Spicy Geisha Cabbage Recipes

Steps:

• Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.

Steps:

• Combine chili powder, thyme, smoked paprika, oregano, cayenne pepper, cumin, onion powder, and salt in a bowl.
• Melt butter in a large skillet over medium heat; cook and stir onion in hot butter until translucent, about 5 minutes. Add garlic and cook until soft, about 2 minutes; stir shredded cabbage into onion and garlic. Cook and stir cabbage mixture until cabbage starts to soften, about 5 more minutes.
• Stir spices into cabbage mixture and cook, stirring often, until spices are evenly mixed in and cabbage is tender, 3 more minutes.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage and beef in the hot skillet until browned and crumbly, 7 to 10 minutes; drain and discard grease.
• Stir diced tomatoes, onion, tomato paste, vinegar, chili powder, salt, and red pepper flakes into the sausage mixture; add cabbage and fold into the mixture. Reduce heat to medium-low and cook, stirring occasionally, until the cabbage is tender, 20 to 25 minutes.

Steps:

• Stuffed Cabbage:.
• Carefully remove outer cabbage leaves in one piece (reserve remaining cabbage for another use).
• Bring large amount of water to boil in large pot.
• Add cabbage leaves and cook until just tender, about 5 minutes; drain and let cool slightly.
• Trim heavy veins in center with paring knife, being careful not to cut leaves.
• Cut each leaf in half lengthwise; set aside.
• Heat olive oil in large skillet over medium-low heat; add onion, cover and cook until tender, about 10 minutes.
• Increase heat to medium-high, add ground meat and brown, stirring with fork.
• Add garlic and cinnamon and stir through; season to taste with salt and pepper.
• Stir in 1 tablespoon tomato paste. add rice, 1/2 cup tomato sauce and beef stock.
• Increase heat to high and bring mixtuyre to boil.
• Reduce heat to low, cover and simmer until rice is partially cooked,about 5 to 7 minutes.
• Remove from heat and stir in pine nuts; let cool slightly.
• Grease roasting pan.
• Place 1 tablespoon meat mixture near one end of each cabbage leaf and roll up,tucking in sides, to make small packets.
• Arrange in 2 layers in pan, packing tightly.
• Preheat oven to 350 degrees.
• Combine 1 cup tomato sauce with remaining 1 tablespoon tomato paste in small bowl.
• Pour over cabbage, adding more tomato sauce as necessary, to cover,.
• Dot with butter, cover pan, place over high heat and bring to boil.
• Transfer to oven and bake until tender, about 1 hour.
• Arrange lemon slices on top or pass Greek Lemon sauce separately.
• Greek Lemon sauce:.
• Beat eggs in bowl until thick and lemon colored.
• Gradually beat in lemon juice.
• Add hot broth 1 tablespoon at a time, beating constantly.
• Transfer to small saucepan, place over low heat and cook, stirring constantly, until sauce thickens; serve immediately.

Steps:

• In a large hot pan or wok add oils to coat bottom.
• Add pepper flakes, sesame seeds, ginger and garlic stir to coat and mis together.
• Add cabbage cook 5 minutes over medium high heat stirring all the while.
• The cabbage will release water so no need to add liquids.
• Add bell pepper and scallions cover and cook for 5 minutes on medium heat.
• Sprinkle with brown sugar and stir in soy sauce cook for 4 more minutes or till your desired tenderness.
• Place on a serving platter sprinkle with hoisin sauce, scallions, and sesame seeds.

Steps:

• Put all ingredients into a large saucepan.
• Bring to a boil.
• Stir, then reduce heat to low.
• Siimmer until desired tenderness is reached. (I like mine softer, so I cook on simmer for an hour or more).

Steps:

• In a large skillet (one with a lid), heat the walnut oil over medium heat. Stir in the ginger and garlic and keep stirring. When oil starts sizzling, add the leek and chili pepper and sauté until leek is softened.
• Stir in the shredded cabbage, cover skillet and cook around 6 minutes or until cabbage is softened but still a bit crisp, stirring halfway through. Season to taste with salt and pepper.