xiaoxl/recipe_data huggingface dataset:
Chicken with 40 Cloves of Garlic
Category: meat-and-poultry
By Anonymous

If you like garlic, you will love this chicken!

Ingredients:
2 tablespoons butter
1 tablespoon olive oil
1 whole chicken
40 cloves garlic
¼ cup water
2 tablespoons lemon juice
1 teaspoon salt
½ teaspoon dried thyme
¼ teaspoon ground black pepper

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Melt the butter with the olive oil in a large Dutch oven over medium-high heat. Add the chicken to the Dutch oven and brown on all sides in the butter and oil, 5 to 10 minutes. Remove the chicken to a cutting board. Drain all but 2 tablespoons of liquid from the pan; stir the garlic cloves into the reserved liquid. Return the chicken to the pan; sprinkle the water, lemon juice, salt, thyme, and black pepper over the chicken; cover tightly. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 90 minutes.  An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Prep time: 20 mins
Cook time: 1 hr 35 mins
Total time: 2 hrs 5 mins
Yields: 1 whole chicken

Calories: 384.4
Fat: 23.9 g
Saturated fat: 7.4 g
Carbohydrates: 5.4 g
Sugars: 0.2 g
Dietary fiber: 0.4 g
Protein: 35.4 g
Cholesterol: 116.8 mg
Sodium: 418.9 mg
Easy Falafel


Ingredients:
chickpeas, onion, garlic, fresh parsley, cumin, salt, flour, canola oil

Directions:
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste] in medium bowl. Add flour and combine well.
Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
Fry in 2 inches of oil at 350 degrees until golden brown (2-5 minutes].
Italian Country Sandwich


Ingredients:
cream cheese, tomatoes, green bell peppers, red onions, provolone cheese

Directions:
Take one of the the pizza crusts and spread it with the cream cheese.
Layer with all the remaining ingredients.
Top with the other crust; wrap in foil, and set on a baking sheet.
Bake 25 minutes at 350 degrees. Cut into wedges.
Note: The recipe does not call for it, but for "older" palates, I would add some oregano, crushed red pepper, perhaps some other things.
Vegan Chocolate Mint Oreo Crunch


Ingredients:
dark chocolate, chocolate, coconut oil, golden syrup, mint, vegan butter

Directions:
Break the chocolate (both dark and soya] into squares and melt in a glass bowl over a pan of simmering water.
add melted coconut oil and golden syrup. Stir until well combined.
Grease and line a 12 x 9 square baking tin. Add the Rice Krispies, crushed Oreos and mints to the baking tin. You can mix them all up or layer them.
Pour the chocolate mixture over the dry ingredients in the baking tin. Jiggle the tin so everything is covered with the chocolate.
Chill in the fridge for a minimum of 3 hours but preferably overnight. Remove and cut into squares. Enjoy!
Feta Tomato-Basil Fish


Ingredients:
cod fish fillet, onion, olive oil, garlic, Italian-style diced tomatoes, dried basil, feta cheese

Directions:
Preheat oven to 350°F.
Place fish fillets in a baking dish and bake for 15 minutes.
Meanwhile, chop onion.
Heat oil in a saucepan and add onions and garlic, sauteing until tender.
Drain tomatoes and add to the pan.
Add basil and bring to a boil.
Reduce heat and simmer uncovered for 5 minutes.
Top each fish fillet with tomato mixture and feta cheese.
Place under broiler and broil until fish flakes easily with a fork, about 10 minutes.
Eggplant/ Brinjal Curry - Ennai Kathirikai Kulambu


Ingredients:
baby eggplants, onion, salt, turmeric, tomatoes, coconut, chili powder, coriander powder, mustard seeds, fenugreek seeds, red chili powder, curry leaf, tamarind juice, jaggery

Directions:
1].Heat oil in a pan add onions, salt, sauté it for 2 minutes then add ginger garlic paste, turmeric, add tomatoes, grated coconut, chilly powder, coriander powder, put the lid on and let it cook for 2 minutes then let it cool down, put it into the blender and make a paste.
2].Heat oil in a pan add mustard seeds, fenugreek seeds, red chilly, urad daal (optional], curry leaves, add the prepard paste of onion, tomato and coconut, mix this and put the lid on and let it cook for 5 to 6 minutes, add tamarind juice, water, mix it, add jaggery, once it comes to boil add fried baby egg plant, salt, mix it well and cook this for few minutes, then switch off the flame.
3].Serve this with rice or roti.
Holiday Sunrise


Ingredients:
orange-infused vodka, cranberry juice, fresh lemon juice, lime juice

Directions:
In medium-sized pitcher, blend together vodka, cranberry juice, grenadine, orange juice and lemon juice.
Add about 1 cup ice and stir to chill.
Strain into two 8-ounce martini glasses.
Garnish with lemon or lime peel and serve immediately.
Black Bean Soup


Ingredients:
dried black beans, water, ham hocks, salt pork, bay leaf, onion, celery, green peppers, tomatoes, minced garlic clove, serrano chili peppers, tomato paste, pepper, Worcestershire sauce, lemon

Directions:
Sort and wash beans; place in a large dutch oven Cover with water 2 inches above beans; let soak at least 8 hours.
Drain Well.
Add chicken broth, 2 cups water, ham hocks, salt pork, and bay leaf to beans; bring mixture to a boil.
Cover, reduce heat, and simmer 1 1/2 hours.
Remove ham hocks and salt pork. Discard bone and fat; return ham to soup mixture.
Add onion and remaining ingredients, except lemon slices.
Cover and simmer 2 hours. Remove bay leaf. Partially mash beans with a potato mashers, Garnish each bowl of soup with lemon slices, if desired.
Can use 1 can chopped green chiles instead of serrano peppers and it will not be as hot.
Green Tea Macaroons


Ingredients:
icing sugar, granulated sugar

Directions:
Sift the icing sugar, ground almonds and matcha together into a bowl., Beat the egg whites until just stiff., Beat in the sugar until just stiff., Fold the almond mixture into the egg white mixture., Pour the batter into small discs on parchment paper on a baking sheet., Let sit for an hour so that a thin layer forms on the outside., Bake in a preheated 325F oven for 10-11 minutes., Let cool and then fill with filling.
fig jam


Ingredients:
dried mission figs, fresh lemon juice, water, maple syrup, salt

Directions:
remove stems from figs., put figs and lemon juice in a processor, process until figs are chopped., put chopped figs, water, syrup and salt in a saucepan., bring to boil, lower heat to simmer and cook 25 minutes until thick., cool, serve.
Radish Cream Cheese Spread
Category: appetizers-and-snacks
By gartenfee

I am always looking for ways to use radishes as I grow lots of them in my garden. This easy spread with cream cheese, radishes, and dill tastes great on any kind of bread or you can serve it with crackers as an appetizer.

Ingredients:
1 (8 ounce) package cream cheese, softened
2 tablespoons milk, or as needed
1 bunch radishes, finely chopped
1 bunch fresh dill, chopped

Directions:
Combine cream cheese and milk in a bowl and stir until smooth. Mix in radishes and dill.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 134.7
Fat: 13.1 g
Saturated fat: 8.2 g
Carbohydrates: 1.8 g
Sugars: 0.3 g
Dietary fiber: 0.3 g
Protein: 3.1 g
Cholesterol: 41.1 mg
Sodium: 119 mg
Homemade Bread Batter Topping


Ingredients:
eggs, salt, baking powder, flour, milk, dried cilantro, sugar

Directions:
In medium mixing bowl, add eggs, salt, baking powder and oil. Whisk until well beaten and mixed.
Add flour and milk and mix well (cilantro if  you are making dumplings].
Pour over casseroles, impossible pies, sliced applies with brown sugar and margarine, strawberries with sugar and margarine (in pie pans 9 to 10 inch] The batter is not sweet. If you add whipped cream to the fruit pies it doesn't need to be.
I also use it for sliced bananas dipped in lemon juice and sprinkled with brown sugar. Just remember to grease or oil the pan.
Another Method: In greased pie pan, ladle one cup of batter, cook at 375° for 10 minutes,take out of oven, add fruit filling that has cornstarch in the juice, then pour the balance of batter over the fruit.
Bake at 400° for about 20 to 25 minutes. Photo of this method shown.
Chocolate No Bake Cookies With Nuts


Ingredients:
sugar, milk, butter, quick-cooking oats, peanut butter, vanilla

Directions:
Put first 4 ingredients in pan and bring to boil.
Boil for 4 minutes.
Remove from heat and add last 4 ingredients. Mix well and drop by teaspoonfuls on waxed paper.
Refrigerate until firm.
Cauliflower in Green Masala


Ingredients:
coriander leaves, garlic, green chilies, cauliflower, ginger, spring onions, tomatoes, turmeric powder, garam masala powder, salt

Directions:
Grind together the corriander leaves, green garlic, chillies, ginger and spring onions.
This will give you the'green masala'.
Heat oil in a non-stick skillet.
Fry the above ground green masala in it till some of it evaporates, stirring on and off, for 18-20 minutes, on medium flame.
Add tomatoes to the masala.
Mix in salt, turmeric powder and the garam masala.
Mix in cauliflower florets and coat well with the masala paste.
Cover the skillet.
Cook with an occasional sprinkling of water on low flame for 20-30 minutes, turning occasionally, for even cooking.
Chargrilled Asparagus


Ingredients:
asparagus spears, extra virgin olive oil, parmesan cheese

Directions:
Remove woody ends of asparagus.
Toss asparagus in a bowl with olive oil.
Heat a griddle, or barbeque and cook the asparagus for about 10 minutes, until al dente.
Drizzle with balsamic vinegar and sprinkle with parmesan shavings to serve.
Monkey Bread


Ingredients:
buttermilk, sugar, butter, vanilla

Directions:
Cut biscuits in half.
roll in rugar cinnamon mix-layer rolls
and sprinkle with walnuts(optional] melt with butter.
bake at 350.
Raspberry Apple Crisp


Ingredients:
raspberries, apples, brown sugar, rolled oats, flour, cinnamon, butter

Directions:
Preheat oven to 350°F., Toss together berries and apples, spread evenly over  bottom of 8X8 baking dish., In medium bowl combine sugar, flour, cinnamon and oats., Using pastry cutter work butter into oat mixture until crumbly., Spread over fruit, pressing down lightly., Bake 40-45 minutes or until top is lightly browned., Cool before serving. Top with whipped cream or vanilla ice cream.
Noel Wine Spritzer


Ingredients:
dry white wine, sparkling water, apple, of fresh mint

Directions:
Mix wine, juice and sparkling water., Serve over ice & garnish with apple slices and mint, if desired.
Island Baked Chicken


Ingredients:
boneless skinless chicken breasts, lemon juice, soy sauce, garlic, ground oregano, salt, pepper

Directions:
Combine all sauce ingredients., Pour over chicken breasts., You can marinate in refrigerator for 4 hours., Bake covered at 375 degrees for 1 hour., Or broil 5-7 inches from heat for 25 minutes.
Boba (Coconut Milk Black Tea with Tapioca Pearls)
Category: drinks
By Risa

Boba tea, or bubble tea, is a popular drink that originated from Taiwan. I made this coconut variation because I had coconut cream on hand and wanted something different from the regular black milk tea variation. This coconut version tastes just like the one you'll find in a bubble tea cafe.

Ingredients:
7 cups cold water
½ (8.8 ounce) package tapioca starch balls
½ cup brown sugar
½ cup white sugar
4 cups brewed black tea (such as Lipton®), chilled
1 (14 ounce) can coconut cream
12  ice cubes
1 cup milk
⅔ cup white sugar

Directions:
Bring water to a boil in a large stockpot. Pour in tapioca and simmer for 25 minutes. Stir occasionally to prevent sticking. Remove from heat and let balls sit in water for 25 minutes. Return stockpot to the heat; simmer and stir for 25 minutes more. Remove from heat and let rest again until centers of the balls are no longer powder, another 25 minutes. Drain. Combine brown sugar and white sugar in a large bowl. Pour tapioca balls into the sugar mixture. Cover with a damp cloth and let rest for 15 minutes while preparing the tea. Process tea, coconut cream, ice, milk, and sugar together in a blender until combined. Scoop 1/4 cup of the tapioca into each tall glass and fill with tea. Enjoy with large straws to suck up the tapioca, or use spoons.

Prep time: 10 mins
Cook time: 55 mins
Total time: 2 hrs 10 mins
Yields: 5 glasses

Calories: 641.9
Fat: 28.5 g
Saturated fat: 25 g
Carbohydrates: 98.5 g
Sugars: 71.1 g
Dietary fiber: 2 g
Protein: 4.6 g
Cholesterol: 3.9 mg
Sodium: 46.7 mg
Chocolate Chip Biscotti


Ingredients:
all-purpose flour, sugar, baking powder, chocolate chips, butter, salt, vanilla extract, eggs

Directions:
Preheat oven to 350°F.
In a food processor, combine sugar, flour, baking powder and salt, process for a few seconds.
Add butter and vanilla, process until mixture resembles coarse cornmeal.
Add chocolate chips and eggs and pulse until dough is evenly moistened.
Divide dough into 4 equal pieces, press onto pans as logs.
Bake for 25 minutes, then remove from oven and cut into diagonal 1" slices.
Turn slices on sides and return to oven for 5-10 minutes.
Let cool.
Balsamic Roasted Broccoli


Ingredients:
"broccoli florets"

Directions:
Preheat oven to 400 degrees., Mist glass baking dish with olive oil in a spray bottle., In ziploc bag, shake broccoli with dressing and vinegar., Put in glass dish, and bake 12-15 minutes.
Easy Cranberry Relish (Microwave)


Ingredients:
cranberries, water, tangerine zest, tangerines, granny smith apple, onion, sugar

Directions:
Combine cranberries and the water in medium microwave-safe bowl.  Cover with waxed paper and microwave on High power for 2 minutes.
Stir in remaining ingredients and microwave covered 2 minutes longer.  Let cool to room temperature.
Sweet Pea Turkey Bake


Ingredients:
turkey breast tenderloins, shallot

Directions:
Preheat oven to 350 degrees F.
Place turkey breasts in an 8X8 glass baking dish.
In a small bowl;  mix together the soup, shallot, and peas.
Pour the soup mix over the turkey and spread evenly.
Bake, uncovered, for 1 hour or until turkey is no longer pink.
Peanut Butter Ice Cream Sauce


Ingredients:
milk, vanilla extract

Directions:
In small saucepan place peanut butter chips, milk and whipping cream. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth.
Remove from heat; stir in vanilla. Serve warm.
Cover; refrigerate leftover sauce.
To reheat: Place sauce in small saucepan. Stir constantly over low heat until warm. Add additional milk or whipping cream for desired consistency.
Fire and Ice Smoked Salmon
Category: breakfast-and-brunch
By Diane Horn Talts

You will love this smoked salmon.  Has a bite, but is delicious. Came from a famous seafood restaurant in Phoenix.

Ingredients:
½ cup brown sugar
2 tablespoons salt
2 tablespoons crushed red pepper flakes, or to taste
½ cup finely chopped fresh mint leaves
¼ cup brandy, or to taste
1 (4 pound) salmon side, bones removed with pliers
2 cups alder wood chips, soaked in water, or as needed

Directions:
In a bowl, mix together the brown sugar, salt, crushed red pepper flakes, mint leaves, and brandy to make a paste. Rub the paste all over the salmon, wrap in plastic wrap, and refrigerate 4 hours to overnight. Preheat an outdoor grill for high heat, and lightly oil the grate. Place soaked alder chips in a small disposable aluminum pie pan or piece of aluminum foil at the back of the grill, under the grate. Allow the wood chips to begin smoking, then turn the heat to the lowest setting, position the salmon on the grate, and close the lid. Cook and smoke the salmon until it has turned a red-brown color and flakes easily, about 45 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 4 hrs 55 mins
Yields: 10 servings

Calories: 395.8
Fat: 19.9 g
Saturated fat: 4 g
Carbohydrates: 11.5 g
Sugars: 10.8 g
Dietary fiber: 0.3 g
Protein: 36.4 g
Cholesterol: 107.3 mg
Sodium: 1506 mg
Easy Enough Roasted Potatoes


Ingredients:
potato, olive oil

Directions:
Pre heat oven to 350 degrees Wash potatoes and cut in half.
Continue cutting each half on a diagonal into thick long strips.
Like steak fries.
Place into a bowl and coat with olive oil.
Pour salad dressing over potatoes and mix all together.
Make sure all potatoes have some oil and dressing on each one.
Spray baking pan with pam.
Place potatoes on a baking pan and spread them out.
Cook for about an hour,turning every 15 minutes so that each side get's brown and crunchy.
Spicy Thai Peanut Sauce
Category: side-dish
By Genevieve

This peanut sauce is very flavorful, with lemon, ginger, and quite a bit of heat. It's good with satays, stir-frys, rice bowls, or good as a dip. Don't be afraid to add more or less of the spices, just add to taste! Store in the fridge up to one week.

Ingredients:
2 teaspoons vegetable oil
1 large clove garlic, minced
1 tablespoon minced fresh ginger root
¾ cup hot water
¼ cup peanut butter, or more to taste
½  lemon, juiced
2 tablespoons Thai-style sweet chili sauce
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 pinch red pepper flakes, or more to taste

Directions:
Heat vegetable oil in a medium saucepan over medium heat. Cook and stir garlic and ginger in hot oil until fragrant, about 1 minute. Add hot water, peanut butter, and lemon juice to the saucepan; stir until smooth. Stir chili sauce, hoisin sauce, and soy sauce into the peanut butter mixture. Reduce heat to low and cook sauce at a simmer until thickened, about 5 minutes. Add red pepper flakes; stir.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 cups

Calories: 37.7
Fat: 2.7 g
Saturated fat: 0.5 g
Carbohydrates: 2.8 g
Sugars: 1.6 g
Dietary fiber: 0.4 g
Protein: 1.2 g
Cholesterol: 0.1 mg
Sodium: 128.9 mg
Quick 'N Easy Pasta & Bean Soup


Ingredients:
bacon, onion, celery, carrot, garlic, diced tomatoes, chicken broth, great northern bean, small shell pasta

Directions:
Cook bacon in saucepan until almost done., Stir in onion, celery, carrots and garlic and cook until almost tender., Stir in tomatoes and cook for approximately 10 minutes., Stir in broth and beans and heat to boiling., Stir in pasta and cook for approximately 8 to 10 minutes or til done., If soup becomes too thick, add a little water.
Tahini Sauce


Ingredients:
plain yogurt, tahini, lemon juice, garlic clove

Directions:
Combine all ingredients in a bowl., Stir with a wire whisk until well blended., Cover and chill.
Savory Tuna and Potato Cakes #5FIX


Ingredients:
mayonnaise, eggs, tuna

Directions:
Place all ingredients in a medium bowl. Mix gently until combined. Shape mixture into 8 patties.
Place on broiler pan. Broil for 10 minutes or until delicately browned.
Salsa Bread Strips With Avocado Salsa


Ingredients:
extra virgin olive oil, ground cumin, garlic powder, mild salsa, parmesan cheese, queso fresco, avocados, fresh lime juice, fresh cilantro, scallions, garlic, salt

Directions:
Preheat oven to 425°F.
Lay sliced French bread cut side up onto a baking sheet.
In a small bowl combine oil, cumin, and garlic powder; stir.
Brush the seasoned oil mixture onto the cut side of both bread halves with a pastry brush. Spread salsa evenly on top of  bread halves. Sprinkle the halves with the Mexican cheese  and top with crumbled Parmesan  cheese or queso fresco cheese. Place into 425*F. oven.
Bake 8 to 12 minutes, or until cheese is melted and bread is good and crusty.
While the bread is baking, prepare the relish.
In a medium size  bowl, mix avocados, lime juice, cilantro, scallions, garlic, celery salt, and salt to taste. Set aside.
Remove the  bread from the oven. Allow to cool a few minutes.
Using a serrated knife, slice bread halves across into 2 inch strips.
To serve put salsa bread strips on a nice plate or platter with avocado relish in a separate bowl. Enjoy!
Grandma's Pineapple Upside-Down Cake
Category: desserts
By C. N.

My gramma used to bake cakes and pies during the Depression and my grampa would sell them door-to-door and on the street corners to support them during that awful time. This is one of my favorites.

Ingredients:
⅓ cup butter
½ cup brown sugar, packed
8  pineapple rings
8  pecan halves
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
⅔ cup white sugar
2  eggs
¼ cup pineapple juice

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a 9-inch cast iron skillet over medium heat. Stir in brown sugar; heat until bubbly. Remove from heat. Arrange pineapple rings and pecans on top. Sift flour, baking powder, and salt together in a bowl; repeat sifting twice more. Beat white sugar and eggs together in a bowl with an electric mixer until light and fluffy. Alternate folding flour mixture and pineapple juice into the egg mixture in 3 batches, beginning and ending with the flour mixture. Pour over pineapple slices. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 5 minutes. Invert carefully onto a serving platter.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 319.3
Fat: 10.2 g
Saturated fat: 5.4 g
Carbohydrates: 55.1 g
Sugars: 41.5 g
Dietary fiber: 1.1 g
Protein: 3.4 g
Cholesterol: 66.8 mg
Sodium: 214.9 mg
Spicy Pecans


Ingredients:
brown sugar, butter, salt, chili powder, pepper, pecans

Directions:
Cook brown sugar, orange juice concentrate, butter, salt, chili powder, and pepper in a skillet over medium-high heat, stirring until brown sugar dissolves.
Remove from heat, and stir in pecans.
Transfer to a lightly greased baking sheet.
Bake at 350 degrees F.
for 8 minutes or until toasted.
Cool and store in an airtight container.
Italian Sausage Soup with Tortellini
Category: soups-stews-and-chili
By Mary P

This soup embodies all the wonders of Italian cooking: Italian sausage, garlic, tomatoes and red wines. Serve with hot bread and salad for a delicious meal. Garnish with Parmesan cheese.

Ingredients:
1 pound sweet Italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
½ cup water
½ cup red wine
4 large tomatoes - peeled, seeded and chopped
1 cup thinly sliced carrots
½ tablespoon packed fresh basil leaves
½ teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 ½ cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley

Directions:
In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 8 servings

Calories: 323.6
Fat: 20.2 g
Saturated fat: 7.7 g
Carbohydrates: 19.1 g
Sugars: 5.8 g
Dietary fiber: 3.1 g
Protein: 14.6 g
Cholesterol: 49.7 mg
Sodium: 1144.8 mg
Spicy Cabbage


Ingredients:
onion, garlic cloves, bell pepper, ground cumin, ground coriander, ground turmeric, salt, tomatoes, green cabbage, vinegar

Directions:
Heat oil in 12-inch skillet until hot. Cook and stir onion, garlic, jalape?o peppers, green pepper, cumin, coriander, turmeric and salt over medium heat until onion is tender, about 5 minutes.
Stir in tomatoes and cabbage. Heat to boiling; reduce heat. Cover and simmer until cabbage is tender, about 12 minutes. Stir in vinegar.