Sentences with phrase «used chopped cabbage»

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

You can make it easier by using chopped coleslaw mix of carrots and cabbage.

I used 2 kinds of cabbage, grated carrot, chopped celery, and green onions and then the recipe dressing.

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

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.

1 head cabbage, thinly chopped or use a food processor 1 - 2 carrots, grated 2 Tbsp apple cider vinegar or lemon juice 2 tsp paprika, divided 1...

2 1/2 cups water or stock 1 tablespoon butter, optional 1 teaspoon sea salt, divided 1 cup wild rice 1/4 cup freshly squeezed lemon juice 1/4 cup extra virgin olive oil 1 clove garlic, minced 1/2 chopped fennel bulb, core removed 1/2 red pepper, diced 1/2 cup chopped red cabbage 1/2 cup chopped Italian parsley 2 cups very finely chopped dark, leafy greens — I used rainbow chard salt and lemon to taste Pecorino cheese for garnish, optional

For the salad, I used 2 cups of dino kale + 1 cup of baby kale + 1/2 cup red cabbage + 6 chopped baby carrots + 1/4 of a cucumber + 1/2 of an avocado + 1 tablespoon raw sunflower seeds + 1 tablespoon hemp hearts.

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 juicinuse 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 juicinUse only the leaves and the tender stems near the leaves (save the thick stems for juicing).

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.

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)

If you can't find an Asian Slaw mix like I can at Wegman's and don't want to shred your own you can use a bag of coleslaw mix with shredded napa cabbage and carrots and then just chop up a rib of celery.

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.

I often throw some corn, celery leaves and mung bean sprouts through the mix or even some chopped purple cabbage, you can really use your imagination.

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

I usually use frozen peas, but carrots (you can use the frozen chopped ones), bell pepper, and cabbage are also nice in fried rice.

You can add it to soups, use it as filling for potstickers, make a slaw or salad like this Asian Chopped Salad or of course use it to make stuffed cabbage rolls like shown here today.

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

Then I add maybe a TSBP of a healthy oil like olive or sesame, and use a whisk to stir into a cake - like batter, and then add some finely chopped veggies: cauliflower, broccoli, cabbage, green peppers, zuchini, kale or any combination thereof, stir together and then spoon onto a cookie sheet about a half inch apart (I can usually fit 12 to 16 portions onto a large sheet), and bake at 375 degrees for about 25 to 30 minutes.

I loved her idea of using Dole's Chopped Asian Blend, which has green cabbage, red cabbage, -LSB-...]

(Whatever is leftover of the cabbage can be chopped for use in another recipe.)

Use any stuffers you like for the sandwiches, or load up as the Israelis do with a chopped cucumber and tomato salad, pickled cabbage, and tahini sauce.

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)

(Whatever is leftover of the cabbage can be chopped for use in another recipe.)

If you can't find an Asian Slaw mix like I can at Wegman's and don't want to shred your own you can use a bag of coleslaw mix with shredded napa cabbage and carrots and then just chop up a rib of celery.

To make red cabbage sauerkraut it would be very helpful to have a mandoline but you can also chop the cabbage using a knife.

1 head cabbage, thinly chopped or use a food processor 1 - 2 carrots, grated 2 Tbsp apple cider vinegar or lemon juice 2 tsp paprika, divided 1...