In large bowl toss cabbage, carrot and onion. Mix oil, vinegar, salt, caraway and pepper.
Pour over vegetables and toss. Cover and chill at least 1 hour.
ry for 2 mins. Add cabbage, carrot and 2 tbsp water. Stir
Toss cabbage, carrot, spinach and parsley in large bowl. Mix or shake vinegars, soy sauce, sesame oil, sugar and gingerroot. Pour dressing over cabbage mixture; toss. Refrigerate 30 minutes.
To serve, stir in salt and pepper; sprinkle with sesame seed.
To toast sesame seed, bake uncovered in ungreased shallow pan in 350\u00b0 oven 8 to 10 minutes, stirring occasionally, until golden brown.
One at a time, place each pork chop on a cutting board, cover with plastic wrap and pound with a rolling pin until thin. Dust with flour, dip in egg and coat with breadcrumbs. Refrigerate for 5 mins.
In a bowl, toss together cabbage, carrot and lemon juice. Set aside.
Heat 5mm oil in a wide frying pan on medium. Cook pork in batches for 3 mins each side, until golden and just cooked.
Slice pork and arrange on serving plates. Season and serve with cabbage salad, mustard, mayonnaise, rice and soy sauce.
Set oven to 350 degrees Fahrenheit.
Butter a small-medium casserole dish.
In a medium size frypan, saute cabbage, carrot and onions in butter until crisp-tender.
Transfer mixture to buttered baking dish.
In a bowl, combine half and half with eggs, cheeses, seasoned salt and pepper. Pour mixture over the veggies.
Sprinkle with parsley and Parmesan cheese.
Bake uncovered for 30 to 35 minutes.
Delicious!
Cook pasta according to directions.
Heat oil in a large skillet or wok on medium high heat. Add garlic; stir fry 30 seconds or until fragrant.
Add onion and sugar; stir fry 2 minutes or until onion softens.
Add cabbage, carrot, chili sauce and soy sauce; stir fry 5 minutes or until cabbage is tender crisp.
Add noodles, stir fry 3 to 4 minutes.
Cook noodles and set aside.
Shred cabbage, carrot, celery and onion or cut into small pieces.
Cut meat into small pieces. Brown meat in skillet with very little oil.
Add garlic and lightly brown it.
Add water and bring to a boil on medium heat. When meat is tender, add carrot, cabbage and celery.
Bring to boil, adding a little more water if needed.
Add rest of ingredients, including cooked noodles.
Cook slowly, stirring all ingredients together.
Serves 4.
n a bowl toss cabbage, carrot, green onion, radishes, 1/4
Snap off and discard fibrous stem ends of asparagus.
Rinse asparagus; drain.
Bring 1 inch of water to boiling in a medium saucepan.
Place asparagus in steamer basket; cover and steam for 4 minutes or until asparagus is crisp-tender.
Drain; gently rinse with cool water.
Combine green cabbage, red cabbage, carrot, parsley and onion in a large bowl.
Mix sesame oil, rice vinegar and salt together in small bowl; add to cabbage mixture and toss to coat.
Divide asparagus spears among six salad plates; top with cabbage mixture.
Cover chicken with water in a saucepan. Bring to a boil and cook over medium heat until for 10-15 minutes or until chicken is cooked through. Shred chicken.
Mix lime juice, fish sauce, vinegar, sugar, and black pepper in a bowl. Wisk to combine and make sure that sugar is dissolved.
Add the thinly sliced onion to the mixture. Set aside and let sit for at least 20 minutes to allow the flavors to come together.
Add the cabbage,carrot, and cooled shredded chicken to the onion mixture.
Served chilled or at room temperature.
In large bowl, combine savoy cabbage, carrot, apricot and apple and mix well.
In small bowl, mix mayonnaise, sugar and vinegar.
Pour over cabbage mixture and mix well.
Refrigerate at least 1 hour before serving.
Just before serving, mix in red cabbage.
Lightly toss carrot, cabbage, raisins, salt, lemon juice and sugar until well combined.
Refrigerate until well chilled.
Just before serving, toss with dressing.
Blend grapes, peaches, cabbage, carrot, ice cubes, and water in a high-powered blender (such as a Vitamix(R)) until desired consistency is reached.
large bowl, combine the cabbage & carrot OR USE A 1-POUND
br>Separate about 10-12 cabbage leaves and blanch in boiling
Combine cabbage, carrot, green pepper, radishes and enough salad dressing to moisten.
Garnish with green pepper rings, if desired.
Makes 6 to 8 servings.
Mix cabbage, carrot and bell pepper.
Blend vinegar, sugar, celery seed and mayonnaise.
Mix all together and store in refrigerator.
Remove flavor packet from soup mix and reserve.
Break noodles into pieces and place on a lightly greased baking sheet. Add sliced almonds.
Bake at 350\u00b0, stirring occasionally, 5-10 minutes or until toasted.
Set aside.
Whisk together reserved flavor packet, oil, vinegar, and sugar in a bowl until blended. Chill 1 hour.
Toss together cabbage, carrot, onions, and dressing in a large bowl.
Place noodles around outside edge of cabbage mixture and top with almonds.
Combine cabbage, carrot, mayonnaise, cranberries, walnuts, milk, cider vinegar, and sugar in a bowl; stir well. Cover and refrigerate until chilled, about 4 hours.
In a large bowl, toss together the cabbage, carrot, green pepper and onion. In a small bowl, whisk together the mayonnaise, vinegar, sugar and salt. Pour over the cabbage mixture, and toss to coat. Cover and refrigerate for at least 4 hours, or overnight.
Place the bacon in a large deep skillet. Cook over medium heat until evenly browned, turning occasionally. Drain, cool and crumble. Toss crumbled bacon with salad just before serving.