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Nappa cabbage
Nicky just posted a recipe for Nappa cabbage to make Kim-Chee
I use it to make a marinated cole slaw. I slice into shreds, one whole head of Nappa Add chopped tomato, chopped green pepper, olives, celery, a tiny bit of onion sliced thin (sweet onion is best) Then add a nice vinaigrette dressing. A simple dressing of vinegar and oil is fine. Allow it to wilt a little before you serve. It is a great party salad because it doesn't completely wilt, and you can dress it beforehand and it will keep through the whole party. This can also be done with regular cabbage. -- -- Best Regards, Evelyn Rest in a sky-like mind. Sit like a mountain floating on the earth. Breathe like the wind circling the world |
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Nappa cabbage
In article >,
"Evelyn" > wrote: > Nicky just posted a recipe for Nappa cabbage to make Kim-Chee > > I use it to make a marinated cole slaw. I slice into shreds, one whole > head of Nappa > Add chopped tomato, chopped green pepper, olives, celery, a tiny bit of > onion sliced thin (sweet onion is best) > Then add a nice vinaigrette dressing. A simple dressing of vinegar and oil > is fine. Allow it to wilt a little before you serve. It is a great party > salad because it doesn't completely wilt, and you can dress it beforehand > and it will keep through the whole party. This can also be done with > regular cabbage. A regular in my winter dinner rotation is braised cabbage. I read this somewhere as a "warm cole slaw", but don't remember where or how that recipe went. Braise chopped cabbage in some kind of fat. I use peanut oil or bacon fat. I generally add some thinly sliced hot pepper and some mixed seasoning (salt, pepper, oregano or some such). Let cabbage cook until very soft. Finish with a big glug of some kind of vinegar. I use apple cider vinegar, but plain white vinegar would work as well. I generally use green cabbage for this. I've used Savoy cabbage, but it isn't as good. There's no reason it wouldn't work with red cabbage either, but I think I'd use red pepper flakes instead of sliced hot pepper. -- "[xxx] has very definite opinions, and does not suffer fools lightly. This, apparently, upsets the fools." ---BB cuts to the pith of a flame-fest |
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Nappa cabbage
On Wed, 31 Dec 2008 07:49:53 -0500, "Evelyn" >
wrote: >Nicky just posted a recipe for Nappa cabbage to make Kim-Chee Evelyn, you know there's a Nick (who's posted the sauerkraut and the Kim-chee recipes) and me, Nicky, who's trying to decide which one to make first? :P Nicky. T2 dx 05/04 + underactive thyroid D&E, 100ug thyroxine Last A1c 5.4% BMI 25 |
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Nappa cabbage
"Nicky" > wrote in message ... > On Wed, 31 Dec 2008 07:49:53 -0500, "Evelyn" > > wrote: > >>Nicky just posted a recipe for Nappa cabbage to make Kim-Chee > > Evelyn, you know there's a Nick (who's posted the sauerkraut and the > Kim-chee recipes) and me, Nicky, who's trying to decide which one to > make first? :P Sorry Nicky. I must have mixed you up! -- -- Best Regards, Evelyn Rest in a sky-like mind. Sit like a mountain floating on the earth. Breathe like the wind circling the world |
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Nappa cabbage
Evelyn > wrote:
: Sorry Nicky. I must have mixed you up! : -- : -- : Best Regards, : Evelyn Happens to all of us:-) Happy New Year. I have another "quick an ddirty" recipe for either Nappa or regular cabbage. Nappa is easier to slice. slice thin adn slice some onions, also thin put in a large microwaveable container, add black pepper, soy soauce, a bit of sesame oil, some freshly grated or dried grond ginger and nuke until lslightly soft. Serve nice and hot. If you have more fancy chinese ingregients and would like to add them, just go ahead. Wonderful for fast weekday suppers with chicken fish or beef(don't know about pork:-) Wendy |
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Nappa cabbage
"W. Baker" > wrote in message ... > Evelyn > wrote: > > > > > : Sorry Nicky. I must have mixed you up! > > : -- > : -- > : Best Regards, > : Evelyn > > Happens to all of us:-) Happy New Year. > > I have another "quick an ddirty" recipe for either Nappa or regular > cabbage. Nappa is easier to slice. slice thin adn slice some onions, > also thin put in a large microwaveable container, add black pepper, soy > soauce, a bit of sesame oil, some freshly grated or dried grond ginger and > nuke until lslightly soft. Serve nice and hot. If you have more fancy > chinese ingregients and would like to add them, just go ahead. Wonderful > for fast weekday suppers with chicken fish or beef(don't know about > pork:-) > > Wendy That sounds good, Wendy. -- -- Best Regards, Evelyn Rest in a sky-like mind. Sit like a mountain floating on the earth. Breathe like the wind circling the world |
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