Season the pork medallions with plenty of freshly ground black
In a small bowl, combine soy sauces, vinegar, scallions, sugar, sesame oil, garlic and ginger. Arrange steaks in shallow dish and pour half of marinade over them. Reserve remaining marinade as dipping sauce. Chill steaks, covered, for 2 hours, turning once.
To make kimchi salad, place all ingredients in a large bowl and toss to combine.
Preheat a grill pan on high. Cook steaks for 1 min each side. Cover and leave to rest for 2 mins. Serve steak with kimchi salad, sprinkled with sesame seeds and accompanied by dipping sauce.
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.
Heat oil in a large frying pan over medium-high heat. Cook bratwurst, turning, for 10 mins, or until browned and cooked through.
Meanwhile, heat a large saucepan and cook pancetta, stirring, until browned lightly and crisp. Add cabbage and cook, stirring, until tender. Add stock and simmer, covered, for 3 mins or until cabbage wilts. Stir in caraway seeds and mustard and season to taste.
Serve sausages with cabbage mixture.
Chop cabbage; boil until tender.
Boil shells as per directions on box and drain.
Melt oleo; drain cabbage and add to oleo.
Combine shells
with cabbage, then add 1 carton of low-fat cottage cheese.
May be topped with dry or chopped fresh dill.
inutes.
Add thyme and cabbage and cook for 20 minutes
Pour enough cold water in a large casserole; enough to cover the meat.
Add the onion and the garlic.
Boil, reduce heat, cover and simmer until beef is tender, about 2 hours.
Remove beef and keep warm.
Skim fat from broth.
Add cabbage.
Heat to boiling; reduce heat and simmer, uncovered, for 15 minutes.
When ready, cut the meat and garnish with cabbage on a large platter.
Serves 4.
ag. Add the beef, coat with the marinade, squeeze out excess
n medium heatproof bowl; cover with boiling water. Let stand 20
nd place in a bowl with the pork or beef, egg
side.
For the red cabbage salad, sprinkle 1 tbsp sugar over
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.
ell and soak the red cabbage in it for 2 hours
Mix garlic and yogurt then set aside. Combine cabbage with sugar and vinegar and season to taste then set aside for 30 mins to marinate. Add bell peppers, cucumber, olives and parsley. Season with olive oil.
Heat canola oil in a large skillet, brown ground beef, stirring. Season with gyros spice then add to salad along with onions. Season salad to taste then garnish with seasoned yogurt and pickled green peppers. Serve remaining yogurt on the side.
For the salad, combine tomato, parsley, cucumber, spring onion, cabbage and combined oil and lemon juice in a medium bowl. Season to taste.
Heat falafel in microwave 1 min on high, or until heated through. Break up with a fork.
To assemble, cut pita in half. Spread with baba ghanoush. Fill with falafel, salad and peppers, if using. Serve immediately.
oil and fill a bowl with ice water. Add the shrimp
Mix cabbage with 1/2 tsp salt and set aside for 30 mins. Place vinegar in a bowl, season and add a pinch of sugar. Gradually whisk in 4 tbsp oil. Add sesame seeds. Toss with lettuce, cucumber and cabbage. Set aside for 30 mins.
To finish, heat 2 tbsp oil in a frying pan and sear chicken for 4-5 mins, until golden brown all over. Season and arrange on top of salad. Serve with flatbread.
ix half the onions with the cabbage and 1 tsp salt
Combine shredded chicken, cabbage, carrots, 1/2 the onions, herbs and 1/2 the peanuts in a large serving bowl.
Whisk together mayonnaise, lemon juice, fish sauce and sugar then pour over salad and toss to combine.
Serve salad sprinkled with remaining onions and peanuts.
large pot and cover with water. Add the quartered onions