Sprinkle the seasoning mix, salt, and
pepper over the cabbage.
Not exact matches
we do the tacos different, we just add salt
pepper n ground cumin to mashed potatoes, heat tortilla so its pliable then add about table spoon potatoe mixture, then fold
over, heat grease then when done with all the tacos your gonna make, you take tongs and fry you can take a tooth pick to hold together is needed, we also do this with flautas, then we fill with everything using cotija cheese n
cabbage no lettace, also green tomatillo salsa mmmmmmmmmmmmmmmmm
I still have
cabbage left
over so I'm going to make it again for lunch today with red bell
pepper, and a few halved cherry tomatoes.
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.
Whisk together mayonnaise, vinegar, mustard, sugar, salt, and
pepper in a small bowl; drizzle
over cabbage mixture, and toss until coated.
Pour
over the
cabbage mixture, combine well and season to taste with salt and
pepper.
11/2 cups red split lentils (masoor dal), picked
over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili
peppers 1 medium onion, peeled and thinly sliced 1/2 small head of green
cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
12 ounces Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves garlic, roughly chopped 3 to 4 red or green hot chili
peppers (Thai, Indian, or serrano), sliced into paper - thin rings One 8 - ounce package fried or baked tofu, sliced into 1 / 4 - inch thin strips 3 cups shredded Napa or savoy
cabbage 1 carrot, sliced into matchsticks 3 scallions, both green and white parts, thinly sliced 1/2 cup lightly packed Thai basil leaves 1/2 cup lightly packed cilantro leaves Lime wedges for squeezing
over noodles
Pour the dressing
over the
cabbage and season with salt and
pepper to taste.
With a spatula, carefully turn
over the
cabbage and repeat with oil, garlic salt and
pepper.
Add chopped
cabbage, salt and
pepper and cover for about 2 minutes
over low heat (
cabbage should become tender, but remain crunchy).
I don't do browned eggs, so I just cooked them until set and then sliced them, added a thinly sliced red bell
pepper for some color, some thai basil for «thai - ness», and served it
over cabbage noodles!