Cabbage And Noodles With Apple And Carrot Recipes

CABBAGE AND CARROT NOODLES WITH EGG

Steps:

• Place the noodles in a bowl and cover with warm water. Let sit for 20 minutes, until pliable. Drain in a colander and cut into 6-inch lengths with kitchen scissors. Set aside
• Mix together the broth, soy sauce, rice vinegar and sugar in a small bowl
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Meanwhile, beat 1 of the eggs in a bowl and add salt to taste. Swirl 1 teaspoon of the oil into the wok and add the egg, using a rubber spatula to scrape out every last bit. Tilt the wok to spread the egg into a pancake and cook until set, 30 seconds to a minute. Using a metal spatula, flip over the egg pancake and brown it for about 5 seconds, then transfer to a cutting board. Allow to cool and cut into 2-inch-long by 1/4-inch-wide slices. Repeat with the other egg
• Add the remaining oil to the wok, swirl the pan, then add the garlic, ginger and chili and stir-fry for no more than 10 seconds. Add the cabbage and carrots and stir-fry 1 to 2 minutes, then add the noodles, the broth mixture and salt to taste. Turn the heat down to medium and stir-fry for about 2 minutes, until the noodles are just tender and the broth has evaporated. Sprinkle with salt and pepper, add the eggs and cilantro, and stir-fry for another 30 seconds to a minute. Serve

CABBAGE AND NOODLES WITH APPLE AND CARROT

Steps:

• Melt butter in a large skillet over medium heat; Cook and stir cabbage, carrot, and apple until cabbage is tender, 10 to 12 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Gently stir noodles into cabbage mixture; season to taste with salt and black pepper.

CARROT & CABBAGE NOODLES

Steps:

• BRING large pot of water to boil. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside.
• HEAT oil in large skillet or wok on medium-high heat. Add garlic; stir fry 30 seconds or until fragrant. Add onion and sugar; stir fry 2 minutes or until onion softens. Add cabbage, carrot, chili sauce and soy sauce; stir fry 5 minutes or until cabbage is tender-crisp. Add rice noodles; stir fry 3 to 4 minutes.

CARROT-APPLE SIDE DISH

Steps:

• In a saucepan, cook carrots in water until crisp-tender; drain. Add butter, brown sugar, lemon juice and cinnamon; mix well. Stir in apple. Cover and simmer for 10 minutes, stirring occasionally. Combine cornstarch and cold water; stir into carrot mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Simmer, uncovered, until glazed, 2-3 minutes, stirring constantly.

CABBAGE AND NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles; return to a boil. Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. Drain; return to the pot and stir in the butter.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Place the onion into the skillet with the bacon grease, and cook and stir over medium heat until the onion begins to soften, about 2 minutes. Stir in the cabbage, and cook and stir until wilted, about 5 minutes. Chop the bacon, add it to the skillet, and cook until the cabbage is tender, about 10 minutes. Stir in the noodles, and continue cooking just until heated through.

CABBAGE AND NOODLES

Steps:

• Bring a large pot of salted water to a boil.
• Place a large saute pan over medium-high heat. When the pan is hot, add a film of oil along with the onions and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften and caramelize, 2 to 3 minutes. Move the onions to one side of the pan, and then add the butter, cabbage and a pinch of salt. Cook until everything is caramelized and softened, 4 to 5 minutes. Add the chicken stock. Simmer this mixture until the cabbage is cooked through and the liquid has reduced, about 5 minutes.
• In the meantime, drop your pasta. Cook at a gentle boil for 2 minutes less than the package directions. Then drain and add to the cabbage mixture. Gently fold in the parsley and sour cream and serve immediately, adding black pepper and a drizzle of oil.

CABBAGE AND APPLE SALAD

Steps:

• In a bowl, combine the cabbages, green onions (can use thinly sliced regular onions if desired), green and red bell peppers; toss well to coat.
• In another bowl, combine the dressing ingredients; mix well.
• Pour the dressing over the cabbage mixture; toss well to blend.
• Cover, and refrigerate for 2 (or more) hours.
• Add in the apple JUST before serving; toss.
• DELICIOUS!

SAVOY CABBAGE, CARROT, AND APPLE SALAD

Steps:

• Whisk together juices, oil, and caraway seeds. Season with salt and pepper and toss with cabbage, carrots, and apple.
• Let stand at room temperature, tossing occasionally, 40 minutes to allow flavors to blend and cabbage to wilt.

CABBAGE AND NOODLES (HEALTHY VERSION)

Steps:

• Cook the pasta one minute less than the package directions indicate. Reserve one cup of the cooking water, drain the pasta, and set aside.
• Heat the olive oil in a large, heavy skillet over medium heat. Add the margarine to the hot oil. When the margarine foams, add the cabbage and sprinkle with salt. Over medium heat, sauté the cabbage until it begins to soften, but does not brown (about 10-15 minutes). Add the lemon zest and vinegar, cooking an additional 2 minutes until the zest becomes fragrant.
• Over low heat, fold in the pasta, a little of the pasta water, the cottage cheese, and lemon juice. Sprinkle with the sugar and season with salt to taste. Add additional pasta water if the mixture is too dry. Serve immediately.

APPLE 'N' CARROT SLAW

Steps:

• In a very large bowl, combine the cabbage, carrots and apples. In a large bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour over the cabbage mixture and toss to coat. Cover and refrigerate until serving.