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.
br>Meanwhile, to make potato cabbage salad, boil potatoes 8-10 minutes
Combine soy sauce, honey, lemon juice, 1 tbsp of the oil, garlic and cloves in large bowl. Add pork and turn to coat. Cover. Refrigerate for 3 hours or overnight.
For the apple cabbage salad, combine all ingredients in a large bowl.
Heat remaining 1 tbsp oil in large skillet on medium-high heat. Cook drained pork, in batches, until cooked through and browned on both sides. Serve with salad.
Combine the cabbages, carrots, onions and celery together in a mixing bowl.
Set aside and prepare miracle whip mixture by mixing miracle whip, vinegar, sugar, water and salt and pepper. Gently fold the mixture into the cabbage bowl.
Keep in cold place for 2 to 3 hours and then serve.
Break noodles into small pieces.
Lightly brown noodles, sunflower seeds, almonds and sesame seeds in butter or margarine. In a separate pan, bring to a boil the peanut oil, soy sauce, sugar and rice vinegar.
Cook, stirring often, until sugar dissolves. One-half hour before serving, pour dressing on cabbage.
Just before serving, add noodle mixture to salad.
Place red and white cabbage in separate bowls.
Mix together the garlic and anchovies.
Add vinegar, oil, salt and pepper; stir well (do not mix in food processor).
Divide this mixture evenly between the two bowls of cabbage.
side.
For the red cabbage salad, sprinkle 1 tbsp sugar over
bsp of sugar. Marinate the white cabbage with 4 tbsp red wine
br>To make the salad, mix the cabbage, green onions and pineapple
hour.
Mix the cabbage with a large pinch of
Combine sliced cabbage with 1 tbsp vinegar, honey and a pinch of salt and set aside for 25 mins. Meanwhile, fry bacon then drain on paper towels.
To serve, mix parsley, bacon, raisins, remaining vinegar, oil, and cabbage. Season and serve.
Toss cabbage with 1 tsp salt and set aside for 10 mins. Add carrots and spring onions. Whisk oil, vinegar and sugar and season then toss with cabbage mixture. Add raisins, pine nuts and olives. Serve on a platter with lemon wedges and reserved spring onion.
Preheat oven to 450 degrees F.
Cut cabbage into quarters, remove core and shred finely.
Put wine and bay leaves in a heavy large saucepan. Bring to boil, reducing by half. Add cabbage, salt and pepper, cover with the tightfitting lid and transfer to oven.
Bake 30-35 minutes, stirring down after 15, take out when cabbage is limp and has a few little browned bits stuck to the side.
Cut the butter and stir into cabbage. Check and adjust seasoning-removing bay leaves.
Can be reheated in a 350 degree oven for 15 minutes.
Bring to boil the white vinegar, salad oil and sugar. Add celery seed. While liquid is still hot, pour over the cabbage mixture. Cover and refrigerate overnight. Toss next morning. Will keep in refrigerator until used up.
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.
Simmer sauerkraut, mustard, salad dressing, sugar, celery seeds, salt and pepper about 10 minutes, stirring frequently.
Pour over white and red cabbage slices and mix.
Season with additional salt if necessary.
Serve hot.
Cut cabbage into thin strips and put into salad bowl. Season cabbage with salt, pepper, vinegar, oil and add some water (more if you do not like so sour or less).
Mix all ingredients and wait at least 30 minutes before serving. You can cool it in refrigerator if you like it cold.
Combine red cabbage, vinegar and orange juice. Season.
Mix the red cabbage, vinegar, orange juice together and
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.