Chinese Pickled Cabbage Recipes
CHINESE PICKLED CABBAGE
I found this in my 1000 Recipe Chinese Cookbook. I haven't tried it yet but it sounds very interesting and looks easy enough to try. Note: Time does not include overnight chilling.
Provided by CJAY8248
Categories Vegetable
Time 20m
Yield 2 lbs. cabbage, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Discard tough outer leaves and core of cabbage. Cut into 1 inch cubes.
- Combine brown sugar, soy sauce, vinegar and salt.
- Heat 2 Tblsp. oil. Add cabbage and stir-fry until translucent but still crisp (about 3 minutes). Transfer to a bowl.
- Heat remaining 1 Tblsp. oil. Add brown sugar-soy mixture and cook, stirring, until sugar dissolves. Then pour over cabbage and toss.
- Transfer to tightly covered container and refrigerate overnight.
- Variations: For the white cabbage, substitute red cabbage. For the wine vinegar, substitute cider vinegar.
- In step 2, add 1/2 teaspoons hot pepper flakes.
Nutrition Facts : Calories 88, Fat 5.2, SaturatedFat 0.7, Sodium 563.8, Carbohydrate 9.9, Fiber 2.6, Sugar 7.5, Protein 2.1
CHINESE PICKLED CABBAGE (SZECHUAN STYLE)
This is a traditional Chinese pickled dish that can be served with any meal. The recipe is from "Florence Lin's Chinese Regional Cookbook." Many different types of vegetables can be used instead of, or in combination with, the cabbage.
Provided by tgobbi
Categories Chinese
Time P5D
Yield 8 cups
Number Of Ingredients 7
Steps:
- Cut the cabbage in pieces roughly 1" X 1 1/2" and separate the leaves.
- (There should be about 8 C).
- Using a 1 to 1 1/2 quart wide-mouth jar, dissolve the salt in the hot water; add the cold water, Szechuan peppercorns and chilies and mix well.
- When cool, add the gin and cabbage.
- Cover and refrigerate 4- 5 days.
- Remove the cabbage from the liquid and serve cold.
- The brine can be used over and over again (keep it refrigerated, of course).
- Add 2 t more salt every time you use it.
- After the first use it only takes about 2- 3 days for the cabbage to pickle.
- You'll need to add more chilies and another tablespoon gin after using the brine twice.
- Other vegetables can be used as well as cabbage.
- Try it with nappa, green beans, lo bok (dai kon in Japanese) or carrots.
- The vegetables can be combined.
Nutrition Facts : Calories 27.1, Fat 0.1, Sodium 1757.6, Carbohydrate 4.2, Fiber 1.5, Sugar 2.6, Protein 1
PICKLED CABBAGE
Make and share this Pickled Cabbage recipe from Food.com.
Provided by Latchy
Categories Asian
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut the first 2 inches off the top of the cabbage and use for something else.
- Trim away the base of the cabbage and cut the rest into about 2 inch slices. Put into a large bowl and add the remaining ingredients; mix well.
- Spoon into a preserving jar, seal and leave for 3 days in a cool place (pantry or refrigerator).
- This is a Thai dish to be used a a side dish with curries.
Nutrition Facts : Calories 17.6, Fat 0.1, Sodium 2327.4, Carbohydrate 4.2, Fiber 0.3, Sugar 3.1, Protein 0.4
ORIENTAL PICKLED CABBAGE
My wife an I love the pickled cabbage served as an appetizer at our favorite Chinese restaurant. This is our version of the cabbage. Prep time does not include overnight setting time
Provided by Toby Jermain
Categories Greens
Time 30m
Yield 4-5 cups
Number Of Ingredients 8
Steps:
- Roast Szechuan peppercorns in a small DRY saucepan over medium heat for about 5 minutes, unil fragrant.
- Add all remaining ingredients, except the cabbage, and simmer for 20 minutes.
- Pour over cabbage in a bowl with a fitted lid.
- Remove peppers unless you want the cabbage to be really hot.
- Refrigerate overnight, at least, until ready to use.
- Serve with any oriental meal, or eat as a snack anytime.
- Keeps in the fridge for a couple weeks or longer.
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- Combine the rice vinegar, water, sugar, salt, and chili peppers in a small saucepan. Heat over medium heat until it reaches a simmer. Cook, stirring occasionally, for 5 minutes, until the sugar is dissolved. Use a clean spoon to taste the pickling liquid to see if it has the desired spice level. You can simmer it for a bit longer if you want the liquid to taste spicier. Once done, set aside and allow to cool.
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