Fried Cabbage reminds me of the Saut?ed Collard Greens recipe I posted right before the project started. Like Collard Greens, Cabbage is traditionally stewed to death. But Paula calls this new way of cooking greens frying, instead of saut?ing. I can only guess it is because of the amount of oil. But, I am excited to challenge my palate and give it a try. Serves 6 Find me: Twitter: twitter.com Facebook: www.facebook.com Pinterest: pinterest.com Blog: thesweetestvegan.com Fried Cabbage Recipe Ingredients: 1/4 cup canola oil 1/4 cup chopped onions salt to taste 2 cloves garlic, minced 1 head cabbage, shredded 1 tablespoon sriracha sauce Directions: Heat oil in a large, deep skillet over medium-high heat. Add onions and salt to sautee until translucent. Throw in the minced garlic, and continue to cook for about 30 seconds. Slowly add in shredded cabbage about a handful at a time. As the cabbage wilts, toss, and add a bit more. Once all the cabbage is in the fry, toss in the sriracha sauce, and cook for about 10 minutes. Remove from heat and serve hot. My Verdict: It reminded me of the saut?ed collard greens I made the other day. The fried cabbage is cooked and seasoned, but still holds its texture. Just as I said my grandparents would not like their collard greens with ?texture?, my grandmother said that she wanted to stem the cabbage more. To each his/her own, I like my greens a variety of ways. About the Southern Queen of Vegan Cuisine Project Inspired by the Julie and ?
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