 tablespoons lime juice 2 tablespoons extra-virgin olive oil 4 teaspoons New Mexico or ancho chile powder 1 teaspoon ground cumin 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon freshly ground pepper 4 (4 - ounce) 1/2 - to 3 / 4 - inch - thick skinless mahi mahi, Pacific halibut or cod fillets 1 Package
of La Tortilla Factory Hand Made Style Tortillas, Yellow Corn or
White Corn 3 cups finely shredded red or green
cabbage 1/2 cup Mexican crema sauce * Garnish ideas: guacamole, hot salsa
Add another tablespoon
of oil and add the carrot,
cabbage, and the
white part
of the scallions and fry for 2 minutes until slightly softened.
1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons
white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each
of at least 3
of the following toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded
cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions
Makes 4 servings
of tacos 4
white fish filets (I use tilapia bc it's the best bang for your buck) 2 cups finely shredded red
cabbage 2 cups finely shredded green
cabbage 2 tomatillos, husked and quartered.
Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons
of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green
cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained;
white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.
To make the rainbow rice you I cooked
white sushi rice and added the colours afterwards apart from the purple, to make the purple I cooked the about 1/2 cup
of rice with water I cooked purple
cabbage in.
Cut the
cabbage in half, remove the thick
white core section from the centre
of each half.
1/2 head green
cabbage, cut thinly in shreds or chopped finely 2 small carrots or a handful
of baby carrots, shredded or chopped in a food processor 2 scallions or 1 to 2 Tblsp onion, chopped or minced (optional) 1/2 cup light mayonnaise 2 Tblsp sour cream 3 Tblsp cider vinegar (or
white vinegar) 2 - 4 teaspoons sugar pinch
of salt and ground pepper to taste (I used 1/2 t salt and it was too salty, so start with a pinch) 1/4 tsp celery seed or to taste (again, start small)
2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch
of cilantro (leaves and stems), chopped 1/2 cup peanuts, toasted 1 bunch
of scallions, shredded 2 cups finely shredded
cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or
white
Add remaining oil,
cabbage, carrots,
white parts
of scallions and bamboo shoots.
Wikipedia: ColeslawColeslaw (or cole slaw) is a salad consisting primarily, and minimally,
of shredded, raw,
white cabbage, although it often also includes shredded carrots.
Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3 sage leaves pinch
of saffron 1 palmful flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek,
white and light green parts sliced (dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1 small red bed pepper, chopped 2 cloves garlic, minced 1 small head green
cabbage, shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup
white wine 1 cup shredded parmesan cheese (for serving) salt and freshly ground black pepper
Ingredients For the dressing 8 teaspoons extra virgin olive oil 3 teaspoons raw sesame oil a pinch
of whole sea salt 2 teaspoons umeboshi paste 3 teaspoons tahin 3 teaspoons apple vinegar 4 teaspoons
white miso 3 teaspoons maple syrup juice
of half a lemon For the salad half a
white cabbage, shredded 1 carrot, -LSB-...]
1 6 — 7 - pound bone - in pork shoulder (Boston butt), preferably skinless 2 medium butternut squash (about 7 pounds total; pick ones that are about the same size) 2 cups apple cider or juice 3/4 cup low - sodium soy sauce or tamari 3/4 cup distilled
white vinegar 2 heads
of garlic 6 scallions 3 cups short grain
white rice 1 16 - ounce jar kimchi 1 8 - ounce brick cream cheese 1 8 - ounce tub sour cream 6 Persian cucumbers, or 1 English cucumber 1 medium head
of Napa
cabbage (about 2 1/2 pounds) 1 bunch cilantro 1 bunch dill 2 limes
Today in the markets
of Vladivostok you can purchase homemade European - style sau kverkraut (mild - tasting, slightly soured
white cabbage known as kislaia kapusta, and stronger, more fermented
white cabbage called kvashenaia kapusta), as well as sauerkraut's ancient (and much more pungent) close cousin, Korean kimchi.
Source Slightly adapted from Ottolenghi's Plenty Yield Serves 4 Ingredients 1 medium or 1/2 large kohlrabi 1/2
white cabbage (8 to 9 oz) Large bunch
of dill, roughly chopped 1 cup fresh cranberries, sliced in half Grated zest
of 1 lemon Juice
of 1 lemon 1/4 cup olive oil 1 garlic clove, minced 1/2 tsp sugar Salt Black pepper Directions 1.
you can use a different combination
of crunchy veggies as filler, swap the tempeh for tofu if you have that on hand, or use Napa or red
cabbage instead
of white.
4 small chicken breasts, skin removed 2 cups chicken stock 2 tablespoons dry sherry or
white wine (optional) 1 bay leaf or bouquet garni sachet 700g mixed vegetables
of choice (carrots, cauliflower, leeks,
cabbage, asparagus, baby corn, peas) 2 teaspoons cornflour 2 tablespoons low - fat milk 2 tablespoons chopped mixed herbs (parsley, thyme, oregano, marjoram) or 1 teaspoon dried mixed herbs Freshly ground or cracked black pepper, to taste 6 sheets filo pastry Olive or canola oil spray
The dish had some Savoy
cabbage, some bits
of white potato and
white cheese sauce, that was not heavy or too rich.
Salad: 3 cups shredded purple
cabbage 2 carrots, shredded or shaved using a veggie peeler A few radishes, thinly sliced 2 handful
of microgreens 4 - 6 Romaine leaves, chopped or any greens
of choice 2 c. cooked quinoa or grain
of choice 1 c. cooked
white beans or chickpeas 1/4 c. dried cranberries 1/2 c. pumpkin seeds (lightly toasted for more flavour) 4 scallions, thinly sliced diagonally
Roy Hodgson travels beyond the realms
of desperation and calls up a
cabbage to don the famous
white of England.