Chinese Style Cabbage Recipes

STIR-FRIED CHINESE CABBAGE

Steps:

• Stir together rice wine, soy sauce, sesame oil, and ginger root in a small bowl; set aside.
• Heat the oil in a wok over medium-high heat.
• Add red pepper flakes and minced garlic, and stir-fry until it becomes aromatic but not scorched.
• Add shredded cabbage and stir-fry until limp, but not mushy.
• Add contents of seasoning bowl and cook, stirring, 1-2 minutes more, until liquid is almost absorbed.
• Sprinkle with toasted sesame seeds and serve.

CHINESE SHREDDED CABBAGE STIR-FRY

Steps:

• In a wok over high heat, add the oil. Sear the meat until caramelized. Add the garlic and chili, turn down the heat to medium, and stir-fry for a minute, taking care not to burn the garlic.
• Add the cabbage, wine, soy sauce, sugar, and water. Turn up the heat to high, cover the lid and let the cabbage cook for 1-2 minutes. Uncover the lid, and stir in the black vinegar, scallions, and salt to taste. The cabbage should be wilted, but still slightly crunchy and caramelized. Serve hot!

CHINESE COLESLAW

Steps:

• Toss all vegetables and sesame seeds to combine. In small bowl, whisk dressing ingredients. Pour dressing over cabbage mixture; toss to coat. Cover and refrigerate for 2 hours before serving; toss again before serving.

CHINESE CABBAGE SALAD

Steps:

• In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant.
• In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet.
• In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly. Top with toasted sesame seeds.

HOW TO COOK CHINESE STYLE CABBAGE

Steps:

• Take the outer leaves off of the cabbage. This may have already been done for you depending on where you bought your cabbage. This step is optional, some people don't like the outer leaves because they tend to be tougher.
• Cut the cabbage into halves or quarters and place in a bowl of water to wash them.
• Dip the cabbage in and out of the water a few times, before straining it.
• Cut out the core of the cabbage.
• Dice the cabbage into medium sized pieces, and make sure that they are all separated.
• Finely dice your garlic. The amount of garlic depends on the amount of cabbage and how well you like cabbage. Try approximately three to four cloves for one head of cabbage.
• Add oil to the pan and turn on the heat. The oil should cover the cabbage just enough to make it look glossy. If you don't have enough you can add more later. You want the heat to be high enough to cook the cabbage quickly, but low enough that you don't fry the cabbage. Between medium and high.
• Add the diced cabbage to the pan and stir so that each leaf has a slightly glossy look from the oil. Continue cooking and stirring until the leaves start wilting.
• When the cabbage starts wilting, add a little water, your diced garlic and a pinch of salt. You want just enough water to cover the bottom so that they cabbage can steam. Approximately, 1/3 to 1/2 cup of water. Add just enough salt to help with the cooking, you can add more later.
• Stir and put on the lid.
• Continue stirring occasionally until the cabbage is your desired texture. This should not take long.
• Add salt to taste and enjoy!
• Finished.

STIR-FRY CABBAGE

Steps:

• In a large saute pan over medium-high heat, add the canola oil and heat. Add the onion, garlic and ginger and saute, stirring, for 1 minute. Add the cabbage and cook until just starting to wilt, about 2 minutes. Add the soy sauce and rice vinegar and stir well and cook just until cabbage is wilted, about 3 minutes. Remove from heat and drizzle with the sesame oil.

CHINESE-STYLE CABBAGE

Steps:

• In a small skillet, saute the cabbage, celery and onion in oil for 4-5 minutes or until crisp-tender. Sprinkle with salt, pepper and soy sauce.