Sentences with phrase «water over cabbage»

Not exact matches

In a good - size pot (about 4 quarts), combine the cabbage, the broth, and 1 cup of water, and bring to a boil over medium - high heat.

Traditional cucumber kimchi, while very delicious, does not last long in the fridge due to its high water content, hence can't be enjoyed over a long period of time like napa cabbage kimchi.

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

Heat pan over medium heat and cook cabbage until the water moisture from the cabbage has cooked off.

London's obsessiveness even carries over to the intensely rich french fries, which are brined for 96 hours in water that has been inoculated with salt and cabbage leaves to aid fermentation before they're twice - fried and served with smoked apple sauce.

I don't rinse the cabbage after soaking in the salted water, I add daikon, carrots, tons more garlic and ginger, sometimes cilantro (yummm), no apple, and I let it ferment with an air lock or cloth over opening secured with rubber band for 4 - 5 days.

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.

Carefully add in the vegetable broth or water along with the barley, diced carrots, chopped cabbage, zucchini, crushed tomatoes, and bay leaves and bring to a slow simmer over medium heat.

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.

I removed all the cabbage with a slotted spoon and poured the now - purple water over my hard - boiled eggs.

Sometimes, she suggests, it's knowing the little tricks that can highlight what's best in a vegetable, and sometimes it's knowing when to leave well enough alone — sprinkle tamari and sesame oil over quickly steamed baby bok choy, braise cabbage in an inch of water with a knob of butter, roast all the ingredients for Tomato and Vegetable Soup on one baking sheet to deepen the flavor, or combine raw corn kernels with nectarines or peaches and a squeeze of lime juice for a sensational summer salad.