Sentences with phrase «until cabbage»

Toss until the cabbage is coated.

Add the 1/2 cup of fresh orange juice, chickpeas and salt and continue to cook, uncovered for an additional 10 - 15 minutes, until the cabbage is of a golden color.

Do this for a few minutes until the cabbage looks a little broken down and juicy.

If the juice from the cabbage does not come all the way to the top of the cabbage (which it usually doesn't for me), add water until the cabbage is just covered by liquid.

Cook another 15 mins or until the cabbage is tender.

Toss to combine and cook for a couple of minutes until the cabbage begins to wilt.

Cook until the cabbage is just softened; if you would like it softer and it's starting to stick to the pan, simply add a few tablespoons of water and continue to cook over a low heat.

Cover the pan, and cook all the ingredients for about 25 to 30 minutes, stirring occasionally, until the cabbage begins to wilt.

Cover and cook, stirring occasionally, for 1 hr until the cabbage is really tender (or put in a slow cooker and cook on High for 4 hrs).

Cook for about 5 - 8 minutes until the cabbage begins to wilt.

Massage vigorously until cabbage begins to release water and soften, about 2 minutes.

Bring cabbage and 3 cups water to a simmer in a medium saucepan over medium - low heat and cook until cabbage is soft and liquid is reduced by about a third, 20 — 25 minutes.

Cook and stir until the cabbage is mostly wilted and there are only some pieces that are still opaque and raw, about 5 minutes.

Add the tofu along with the vegetable broth, cabbage and noodles and simmer just until the cabbage is wilted, about 2 minutes.

Mix well and allow salted cabbage to sit for at least four hours, until the cabbage is quite wilted down.

Massage vigorously with your hands until cabbage begins to release water and soften, about 2 minutes (this will both season and tenderize the leaves).

Remove the foil and place the dish back into the oven for another 15 - 20 minutes, until the cabbage is golden brown.

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.

Remove the lid, flip the wedges once more and cook for a further 20 minutes or until the cabbage is very tender.

Cook, stirring occasionally, until the cabbage begins to wilt, about 1 minute and stir in the parsley.

Turn the heat down to medium - low, cover the skillet and cook, tossing occasionally, until the cabbage is wilted and the carrots are beginning to soften (about 5 minutes).

Cover pan and cook over low heat for 15 — 25 minutes, until cabbage is desired consistency.

Stir frequently and cook until cabbage appears soft.

Once pork is cooked stir in coleslaw mix and sauce and cook, stirring occasionally until cabbage is cooked to desired consistency.

Sauté for about 10 minutes, until tender (or until the cabbage is as tender as you like it).

Add remaining ingredients, cover and simmer until cabbage is very tender, about 50 minutes to one hour.

Turn the heat up to medium - high and stir - fry until the cabbage is tender - crisp, about 5 minutes.

Cover, bring to a simmer, and steam over medium - low heat until the cabbage is wilted and the carrots are cooked through, about 20 minutes.

Remove foil and then roast an additional 10 minutes until cabbage is lightly browned.

Cook until the cabbage softens, 3 - 4 minutes.

Turn up the heat, add the garlic and cabbage and stir - fry until the cabbage is tender - crisp and lightly browned, about 5 to 7 minutes.

Cook for 2 - 3 minutes, until cabbage softens.

Cook, stirring occasionally until cabbage becomes tender.

Stir in shredded cabbage and cook over medium heat until cabbage is wilted slightly, about 5 minutes.

Fry for a few mins until the cabbage just begins to wilt.

Cover and cook, stirring occasionally, for 1 hr until the cabbage is really tender (or put in a slow cooker and cook on High for 4 hrs).

Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy.

For the slaw: Shred the cabbage, and then combine the shredded cabbage with the vinegar, pepper, salt and sugar until the cabbage is thoroughly coated.

Stir and cook for about 3 to 5 minutes, until the cabbage has just begun to wilt but is still crunchy.

cover and cook until the cabbage is tender, about 10 minutes.

Stir in cabbage into pot and cook until cabbage is slightly translucent.

Mix well and allow salted cabbage to sit for 1 - 3 hours (longer is better), until the cabbage is quite wilted down.

Cook until the cabbage begins to soften slightly, about 2 more minutes, then stir in the lime zest and juice, mint and cilantro Slice the beef thinly against the grain.

Put the shredded cabbage in a large bowl and mix in the salt, then massage it well until the cabbage starts to release juices.

Cook, stirring occasionally, for at least 1.5 hours, or until the cabbage is very, very tender.

Cover and let cook for about 5 minutes, until cabbage has wilted.

Stir to combine then add all the cabbage and continue to stir until cabbage is wilted and softened.

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

Add the Napa cabbage and cook until the cabbage begins to wilt slightly, about 1 minute.

Add wine, and cook, stirring occasionally, until cabbage begins to wilt and turns a dark pink color, 8 to 10 minutes.