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Add cabbage and potatoes, and simmer until tender, about 25 minutes. Add turnips and carrots, and cook until warmed through. Transfer vegetables to a platter; reserve broth.
Once you’ve made the butter, it’s time to slice up a cabbage. Halve the cabbage, then cut each half into quarters or smaller wedges, ensuring each piece retains a bit of the core.
Entrecôte cooked to rare Prime rib cooked rare. As meat is cooked, it turns from red to pink to gray to brown to black (if burnt), and the amount of myoglobin and other juices decreases. The color change is due to changes in the oxidation of the iron atom of the heme group in the myoglobin protein.
The juice of red cabbage can be used as a homemade pH indicator, turning red in acid and green/yellow in basic solutions. When cooking, red cabbage will normally turn blue; adding vinegar or acidic fruit to the pot is necessary to retain the cabbage's red colour. [4] Red cabbage needs well-fertilized soil and sufficient humidity to grow.
When hot, add the cabbage wedges and cook until browned, about 5 minutes on each side. Add carrots and potatoes. Pour in the reserved cooking liquid, bring to a simmer and cover.
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The tender cabbage in this easy recipe melts in your mouth and picks up the flavors of garlic, Parmesan cheese and a little spice from crushed red pepper as it simmers in a creamy broth in the oven.