Recipe: Delicious Sautéed Purple Cabbage & Kale with Hot Italian Vegan Sausage & Bell Peppers

Sautéed Purple Cabbage & Kale with Hot Italian Vegan Sausage & Bell Peppers. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Directions Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were.

Sautéed Purple Cabbage & Kale with Hot Italian Vegan Sausage & Bell Peppers Instructions Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it. Heat a large saute pan or similar heavy-bottomed pot over medium-high heat. You can have Sautéed Purple Cabbage & Kale with Hot Italian Vegan Sausage & Bell Peppers using 0 ingredients and 0 steps. Here is how you achieve it.

Ingredients of Sautéed Purple Cabbage & Kale with Hot Italian Vegan Sausage & Bell Peppers

Remove from the heat and stir in the. Lay the cabbage on the cutting board, trimmed side down, and cut it through the core into equal halves. Rinse the cabbage wedges under cold water and then shake well to get rid of excess moisture. Shake well and blot dry with paper towels or a clean dish towel.

Sautéed Purple Cabbage & Kale with Hot Italian Vegan Sausage & Bell Peppers step by step

Heat until the butter melts completely. Add the cabbage and sauté until tender crisp. If the purple cabbage gets too dry while you're sautéing then add a few tablespoons of water as needed. Toss in all the coriander leaves, setting aside a few to use as a garnish.. In a skillet or wok, saute onion and garlic in oil until tender.

Preparing and cooking food. · Assisting in all activities in the kitchen. · Cleaning, tidying and maintaining the kitchen and tools. Managing the sous chefs and pastry chef guiding their oversight of the kitchen staff with primary. Collaborate with Restaurant Manager, Executive Chef, and Owners to achieve creative and financial objectives

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