Cabbage (thinly shredded)
- 1/2 cup
Heat oil in a kadai, add the green chili, ginger paste and fry. Add the chopped onions and fry along with the paste till the onions become soft. Add the shredded cabbage and sauté till they become slightly soft.
Next add the chopped carrots and French beans and sauté till they become tender. Add the mashed potatoes.
Meanwhile soak the
bread slices in water and make a thick pulp out of it. Add the bread pulp
and mix. Add salt. Remove from fire, add the lemon juice and mix all
Allow the mixture to become dry. Make this into small balls, flatten them into oblong shaped pieces, roll them on the bread crumbs and deep-fry. Cabbage cutlets can be served with tomato sauce.
Cook cabbage in water 10 minutes; drain.
Make a white sauce of the butter, flour, salt, pepper and milk.
Layer cabbage, sauce and cheese in casserole, using 1/3 at a time. Dot with butter; bake a half hour.
Heat oil in 12-inch
skillet; add sugar and heat until sugar browns. Add onions; cook
until they start to wilt. Stir in cabbage; saute, turning frequently,
until tender, about 20 minutes. Season to taste with pepper. Transfer
cabbage mixture and pan juices to large bowl; keep warm.
Braised Red Cabbage
1 red cabbage, sliced
Melt butter in large saucepan. Saute onions, then add cabbage, apples, sugar and salt, cloves. Mix well . Add vinegar and wine. Cover and cook over low heat until cabbage is soft and liquid has absorbed, stirring occasionally (approximately 1 1/2 hours).
1/2 medium cabbage
1 Cabbage head, about
2 1/2 LB
Remove cabbage core, plunge cabbage in pot of boiling water, bring to full boil, and then remove from heat. Allow cabbage to stay in covered pot about 20 minutes, drain, and allow cabbage to cool. (Reserve a bit of cooking water.)
Peel off 16 large leaves, trim coarse center ribs and set aside. Saute onions and garlic in oil until clear but not brown. Pour into deep bowl and add grated carrots, potatoes, raisins and seasonings and combine well. Spoon mixture into center of each leaf, fold leaf edges over stuffing (envelope style), roll into cigar-shapes fastened with wooden toothpicks (plastic ones will melt).
Arrange in two layers at bottom of deep, safe dish. Pour juice over stuffed leaves, cover, and simmer for half an hour. add more liquid if needed.
Cook the potatoes and parsnips in water until tender. While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the kale or cabbage and have warm and well chopped.
Drain the potatoes, season with mace, garlic, salt and pepper, and beat well. Add the cooked leeks and milk (be careful not to break down the leeks too much).
Finally, blend in the kale or cabbage and butter. The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale. Garnish with parsley.
Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day. Drain vegetables, blend with milk and margarine as above and garnish with parsley.
Shred coarsely a solid, well blanched head of cabbage and cook in an abundance of salted water until tender.
Drain and place in a buttered dish in layers, with a slight sprinkling of grated cheese between.
To two tablespoons each of butter and flour, add a cup of rich milk, two beaten egg yolks and a saltspoon each of salt and mustard, stirring over the fire until it boils; then add the beaten whites of the eggs.
Pour this over the
Cabbage and Cheese
Since the usual Napa
Cabbage head is about 2 lbs. Cut it in half length-wise and reserve the
other half. Slice cabbage diagonally, keeping stems from "leaves".
500 g white cabbage,
Use half of the
oil to fry the cabbage gently until soft, season with salt and pepper.
Peel and slice the onion and
In an ovenproof
dish, layer the cabbage and lentil mixtures alternately. Begin and end
with a layer of cabbage. Pour over the remainder of the stock.
2 tablespoons butter
Over medium heat,
melt butter in a large frying pan. Stir in onion and sesame seeds and
cook for 2 minutes. Add cabbage and cook, stirring occasionally, for 5
minutes longer or until tender-crisp.
remaining ingredients. Add to cooked cabbage in pan and heat through.
Makes 4 to 6 servings. Preparation time: 10 minutes. Cooking time: 8 minutes.
Tofu and Greens
Source: The Moosewood Restaurant Kitchen Garden
2 cakes of tofu,
frozen overnight and thawed
Combine marinade ingredients and mix well. Arrange tofu triangles in one layer in a dish and cover with marinade. Allow to sit for at least 10 minutes to absorb the flavors. Prepare sauce mix by combining all ingredients in a small bowl. In a separate bowl mix the water or stock and the 1 tsp. cornstarch.
tofu pieces in cornmeal or cornstarch and fry over medium heat in 1/8
to 1/4 inch of oil, for 3-4 minutes on each side. Drain and keep warm
in 200F oven. Add leftover marinade to sauce mix. Heat 3 T. oil in a wok.
Stir-fry garlic and onion until onion is tender. Add greens and continue
stir-frying until just wilted but not mushy. Add sauce mix and cornstarch
mix and stir-fry just until sauce is thickened. Add reserved fried tofu.
10 Maine potatoes
Fry the sliced onions in a little oil till soft Add the chopped cabbage, the chopped cauliflower, and 6 cloves of the crushed garlic, and fry till the cabbage and cauliflower are just tender.
Melt the cream cheese, and add to it the soy milk, yogurt and dill. Mix together, and add to the vegetable mixture.
Drain and rinse the white beans, and add to the vegetable mixture. mix thoroughly, and add salt & pepper to taste.
Slice the potatoes into rounds, and put half the slices on the bottom of an oiled baking dish. Fill with the mixture. Fry or microwave the fakin' bakin.
Cover with the remaining potatoes. Mix the remaining 2 cloves of crushed garlic with a little bit of oil and spread over the potatoes. Sprinkle with paprika.
Bake at 325 for about 20 minutes.
Sprinkle with the sesame seeds, bake a few minutes more. Serve immediately.
Variations: Use basil or cilantro instead of dill
Ginger-Mustard Cabbage with Konbu
2 LB mustard cabbage
add salt and let stand for 30 minutes.