To give you an idea of the quantity of whey needed, a half a cup of whey will process
a small head of cabbage and a tablespoon will process a carrot.
2 tbsp olive oil 1 lg onion, peeled and sliced thinly into half rings 3 cloves garlic, minced 2 heaping tbsp tomato paste 2 lbs ground beef salt and pepper, to taste
small head of cabbage, shredded 1 15oz.
Not exact matches
For a pretty presentation, spoon dip into a hollowed bell pepper or
small head of red
cabbage.
I had a lovely
small head of local green
cabbage and some freshly made tahini sauce at home.
Kimchi with Brussels Sprouts Makes one quart
of kimchi: 1 large
head napa
cabbage Sea Salt 2 - 3 cups
small Brussels sprouts, trimmed and cut in half A few green onions (including tops) A few cloves
of garlic 1 or 2 hot red chilies, depending on how hot peppery you like it 2 teaspoons fresh ginger A few slpashes
of fish sauce (make sure it's a gluten free one!)
It's petite and sits on my countertops very compactly, yet it can still fit two
small - medium
heads of shredded
cabbage.
Ingredients: 1 large
head of cabbage 4 large carrots 6 stalks
of celery (with the leaves) 8 to 10
small Yukon Gold...
can
of chickpeas, drained and rinsed 1
small head cauliflower, washed and cut into bite - size florets Corn tortillas 1 cup finely chopped red
cabbage 1 jalapeño, sliced, seeds removed 1 large avocado, seed removed and diced Chopped cilantro
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
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 1/2
head of green
cabbage 1/2
head of red
cabbage 1/2
of small red onion, sliced thin 1 pink lady apple, cored and sliced thin 1 tablespoon
of red wine vinegar Sea salt Fresh ground pepper 1/4 cup
of organic mayonnaise (or 4 tablespoons
of olive oil) 1/4 cup dried organic cranberries
1/2
head green
cabbage, cut thinly in shreds or chopped finely 2
small carrots or a handful
of baby carrots, shredded or chopped in a food processor 2 scallions or 1 to 2 Tblsp onion, chopped or minced (optional) 1/2 cup light mayonnaise 2 Tblsp sour cream 3 Tblsp cider vinegar (or white vinegar) 2 - 4 teaspoons sugar pinch
of salt and ground pepper to taste (I used 1/2 t salt and it was too salty, so start with a pinch) 1/4 tsp celery seed or to taste (again, start
small)
Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3 sage leaves pinch
of saffron 1 palmful flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts sliced (dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1
small red bed pepper, chopped 2 cloves garlic, minced 1
small head green
cabbage, shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving) salt and freshly ground black pepper
Yes, shredding makes the pile
smaller, but it is not necessary for large, soft materials such as weed stems or
heads of cabbage.
* 1
head of Napa
cabbage (about one pound)- outer leaves removes, and then chopped into bite sized pieces * 1/4 cup Himalayan or sea salt mixed in a
small bowl
of warm water * 1/4 cup Korean fine red chili flakes, also known as ko choo kah rhoo, and available at Korean markets - if you don't have access to the Korean chili flakes, you can substitute 1 - 2 Tb.
ground beef, ideally chuck (you want an 80/20 meat to fat ratio)($ 8.82) 2 cups polenta or coarse cornmeal ($ 1.69) 1
head celery ($ 1.99) 1
small head of savoy
cabbage ($ 2.79) 1 can oil - packed anchovy fillets ($ 1.99) 3 lemons ($ 2.97) 5 large, firm apples ($ 3.20) 1/2 lb.
Ingredients: 1 large
head of cabbage 4 large carrots 6 stalks
of celery (with the leaves) 8 to 10
small Yukon Gold...
* 1
small head red
cabbage, finely shredded * 1 1/2 cup red wine vinegar * 1 1/3 cup sugar * 1 1/2 - 2» piece
of ginger, finely grated * 3 cloves garlic, minced * salt and pepper to taste
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)
INGREDIENTS 4 cloves garlic, minced 1 tablespoon minced ginger 2 tablespoons red onion pickling liquid (or unseasoned rice vinegar) 2 tablespoons fish sauce 4
small bone - in, skin - on chicken thighs (about 1 1/2 pounds) Kosher salt and freshly ground pepper 1/2 a
small red onion, thinly sliced 1/2 a
small head of green
cabbage, cored and cut in rough 2 - inch pieces
Use the
cabbage as a vessel to hold a
small floral arrangement or use
small heads of green
cabbage mixed in with florals to create a unique centerpiece.