STIR-FRIED TOFU WITH CABBAGE, CARROTS AND RED PEPPERS
This is a beautiful stir-fry using vegetables that are easy to keep on hand, as they all stay fresh for more than a week in the refrigerator.
Provided by Martha Rose Shulman
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place the tofu dominoes on paper towels. Place another paper towel on top and prepare the remaining ingredients.
- In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Reduce the heat to medium and stir-fry 1 to 2 minutes, until the tofu begins to brown. Add the garlic and ginger and stir-fry for no more than 10 seconds.
- Swirl in the remaining oil and add the carrots, red pepper and cabbage. Turn the heat to high and stir-fry for 1 minute, or until the vegetables begin to soften. Add the salt, pepper and sugar, toss together and add the soy sauce mixture. Stir-fry for 1 to 2 minutes, until the vegetables are crisp-tender. Stir in the cilantro, and serve with grains.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 13 grams, Carbohydrate 15 grams, Fat 17 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 318 milligrams, Sugar 6 grams
FRIED CABBAGE
This is a great way to get your family to eat veggies. My son dislikes boiled cabbage, but agrees this is a tasty dish.
Provided by Contented Home-maker
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 4
Steps:
- Cook and stir bacon, onions, and bell pepper together in a skillet over medium heat until bacon is just starting to brown, about 10 minutes. Add cabbage and cook, stirring frequently, until cabbage is tender and transparent, 20 to 30 minutes.
Nutrition Facts : Calories 164.1 calories, Carbohydrate 15 g, Cholesterol 20.5 mg, Fat 8 g, Fiber 5 g, Protein 9.6 g, SaturatedFat 2.6 g, Sodium 459.6 mg, Sugar 7.6 g
SMOTHERED CABBAGE WITH CARROTS & SWEET PEPPERS
This was a quick side dish meal idea for dinner the other day, using ingredients I had in the fridge. The carrots and sweet peppers makes the dish very colorful and they are also quite tasty. Simple, Quick and easy is always the best way to go when you are trying to get dinner on the table quickly. I served it with Grilled Pork...
Provided by Rose Mary Mogan
Categories Vegetables
Time 40m
Number Of Ingredients 8
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.
FRIED CABBAGE AND CARROTS
My best friend was eating this one day, it smelled so good but i hated cabbage( or so I thought) 1 bite and I was hooked
Provided by Riverbear
Categories Low Protein
Time 25m
Yield 5 serving(s)
Number Of Ingredients 4
Steps:
- heat your skillet over medium heat coat with the olive oil.
- when hot put in the cabbage and carrots.
- cook covered about 7-10 minutes then add soy sauce and finish cooking covered for 8 minutes.
Nutrition Facts : Calories 174.5, Fat 11.1, SaturatedFat 1.6, Sodium 879.4, Carbohydrate 17.2, Fiber 6.4, Sugar 8.9, Protein 4.4
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
SIMMERED CABBAGE, CELERY, ONIONS, CARROTS IN BROTH/BASE
Thihttp://www.recipezaar.com/members/subm/editr2.php?sid=1598379 Editing Simmered Cabbage, celery, onions, carrots in Broth/Base is a base recipe to add meats, fish, noodles or rice. You can use as a side dish also. The flavor is good with any meat. I use lemon pepper, a commercial grade along with a little salt. Wonderful to freeze. For 4 servings, more if adding other main dish ingredients. 6-8 servings. 10 options lists for 11 dishes. Enjoy.
Provided by Montana Heart Song
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Note: You may use chicken bouillon cubes or vegetable broth or liquid chicken broth in place of chicken base and water.
- In large deep frying pan, pile the vegetables, dried onion and lemon pepper.
- Put the chicken base in water and microwave to dissolve or but all on top of veggies.
- Add olive oil on top and salt if desired. Put a lid on the pan and simmer on low heat. Mix with a spatula a few times. Cook for 15 minutes.
- Serve as a side dish.
- Options:.
- •Add 3 cups cooked rice or noodles and mix. Add margarine before adding.
- •Add 2 cups couscous and mix.
- •Add more chicken broth and add 2 tbsps cornstarch in 1/2 cup cold water and thicken and serve over hard Chinese noodles or mashed potatoes.
- •Add 3-4 cups cooked ham chunks or leftover ham.
- •Add canned corned beef cubes or leftover corned beef.
- •Add cooked turkey or chicken.
- •Add cooked shrimp or crab meat with the addition of 1/2 tsp dry mustard mixed.
- •Add cashew nuts and sliced pimentos before serving.
- •Dissolve 2 tbsps flour in 1 cup milk with 1 teaspoons margarine by whisking. Add and heat. Serve white sauce vegetable mixture over toast points.
- •Add 8 oz can of tomato sauce to base; add cooked drained hamburger or sausage (I add a little splenda if making this addition.
Nutrition Facts : Calories 110.2, Fat 7, SaturatedFat 1, Sodium 89.9, Carbohydrate 11.7, Fiber 3.9, Sugar 6.9, Protein 2.3
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