Arrange roasted sweet potato, smoked tofu, steamed broccoli, and pickled
red cabbage over top.
I sprinkled
the red cabbage over the greens and then topped with all my berries and sliced avocado.
Not exact matches
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.
Flip the shredding disc
over to the 4 mm setting and push through your
red and green
cabbage.
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
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.
Layer lettuce, shredded
red cabbage, mandarin oranges, chow mein noodles and sliced almonds
over cooked cooled rice.
I steam the broccoli quickly with
red cabbage and make a horseradish sauce to drizzle
over just to be sure.
Just adding the kale,
red cabbage, Apple (skin, seeds and all), garlic, sour kraut, sprouted broccoli and wheatgrass and spices and nuts and ground flax seeds, rejuvalac, etc makes
over A HALF GALLON AND TAKES ONE HOUR FROM washing the veggies to clean up (it wrecks the kitchen) even if u mix up the 12 or so spices in advance!!!!! I funnel it into 20 ounce recycled soda bottles and freeze what I can't drink in one day.
Here is also a simple, quick, easy salad I made with just some strawberries, the
red cabbage and beet sauerkraut with some fresh green onions
over greens.
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!
This chair used to have a
red cabbage rose design all
over.
As someone said on the other thread, it ai nt
over till the
red cabbage leaf goes flat.