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' sour cabbage ') [1] is finely cut raw cabbage that has been fermented by various lactic acid bacteria. [2] [3] It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. [4]
The best methods for storing whole, cut, or pre-cut cabbage.
Surkål ('sour cabbage') is a traditional side dish where the main ingredient is cabbage. It is particularly common in Northern Europe. [1] The cabbage is finely sliced and slowly cooked with caraway and cumin seeds, apple, vinegar, sugar, salt and butter. Surkål is usually served together with pork.
Chopped cabbage and onions are sautéed in rendered bacon fat to create this simple dish, before being tossed with crisp pieces of bacon for texture. Different recipes may call for a variety of ...
2 onions, finely chopped. 2 yellow peppers, diced. ... 1⁄4 sweetheart cabbage, very thinly sliced. 1 small apple or pear, cored, and cut into matchsticks. 1⁄2 small cucumber, diced.
Traditional German Krautsalat (cabbage salad) consists of finely shredded cabbage marinated with oil and vinegar. [citation needed] Sometimes onions or apples are added. [citation needed] Coleslaw with cooked ham and sliced pepper (julienne cut) in Italy is called insalata capricciosa (capricious salad). [citation needed]
Learn how to make cabbage steaks with just 10 minutes of prep! The crispy roasted cabbage slices are an easy side dish or delicious vegetarian entree. The post How to Make Cabbage Steaks appeared ...
Julienne, allumette, or French cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. [1] Common items to be julienned are carrots for carrots julienne , celery for céléris remoulade , potatoes for julienne fries , or cucumbers for naengmyeon .