he head, and shred cabbage.
Heat olive oil in
ot, in boiling water, separate cabbage leaves.
Once all possible
Step 1.) Cut Cabbage into quarters, removing the hard stem. Slice each quarter into 1-inch wide strips.
Step 2.) In a large pot, add butter, olive oil, salt, pepper, & cabbage.
Step 3.) Add in chicken broth and toss.
Step 4.) Bring to a boil over medium-high heat. Cover and reduce heat to medium low.
Step 5.) Simmer for 12-15 minutes, stirring occasionally until cabbage is tender. Do not overcook.
for 15 minutes. Add the cabbage and cook, uncovered, for another
f the Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351
a slice of avocado, shredded cabbage, jicama, and top with lime
Combine the cabbage, carrots, and nuts in a large bowl; set aside.
Mix togerther the remaining ingredients and spoon over the cabbage mixture.
Toss well.
Cover and chill before serving.
Quarter the cabbage, remove the core, and cut
ooker.
Prepare the cabbage leaves according to Recipe #305376. Remove the
Core and slice cabbage 1/2\" thick, and add
Jamaican Curry Powder:.
Toast the
cilantro, jalapeno peppers, rice and Jamaican jerk seasoning.
On each
Cook the cabbage in boiling water 5 - 7
minutes; cool. Combine shredded cabbage and salt; mixing well.
ind the largest head of cabbage possible. The larger the head
Cut and shred cabbage.
Cook in a small amount of boiling water with salt, cloves and pepper for about 45 minutes.
Don't let it boil dry, but don't add too much water.
During the last 10 minutes of cooking time add the vinegar.
Just before serving add the butter and seasoning.
br>Add the potato and cabbage and, while stirring, saute the
saute onion and peppers in oil.
add garlic
add carrot and cabbage
add spices.
add water.
cover steam until crunchy.
mportant--without proper seasoning, this recipe will come out bland.
ater to a boil. Add cabbage leaves and return to a