Hot And Sour Cabbage Recipes

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.

Steps:

• Remove core from cabbage; shred.shred cabbage.
• Place cabbage in a colander in the sink and sprinkle with coarse salt; allow to sit until the cabbage weeps, about 45 minutes, then rinse thoroughly and let drain.
• In a small saucepan heat ginger, red pepper flakes, vinegars, sesame oil, salt, and sugar/Splenda to a boil.
• Heat oil in small skillet on medium-high heat on stove, add Szechuan peppercorns and chilies; stir until very fragrant.
• Add cabbage to skillet and cook for a few minutes; pour dressing in and cook until the liquid reduces somewhat.
• Stir in toasted sesame oil and then chill until needed.

Steps:

• put cabbage and scallion in a bowl.
• heat remaining ingredients to boil and lower heat, cook until sugar is dissolved.
• pour over cabbage, toss to combine.

Steps:

• Heat sesame oil in a large pot on medium heat. Add leeks and saute for about 5 minutes, scraping the bottom continuously with a spoon or spatula. Add garlic and ginger and saute for another minute, stirring continuously.
• Add cabbage and bamboo shoots to pot and stir thoroughly to coat. Stir occasionally for 5 minutes.Stir in tamarind paste to coat thoroughly and cook for another minute. Add vegetable stock and stir thoroughly.
• Open the can of tomatoes, but leave them in the can. Add chopped Calabrian chili peppers (minus the stems) to the can. Use an immersion blender for 30 seconds or so to blend tomatoes and peppers together. Add mixture to the pot and stir thoroughly.
• Add both vinegars to the pot and stir. Cook for 20 minutes on medium heat, or until cabbage is tender.
• In a separate bowl, use liquid reserved from bamboo shoots to blend with cornstarch. Alternately, use 1/2 cup of water or some of the soup removed from the pot. Blend the cornstarch mixture into the soup by pouring in a steady stream while stirring continuously.
• Whisk two eggs in a bowl, then blend them into the soup by pouring in a stead stream while stirring continuously. This will produce a "feathering" effect in the soup.
• Stir in chopped cilantro and serve, adding additional fresh cilantro as a garnish.

Steps:

• Preparation: Separate, wash & dry cabbage leaves.
• Stack them up and cut them crosswise into 1" wide pieces.
• Finely mince or grind Szechuan peppercorns.
• Crush rock sugar with cleaver handle; mix with soy sauce; reserve.
• Stir-frying: Heat wok to moderate; add oil.
• Wait 30 seconds.
• Stir-fry whole chilis until they just blacken; quickly add peppercorns.
• When they exude pungent odor, push up side of wok and raise heat to high.
• Add salt & cabbage all at once.
• Keep tossing cabbage until it is wilted & soft.
• This takes several minutes.
• There should be about 2 T of water in wok when cabbage is wilted.
• Add sugar & soy mixture.
• When sugar has melted, toss with cabbage, then sprinkle vinegar over all.
• Keep tossing on high heat for another 20 seconds.
• Add sesame oil; toss briefly; remove to serving dish.
• If serving this dish cold, wait until it has cooled, then cover & refrigerate.

Steps:

• NOTE: One cup of seasoned rice vinegar is the same as 3/4 cup white rice vinegar plus 1/4 cup sugar plus 2 teaspoons salt. I used this substitution and it was great.
• Spray a large soup pot with some cooking spray, and heat over medium heat. Add onion, and saute until soft.
• Meanwhile, quarter your cabbage, remove the core, and shred the cabbage with a large chef's knife. Add tomatoes, cabbage, undrained mushrooms, and broth to the pot and stir well.
• Add the soy sauce, vinegar, chili flakes and salt. Bring to a boil, cover, then turn heat down to medium low. Simmer for 20 minutes or until cabbage is the desired tenderness.
• Grind a lot of fresh black pepper over the top and serve.