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Calories: kcal. Author: Jessica Formicola. Cook Mode Prevent your screen from going dark. Instructions In a medium saucepan, bring white wine, lemon juice and shallot to a low simmer. Whisk in fine sea salt, white pepper and cream. Bring to a low simmer. Slowly whisk in butter, just a few cubes at a time until fully melted. Sauce will thicken. Pour sauce through a fine mesh sieve to remove large pieces of seasoning or shallot. Serve immediately. She is obsessed with butter, salt and bacon and spends all her time in the kitchen and behind a camera.
DXR Aviatrix. Erica Parisi. I added orange and lemon zest as well as juice a bit more wine and cream it was amazzzzing over citrus dill salmon!
Simple and delicious. I like a tangy flavor so I added some capers and fresh lemon zest. Those made great additions too. This is a winner! Kate Webb. I did it with a pan fried breaded chicken. I added tomatoes artichokes and asparagus to the sauce at the end of simmering and served the chicken and sauce with pasta.
Katy Walker. Very easy to follow and turned out perfect! I watched the video which was very helpful and followed the recipe to a "T". I placed the sauce over haddock and it was delicious! I The second time I made it I added a clove of garlic to the mix preference only and really enjoyed it. I was not sure if I would like the cayenne pepper but it really brought everything together. I have a small "Little Dipper" Crock Pot that I use for keeping sauces warm so after I made this I added it to the Crock Pot and the sauce remained nice and warm over dinner.
Thank you Chef John! Jane Smith. Connie Dufford. Great with tacos, especially fish tacos. I use home canned candied jalapenos and add more lime juice. Last time I made them I had to do it from memory.
As much as I hate to use canned soup, there is a flavor there that is just what I like. I also misplaced a recipe for a creamy coleslaw that I liked, I'll keep a watch to see if it gets posted.
There are already some really great recipes here. I have to look at my recipes and see if there are any favorites that need to be on here, but it seems like my favorites are all originally from here I will definitely have to try it! It's Sharon CB's recipe. The comments are from her. Heat the olive oil over a medium-high heat in a deep frying pan. Cook the onion and apple for 5 minutes or until softened.
Stir in the cabbage and toss well. Add the apple juice, vinegar, sugar substitute and seasoning and stir. Reduce the heat and simmer, covered, for 30 minutes or until the liquid reduces completely and the cabbage is tender.
Check seasoning and serve. Leftovers can be chilled for one day and reheated over a moderate heat. I halved the recipe for just the two of us but it was so good we nearly finished it all, so no problem with making too much. It was really delicious! I cooked the cabbage and onions in the microwave and there was no smell of cooked cabbage in the house at all! Could not find you said to do this, but Asian chili sauce with garlic 2 Tbls.
It looks really good!! Preheat oven to degrees F. Place cabbage in small bowl and toss with lemon juice. In a large measuring cup or medium bowl, combine yogurt, orange juice, oil, milk powder and egg, blending well.
Stir in cabbage. In a large bowl, cimbine flours, sesame seeds, baking powder. Gradually add the cabbage mixture to the flour mixture, and mix the ingredients until they are just combined.
Pour the batter into a greased 8X4-inch loaf pan. Place the pan in the preheated oven, and bake for minutes or until a tester inserted into the center of the bread comes out clean.
Turn the bread out onto a rack to cool completely before slicing it. Not lo-cal but oh so yummy. Leave out the caraway if you're not fond of it like my kiddies. Melt the butter and croutons in a skillet. Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty. Remove the skillet from the heat, but leave dressing in the pan. Add the salt and sugar to the boiling water and cook until dissolved.
Place the cabbage in the boiling water and cook for 2 minutes exactly. Drain the cabbage in the bowl of the salad spinner or colander. Spin the cabbage to remove any excess water. Add the cabbage to the butter-crumb dressing and toss to coat thoroughly. Silly woman! The only change I made was to use brown sugar instead of the sugar substitute and to simmer it an extra 15 minutes. It was very tasty and I would make it again. I should have mentioned that. Glad you liked it.
I also add it to everything--soups, stir fries, casseroles, etc. And I make it as a side vegetable, usually braised. He does not like anything with a sweet-and-sour taste so he doesn't care for the type of slaw with an oil and vinegar and sugar type dressing. And I don't really love the creamy kind, because of all the saturated fat and calories. Why do that to a good, low calorie veggie? Don't answer, rhetorical question!
But anyway, we compromise and eat slightly tangy, slightly creamy versions. Here's what's on the docket for dinner tonight, to go with grilled salmon and either potatoes or rice. To prepare slaw, combine cabbage and remaining ingredients in a large bowl. Add dressing, and toss well to coat. Chill 30 minutes. Lpink's notes: I usually don't have cilantro on hand so will use a combo of parsley with dried ground corriander seeds added to the dressing. Also will proably ad a dab of lite mayo for BF's taste.
Here's a link to my favorite one about braising cabbage. However, I like her red cabbage and apple recipe better. Cabbage was. Here's one more slaw. Our favorite Whisk remaining ingredients and pour over slaw. Mix well and chill. Ugly but good comfort food. Believe it or not, the best part of the menu was this. Really different and very good! Cut butter into pieces and place in a bowl. Combine slaw, dressing, 1 cup cheese, salt, and pepper; transfer to 2-quart baking dish. Bake 15 - 20 minutes or until golden and edges are bubbly.
Let stand 5 minutes; serve warm. Another friend of mine who came from PA gave me her family recipe for a similar dish. While noodles are cooking, melt butter in large deep skillet over medium-low heat. Add onion and saute, stirring occasionally for about 5 to 10 minutes, or until softened and just beginning to turn golden.
Add cabbage to skillet, stirring well to incorporate with onion, and saute for about 5 minutes, stirring occasionally.
Cover, reduce heat to low, and let simmer until vegetables are soft. Turn heat back to medium, add cooked noodles, salt and pepper, and stir well until noodles are heated though. Adjust seasoning if necessary and serve hot. It would have been better if I hadn't used so much of the tough outer leaves, or maybe cooked the tougher leaves a little longer, but I will probably make it again.
What happened was that I had a double head of cabbage from my garden at work, and when I tried to harvest the larger head, they both came up -they were conjoined twins. So, I decided to use the smaller head. Well, it turned out that the little bit of head there was was mostly core, with mostly tougher leaves surrounding. That's what I used. Anyway, I'll make it again for sure, but with the more tender leaves, or maybe with the kale that's needing to be harvested.
Thanks, Grainlady! In saucepan heat sugar, vinegar, mustard and celery seed. Cook until sugar dissolves, about 10 minutes. Cool completely, pour over cabbage and carrots, and toss. Let sit at least 4 hours before serving. I bought an extra head since they were 50 cents well, I ordered up another head.
Happily, bf does the shopping. Now I just need a thread on what to do with massive amounts of corned beef. Arrange corned beef, sauerkraut, cheese and 1 cup rye croutons on lettuce.
Combine salad dressing and caraway seeds; pour over salad and toss. Place on baking sheet. Bake in degree oven for 20 to 25 minutes or until croutons are dry and crisp. Store in a plastic bag or other airtight container. Makes 2 cups. All of this talk about sweet and sour cabbage has me craving German potato pancakes. My mom always used the jarred kind, though- bet homemade would be just amazing.
I made a slaw salad with jicama, avocado, and roasted edamame, topped with a coconut caribbean jerk dressing. One day I will have a Cuisinart and the shreds will be beautiful and perfect- but that day was not today. But- today was the first time I've shredded my own cabbage for a slaw instead of using the bagged kind.
What a difference! I put some in mac and cheese last night, but there's still some left! Here is my maiden contribution. My DD 7 loves this dish with rice or pitas. I prefer serrano or thai chillies. Heat a wok or a wide saute pan. Add the oil. When it begins to smoke a bit, add the mustard seeds and let them splutter covering with the lid or a splatter screen is a good idea here.
When the noise dies down, add the asafoetida, the split pigeon peas or channa dal and toast until it begins to turn brown. Add the chilli and and the curry leaves crumple a bit with your hands to bruise the leaves. This releases the essential oils. Saute until the chilli looks toasted. The oil is now seasoned with all the spices and will work magic on the veggies that follow. Turn heat to high and add the onion if using. Stir fry. When the onion begins to brown, add the cabbage and stir fry till it is well mixed.
Cover and let cook for 3 mins or so. Add grated carrots and cooked mung beans if using and mix well. Sprinkle the turmeric powder and salt and mix well. Cover and cook. The stirfry is done when the cabbage is crisp tender. It should look pale and not turn brown. Depending on how dry the cabbage was or how much water content it had, this can be 5 mins or more. Stir occasionally to avoid the cabbage browning.
Take off the heat and garnish with the coconut if using. This works beautifully with plain steamed rice or flat breads like lavash, chapathi or as a filling for pitas or mushu wrappers.
Can you explain that ingredient? Elery is so going to love this recipe. I'm headed for the Mediterranean grocery in a couple of weeks and I'm putting asafoetida, mung beans and channa dal on my list. So that's two green chilies, minced? It says green chilies - 2 nos. That's two whole chilies?
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