- Dish type
- Side dish
- Vegetable side dishes
Tasty and filling Chinese cabbage, or Napa cabbage as it is also known, great as a side dish to a larger Chinese or Asian meal.
8 people made this
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 medium Chinese cabbage, shredded
- 1 teaspoon sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 100ml sake or dry white wine
- 100ml vegetable stock
- salt and pepper to taste
- 1 tablespoon white balsamic vinegar, or to taste
- 2 tablespoons fresh parsley, chopped
MethodPrep:5min ›Cook:20min ›Ready in:25min
- Heat olive oil in a large frying pan and cook and stir onions until soft. Add the Chinese cabbage, sprinkle with sugar and mix well. Cook and stir for a few minutes over low heat.
- Add ginger, cumin, sake and pepper and cook for another minute. Pour in sake and stock and bring to the boil. Cover and simmer over low heat for about 10 minutes.
- Add the balsamic vinegar, season to taste and stir in chopped parsley.
White balsamic vinegar is made from white grapes and white wine vinegar in exactly the same way that the more widely available dark balsamic vinegar is made from red grapes. This versatile white balsamic vinegar has the advantage of not discolouring food so it is particularly useful for chicken and fish dishes.
Reviews & ratingsAverage global rating:(1)
Chinese 4-Ingredient Fried Cabbage
Infuse the oil with aromatics and then toss at a high heat, this adds a smoky flavor to the sweet fried cabbage to make a quick and delicious side dish.
On a Chinese dinner table, there are always a few vegetable dishes along with the main. A quick stir fry is one of the best ways to create a healthy and delicious side dish for dinner.
This 4-ingredient fried cabbage is a family recipe. My mom cooks it all the time because it requires minimum preparation and chopping but it yields a very flavorful dish. She kept telling me, right before I moved to the US, that this is the kind of recipe I need to learn. And putting green vegetables on the dinner table is one of the most important tasks, more important than cooking with meat!
So here is it, the 4-ingredient fried cabbage that only requires 3 minutes to prepare and 5 minutes to cook.
26+ Delicious Chinese Cabbage Recipes Pictures
26+ Delicious Chinese Cabbage Recipes Pictures. This recipe shows you two tasty versions. A vegetarian one with mala seasoning & a meaty one with chinese sausage.
/>Sauteed Cabbage Recipe Ina Garten Food Network from food.fnr.sndimg.com
This might be due to the fact that cabbage is rarely the star in most dishes or the fact that cabbage is the only vegetable that seems to multiply. Drizzle with soy sauce to your liking, let it all simmer for a few minutes and then enjoy! Also called chinese leaves, chinese cabbage has pale, tightly wrapped, succulent leaves with crisp, broad, white ribs and a delicate, mild, sweet flavour.
This recipe shows you two tasty versions.
Whip up delicious meals with red, savoy, and napa cabbage. 5 cabbage recipes you'll go crazy for. The flavor is much more delicate and sweeter. From coleslaw to kimchi, the world has succeeded in experimenting with this humble vegetable and arriving at an exciting list of delicacies.
From cabbage it is possible to prepare set of salads, appetizers and hot dishes.
Here are our 11 best cabbage recipes, delicious ways to cook with cabbage, as well as tips to buy and store cabbage.
Learn how to make/prepare chinese cabbage salad by following this easy recipe.
Pretty much no matter what cabbage recipe you're making (short of cabbage salad… maybe…), when you cook with cabbage, you're going to have some left over.
Sweet and sour chinese cabbage recipe keep plenty of vegetarian recipes in your cooking arsenal for light, healthy side dishes.
This is delicious, instead of the prepackaged shredded coleslaw, use a head of chinese cabbage, slice thinly and follow the rest of the directions as instructed.
A quick stir fry is one of the best ways to create a healthy and delicious side dish for dinner.
From cabbage it is possible to prepare set of salads, appetizers and hot dishes.
Drizzle with soy sauce to your liking, let it all simmer for a few minutes and then enjoy!
2 tablespoons olive oil
1 medium head bok choy (Chinese cabbage), sliced into 1/2-inch pieces
4 baby bok choy, cut in half lengthwise
1/4 teaspoon soy sauce
2 tablespoons sesame seeds, toasted
Pour oil into large saute pan over medium heat. Swirl to cover entire bottom of pan.
Add bok choy and saute for 5-7 minutes, stirring occasionally so that all pieces have contact with the hot pan. Cover the pan and let cook until desired doneness.
When bok choy is tender and limp, sprinkle with soy sauce and top with sesame seeds.
Napa cabbage has very mild flavors, with white stems and some leafy parts at the end of the white stems.
The vegetable has a crisp texture, with a nice crunch and bite on the white stems.
As a result, the best way of cooking is an easy Chinese stir fry with simple ingredients:
- Mushroom, for example: shiitake mushroom, buna shimeji mushroom, white mushroom, or brown mushroom.
- Oyster sauce
For the best result, use a wok for the stir fry. If you don&rsquot have a wok, you may use a skillet.
First, heat up the wok or skillet on high heat with cooking oil. Stir fry the garlic until aromatic before adding the Chinese cabbage and mushroom.
Next, add oyster sauce, stir well and you&rsquore done!
How to Make Amazing Chinese Cabbage Salad Recipes
There are several healthy Chinese cabbage salad recipes that can make the perfect dressing for your meals, or be served as a whole meal. A good salad is one of the ways to pleasantly surprise your guests since it offers an entire new world of tastes, flavors and sights even to an ordinarily cooked food. Additionally, it is one of the healthiest food options in China. You are therefore better placed by knowing one or two different salad recipes. To get you started, I am going to guide you in a few Chinese cabbage salad recipes that can offer the perfect complement to your food.
Chai Po Neng - Preserved Radish Omelette
Yu Choi Oyster Sauce Stir Fry
15 Minutes Eggplant with Spicy Soy Sauce
Stir Fried Chinese Napa Cabbage
Try a new vegetable! This stir-fried napa cabbage recipe is super simple. You really can make this in about 7 minutes. Chinese napa cabbage is sweeter, more delicate than regular cabbage, which means kids totally dig this veg.
- 1 pound Napa Cabbage
- 1 Tablespoon Cooking Oil
- 1 teaspoon Freshly Grated Ginger
- 1 clove Garlic, Finely Minced
- 2 teaspoons Soy Sauce (lite)
- ¼ cups Broth Or Water
- 1 pinch Sugar
- 1 teaspoon Sesame Oil
1. Cut the napa cabbage into 1 1/2″ wide strips. Discard the end of the stem. Keep the thicker stems on one side of the cutting board, and the thin leafy leaves on the other side.
2. Heat a wok or large saute pan over medium-high heat. Add the cooking oil and when hot, add the ginger and the garlic. Cook for 15 seconds, until fragrant.
3. Add the thick napa cabbage stems, stir fry for 30 seconds. Pour in the soy sauce, broth (or water), and pinch of sugar. Add in the rest of the leafy leaves into the pan. Cover and cook for 2 minutes until cooked through. The thick stems should be still a bit crunchy, the leaves softened.
Combine the turkey and marinade ingredients in a 1-quart bowl mix well, cover, and refrigerate for 30 minutes.
For Stuffing: Soak the mushrooms in warm water to cover for 30 minutes drain, reserving 2 or 3 tablespoons of the soaking liquid. Cut off and discard the stems and coarsely chop the caps. Place into the bowl with the turkey and marinade.
Mince garlic and ginger in a food processor remove to a small bowl.
In the processor, coarsely chop the carrots, green onions, water chestnuts, and the softened mushrooms. Pulse in the egg white, sesame oil, sugar, and pepper. Transfer the chopped vegetables to the bowl with the marinating turkey. Mix well, and set aside.
For Sauce: Combine all ingredients in a small bowl set aside.
For Cabbage: Cook the cabbage leaves in a large pot of boiling water until they are limp, about 2 minutes for Napa and about 7 minutes for green cabbage. Drain, rinse under cold running water, and drain again.
To stuff each leaf, mound a portion of the stuffing at the stem end, fold the bottom of the leaf over the stuffing, then fold over the right and left sides roll the whole package over once to enclose the stuffing.
Place a 12-inch frying pan (that has a lid), uncovered, over high heat until hot. Add the vegetable oil, swirling to coat the bottom of the pan. Add the garlic and ginger cook, stirring, until fragrant, about 10 seconds.
Remove the pan from the heat and arrange the cabbage rolls seam-side down in a single layer in the pan. Pour the sauce over the rolls. Return the pan to medium-low heat cover and simmer for 25 minutes.
Lift the rolls out with a slotted spoon and transfer them to a serving platter. You may cover the platter with a sheet of aluminum foil and put it into a 200 degrees F oven to keep the cabbage rolls warm while making the final sauce.
Add the cornstarch solution to the pan juices cook, stirring, until the sauce boils and thickens. Pour the sauce over the rolls and sprinkle with green onion. Serve with hot brown rice.
For Chinese Pepper Mix: Place peppercorns in a small ungreased skillet. Turn heat to high and stir until peppercorns smoke lightly. (Roasting the peppercorns heightens their flavor.) Immediately tip out and cool.