I had recently shared with you a vegan recipe
using white cabbage, my «Mediterranean warm cabbage salad», and today I am sharing with you this vegan soup recipe where I use red cabbage in order to create a super healthy and tasty soup full of colour and goodness!
Not exact matches
2 tablespoons butter 1 medium onion, chopped 2 cloves garlic 1 cup
white wine 1 head of Chinese
cabbage, separated, rinsed Fresh cumin seeds (
use powdered if you don't have fresh) Salt & Black pepper
I'm entering day 3 of this starter right now,
using organic kale (with lots of good
white film / dust) in lieu of the
cabbage.
3 frozen chicken breasts on bottom, 1 cup uncooked quinoa, 2 cups water, I just
used like a coleslaw mix (
white and purple
cabbage and carrots) 1.5 cups of it, 1 cup fresh cut up broccoli, 2 stalks green onions, and then the sauce on top (1/3 cup olive oil, 1/2 cup franks hot sauce, 1 tsp seasoned salt whisked together)
I only
used red
cabbage in this recipe, but you can
use white or both in this recipe too.
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.
Hi Sande, the
cabbage my family
uses is a common
white cabbage — very sturdy as it keeps through winter — historically, this
cabbage was one of the very few vegetables to keep through winter; we still
use the same
white cabbage for fermentation even though the other choices are there.
Ingredients: 3 medium potatoes cut into cubes (keep the skin on) 1 cup green peas 2 large carrots, peeled and cut into cubes 1 cup red
cabbage cut into stripes Good handful of green beans 1 1/2 cup of
white yogurt (I
used Provamel) 1 tbsp Apple cider vinegar 1 tbsp dijon mustard 1 tbsp olive oil Salt and pepper to taste For a vegetarian option add 2 hard - boiled eggs Method: Steam or boil the potatoes, carrots, green beans and green peas until soft.
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.
I
used a combo of «Savoy» & of «Bok Choy»
cabbage instead of the
white cabbage.
Makes 4 servings of tacos 4
white fish filets (I
use tilapia bc it's the best bang for your buck) 2 cups finely shredded red
cabbage 2 cups finely shredded green
cabbage 2 tomatillos, husked and quartered.
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.
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)
you can
use a different combination of crunchy veggies as filler, swap the tempeh for tofu if you have that on hand, or
use Napa or red
cabbage instead of
white.
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
My mom
used to make
white cabbage in campbell's tomato soup.
I
used my blue and
white plates and some fun
cabbage leaf placemats.
She knits and dyes wool
using red
cabbage, red onion skins and
white vinegar.
Foods that you can
use in the feeding of your dog might be: iceberg lettuce, peeled apples,
white cabbage, cherries, mango, nectarines, honeydew, cantaloupe and some other cooked vegetables and fruits.
I
used my blue and
white plates and some fun
cabbage leaf placemats.