🥗 Cabbage Salad / Easy / 10 mins. / For 3~4 people
[Ingredients]
A half head of cabbage (700g)
A half of a carrot
5~6 leaves of kale or another leaf vegetable (optional)
[Ingredients for dressing]
3 tablespoons of olive oil
2 tablespoons of vinegar
2 tablespoons of Agave syrup (replaceable with oligosaccharide syrup)
a little bit of salt and black pepper powder
½ tablespoon of Dijon mustard (optional)
[Let's cook]
1. After cutting the thick core off, julienne the rinsed cabbage.
2. Also, julienne carrots and other leaf vegetables into similar lengths.
3. Add all the dressing ingredients to a bowl and mix them thoroughly.
4. Drizzle the dressing over the julienned vegetables and toss to coat in a wide bowl.
5. Serve the salad on a plate and enjoy it.
🥬 Cabbage Stir Fry / Easy / For 2 people / 20 min.
[Ingredients]
A quarter head of cabbage (350g)
1 tablespoon of soy sauce
1 teaspoon of minced garlic
1 tablespoon of brown rice oil (replaceable with other cooking oils)
black pepper powder.
[Let's cook]
1. After cutting the core of a rinsed cabbage, tear the leaves into bite-size pieces.
2. Chop the core into bite-size pieces as well.
3. After putting oil on a heated pan, add the minced garlic to flavor the oil,
and then stir-fry the cabbage over medium heat.
4. Once the cabbage turns translucent, add soy sauce and black pepper powder,
and then stir-fry until well flavored.
5. Plate them on a plate to enjoy.
🥬 Cabbage Buchimgae / For 1-2 people / 18cm / Medium / 20 min.
[Ingredients]
A quarter head of cabbage
1 potato
2 tablespoons of sweet rice flour (replaceable with Buchimgae mix)
⅓ teaspoon of salt
a little bit of black pepper powder
3 tablespoons of brown rice oil (replaceable with other cooking oils)
[Let's cook]
1. Cut the core of a rinsed cabbage and julienne the leaves into thin pieces.
2. Julienne a peeled potatoes into thin strips.
3. Put the chopped ingredients and sweet rice flour with a little bit of salt and pepper
into a wide bowl, and then mix them thoroughly.
4. Put some oil in a pan, ladle the mixture into the pan,
and spread the mixture out nice and thin.
5. Leave it on medium-low heat for 2-3 minutes with the lid on to cook it evenly.
6. Flip it over and cook until the bottom is nicely golden-brown. Serve it on a plate and enjoy.
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