Fry onions. Remove from pan.
Chiffonade the cabbage and fry hot and fast until you see toasty bits. Mix with the onions. Yum!
Par boil sprouts, cut in half, fry hot and fast until toasty bits appear. Deglaze with sauce of your choice. Soya/balsamic/teriyaki etc, dragon eggs. |
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By (user no longer on site)
over a year ago
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Broccoli - either tenderstem, purple sprouting or normal; bok choi for stir fries; cabbage.
I tend to steam my green leafy veg and then have them with butter and pepper - I also have Sezchuan Pepper in a mill if you want a bit of spice.  |
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You can use cabbage as the basis of the 'sea' you get at Chinese restaurants. Slice very fine and deep fry for 2 mins. Sprinkle with powdered ginger, a little sugar and salt and turn to distribute.
Have you thought about bottling and preserving it as sauerkraut? |
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"You can use cabbage as the basis of the 'sea' you get at Chinese restaurants. Slice very fine and deep fry for 2 mins. Sprinkle with powdered ginger, a little sugar and salt and turn to distribute.
'Sea' not 'sea'
Have you thought about bottling and preserving it as sauerkraut?"
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By (user no longer on site)
over a year ago
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"What's your favourite green veg and how do you cook them?
I've got a massive cabbage and cauliflower in my veg box (and leeks) this week and apart from headwear I'm looking for inspiration "
Sometimes use leeks instead of onion. |
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By *latinumkittenWoman
over a year ago
from Home Counties to Middle Earth |
I usually sweat leeks in butter and garlic.
Broccoli is baked in the oven with stilton on top.
Cauliflower makes good soup.
Cabbage is usually shredded, sweated with butter, bacon and pistachios, or used raw in salads |
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By *litterbabeWoman
over a year ago
hiding from cock pics. |
I totally love so many vegetables, cauliflower I would do a cauliflower steak served with something like home made sweet potato fries and green beans. Otherwise I go totally the other way ( health wise) and immerse it 3 cheeses and make a crispy breadcrumb topped cauliflower cheese. |
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I love all vegetables to get the best out of there flavours I cook them as simple as possible. I do like sprouts tho with chopped up bacon tasty.I find adding cheese and so many different flavours detracts from the taste of the vegetable.. |
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By *litterbabeWoman
over a year ago
hiding from cock pics. |
Mushrooms are so tasty you can cook them without any oil and then their own juices will add to the taste.
If they are very large mushrooms, slice them and then score them before the saute, they are delicious. If you have a few pine nuts or toasted almonds chuck them in, why not?
(well, obviously if you have a nut allergy that is a really good reason why not, but apart from that...) |
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"Spinach - fresh, drizzled with aged balsamic; or very lightly steamed for 1 min.
I love Cavalo Nero, finely sliced and steamed, usually covered in gravy "
Fresh spinach is great. I've never tried with balsamic tho  |
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