CABBAGE SALSA
This is a mild salsa that you can heat up with how ever many peppers you wish to add. The cabbage absorbes the flavors of all the other ingredients. This is a great party food. Cook time is the chilling time.
Provided by MelodyOHare
Categories Vegetable
Time 2h20m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients.
- Chill for a few hours.
- Serve with tortilla chips.
SAUTEED CABBAGE AND CARROTS
Cabbage and Carrots are sauteed with fragrant ginger and garlic. This is usually served as a side dish to stews in Guyana and the Caribbean.
Provided by Jehancancook
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat canola oil in a saucepan over medium heat. Add onion and cook until soft. Add ginger and garlic, cook for about 1 minute, stirring frequently. Add carrots, cabbage, salt and black pepper; Cook for 10 minutes, stirring occasionally. Next add the vinegar and stir to combine. Remove from heat. Serve warm.
- Notes: I prefer the cabbage to be crisp but if you prefer it to be softer you can add about 1/4 vegetable or chicken stock, and cook for an additional 10 minutes or until it is the texture that you desire. If using stock, be sure to adjust the amount of salt in the dish since stocks do tend to have sodium.
Nutrition Facts : Calories 73.8, Fat 3.7, SaturatedFat 0.3, Sodium 322.5, Carbohydrate 9.9, Fiber 3.5, Sugar 5, Protein 1.9
CABBAGE-CARROT CASSEROLE
My grandmother passed this recipe down to me. People who don't even like cabbage love this dish.
Provided by Paula
Categories Side Dish Vegetables Carrots
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Dissolve bouillon cubes in water in a large pot over medium-high heat. Cook cabbage and carrots in the seasoned water until tender, 20 to 30 minutes. Drain, reserving 1/2 cup of the cooking liquid. Transfer cabbage and carrots to an 8x11-inch casserole dish.
- Melt butter in a saucepan over medium heat. Stir flour into melted butter until hot, about 1 minutes. Pour reserved cooking liquid and milk into the flour mixture; stir until smooth. Add cheese to milk mixture; cook and stir until cheese is melted and the mixture is smooth and thick. Pour cheese sauce over cabbage and carrots; stir to coat. Season with paprika.
- Bake in preheated oven until hot and bubbly, 20 to 30 minutes.
Nutrition Facts : Calories 107.1 calories, Carbohydrate 10.9 g, Cholesterol 16.5 mg, Fat 5.8 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 3.6 g, Sodium 393.4 mg, Sugar 5.3 g
PUPUSAS
This is a fairly authentic version of the popular Salvadorean dish. It does take some time, however it is well worth the effort! You can purchase pre-made chicharron at specialty markets, however this recipe tastes just like it. I also make the salsa roja and curtido ahead of time (the salsa freezes very well, and the curtido can stay in the fridge at least a week).
Provided by ZZ
Categories Meat and Poultry Recipes Pork
Time 2h54m
Yield 15
Number Of Ingredients 23
Steps:
- Combine tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat. Cook and stir until vegetables are soft, about 20 minutes. Let salsa roja cool for 10 minutes.
- Fill a blender halfway with the salsa roja. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining salsa roja. Return to saucepan and simmer for 10 minutes more stirring occasionally. Allow to cool completely, about 1 hour, and refrigerate.
- Place cabbage and carrots in a large bowl. Add 4 cups boiling water and let stand for 5 minutes. Drain well. Mix in vinegar, scallions, oregano, and red pepper flakes. Chill curtido until serving.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost fully cooked and not yet crispy, 5 to 7 minutes. Transfer bacon and grease (if desired) to a food processor. Add tomatoes, quartered green bell pepper, Monterey Jack cheese, and minced garlic. Puree and season the chicharron with salt.
- Mix masa harina and 1/2 cup water together in a bowl by hand. Add the remaining water slowly, about 2 tablespoons at a time, mixing well after each addition, until dough is moist but still firm. Cover with a wet towel.
- Heat 1/2 cup oil a large skillet over medium-high heat.
- Take a golf ball-sized piece of dough and roll into a ball in your hands. Make a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole, close it up, and flatten the ball with your hands into a thick tortilla shape. Place pupusa in the skillet and fry until golden brown, about 2 minutes per side. Repeat with the remaining dough and chicharron.
- Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 33.8 g, Cholesterol 15 mg, Fat 7.7 g, Fiber 7.7 g, Protein 9.9 g, SaturatedFat 2.8 g, Sodium 676 mg, Sugar 5.9 g
CABBAGE AND CARROT SALSA
From 365 Easy Mexican Recipes. This is a good side dish to grilled meats. I think pre-shredded carrots would work the best for a better texture.
Provided by dicentra
Categories Vegetable
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a medium bowl, combine all ingredients.
- Cover and refrigerate for at least 30 minutes.
CARROT SALSA
There are plenty of different salsas, most commonly we know salsa to include tomatoes. This version uses shredded carrots which imparts a sweet, vegetal flavor that is still a perfect complement to your tortilla chips.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Put the carrots in the bowl of a food processor and pulse until finely chopped.
- Transfer to a bowl and toss with the red onion, cilantro, jalapeno, lime zest and juice, olive oil and 1/2 teaspoon salt. Refrigerate until juicy, about 15 minutes. Serve with the chips.
WILTED CABBAGE WITH CARROTS AND BACON
Categories Herb Pork Vegetable Side Sauté Thanksgiving Quick & Easy Wheat/Gluten-Free Bacon Carrot Fall Winter Cabbage Gourmet
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a large non-stick skillet cook bacon over moderate heat until crisp and transfer with slotted spoon to paper towels to drain. In fat remaining in skillet cook garlic and onion over moderately low heat, stirring, until onion is softened. Add carrots and cabbage and cook, stirring, over moderate heat until crisp-tender, about 5 minutes. Stir in bacon and parsley and season with salt and pepper.
CREAMY SAVOY CABBAGE WITH CARROTS
Savoy cabbage at its best, a great accompaniment to any meal - particularly the Christmas turkey or part of your Hogmanay meal
Provided by Nick Nairn
Categories Dinner, Side dish
Time 26m
Number Of Ingredients 5
Steps:
- Pull off any tough outer leaves from the cabbage and discard. Cut in half, then remove the hard inner core. Rinse the leaves, then shred as finely as you can. Cut the carrots into fine, thin strips or grate in the food processor.
- Bring a pan of water to the boil and add the cabbage and carrots. Boil for 6 mins until just tender, then drain. Return to the hot pan and add the butter and cream. Season with pepper, and salt if you like, add the nutmeg and stir well to coat. Pile into a serving dish and serve immediately.
Nutrition Facts : Calories 130 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.15 milligram of sodium
BUTTERY CABBAGE AND CARROTS
Make and share this Buttery Cabbage and Carrots recipe from Food.com.
Provided by SooZee
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter, add onion and stir fry 2 minute.
- Add carrots, cabbage, salt and celery seed.
- Cover and cook over med. heat 10 minutes.
- Stir occasionally.
- Stir in the lemon juice.
Nutrition Facts : Calories 91.9, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 665.8, Carbohydrate 15.5, Fiber 4.8, Sugar 8.1, Protein 2.6
CURTIDO (EL SALVADORAN CABBAGE SALAD)
Curtido is a salad made out of cabbage and served with El Salvadoran pupusas. Stuff cooked pupusas with the curtido for a delicious treat!
Provided by Jenny
Categories Salad Coleslaw Recipes No Mayo
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.
Nutrition Facts : Calories 50.2 calories, Carbohydrate 11.3 g, Fat 0.3 g, Fiber 4.7 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 47 mg, Sugar 5.7 g
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