Sentences with phrase «sliced cabbage with»

In a large bowl, toss thinly sliced cabbage with vegetable oil.

In a large bowl, toss thinly sliced cabbage with vegetable oil.

Not exact matches

Start cooking them while you slice the cabbage into thin threads, the mushrooms into roughly quarters and the red pepper into small cubes and then place them into the frying pan to cook with the carrots and broccolini.

After you have about 1/4 head of cabbage sliced, put it into the crock and top with a smashed / pressed clove of garlic and 1 tsp ea real salt and dill.

To plate, place salsa on bottom of your plate, top with sliced apples, stuffed pepper, queso fresco, arugula, and cabbage.

Other accompaniments included baked sweet potatoes, avocado crema (blend two avocados in the food processor with a big handful of cilantro leaves, lime juice, salt, and garlic to taste plus a bit of water to blend), Frog Ranch salsa, and red cabbage slaw (thinly slice a head of red cabbage and add a handful of cilantro, about 3 tbsp apple cider vinegar, a drizzle of honey, and sea salt).

Simply top nutty and creamy Della Arborio rice with sliced purple cabbage, chopped (and maybe roasted?)

Slice the corned beef and cabbage into thin slices, place them on a cutting board and serve with a selection of mustards for variety.

you've given me new confidence with cabbage — i had a «fat cabbage slice» experience once which has left me reluctant, but you're so right!

«Last March I found some cabbage root and simmered it briefly it in a reduced pintade neck stock with sliced new garlic, which was actually dipped into the stock for 7 minutes, precisely.

Good food processor brands, like Cuisinart, come with a small opening (for slicing small cucumbers, thin carrots, etc.) and a large opening (for slicing a whole onion, shredding large wedges of cabbage, shredding whole cored apples, whole potatoes, etc.).

mixed greens with kale; cooked rice, quinoa or other grain; thinly sliced red cabbage, carrots, bean sprouts, cilantro for garnish.

Serve with slices of extra lemon, lemon cabbage, and a white wine.

My favorite way to dish - up this slightly sweet and savory, tender shredded chicken is wrapped tightly in a crisp Swiss chard leaf with shredded carrots, red cabbage, green onions, cilantro, sliced almonds and avocado.

Serve in a pitta bread, toasted if you wish, with shredded lettuce, sliced tomatoes, pickled red cabbage, jalapeno and a piece of lemon.

Put them in tortillas with a bit of sliced red cabbage tossed in lime and topped with green onion dressing (from the slaw link above).

Start with cooked bacon in the bottom of the skillet and pour the cabbage and egg over it and stick the whole thing in the oven (170 C) When the egg sets put sliced cheese over the top and when it bubbles the okonomiyaki is ready.

Will try your recipe:) I would like to offer here my mother's recipe that calls for 4 ingredients and 4 days of fermentation: 2 kg of cabbage (try to get the one with white leaves, as the greenish ones may turn slushy), quarter and thinly slice, discarding the core.

Top off with Latin media creama or cheese of your choice, lettuce or cabbage and fresh thin sliced tomatoes.

ingredients FLANK STEAK WITH CRUNCHY CABBAGE 2 tablespoons olive oil 1 1/2 pound skirt or flank steak 1 1/2 cups red onion (peeled, thinly sliced) 2 medium carrots (peeled and julienned) 1 jalapeño or Serrano chili (seeded and sliced) 3 cloves garlic (peeled, minced) 4 cups shredded green cabbage 2 cups shredded red cabbage 1/2 cup low sodium beef broth 1 lime (juiced and zest) mint (roughly chopped to garnish) cilantro (roughly chopped to garnish) Kosher salt and freshly ground black pepper (toCABBAGE 2 tablespoons olive oil 1 1/2 pound skirt or flank steak 1 1/2 cups red onion (peeled, thinly sliced) 2 medium carrots (peeled and julienned) 1 jalapeño or Serrano chili (seeded and sliced) 3 cloves garlic (peeled, minced) 4 cups shredded green cabbage 2 cups shredded red cabbage 1/2 cup low sodium beef broth 1 lime (juiced and zest) mint (roughly chopped to garnish) cilantro (roughly chopped to garnish) Kosher salt and freshly ground black pepper (tocabbage 2 cups shredded red cabbage 1/2 cup low sodium beef broth 1 lime (juiced and zest) mint (roughly chopped to garnish) cilantro (roughly chopped to garnish) Kosher salt and freshly ground black pepper (tocabbage 1/2 cup low sodium beef broth 1 lime (juiced and zest) mint (roughly chopped to garnish) cilantro (roughly chopped to garnish) Kosher salt and freshly ground black pepper (to taste)

You can also purchase a whole cabbage and slice it thinly with a sharp knife, food processor or mandolin.

I toss these on top of some wilted greens, risotto, slices of avocado, or (if it's a Sunday) buttered toast — Your carrot / harissa salad, with feta and mint, or some variation of shredded veggies and this same general dressing (broccoli stems, cabbage, etc)-- Lots of salads with lemon / garlic / olive oil vinaigrette, feta, almonds or nuts.

You can also serve this colorful berry filled Napa cabbage salad with grilled chicken for dinner or maybe with a slice of quiche.

I love roasted cabbage... I like to slice it thinly, then toss it with some more thin slices of onions and let it roast until its all cooked down and crispy.

You can serve with a lemon wedge and sliced avocado in addition to the red cabbage and fresh cilantro.

Cut the cabbage into slices of about 1 cm thick, and place on an oven rack lined with baking parchment.

I stuffed the squash into freshly toasted corn tortillas that were topped with shaved crunchy cabbage, creamy avocado, vibrant radish slices, fragrant cilantro, spicy raw jalapeno and salty queso fresco cheese.

With a sharp knife, slice the cabbage into very thin shreds.

Added salt and pepper to taste and served it in a bowl with some shredded cabbage, sliced carrot, sliced radish and the cilantro.

I am in love with veggie steaks — i.e. cauliflower or cabbage sliced into large steak - like slabs.

Drizzle 1/2 teaspoon of brown rice vinegar over shredded cabbage and cover with top slice, mustard - side down.

Marinated tofu 1 pound extra firm tofu, cubed 1 tablespoon cilantro, chopped 3 1/2 tablespoons low - sodium soy sauce 3 tablespoons rice - wine vinegar 1 teaspoon sesame oil 1/2 teaspoon black pepper 1/2 tablespoon maple or agave syrup 1 tablespoon molasses 1 tablespoon green onion, chopped Vegetable mix 4 cups cooked spaghetti or rice noodles 1 cup broccoli florets, chopped 1/2 cup carrots, grated 1/2 cup canned water chestnuts, chopped 1/2 cup onion, chopped 1/2 cup mushrooms, sliced 1 cup cabbage, chopped 4 cups low - sodium vegetable broth 1 cup chili - garlic sauce 1/2 cup green onion, chopped Combine the marinade ingredients with the tofu in a zip - top plastic bag or glass dish.

To build your tacos, divide the crispy hearts of palm between your tortillas and top them with the cabbage, sliced radishes, and jalapenos.

Toppings Finely shredded purple cabbage, sprinkled with lime juice and a dash or salt Thinly sliced red onions Avocado slices Chipotle mayo Other toppings of your choice

My favorite stir fry is very thin slices of beef or duck, red curry sauce, garlic, ginger, cabbage, snow peas, small hot red peppers, salt and pepper with the veg cooked just enough to still have a nice crunch.

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 juicing).

To assemble, place some cabbage and carrots into each tortilla, followed by a few slices of flank steak, the yogurt sauce, and top it off with some green onions

I sprinkled the red cabbage over the greens and then topped with all my berries and sliced avocado.

Place sliced cabbage and cilantro in a medium bowl and toss with Sesame Ginger Dressing.

I've listed my favorites above, but you can also top with crispy, fried tortilla strips, thinly sliced cabbage or thinly sliced radishes.

I like to eat them in a big salad with some quinoa, cabbage, sliced avocado, baby spinach and cherry tomatoes.

Garnish with toppings: peeled and sliced soft boiled eggs, red pepper slices, red cabbage, micro greens, and seaweed (optional).

Slice the cabbage very thinly with a sharp knife or mandolin and add to a bowl.

Very thinly slice or shred the cabbage and place it into a large bowl with the vinegar, salt, and orange juice.

Russian Sauerkraut Soup (Shchi)-- This was a favourite recipe and Isa has already shared the recipe here (I loved the book's smokey version with liquid smoke, coriander seitan, sliced cabbage along with I also added some white beans)

Top with pickled onions, shredded cabbage, radish slices, crema, cheese and cilantro.

By cooking them first, the texture is more ideal for stir - frying with softer vegetables like mushroom, shredded cabbage, thinly sliced onions, carrots, etc..

You can serve this as suggested in the photo with steamed broccolini or broccoli, and thinly sliced red cabbage for a dazzling effect.

Thinned out it would make an outstanding salad dressing with maybe some cabbage and oven - toasted almond slices.