PICKLED NAPA CABBAGE, CARROTS, AND SNOW PEAS
Categories Salad Vegetable Side Pea Carrot Cabbage Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Bring vinegar, sugar, ginger, salt, garlic, and cloves to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat and let steep, uncovered, 30 minutes. Discard cloves.
- While pickling liquid steeps, blanch carrots in a 6- to 8-quart pot of boiling salted water 30 seconds, then transfer with a large slotted spoon to a bowl of ice and cold water to stop cooking. Lift out carrots with slotted spoon and drain in a colander. Transfer to paper towels and pat dry.
- Blanch snow peas in same pot of boiling water 30 seconds, then transfer to ice water, drain, and pat dry in same manner. Cut each snow pea lengthwise into 4 strips.
- Blanch cabbage in same pot of boiling water 5 seconds, then transfer to ice water, drain, and pat dry.
- Just before serving, toss vegetables with pickling liquid and chile in a large bowl.
PICKLED NAPA CABBAGE
Categories Side No-Cook Carrot Cabbage Gourmet Fat Free Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Toss together cabbage, carrot, and salt in a bowl. Put kombu in a narrow straight-sided container (5 to 6 inches in diameter) and top with cabbage mixture. Cut a piece of cardboard to fit just inside container and enclose it in a sealable plastic bag. Top cabbage with plastic-covered round and stack 4 to 6 pounds of canned goods on top to weight it. Chill weighted cabbage at least 3 hours.
- Discard kombu. Squeeze excess liquid from cabbage and toss with shiso.
SNOW PEA AND NAPA CABBAGE SLAW
Categories Salad Side Vegetarian Quick & Easy Pea Vegan Cabbage Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a large saucepan of boiling water blanch snow peas 15 seconds and transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain snow peas well and slice thin diagonally. In a large bowl toss snow peas with remaining ingredients and salt and pepper to taste.
PICKLED NAPA CABBAGE
Pickling this cabbage gives you a fresh twist on sauerkraut.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h
Number Of Ingredients 6
Steps:
- In a large heatproof bowl, combine cabbage, cucumber, and onion.
- In a medium saucepan, combine 1 1/2 cups water, vinegar, sugar, and salt; bring to a boil, stirring to dissolve salt and sugar. Immediately pour over vegetables; using a dinner plate, press down on vegetables until they are submerged.
- Let cool to room temperature; transfer vegetables and liquid to an airtight container, and refrigerate up to 2 weeks. Use as you would sauerkraut or pickles, such as in Open-Face Ham Reuben Sandwiches.
NAPA CABBAGE WITH PEAS AND PROSCIUTTO
Categories Side Quick & Easy Parmesan Pea Winter Prosciutto Cabbage Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a large heavy skillet, heat oil over moderate heat until hot but not smoking. Add peas, cabbage, prosciutto, and zest and cook, stirring, 4 to 5 minutes, or until cabbage is wilted and tender. Remove skillet from heat and stir in lemon juice, Parmesan, and salt and pepper to taste.
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