ASIAN PICKLED CABBAGE RESTAURANT APPETIZER
Many Chinese restaurants will serve pickled cabbage as a complimentary appetizer. Pickled cabbage is sweet, sour and refreshing to wake up your taste buds
Provided by Judy
Categories Vegetables
Time P1DT2h10m
Number Of Ingredients 8
Steps:
- In a large mixing bowl, hand-rip the cabbage into large pieces (about 3" x 3" pieces)--they will shrink after pickling. Add in the cut carrots and ¼ cup salt. Use your hands to thoroughly and evenly distribute the salt with the vegetables. Top the vegetables with a heavy object (I used a baking dish with a large, heavy mortar and pestle on top, but you could use foil-wrapped bricks or any other heavy objects), and marinate for an hour in the refrigerator. This process removes excess liquid and makes the vegetables crunchy, but don't marinate for too long or the cabbage will be too salty.
- Next, add the water and sugar (here is where you would add the optional bay leaves and Sichuan peppercorns I mentioned) in a small pot. Bring to boil, and turn off the heat. Stir in the vinegar and ½ teaspoon salt. Let the liquid cool completely. It's a good time to taste the liquid with a clean spoon to make sure you like the levels of sweet and sour, and adjust accordingly. Please use a clean spoon every time you dip into the brine.
- Once the cabbage and carrots are marinated, wash them 2 to 3 times to get rid of the salt. Drain and squeeze out any extra liquid by hand or with a clean dish towel before putting the cabbage and carrots in a clean glass or ceramic container.
- Mix in the smashed (or chopped) garlic and whole (or chopped) fresh chili peppers. Pour the cooled vinegar/sugar brine over the vegetables and ensure the vegetables are completely submerged. Cover and store in the refrigerator for 24 hours before serving chilled or at room temperature. If you have any leftovers, leave them stored in the pickling liquid and use clean utensil each time.
Nutrition Facts : Calories 98 kcal, Carbohydrate 24 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 907 mg, Fiber 3 g, Sugar 19 g, ServingSize 1 serving
SWEET-AND-SOUR CABBAGE
"I HELPED MOTHER shred the cabbage and cut up the apples for this recipe. The touch of tartness is wonderful with the sauerbraten. This is one part of the meal that is even tastier if it can be made ahead."
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, combine drippings or oil, brown sugar, vinegar, water, salt and pepper. Cook for 2-3 minutes or until hot, stirring occasionally. Add cabbage; cover and cook for 10 minutes over medium-low heat, stirring occasionally. Add apples, cook, uncovered, for about 10 minutes more or until tender, stirring occasionally.
Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 99mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
ASIAN SWEET & SOUR CABBAGE
A very flavorful cabbage dish.
Provided by Robert Priddy
Categories Other Salads
Number Of Ingredients 11
Steps:
- 1. Heat the oil in a large frying pan or wok.
- 2. Add the cabbage, bell pepper, garlic, and onion.
- 3. Fry for a couple of minutes.
- 4. Add the remaining ingredients and continue to cook until the cabbage is soft and cooked through.
NORTHERN CHINESE SOUR CABBAGE STEW WITH GLASS NOODLES
This Northern Chinese Sour Cabbage Stew with pork belly and glass noodles, or suāncài dùn fěntiáo (酸菜炖粉条) has become a new favorite in our house. If you're a fan of pickled flavors, you have to try this recipe!
Provided by Judy
Categories Main Course
Time 1h10m
Number Of Ingredients 21
Steps:
- Start by prepping the pork. In a medium thick-bottomed pot, add the water, whole pork belly (or ribs), Shaoxing wine, ginger, scallions, Sichuan peppercorns, star anise, and salt. Cover and bring to a boil. Once boiling, reduce the heat to medium/low, and simmer for 15 minutes.
- If using pork belly, remove it from the pot to let it cool, and save the stock. If substituting pork ribs, don't remove them from the stock. Just turn off the heat and let them continue "cooking" in the hot broth while you prepare the rest of the dish.
- Make the dipping sauce by combining the minced garlic, light soy sauce, sugar, and chili oil (if using) in a small bowl. Set aside.
- Slice the sour cabbage about ¼" (0.6 cm) thick, transfer to a large metal bowl, and fill with fresh water. Agitate the vegetables in the water with your hands a bit, drain, and thoroughly squeeze out any remaining water from the cabbage. This quick rinse will soften the saltiness and sourness of the cabbage. Set aside.
- Once the pork belly is warm to the touch (not hot), slice it into 1/4" (0.6 cm) slices. Set aside.
- In a thick-bottomed, relatively shallow pot (a clay pot, stone pot, or cast iron dutch oven is ideal for retaining heat while eating), heat the vegetable oil, and add the ginger, julienned scallion whites, and the sour cabbage. Stir-fry for 5-7 minutes, until any liquid has evaporated.
- Strain the liquid used to boil the pork into the pot. Stir in the oyster sauce and chicken stock (optional if you like a more broth-like consistency), and then add the sliced pork belly (or ribs). Bring to a simmer, cover, and cook for 15 minutes over medium low heat.
- Add the glass noodles, stir, and cover again. Cook for 2-3 more minutes, or according to the package instructions.
- Finally, stir in the white pepper and salt to taste. Top with the chopped green parts of the scallions, and serve immediately with the dipping sauce for the pork and the steamed rice.
Nutrition Facts : Calories 524 kcal, Carbohydrate 19 g, Protein 10 g, Fat 45 g, SaturatedFat 19 g, Cholesterol 54 mg, Sodium 798 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
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