For my main course the second time I got the Hungarian Stuffed Pickled Cabbage (1800 forint), which was jasmine rice and spelt wheat stuffing wrapped in
pickled cabbage leaves with spicy diced cabbage bits and soy yoghurt.
This recipe uses a short cut method of pouring very hot, salted water to quickly
pickle the cabbage leaves.
Not exact matches
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.
Take 1 par - boiled
cabbage leaf and put 1 heaping Tablespoon of pork mixture and a small pinch of the
pickled cabbage.
To make this recipe Paleo, I removed the rice and stuffed par - boiled savoy
cabbage leaves with ground pork and a quick
pickled cabbage.
Add a spoonful of the cheesy cashew chickpea spread to the center, top with a few carrot ribbons, a pinch of
pickled cabbage, a few sprouts, and a single fresh basil
leaf.
Add a splash of tamari, nestle two lettuce
leaves on the side of each bowl, then arrange a quarter each of the carrot,
cabbage, rolled cucumber ribbons, avocado and
pickled ginger on top.
INGREDIENTS 1 tablespoon natural peanut butter (we used crunchy) 1/2 tablespoon fish sauce 1 tablespoon red onion
pickling liquid (or unseasoned rice vinegar) 1/2 tablespoon olive oil 1/3 cup
pickled red onion (half of the recipe from Monday night's dinner) 1/2 a small head of green
cabbage, thinly sliced 1 large red bell pepper, cored and thinly sliced 2 tablespoons fresh parsley
leaves, roughly chopped 2 tablespoons fresh mint
leaves, roughly chopped 2 cooked chicken thighs, bone and skin removed, thinly sliced 2 tablespoons crushed peanuts (optional)