In a large bowl, combine red and green cabbage.
In a small saucepan, combine vinegar, shallot, sugar, peppercorns and bay leaf; bring to a boil over medium-high heat, stirring to dissolve sugar. Boil until reduced by half, about 6 minutes.
Strain vinegar mixture over cabbage; discard solids. Toss cabbage to coat. Let stand, uncovered, at room temperature, tossing occasionally, for 30 minutes. Add oil and toss to combine. Season with salt and pepper.
Combine vegetables and cheese in bowl.\tMix mayonnaise, vinegar, Equal and celery seed; stir into cabbage mixture.\tSeason to taste with salt and pepper.
Spoon mixture onto lettuce lined plates, if desired.
Serves 8.
remove coarse outer leaves of cabbage. cut cabbage lengthwise into fourths, and then
n a saucepan, add the cabbage and saute for 3-4
Heat vegetable oil in a large skillet or wok. When shimmering, add cabbage and saute until crisp-tender, about 8 minutes. In the last minute of cooking, add sugar, sesame oil and salt to taste.
il, onion and red and green cabbage to the pan and stir
Shred small heads of cabbage.
Mix all the ingredients (except the cabbage) in a jar.
Shake well and pour over shredded cabbage. Let set for 2 hours, then serve.
Wash cabbage and cut out about an
Cut green cabbage or shred with knife.
Heat oil in skillet. Add cabbage, garlic and peppers.
Stir-fry for 2 minutes.
Then add onions and salt.
Stir-fry 1 minute.
Serves 4 to 6.
To make the dressing, combine the oil, lime juice, vinegar, salt, and lemon pepper in a jar with a tight lid. Shake well to mix.
For the salad, in a large bowl, mix the cabbage and cilantro and toss with the dressing. Add in the rest of the ingredients (finely mince the 2 garlic cloves, and add those if you aren't using garlic paste) and toss lightly, or place these other vegetables around the salad platter as a garnish.
If you want, add some crumbled cojita or other Mexican white cheese for added flavor.
Core and shred the green cabbage.
Peel and chop the
In a bowl, whisk together orange juice, 1 1/4 teaspoon orange zest, vinegar, sesame oil and salt until blended.
Add green cabbage, red cabbage, scallions and carrots; toss gently to coat. Cover and chill 1 hour.
Arrange cabbage leaves on serving platter, if desired. Top with slaw.
Garnish with black and white sesame seeds, if desired.
owl, mix to combine the green cabbage, red cabbage, carrots, 2 tablespoons scallions
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.
large bowl, toss the cabbage with the wine, lemon juice
Crumble the ramen noodles.
Heat butter in skillet over medium high heat until melted.
Add the crumbled ramen noodles and stir fry for 2 minutes.
Add the seasoning packet and mix well.
Set aside and let cool.
Mix cabbage and green onions together in large bowl.
Whisk dressing ingredients together in small bowl.
Pour dressing in the salad 15 minutes before serving.
Add the sesame seeds, slivered almonds and crumbled noodles right before serving.
In a covered pot over high heat, steam the cabbage in the stock for 5 minutes until it is just wilted and still bright green. Turn off the heat and remove cover.
Heat the olive oil in a large skillet and saute the onion and mushrooms until they brown. Add the cabbage and heat through, mixing well.
Stir the cornstarch mixture well, and add it to skillet.
Bring mixture to boil, stirring, until liquid thickens.
Reduce heat and season to taste with dill, paprika, salt, and pepper.
In a wok or large nonstick skillet, heat oil over medium heat. Add garlic and cook, stirring constantly, for 1 minute. Stir in green cabbage, red cabbage, carrots, onion, bell peppers, soy sauce and ginger. Cover and cook, stirring occasionally, until vegetables are crisp-tender, about 10 minutes. In a small bowl, combine water and cornstarch. Mix well. Add cornstarch mixture to wok, stirring until sauce thickens, about 1 minute. Serve immediately.
). Discard ragged outer leaves from cabbage and cut into 1/8s
Combine vinegar, water, soy sauce and cornstarch in a small dish; mix well and set aside.
Heat oil in a wok or heavy skillet over medium heat.
Add onion and ginger root; stir-fry for 1 minute.
Add red and green cabbage.
Stir-fry for 3 to 5 minutes or until tender.
Add vinegar mixture.
Bring to a boil, stirring constantly.
Serve hot.
Makes 3 servings.