Cabbage Dish With Root Vegetables 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:

• Trim and chop the cabbage as desired; washed and pat dry.
• Sauté the onion, leek or green onions with 4 tablespoons of oil and ¼ cup of water until tender (5 minutes).
• Add to the onion ¼ cup of water, garlic, ginger, turmeric. Stir for 5 minutes.
• Add potatoes, carrots and cabbage to the sauce. Stir for 5 minutes.
• Add Italian seasoning, salt and black pepper. Stir well. Cook it for 20 minutes.
• Add sliced hot green peppers. Mix well. Remove from heat.
• Serve it cold or warm, with Injera or rice.
• P.S. You may substitute the turmeric with one tablespoon of tomato paste or ½ teaspoon of curry powder.