purple cabbage

Chook gets a second look in rice paper wrappers for the prefect leftovers to lunch box meal.

Kecap manis chicken wraps

Lilydale Free Range Whole Chicken

(80 milliliters) kecap manis

rice paper wrappers

carrot, shredded

(80 grams) shredded purple cabbage

coriander leaves

Lebanese cucumber, sliced

snow pea sprouts

Sweet chilli sauce

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Put a couple of whole cabbages over a hot fire on a grill, and leave them there, turning every few minutes when you get a chance, until they look like something tragic and ruined. You don’t need to season them, or oil them, or remove the thick outer leaves the way you’d do if you were cooking them lightly or shredding them raw. You just need to burn them, slowly and deeply, so that they soften within and take on the flavor of fire. When you’ve got the cabbages good and blistered, put them on a cutting board, remove the charred exteriors and cut out the cores, then slice the remaining cabbage into shreds. Dress with <a href="https://cooking.nytimes.com/recipes/1018885-crema">crema,</a> store-bought or home-made, along with chopped cilantro, some chipotle en adobo and lime juice. It makes for a slaw that goes with almost anything grilled.

Hot Slaw, Mexican-Style

green cabbage

small bunch cilantro, the leaves

crema,

lime juice,

adobo

salt and black pepper,

Make the <a href="https://cooking.nytimes.com/recipes/1018885-crema">crema</a> the night before, or many nights before, the day you want to cook.

When you are ready to make the slaw, build a fire in your grill, leaving about 1/3 of grill free of coals, or set one burner of a gas grill to high. When the fire is ready, place the cabbages, whole, onto the fire or over the open burner, and allow them to roast in the heat of the open flames, turning them every few minutes and allowing them to rest occasionally on the cooler side of the grill, until they are blackened, blistered and a little soft to the touch, approximately 30 to 45 minutes. You are not looking to incinerate them so much as to cook them aggressively. You will discard most of the burned exterior.

Meanwhile, make the dressing. Whisk the cilantro into the crema in a bowl, and add the lime juice and, if you’re using, adobo or hot sauce to taste, along with a little salt and pepper.

When the cabbages are blackened and have softened to the point where you can insert a knife into each one fairly easily, remove them to a cutting board. Once they have cooled slightly, take off most of the blackened exterior leaves. Cut each cabbage in half, then use your knife to remove the cores. Slice the cabbage into thin strips, as for a coleslaw, and add them to a large serving bowl.

Apply about 1/2 a cup of the crema to the sliced cabbage, and toss to combine. Continue adding crema until you have enough to coat all the cabbage, then taste and adjust seasonings. (You can save the rest of the crema for another use, keeping it in a closed jar in the refrigerator.) Serve with grilled meats or alone.

My family often drank porridge during breakfast, but often inexplicable, there is no appetite, especially want to drink white porridge, so the side dishes are also one of the dishes I often study. Today this is simple and super refreshing

Jellyfish Salad

Jellyfish

quarter Purple cabbage

Grated ginger

spoons Cold sauce

Millet spicy

spoon Soy sauce

Some Balsamic vinegar

sesame oil

a spoon Sugar

There are many seafood in supermarkets. It seems that there are many kinds of them. After I bought this large one, remember to soak it overnight. Otherwise, remember to change the water a few times when it is too salty. It is better to find a larger container

The soaked jellyfish continue to be rinsed under the faucet, then drain the water and cut into fine threads

Wash the purple cabbage and cut into fine shreds. The side dishes can be replaced with cucumber, carrot and cabbage at will.

The cut purple cabbage is placed on top of the jellyfish. I like spicy food so I put some spicy minced millet

In another small bowl, pour the appropriate amount of two spoons of cold sauce, one spoon of light soy sauce, a little balsamic vinegar, sesame oil, chicken powder and stir well

Stir the sauce evenly and pour it into the bowl

Pour in the ground ginger, season with a little sugar, and stir thoroughly with chopsticks. You can put it in the refrigerator for a while for a better taste.

A super delicious cold dish, best with rice porridge, hot and sour and crispy, super refreshing, every time you eat it directly

Life is like tea, meditation is right. Time is like water, and the precipitation is clear.​

Learn how to make sauerkraut from fermentation expert Sandor Katz.

How To Make Sauerkraut

cabbage

carrots

onions

salt

coriander,

red pepper flakes

In a large mixing bowl, combine both cabbages, the carrots and the onions. Sprinkle with salt and, using your hands, toss and squeeze the cabbage mixture. Add the coriander and crushed pepper flakes and let the vegetables stand for 10 to 15 minutes so that they release their juices and become soft and slightly wilted.

In a tall and narrow nonreactive container, store the cabbage and its juices, pressing the mixture down and making sure the vegetables are submerged in their own liquid. (Note: The vessel should be tall enough that the liquid covers the vegetables; a wide container won't work.) Top the vegetables with some sort of weight, such as a plate that is smaller than the opening of the container, to weigh them down further.

Cover the kraut with a kitchen towel or cheesecloth and allow to sit at room temperature, skimming the scum that rises to the surface every day or so. Taste the kraut after 4 days; it should be ready to eat. Transfer the kraut to the refrigerator and keep for up to 6 months. *This article was originally published on 04/21/2015 by Tasting Table editors. The restaurant, chef and/or recipe are in no way affiliated with or endorsing the featured sponsor.

These rice paper rolls look tricky, but once you’ve made a couple you’ll have the hang of it. Omit the prawns for a vegan option, says Jamie.

Vietnamese crystal veg, prawn and mango rolls

vermicelli noodles

x 15cm round rice paper wrappers (from supermarkets)

baby cucumbers (cukes), peeled lengthways

coriander

spring onions, thinly sliced

carrots, peeled, shredded

purple cabbage, shredded

prawns, peeled, deveined

mango (substitute thawed frozen mango cheeks), cut into 1cm pieces

(10 grams) ginger, finely grated

garlic clove, finely grated

tbs finely grated palm sugar or brown sugar

red chilli, thinly sliced

(60 milliliters) fish sauce

limes

orange

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Fast, fresh and figure-friendly, my mom’s recipe for Chinese Chicken Salad has become my go-to alternative to takeout.

Chinese Chicken Salad with Sesame Dressing

chicken (See Kelly's Notes)

Romaine lettuce

scallions, thinly sliced (white and green parts)

cucumber,

almonds

crispy chow mein noodles

Mandarin oranges

Tablespoons sesame oil

seasoned rice wine vinegar

vegetable oil

Tablespoons sugar

black pepper

In a large bowl, combine all of the salad ingredients, tossing until well mixed.

In a small bowl, whisk together the dressing ingredients and then pour over the salad, tossing to coat.

I buy a rotisserie chicken and shred the meat (discarding the skin). It's fast, fresh and just enough meat for 4 to 6 servings.

★ Did you make this recipe? Don&#039;t forget to give it a star rating below!

Kelly's Notes:

Sweet and sour red cabbage soup is super simple to make and, besides the dill, it uses pantry and fridge staples. The spices give the dish a borsch-like feel.Reprinted The First Mess by Laura Wright. Copyright © 2017. Reprinted by permission of Penguin Random House Canada Limited.

Sweet and Sour Red Cabbage Soup

olive oil

onion

carrot (small dice)

apple

rosemary

cumin seeds

caraway seeds

smoked paprika

nutmeg

red cabbage (finely shredded (4-5 cups))

apple cider vinegar

maple syrup

vegetable stock

cloves

bay leaf

Sea salt and black pepper

dill

Heat the olive oil in a large pot to medium and add the onions, carrot, and apple. Sauté until the onions are soft and translucent, or about four minutes.

Add the rosemary, cumin, caraway, smoked paprika, and ground nutmeg, stirring until they become fragrant - about 30 seconds or so. Next add the cabbage.

Add the maple syrup and apple cider vinegar along with the stock, and stir well to remove any bits that have stuck to the pot.

Combine the cloves and bay leaf in a tea strainer or a little sachet of cheesecloth and add to the pot along with a pinch of salt and pepper.

Bring the mixture to a boil, then lower it to simmer and cooked covered for about 45 minutes, or until the cabbage is tender.

Serve hot with the chopped fresh herbs.

This Purple Cabbage Chicken Lo Mein is delicious and easy to make in just 15 minutes. Make a healthier version right at home!

15-minute Purple Cabbage Chicken Lo Mein

ts sesame seeds

pine nuts

tbs sunflower seeds

tbs almond flakes

carrot

lo mein noodles

Vegetable oil

Soy Sauce

chicken breast

pepper

Prepare your vegetables: thinly slice or shred cabbage,...

Prepare your vegetables: thinly slice or shred cabbage, peel and slice onion, cut carrots into thin strips or grate.

Toast your nuts: heat a pan to medium,...

Toast your nuts: heat a pan to medium, then add assorted seeds and nuts and dry toast until golden brown, stirring regularly. Remove from pan and set aside to cool down.

Prepare noodles according to package instructions. I cooked...

Prepare noodles according to package instructions. I cooked mine in salted water for about 3-4 minutes, then drained and set aside to cool.

Prepare your chicken (or tofu) - cut chicken...

Prepare your chicken (or tofu) - cut chicken breast into strips, season with salt, pepper, red paprika and garlic powder. Heat a large skillet or wok, add about 1 tbs vegetable oil and toss in the hot pan, stir-fry until cooked through. Remove from pan and set aside.

Using the same pan, add another tbs of...

Using the same pan, add another tbs of oil if needed, and then add sliced onions and carrots to the pan. Stir fry for a couple of minutes, until fork-tender, scrapping the bottom as you cook to loosen the browned bits up. Add the cooked noodles, shredded purple cabbage, cooked chicken and a drizzle of soy sauce, then toss around in the pan to combine. Add more sauce if needed and give it a taste. Season with salt &amp; pepper to taste.

Top 8 purple cabbage recipes from across the web

The most viewed purple cabbage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Kecap manis chicken wraps

Hot Slaw, Mexican-Style

Jellyfish Salad

How To Make Sauerkraut

Vietnamese crystal veg, prawn and m...

Chinese Chicken Salad with Sesame D...

Sweet and Sour Red Cabbage Soup

15-minute Purple Cabbage Chicken Lo...

Top 8 purple cabbage recipes from across the web

The most viewed purple cabbage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kecap manis chicken wraps

Hot Slaw, Mexican-Style

Jellyfish Salad

How To Make Sauerkraut

Vietnamese crystal veg, prawn and m...

Chinese Chicken Salad with Sesame D...

Sweet and Sour Red Cabbage Soup

15-minute Purple Cabbage Chicken Lo...

The most viewed purple cabbage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine