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π•‚π•šπ•žπ•”π•™π•š π•Šπ•₯π•ͺ𝕝𝕖 β„‚π•’π•“π•“π•’π•˜π•– . . Utilizing my left over cabbage I made a cabbage and carrot …

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π•‚π•šπ•žπ•”π•™π•š π•Šπ•₯π•ͺ𝕝𝕖 β„‚π•’π•“π•“π•’π•˜π•–
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Utilizing my left over cabbage I made a cabbage and carrot kimchi model. This took 10 minutes to make and you may eat this as a aspect, a salad or simply by itself with some lentils and grains.
Substances
– 1/2 tsp of salt, mustard seeds, pomegranate seeds, turmeric powder.
– 1 giant chilli sliced.
– 2 tsp of white wine vinegar.
– half a lemon squeezed.
– finely sliced ginger
-handful of cabbage finely sliced.
– 1 giant carrot finely sliced.
-2 tsp of passata, ( I used contemporary chilli sauce)
– handful of coriander.
. -Fry the mustard seeds, chilli, and ginger.
Technique:
-Add the the spices and add the carrots prepare dinner for 1-2 minutes.
-Add the cabbage and prepare dinner for an additional 2-Three minutes.
-Add contemporary lemon and white vinegar and coriander to garnish. .
Let me know the way you get on with this tremendous quick recipe. I like to make it and it doesn’t final too lengthy. Preserve this in an air tight container and within the fridge.
I’ve used my beautiful mintielunchboxes. Full recipe in my tales .
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23 thoughts on “π•‚π•šπ•žπ•”π•™π•š π•Šπ•₯π•ͺ𝕝𝕖 β„‚π•’π•“π•“π•’π•˜π•– . . Utilizing my left over cabbage I made a cabbage and carrot …

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