In this recipe, the pesto is tossed with white beans to create an elegant salad in a flash. Serves 4.
2 19-oz. cans cannellini beans, rinsed and drained
3 cups shredded red cabbage
2/3 cup thinly sliced green onions
2 to 3 Tbs. prepared basil pesto
1 Tbs. chopped capers
Directions: Combine all ingredients in large bowl. Let stand 15 to 30 minutes to allow flavors to meld. Serve at room temperature.
No-Cook Cannellini Salad with Pesto Dressing [Vegetarian Times]
Showing posts with label cabbage. Show all posts
Showing posts with label cabbage. Show all posts
Monday, September 10, 2007
Tuesday, February 6, 2007
Indian Spiced Cabbage
600g savoy-style cabbage
1 tbsp vegetable oil
1 tbsp mustard seeds
1 tsp cumin seeds
1 onion, finely sliced
1 mild fresh chilli, sliced
1 tsp garam masala
1 tsp turmeric
1 tsp salt
1 tsp sugar
cut the cabbage in half, cut out the core and shred very finely. Heat the oil in a frying pan and add the mustard seeds and cumin seeds, stirring until they pop. Add the onion, cabbage, chilli, garam masala, turmeric, salt, sugar and 200ml water or stock, tossing well. Cover and simmer for 10min until cabbage has softened. Serve hot, with rice or lentils...
nibb'lous > indian spiced cabbage
1 tbsp vegetable oil
1 tbsp mustard seeds
1 tsp cumin seeds
1 onion, finely sliced
1 mild fresh chilli, sliced
1 tsp garam masala
1 tsp turmeric
1 tsp salt
1 tsp sugar
cut the cabbage in half, cut out the core and shred very finely. Heat the oil in a frying pan and add the mustard seeds and cumin seeds, stirring until they pop. Add the onion, cabbage, chilli, garam masala, turmeric, salt, sugar and 200ml water or stock, tossing well. Cover and simmer for 10min until cabbage has softened. Serve hot, with rice or lentils...
nibb'lous > indian spiced cabbage
South Indian Cabbage
4 tbsps veg oil
a generous pinch of ground asafetida
1 tsp brown mustard seeds
1 tsp yellow split peas (urad dal)
5-6 fenugreek seeds
2-3 dried red chilis
10 fresh curry leaves or fresh basil
340g green cabbage, cored and shredded
1 tsp salt
put the oil into a large wok or frying pan and set over medium-high heat. When hot, add asafetida. A second later, add mustard seeds - as soon as they start to pop (a matter of seconds) add fenugreek and whole red chillies. Allow the dal to turn red and the chillies to turn dark, then put in the curry leaves and the cabbage. Give a few quick stires. Add salt.
stir and cook for one minute, then cover, turn heat to low and cook for 6-8 minutes until cabbage has wilted (you might need to add a sprinkling of water). Uncover, taste for seasoning, stir and cook for another 1-2 minutes.
nibb'lous > south indian cabbage
a generous pinch of ground asafetida
1 tsp brown mustard seeds
1 tsp yellow split peas (urad dal)
5-6 fenugreek seeds
2-3 dried red chilis
10 fresh curry leaves or fresh basil
340g green cabbage, cored and shredded
1 tsp salt
put the oil into a large wok or frying pan and set over medium-high heat. When hot, add asafetida. A second later, add mustard seeds - as soon as they start to pop (a matter of seconds) add fenugreek and whole red chillies. Allow the dal to turn red and the chillies to turn dark, then put in the curry leaves and the cabbage. Give a few quick stires. Add salt.
stir and cook for one minute, then cover, turn heat to low and cook for 6-8 minutes until cabbage has wilted (you might need to add a sprinkling of water). Uncover, taste for seasoning, stir and cook for another 1-2 minutes.
nibb'lous > south indian cabbage
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