Finely
slice the cabbage using a mandoline slicer (or alternatively use a sharp knife).
Not exact matches
Use a mandolin to thinly
slice the fennel, radishes, spring onion and
cabbage.
Using a kraut pounder, a blender tamper tool, or your fist, smash the
sliced cabbage in the crock until it's wilted and juicy.
Use a mandoline or the
slicing disc on your food processor to quickly transform these little
cabbage - like veggies to a mound of feather - light fronds.
The original recipe called for a pound of fennel, but I switched it up by adding
sliced celery and fresh salad mix (any lettuce will do but I
used an Italian Romaine, green leaf and
cabbage mix).
Olive oil (1 teaspoon to 2 tablespoons, however much you want to
use) 1 medium yellow onion, thinly
sliced 2 cloves garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb
cabbage, shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra for garnish
Cabbage «Noodles» Five Spice Stir Fry What I
used: 1/4 of
cabbage head — discard the heart and thinly
sliced to resemble «noodles» 6 oz cello mushrooms —
sliced 1/2 garlic cloves — minced 2 s... Read More -LSB-...]
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.
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.
head red
cabbage shredded 1 - 2 carrots shredded, wrapped in towel and squeezed dry thinly
sliced (
use a mandoline) shallot to taste — usually 1 or 2 Vinaigrette: 2 to 3 proportion of red wine vinegar to mild olive oil; Dijon mustard, lots of Tabasco sauce, pinch sugar, S & P to taste
If you're wary of
slicing red
cabbage, you could always
use a store - bought coleslaw mix, however the color won't be red (and not nearly as pretty).
minced fresh ginger 1 cup shitake mushrooms,
sliced 1 cup white
cabbage, shredded 1 cup carrot, shredded 1 cup garlic sprouts or chives (I
used 1/2 cup chives and added 1 large clove garlic, minced) ~ 1/4 tsp.
Tangy Mustard Coleslaw Ingredients 7 cups finely shredded
cabbage, about 1/2 head (I like to
use a combination of green and purple) 1/3 cup thinly vertically
sliced red onion 1/2 cup grated carrot 1/4 cup apple cider vinegar 2 Tbsp sugar 2 Tbsp whole - grain mustard 2 Tbsp Greek yogurt, sour cream, or reduced - fat mayonnaise 1/4 tsp celery seed 1/8 teaspoon black pepper 1/8 teaspoon ground red pepper Salt to taste
To give you an estimation, the 1/2
cabbage I
use for this recipe would be approximately 600g or 6 cups of
sliced red
cabbage for the amounts in the recipe.
Slice up some carrots (I buy shredded carrots to save time), cucumber, red
cabbage (you can
use coleslaw mix to save time), and radish and put them all in a big bowl.
Chicken with Oyster Mushrooms, Portobellos, & Napa
Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly
sliced ~ 1 lb mushrooms (we
used 2 big portobellos and 3 big oyster mushrooms), thinly
sliced 1 small head garlic (about 6 large cloves), thinly
sliced about the same quantity ginger, thinly
sliced 1 napa
cabbage (a bit on the small side), cored, quartered, and
sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly
sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan peppercorn
Shred the Napa
cabbage with a sharp knife or food processor fitted with the
slicing wheel (if you
use the food processor you will need to do this in small batches and place in a large bowl) Chop the cilantro — NOTE: Use only the leaves and the tender stems near the leaves (save the thick stems for juicin
use the food processor you will need to do this in small batches and place in a large bowl) Chop the cilantro — NOTE:
Use only the leaves and the tender stems near the leaves (save the thick stems for juicin
Use only the leaves and the tender stems near the leaves (save the thick stems for juicing).
Remove the outer leaves of the
cabbage then
use a sharp knife to finely
slice and add to the bowl.
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
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.
Hopefully, I can just
slice the
cabbage really thin??? Also, haven't
used Stevia alot but seems like 10 - 14 drops would make it really, really sweet.
1/3 pkg of steamed Chinese noodles (I
used fresh steamed Farkay brand noodles, but udon would be good too) 1 large carrot, julienned 1/4 small red
cabbage, finely
sliced into a thin slaw 1/2 English cucumber, julienned (but toss the inner seedy core)
ADD - INS (OPTIONAL) fresh shiitake mushrooms cucumber, cut into matchsticks spring onions,
sliced pickles (I
use pickled red
cabbage here) 1 boiled medium egg per bowl, shelled and halved sprinkles of seroendeng (an Indonesian flavour maker, a mix of crushed toasted coconut and peanuts) fried tofu cubes
I have a head of
cabbage that I'm
slicing up to
use in place of noodles for a sausage marinara sauce tonight but this is going on my grocery list for next week.
5 - 6 sausages of choice, meat removed from casings 1 small onion, rough chop 1 plum tomato, rough chop 1 tablespoon + 1 teaspoon chili powder 1 tablespoon onion powder 1 teaspoon salt 1/2 teaspoon pepper 2 cups shredded
cabbage 1 cup cooked beans of choice, rinsed 1 bag frozen corn 3 bell peppers, large dice 2 cups masa harina (maseca) + 1 teaspoon salt 2 small or 1 large jalapeño, thin
slice (optional) NOTE:
USE PLASTIC FOOD SAFE GLOVES for
slicing and arranging jalapeños.
Using a sharp knife, cut 1/2»
slices down through the
cabbage, then chop up more into bite - sized pieces.
1/2 small red
cabbage, very thinly
sliced 1/2 small green
cabbage, very thinly
sliced 1 cup grated jicama (
use large holes on a box grater) 2 serrano peppers, or one jalapeno, minced (more to taste) 4 scallions,
sliced 3 tablespoons lime juice 1 tablespoon brown rice vinegar, or apple cider vinegar 1/2 cup diced fresh pineapple 1/2 cup chopped cilantro pinch cumin 1/4 teaspoon salt Black pepper to taste
Half head of red
cabbage,
sliced thin
using a mandolin slicer or food processor 2 tablespoons good quality extra virgin olive oil + more if needed 1 to 2 teaspoons red wine vinegar Salt and pepper
If you happen to have a mandolin, feel free to
use it for the apple and red
cabbage — thinly
slicing them can be achieved by any number of kitchen tools, a knife being only one.
Spread some of the bean mixture on top (this is an open - faced sandwich, remember), then the squash and shallots,
cabbage,
slices of avocado, pickled peppers (I
used only a couple because I am still learning to embrace really spicy food), and finally some cilantro.
Use a mandolin or a sharp knife to
slice red
cabbage and onion thinly.
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
Pork Pot Stickers 1/4 small head Napa
cabbage or red
cabbage, finely chopped (about 2 cups; 7 ounces) 3/4 teaspoon kosher salt, plus 1/8 teaspoon for seasoning 1/3 pound ground pork (not too lean) 1 tablespoon fresh ginger, minced (from 1 / 2 - inch knob) 1 small carrot, coarsely shredded (about 2 tablespoons) 2 scallions, thinly
sliced (about 1/4 cup) 2 cloves garlic, minced (about 2 teaspoons) 1 tablespoon soy sauce 2 teaspoons Asian (toasted) sesame oil 1/2 egg, lightly beaten 1/8 teaspoon freshly ground black pepper 30 gyoza (pot sticker) wrappers, from 1 (14 - ounce) package * I
used WON TON wrappers 1/4 cup canola oil
Top with shredded
cabbage, cherry tomatoes,
sliced cucumber, green onions, mint, cilantro, basil and chili (if
using) and gently toss with your hands to combine.
Slice the
cabbage and onion very thin,
using the thin -
slicing blade and transfer to a salad bowl.
To
use a
cabbage leaf, wash it and
slice off the tops of the vein with a knife.
Using a mandolin (if you have one)
slice the
cabbages and Brussels sprouts thin (or do it manually).
This
cabbage is a bit harder to
slice because the leaves are more densely packed so be sure to
use a sharp serrated knife.
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)
I like the crunchiness of
using it raw, but you could easily give the
sliced cabbage a quick cook if you're so inclined.
If possible,
use a food processor to
slice the
cabbage so you can get it super thin.
It's a Japanese pancake that
uses cabbage and thin
sliced pork.
Use a mandolin to thinly
slice the fennel, radishes, spring onion and
cabbage.