Teriyaki Cabbage Recipes

TERIYAKI CABBAGE STEAKS

Steps:

• Heat a charcoal or gas grill to moderately high heat, keeping part of the grill cool for indirect grilling, and put the rack about 4 inches from the flame. Combine the soy sauce and mirin in a small saucepan over medium-low heat and cook until the mixture begins to bubble, 2 to 3 minutes. Remove the pan from the heat and add the ginger, garlic, and the scallions.
• Brush the cabbage slices with the oil and sprinkle with salt and pepper. Put the cabbage on the cool part of the grill and close the grill cover. Cook, checking and turning occasionally, until you can pierce the leaves easily with a sharp knife, 40 to 45 minutes. When the cabbage is tender, brush it liberally with the teriyaki mixture and move it to the hotter part of the grill. Cook, turning once or twice and brushing with more of the sauce, until it's browned, 3 to 5 minutes.
• Drizzle the cabbage with any remaining teriyaki sauce, and serve hot or warm with lemon wedges.

SUPER EASY STIR-FRIED CABBAGE

Steps:

• Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.

BETTER FRIZZLED CABBAGE

Steps:

• Fry bacon in medium hot skillet until crisp.
• Remove bacon from pan and pour off all but about 2 tablespoons of the drippings.
• Add the cabbage to hot skillet and a bit of water to de-glaze the pan.
• Reduce heat and cover pan.
• Stir occasionally and cook until mostly wilted.
• Turn the heat down to medium-low and let cook, stirring frequently, until cabbage is starting to caramelize (brown), about 10 minutes.
• Do not let burn.
• Add preferred sauce to taste, return bacon to cabbage and serve.

SAUTéED CABBAGE

Steps:

• Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core.
• Heat a large saute pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Don't feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits (aka FLAVOR).
• Remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you'd like to add more zippy and acidic flavors. Sprinkle with thyme. Serve warm.

TERIYAKI CABBAGE

Steps:

• Shred cabbage.
• Peel and slice carrots diagonally into thin, oval slices.
• Slice zucchini
• Mince garlic.
• Heat olive oil in large skillet over medium heat. Sautee the carrots first, then add cabbage, and then zucchini. Add teriyaki sauce and stir fly until the vegetables are sligtly soft but still have some crunch to them (5-10 min). Stir in garlic and let it sit for several minutes so the garlic essence can sink inches Sprinkle with black pepper to taste.