When the season comes in like a lion and goes out like a lamb, these veggie recipes are with you all the way.
Cabbage & Rutabaga Slaw
2 cups diced peeled rutabaga
2 cups finely chopped cabbage
1/2 cup finely chopped red onion
1/4 cup minced fresh Italian parsley
1/2 cup reduced fat apple cider vinaigrette
Toss together all ingredients. Refrigerate, covered, about 3 hours. Serves 4.
Ann Sheehy, Lawrence, MA
Fried Cabbage
2 Tbsp. butter
1 tsp. sugar
1/2 tsp.salt
1/4 tsp. crushed red pepper flakes
1/8 tsp. pepper
6 cups coarsely chopped cabbage
1 Tbsp. water
In a large skillet, melt butter over medium heat. Stir in the sugar, salt, pepper flakes and pepper. Add cabbage and water. Cook until tender, 5-6 minutes, stirring occasionally. Serves 6.
—Bernice Morris, Marshfield, MO
Tangerine Tossed Salad
1/2 cup sliced almonds
3 Tbsp. sugar, divided
2 medium tangerines
6 cups torn lettuce
3 green onions, chopped
2 Tbsp. each cider vinegar and olive oil
هذه القصة مأخوذة من طبعة February/March 2019 من Simple & Delicious.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة February/March 2019 من Simple & Delicious.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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