Cabbage Chili Recipes

Steps:

• In a large wok over high heat, add the peanut oil and preheat the wok. Meanwhile, combine the star anise, cumin seeds, chile powder, cayenne and Sichuan peppercorns in a spice grinder and pulverize. When the oil is just starting to smoke, add the spices and cook for 1 minute. Add the cabbage and cook, tossing and stirring to coat, just until the cabbage is slightly pliable but still has some crunch, about 5 minutes. Finish with the chile crisp, soy sauce and black vinegar. Adjust for seasoning. Transfer to a platter and garnish as desired with the cilantro and green onions.

Steps:

• Cook ground beef and onion in a pan over medium high heat until beef is browned and crumbled. Drain fat, and transfer beef to a slow cooker.
• Add cabbage, kidney beans, tomato sauce, tomatoes, bouillon, cumin, salt, and pepper. Stir and cover.
• Cook on high setting for 4 hours, or on low setting for 6 to 8 hours.
• Stir occasionally and add water as desired to maintain the consistency you desire.
• Enjoy!

Steps:

• In a crock pot,combine cabbage, onion, tomato juice& tomato soup.
• Mix well.
• Add kidney beans& chili seasonings.
• Mix again to blend well.
• Cover and cook on low 6-8 hours.
• Mix well before serving.
• 4-6 servings.
• Top each bowl with desired garnishes.

Steps:

• Mix all the crumb ingredients together in a bowl with a pinch of salt and set aside.
• Heat oven to 180C/160C fan/gas 4. Heat the duck fat in a large flameproof roasting tin. Sear the cabbage wedges in the tin until the cut sides are crisp and slightly burnt, then turn them so they are cut-side up and scatter over the crumb mix. Dot over the butter and bake for 15 mins until the crumb is golden.