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.
Mix the cabbage and salt in a bowl and let stand for 1
o the pan and saute for 4-5 mins. Add the
acon, ground beef, breadcrumbs, egg, green onions, parsley, Worcestershire sauce and
For the duck, place mushrooms in
remove coarse outer leaves of cabbage. cut cabbage lengthwise into fourths, and then
ix months.
Follow the recipe for Green Chai Spa Tea Blend, using
Thread chicken strips onto 12 bamboo skewers. Place in large baking dish. Pour masala sauce over chicken, turning skewers to coat. Cover and refrigerate for at least 1 hour.
Preheat the grill to medium-high. Grill skewers for 10 mins, turning to cook each side, until well browned and cooked through.
For the cabbage salad, place all ingredients in a bowl and toss well. Serve the chicken skewers with the salad.
For the cabbage slaw, toss the cabbage with the onion and salt
br>Cook over medium heat for 15 to 20 minutes, turning
ll of the ingredients, except for the cabbage, tomato soup and reserved
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.
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.
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.
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.
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.
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.