More results...

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors

Tag: Side Dish

Sautéed Green Cabbage

Sautéed Green Cabbage

Credit: Cser Mama

Ingredients

  • 1 large head green cabbage (shredded fine) approx.. 2 lbs. 12 oz.
  • 1/3 cup Organic Olive Oil
  • 1 ½ tsp salt
  • ½ cup organic apple cider vinegar
  • ½ cups water

Directions

  1. Shred cabbage.
  2. Heat 1/3 cup olive oil. Sauté cabbage for about 5 minutes stirring to sweat the vegetables.
  3. Add Salt and vinegar, sauté for another minute or two.
  4. Add water, stir and cook another 5 -10 minutes. Turn burner off and cover for ten or so minutes (optional)

Note:
It is a personal preference as to how soft to cook the cabbage. Some like it more and some like it less crunchy.

KelKáposzta Fözelék – Creamed Savoy Cabbage and Potatoes

KelKáposzta Fözelék - Creamed Savoy Cabbage and Potatoes

Credit: Cser Mama

Ingredients

  • 1 Lg. head Savoy Cabbage
  • 3 lbs. red potatoes peeled and diced
  • 1 medium onion diced
  • 1 tomato, peeled and diced
  • 3 cloves garlic minced
  • ½ red pepper, minced
  • 1/3 cup organic extra virgin olive oil
  • 1/2 cup (68g) organic all-purpose flour
  • 2 tsp. Hungarian sweet paprika
  • approx. 6 cups water
  • salt to taste (~1-1/2-2 Tbsp)

Directions

  1. Wash cabbage, pat dry, remove core and cut cabbage into bite size pieces.
  2. Add chopped cabbage to pot, and add enough water to just cover cabbage.
  3. Bring water to boil and boil cabbage for 10 minutes.
  4. While cabbage is boiling, peel and dice potatoes, onion and tomato. Peel and mince garlic and mince the red pepper.
  5. Strain water from cabbage and discard cabbage water
  6. Add diced onion, pepper, garlic, tomato and potatoes to cabbage, add 6 to 8 cups of water, stir ingredients and slow boil until potatoes are soft. Can be covered.
  7. For roux, heat olive oil in skillet and add flour, sauté a few minutes stirring continually intil it gets toasted. (Sometimes I add a little more olive oil if the flour seems too dry while trying to sauté / toast flour stirring continually)
  8. Add teaspoon Hungarian paprika and continue to stir for a few seconds. Be careful not to burn paprika. Pull pan off burner before adding liquid from cabbage and pototoes to insure paprika does not burn.
  9. Drain liquid from potatoamd cabbage into a measuring cip and add it to roux, stirring with a whisk until smooth and creamy.(should be about 4 cups of liquid) Cook over low heat stirring continually until sauce is nice and thick.
  10. Stir sauce back over potatoes and cabbage and stir until well incorporated.
  11. Add a tablespoon of salt, Taste, and then add a little more salt if necessary. I think I added another teaspoon to a teaspoon and a half more salt at the end. Salt to your preference.

Balsamic Vegetable Medley Salad

Balsamic Vegetable Medley Salad

Credit: Marika’s Kitchen

Ingredients

  • 1.2 lbs. Cauliflower
  • 6 oz. Radish
  • 12 oz. Carrots
  • 11 oz. Beets
  • 9 oz. Broccoli
  • 9 oz. Jicama
  • 12 oz. Yellow Crookneck Squash
  • 14 oz. Zucchini
  • 4 oz. Red Cabbage

Dressing

  • 2 cloves garlic
  • ½ cup balsamic vinegar
  • 4 tbsp olive oil
  • 6 oz. avocado
  • 1 large tomato
  • ½ cup Italian parsley leaves
  • 2 cups water
  • 1½ tsp salt
  • ½ tsp pepper
  • 1 Tbsp. Olive oil to sauté minced garlic, (optional)

Directions

  1. Wash, trim and peel veggies and cut or shred everything to your preference into a large bowl.
  2. Optional: Heat 1 Tbsp. olive oil and sauté crushed garlic cloves till golden or just add raw garlic
  3. Peel and remove avocado seed. Peel and remove seeds from tomato (deseeding optional). Mince Italian parsley and blend all dressing ingredients in blender.
  4. Toss vegetables in dressing and allow to marinate. Lasts for quite a while.
    Notes:
  • Even though I have included weights, since recipes work better with quantities listed, the exact quantities are not that important to worry about. When I first made this, I just got a large head of cauliflower, a large bunch of radish, a nice size jicama, etc., and cubed it all up or shredded it and made the dressing. Consider the weights as approximates and don’t get distracted by getting exact with those measurements. Look at the picture of everything together to see the approximate amounts and then go with what portion sounds good to you. Get creative and experiment.
  • When I’m not making this for a large crowd, I like to portion this into serving sizes in mason jars and allow the dressing to wilt the veggies a bit. Easier on digestion.
  • This is a good one to make ahead so that the enzymes in the dressing can begin to break down the vegetables, making them easier to digest.
  • Latest claims state that the peels and seeds of many vegetables are difficult to digest, especially for those of us with digestive issues. Peeling and removing seeds from vegetables helps with digestion.
  • Digestive issues are not limited to just peels and seeds though. I’ve read and experienced that raw vegetables are more difficult to digest than fermented and cooked vegetables. When your system can’t digest raw vegetables, it can cause an increase in inflammation in the body.
  • Approximately 116 Calories per 1½ cup portions. enjoy!