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.