CABBAGE STIR-FRY WITH COCONUT AND LEMON
I've made this stir-fry with a variety of cabbages that we get in our farm share, including savoy and napa, but it's also quite delicious with regular old green or purple cabbage and even finely shredded Brussels sprouts.
Provided by Chitra Agrawal
Categories Cabbage Side Coconut Lentil Hot Pepper Chile Pepper Mustard Lemon
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Thaw frozen coconut or soak dried coconut in a little hot water to plump up.
- Heat oil in a wok or large skillet over medium until shimmering. Add 1 mustard seed. When seed sizzles and pops, add remaining mustard seeds, cover, and cook until seeds start popping, about 10 seconds. When popping starts to subside, immediately add chana dal. Reduce heat to medium-low and cook, tossing constantly, until dals are reddish golden brown and smell nutty, about 2 minutes. Add chiles and toss to coat. Add cabbage, salt, and turmeric and cook, stirring, until cabbage wilts but still has a little crunch, 3-5 minutes. Add coconut and cook until heated through, about 1 minute more.
- Remove from heat. Stir in cilantro and lemon juice. Taste and add more lemon juice and salt if needed.
SUPER EASY STIR-FRIED CABBAGE
A very simple stir-fry dish. The reason for using only soya sauce for stir-frying cabbage is that it brings out the natural sweetness in the cabbage itself.
Provided by iken
Categories Side Dish Vegetables
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.
Nutrition Facts : Calories 64.7 calories, Carbohydrate 7.4 g, Fat 3.5 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 269.9 mg, Sugar 3.7 g
COCONUT CABBAGE AND TOFU WITH LEMONGRASS AND GINGER
For this vegetarian dinner, we roast thick wedges of cabbage, carrots, and tofu in a spiced coconut milk sauce until they're wonderfully softened and caramelized. Puréeing the milk with chopped lemongrass, fresh ginger, garlic, and spices in a blender ensures that the tougher aromatics are completely incorporated to form a smooth sauce.
Provided by Anna Stockwell
Categories Cabbage Coconut Lemongrass Garlic Ginger Coriander Tofu Carrot Rice Lime Vegetarian Dinner Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place a rack in top third of oven; preheat to 425°F. Purée coconut milk, lemongrass, garlic, ginger, salt, sugar, turmeric, coriander, and cayenne in a blender until smooth.
- Squeeze tofu over a medium bowl or sink with your hands, gently at first, then more firmly to expel as much water as possible (like squeezing out a big sponge). Don't worry if it starts to crack apart. When no more liquid comes out, tear tofu into 2" pieces; discard liquid. Place in a shallow 13x9" baking dish. Add cabbage and carrots, arrange in an even layer, and pour sauce over.
- Bake, basting the vegetables and tofu halfway through, until carrots are fork-tender, most of the liquid is evaporated, and the top is golden brown and lightly charred in places, 40-45 minutes. Let cool 5 minutes.
- Top with coconut chips (if using). Serve with rice and lime wedges alongside (if using).
INDIAN CABBAGE STIR-FRY
Shredded cabbage stir-fried with Indian spices and mung beans or chickpeas. Serve hot with rice, rotis, or naan.
Provided by petsgive
Categories Side Dish Vegetables
Time 4h45m
Yield 4
Number Of Ingredients 14
Steps:
- Place mung beans in a large container and cover with several inches of cool water; let soak for 4 hours. Drain.
- Bring water to a boil in a large pot. Add the drained mung beans. Cook until almost tender, 10 to 15 minutes. Remove from heat. Stir cabbage and salt into the pot. Let stand until cabbage wilts, about 10 minutes.
- Drain the cabbage mixture in a colander and set aside.
- Heat olive oil in a large skillet over high heat. Test heat by adding 1 mustard seed; oil is hot enough if the seed splutters. Add remaining mustard seeds, curry leaves, garlic, cumin seeds, and asafoetida. Cook for 1 minute.
- Squeeze out excess moisture from the cabbage; add in small amounts to the skillet, stirring well between additions. Stir-fry cabbage mixture for 2 to 3 minutes. Season with salt, turmeric, and chile powder. Reduce heat to low; stir-fry for 4 to 5 minutes more. Garnish with coconut and cilantro.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 28.5 g, Fat 12.1 g, Fiber 9.2 g, Protein 9.1 g, SaturatedFat 2.7 g, Sodium 90.5 mg, Sugar 7.7 g
QUICK CABBAGE STIR FRY ASIAN-STYLE
From Canada's Garden Greens' cookbook. Serve this for your next Asian themed meal. (The carrot was added for color. Substitute packaged shredded cabbage with carrots for faster preparation.)
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil and butter in a large wok or frying pan on medium heat.
- Add the garlic. Stir fry for about 1-2 minutes, stirring constantly until garlic is fragrant. DO NOT burn!
- Increase heat to high. Once the heat is to temperature, add the cabbage, carrots, green onions, cider vinegar, and brown sugar. Stir fry for about 3 minutes or until the cabbage is tender-crisp.
- Season with salt and pepper to taste.
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