Cabbageandmixedgreenssaladwithlighttangyherbvinaigrette Recipes

Steps:

• Combine 1st ten ingredients, stirring well with a whisk.
• Combine salad greens, cabbage, tomatoes and onions in a large bowl. Drizzle dressing over veggies and serve.

Steps:

• Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
• Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

Steps:

• Melt butter in a deep saute pan with a cover. Once the butter's melted, and the foam's subsided, add the cabbage and stir to coat.
• Add salt and pepper, to taste, red onion, apple, and allspice packet, cover the pan and lower the flame to low-medium, turning once in a while, until the cabbage is soft, but still slightly firm, about 15 minutes.
• Remove lid and deglaze with the red wine, bring up flame and cook, uncovered, until the wine is reduced by at least half. Add the red wine vinegar reduce a little, add the molasses or cane syrup and toss to coat. Cook 2 to 3 more minutes, remove allspice packet, season with salt and pepper, to taste.

Steps:

• In a medium pot or Dutch oven, cook the onions in the butter over medium heat until softened, about 5 minutes. Add the cabbage and cook, stirring, for a few minutes. Add the apple, brown sugar, wine, vinegar, and water, and bring up to a simmer, stirring. Cover and braise for 30 minutes, stirring once and checking on the texture. Cook a little less for a firmer cabbage; a little more for softer cabbage.
• Add a small splash of cider vinegar just before serving.

Steps:

• Melt the butter in a large skillet over medium heat. Add the caraway seeds, onion, 1 tablespoon salt and a few grinds of pepper and cook, stirring occasionally, until the onions are softened, about 5 minutes. Fold in the cabbage and cook until slightly wilted, 2 to 3 minutes. Add the stock, vinegar, sugar, apple, 2 teaspoons salt and a few grinds of pepper and stir to combine. Cover the skillet and cook until the cabbage is completely softened and the liquid is almost completely evaporated, about 20 minutes. Fold in the dill and transfer to a serving bowl.

Steps:

• Mix the shredded cabbage with the salt in a large ceramic bowl.Place a weighted plate on the top of the cabbage, pressing it down,and leave for 24 hours.
• Drain,.
• Fill canning jars with red cabbage, boil the vinegar and pickling spices and pour over the cabbage.
• Seal jars for 10 mins in hot water bath.
• Ready to eat after 6 days.

Steps:

• Combine lemon juice and olive oil in a large bowl, stir.
• Add mixed salad greens and toss.
• Sprinkle with pine nuts and serve.

Steps:

• Heat oil in a large pot over medium heat. Add onion, green pepper, and garlic. Cook and stir until browned, about 5 minutes. Add pork, Creole seasoning, and salt. Cook until pork is browned, 5 to 7 minutes. Do not drain.
• Arrange cabbage over pork; cover with diced tomatoes. Add lid and reduce heat to medium. Cook, without stirring, until cabbage is wilted, 15 to 20 minutes. Stir and taste for seasoning.

Steps:

• Combine the ground meats with the 3 tblsps olive oil, rice, onion, parlsey, celery, carrot, tomato paste, garlic and spearmint. Season with salt and pepper. Knead well to combine everything.
• Place cabbage in a large pot of boiling water and cover pot.
• When the outer leaves are blanched and softened, remove leaf by leaf, keeping the leaves whole, and place flat on a towel on work surface.
• Continue in this way, removing leaves as they become blanched and soft.
• Take some leaves that have not removed in one piece (the worse looking ones, or chop up some cabbage) and put in the bottom of a large pot.
• Take a cabbage leaf and place 2 tblsps of meat filling in the center.
• Fold both sides in and start rolling up, away from you, to make a cylinder, like an egg-roll or cigar. Do this rather loosely to allow for expansion of the meat and rice as it cooks. Lay these neatly in your pot, packing them in next to one another so they hold their shape.
• Continue rolling cabbage leaves until all your filling has been used up and/or you run out of leaves.
• Put more torn cabbage leaves or chopped up cabbage over the cabbage rolls.
• Pour over olive oil, add stock cubes and add enough hot water to just cover the cabbage rolls by ½".
• Weight the cabbage rolls with a plate and bring to the boil (the plate keeps the rolls from moving around too much as they cook, so that they don't unroll).
• Cook for just over an hour.
• Remove from heat.
• Carefully remove cabbage rolls to serving dish and make your sauce using the liquid remaining in pot.
• Beat the eggs with the corn flour and lemon juice.
• Very carefully and very slowly and whisking all the time, start to dribble the hot stock into the egg mixture. Keep doing this until you've added nearly all the stock. This tempers your eggs so that your sauce won't curdle.
• Pour the sauce back into the pot, and cook until the sauce just starts to simmer.
• Remove from heat and serve with the cabbage rolls coated generously with this sauce.
• Another recipe that goes so well eaten with nibbles of feta cheese and crusty bread (as all Greek recipes seem to).

Steps:

• Heat vegetable oil in a large skillet or wok. When shimmering, add cabbage and sauté until crisp-tender, about 8 minutes. In the last minute of cooking, add sugar, sesame oil and salt to taste.

Steps:

• Stuffed Cabbage:.
• Carefully remove outer cabbage leaves in one piece (reserve remaining cabbage for another use).
• Bring large amount of water to boil in large pot.
• Add cabbage leaves and cook until just tender, about 5 minutes; drain and let cool slightly.
• Trim heavy veins in center with paring knife, being careful not to cut leaves.
• Cut each leaf in half lengthwise; set aside.
• Heat olive oil in large skillet over medium-low heat; add onion, cover and cook until tender, about 10 minutes.
• Increase heat to medium-high, add ground meat and brown, stirring with fork.
• Add garlic and cinnamon and stir through; season to taste with salt and pepper.
• Stir in 1 tablespoon tomato paste. add rice, 1/2 cup tomato sauce and beef stock.
• Increase heat to high and bring mixtuyre to boil.
• Reduce heat to low, cover and simmer until rice is partially cooked,about 5 to 7 minutes.
• Remove from heat and stir in pine nuts; let cool slightly.
• Grease roasting pan.
• Place 1 tablespoon meat mixture near one end of each cabbage leaf and roll up,tucking in sides, to make small packets.
• Arrange in 2 layers in pan, packing tightly.
• Preheat oven to 350 degrees.
• Combine 1 cup tomato sauce with remaining 1 tablespoon tomato paste in small bowl.
• Pour over cabbage, adding more tomato sauce as necessary, to cover,.
• Dot with butter, cover pan, place over high heat and bring to boil.
• Transfer to oven and bake until tender, about 1 hour.
• Arrange lemon slices on top or pass Greek Lemon sauce separately.
• Greek Lemon sauce:.
• Beat eggs in bowl until thick and lemon colored.
• Gradually beat in lemon juice.
• Add hot broth 1 tablespoon at a time, beating constantly.
• Transfer to small saucepan, place over low heat and cook, stirring constantly, until sauce thickens; serve immediately.

Steps:

• Melt butter in a large skillet over medium heat; cook cabbage in the hot butter until it begins to soften, 1 to 2 minutes. Season with salt. Pour in water, red wine, and red wine vinegar. Stir to combine. Mix in sugar and caraway seeds.
• Continue to cook and stir until liquid has evaporated and cabbage is tender, about 5 minutes. If cabbage isn't quite tender, add a splash of water and continue cooking a few more minutes.

Steps:

• Toss together shredded cabbage and coarse salt in a medium bowl. Let sit 30 minutes and pat dry before serving.

Steps:

• Heat (14-inch) skillet over medium-high heat, and then add oil and onion,
• Sauté to soften onion slightly, about 2 minutes. Stir tomato, ginger, if using, and red pepper flakes. Cook for an additional 2 minutes. Add cabbage and salt. Stir to combine.
• Cover, reduce heat to medium low and cook, stirring occasionally, as the cabbage begins to collapse.
• Add a little water (2 Tbsp.) at a time, as needed if the cabbage becomes too dry.
• Cook for about 13 minutes or until the cabbage is just tender. Season with salt to taste and serve.