Sentences with phrase «salt over the cabbage»

Sprinkle the salt over the cabbage.

In a large bowl sprinkle the salt over the cabbage and massage it with your hands until the cabbage starts to break down and release moisture, this usually just takes a few minutes.

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

Combine the cabbage and salt: Transfer the cabbage to a big mixing bowl and sprinkle the salt over top.

Then I sprinkle the chopped garlic, and any remaining salt and caraway seeds over the cabbage.

Sprinkle the seasoning mix, salt, and pepper over the cabbage.

Mix until the salt dissolves, then pour it over your cabbage until the cabbage is covered by an inch of brine when firmly packed.

Whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper in a small bowl; drizzle over cabbage mixture, and toss until coated.

Prepare the cabbage, squeeze the juice of 1 lemon or lime over the cabbage, some salt and a dash of olive oil.

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

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.

London's obsessiveness even carries over to the intensely rich french fries, which are brined for 96 hours in water that has been inoculated with salt and cabbage leaves to aid fermentation before they're twice - fried and served with smoked apple sauce.

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 rinse the cabbage after soaking in the salted water, I add daikon, carrots, tons more garlic and ginger, sometimes cilantro (yummm), no apple, and I let it ferment with an air lock or cloth over opening secured with rubber band for 4 - 5 days.

Method — finely slice (shred) your cabbage and grate your carrots, then put everything into a large bowl and sprinkle over the salt note: you can leave out the carrot, and bump the cabbage up to 500g if you'd prefer

6 tablespoons chicken fat, coconut oil, olive oil or lard 3 onions, chopped 8 carrots, chopped 6 stalks celery, chopped Other fresh vegetables (pea pods, bok choy, cabbage, etc.) Meat from 4 - 5 cooked chickens (left over from making stock), chopped 4 cups chicken stock 8 tablespoons arrowroot powder 1 tablespoon sea salt or to taste