Five Minute Sweet Peppered Cabbage Recipe Foodcom

Steps:

• Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring, until it begins to soften, about 3 minutes, and add a generous pinch of salt and the peppers. Cook, stirring often, until the onion and peppers are tender, about 5 minutes, and add the cabbage. Stir together, add salt to taste, cover and cook, stirring often, for 20 to 25 minutes, until the cabbage is very tender and sweet. Add the garlic and tomato paste and continue to cook, uncovered, stirring often, for 5 minutes. Season to taste with salt and pepper and remove from the heat.
• Preheat the oven to 375 degrees. Oil a 10-inch tart pan or cake pan and line with the dough. Whisk the eggs and milk together in a large bowl, add salt and pepper to taste and stir in the vegetables and cheese. Mix together well and scrape into the pie shell.
• Bake 45 to 50 minutes, until the top is lightly browned. Remove from the heat and allow to cool for at least 10 minutes before serving. Serve hot or at room temperature.

Steps:

• 1. Cut cabbage in half, then remove the core, by making a V shaped deep cut on either side of the core, then remove. Using a sharp knife cut cabbage half again creating a wedge then slice into thick shreds. Repeat till entire cabbage is cut up. Add to a large bowl.
• 2. Peel & Slice Onion, carrots and sweet peppers into medium slices and separate, then add to bowl of cabbage.
• 3. Add oil & butter to a large skillet, and turn on medium high heat.
• 4. Then wash vegetables and add to skillet, add salt and pepper, minced garlic if desired, and chopped chive. Cover with tight fitting lid, and allow to cook till tender, stirring occasionally till vegetables are tender, about 25 minutes or so.
• 5. Remove from heat, & serve while still hot.

Steps:

• Melt butter in a pot and saute shallot until soft and translucent, about 5 minutes. Add pointed cabbage, stir, and cook for 2 to 3 minutes. Pour in vegetable broth and season with brown sugar, salt, and pepper.
• Cover pot and simmer on low heat for 15 minutes. Season with balsamic vinegar.

Steps:

• For dressing, place sugar, water and vinegar in a small saucepan; bring to a boil, stirring to dissolve sugar. Cook, uncovered, 5 minutes. Cool completely. Stir in oil., To serve, place vegetables in a large bowl. Add dressing; toss to coat.

Steps:

• Heat a very large cast-iron skillet over medium-high heat. Add the bacon and cook until browned, 5 to 6 minutes. Remove to paper towels, reserving the drippings in the skillet.
• Add additional oil to the pan if needed. Add the onion, carrot and peppers and cook until the vegetables begin to soften, about 5 minutes. Stir in the cabbage and garlic and saute until the cabbage begins to brown, about 10 minutes.
• Stir in the hot sauce and bring to a boil. Cover, then reduce the heat to low and simmer until the cabbage is tender, about 15 minutes. Stir in the reserved bacon, and season with salt and pepper.

Steps:

• In medium-sized saucepan, bring 1/2 cup of water to boil, add salt if desired.
• Put all the cabbage in pan, stir and cover.
• Cook 4-5 minutes until just tender. WATCH!, do not let cabbage get soft.
• Turn off heat and add rest of ingredients and stir until cheese has melted.

Steps:

• Combine all ingredients except butter in a bowl.
• Melt the butter over low heat in a large saucepan.
• Stir in the cabbage mixture.
• Cook, stirring occasionally, for 8-10 minutes.

Steps:

• Heat a wok or large frying pan over medium heat until hot. Add the peanut oil, swirl to coat.
• Add the shredded cabbages and stir-fry for 1 minute. Add the water, cover and cook for a couple of minutes or until wilted.
• Remove lid, add sesame oil five-spice powder and stir fry for 30 seconds until well combined. Season with salt and pepper.

Steps:

• Drop cabbage in boiling water. Once it's back to boiling, cook 3-5 minutes, or until just tender.
• Drain in a colander and, while still hot, toss with vinegar, generous amount of black pepper and salt to taste. Cabbage should have a pleasing tartness and a nice snap of pepper. Serve hot, warm or at room temperature. Good with fish, meats or poultry, especially anything grilled.