Cook, stirring often, for 5 to 6 minutes, until the cabbage and kale are wilted and tender. 2/3 cup warm water 1 1/2 cup chopped cooked vegetables 1/2 cup vegetable oil, for shallow frying. Add the cabbage, kale, salt, and 1/4 cup water. Add the onions and cook, stirring often, for 4 to 5 minutes, until the onions are lightly browned. Instructions Place a frying pan over a medium heat and add the pancetta. Put a 28cm non-stick frying pan on a medium heat with 1 tablespoon of oil and the butter (or, even better, any leftover dripping you have in the fridge).
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |