Steamed Root Vegetables And Cabbage With Dill Recipes

Steps:

• In a kettle of boiling water blanch the cabbage for 1 minute, transfer it with tongs to a work surface, and let cool until it can just be handled. Cut the outermost cabbage leaf free at the core remove the leaf gently in one piece, being careful not to tear it, and remove 3 more leaves in the same manner. Arrange a leaf on each of 4 plates. Cut enough of the remaining cabbage into 1/8-inch-thick shreds to measure 2 cups packed loosely, reserving the rest for another use. In a steamer set over boiling water arrange in order the carrots, the turnips, the parsnips, and the shredded cabbage, steam the vegetables, covered, for 8 to 10 minutes, or until they are just tender, and in a heated bowl toss them with the butter, the vinegar, the minced dill, and salt and pepper to taste. Mound the vegetable mixture in the cabbage leaves and garnish it with the dill sprigs.

Steps:

• Melt margarine in a skillet over medium-high heat. Cook and stir onion and bell pepper slices until slightly softened, 3 to 5 minutes. Add cabbage, water, garlic, and thyme; bring to a boil. Reduce heat to medium; cover and cook until cabbage is tender, 8 to 10 minutes.
• Place scotch bonnet chile in the skillet and stir. Add salt and pepper. Simmer 2 or 3 minutes more.

Steps:

• Melt butter in a deep saucepan large enough to fit all the cabbage. Add cabbage, water, dill, salt, and pepper. Cover and simmer, mixing often, until tender, about 20 minutes. Adjust seasonings to taste.

Steps:

• In a heavy stockpot, layer the vegetables beginning with the cabbage and followed by the onions, carrots, mushroooms, peppers, and lastly, the turnips.
• Slowly add the water and chicken stock.
• Sprinkle with sugar, salt and pepper and any other seasoning of your choice.
• Dot with butter.
• Cover; bring to a boil.
• Simmer for an hour or until veggies are fork tender.

Steps:

• Fill a medium-large pot with water and bring to a boil.
• Place a vegetable steamer over 1 inch of water in another pot; bring this to a boil also.
• Arrange vegetables in steamer and cover. Cook over medium heat.
• About 3-4 minutes later, add the soba noodles to the boiling water in the first pot. Cover and turn heat to medium. The vegetables and the soba noodles should be done at about the same time (6-8 minutes after the noodles hit the water).
• Drain the noodles and add about 1/2 cup miso-almond sauce and mix.
• Serve vegetables on top of noodles and ladle additional sauce over the vegetables.
• Variations: Try using other vegetables, such as snow peas, zucchini, bok choy, green beans, asparagus, etc. Other sauces can also be used or simply top with tamari soy sauce and grated ginger.
• Source: Vegetarian Tastes of Toronto, p. 33.