Stir Fried Savoy Cabbage Recipes

Steps:

• In a large saute pan over medium-high heat, add the canola oil and heat. Add the onion, garlic and ginger and saute, stirring, for 1 minute. Add the cabbage and cook until just starting to wilt, about 2 minutes. Add the soy sauce and rice vinegar and stir well and cook just until cabbage is wilted, about 3 minutes. Remove from heat and drizzle with the sesame oil.

Steps:

• Steam or boil the cabbage for 3-4 mins until just tender, then drain well. If doing ahead of time, cool under running water and chill until ready to stir-fry.
• Heat the oil in a wok or large frying pan. Add the garlic and seeds and cook for 1 min until beginning to turn golden. Toss in the cabbage and stir-fry over the highest heat for 3-4 mins. Season with a little sea salt and serve.

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:

• 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.

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• In the same skillet, stir cabbage in the bacon drippings until coated. Place lid on skillet and cook over medium heat until cabbage is tender, about 10 minutes. Stir in sugar and season with salt and pepper. Cook uncovered, stirring constantly until cabbage is crisp and brown on the edges. Serve cabbage with bacon crumbled on top.

Steps:

• In a large skillet, heat oil over medium heat. Add cabbage, water and salt. Cook, uncovered, 5-7 minutes or until crisp-tender, stirring occasionally.

Steps:

• Wash and trim the cabbage, removing the very tough centre heart if necessary.
• Separate the leaves, and shred very finely.
• In a wok or pan, heat up the butter over a high heat, until just melting & bubbling - add the cabbage and stir around thoroughly.
• Lower the heat a bit, and place a lid on the wok/pan.
• Cook for about 2 minutes with the lid on.
• Remove the lid, add the Confit d'Oignon and stir well. Keep stirring for about 2-3 minutes, until eveything is well mixed and the cabbage is just starting to wilt slightly - BUT still retains it's colour & crunch.
• Take off the heat, season well with ground black pepper & serve immediately.
• OPTIONAL:.
• Fry some lardons or bacon in the wok/pan until crispy, drain off the excess fat and then add the cabbage and confit d'oignon as above. Butter is not needed for this method.

Steps:

• Heat vegetable oil in a large skillet over medium heat; cook and stir onion and garlic until tender, about 10 minutes. Cook and stir cabbage into onion mixture until slightly tender, about 5 minutes. Reduce heat to medium-low; add soy sauce, sugar, and black pepper. Cook and stir until cabbage is tender, 3 to 5 more minutes.

Steps:

• Chop scallions, reserving white and dark green parts separately.
• Cook scallion whites and garlic in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until garlic is pale golden, about 3 minutes. Stir in cabbage, 3/4 teaspoon salt, and 1/4 teaspoon pepper and sauté 1 minute. Add water and cook, tightly covered, until cabbage is wilted, about 3 minutes. Add scallion greens and cook, uncovered, stirring, until most of water has evaporated and cabbage is tender, about 2 minutes. Season with salt and pepper.

Steps:

• Heat oil in the frying pan, then add the onion, chilli and garlic.
• Cook until soft.
• Break chicken stock cube into the pan and stir to spread throughout the mixture.
• Add all of the chopped cabbage and salt and pepper, then stir to coat the mixture.
• Place lid on the pan and cook over a low heat for a further 10-15 minutes (the cabbage should be soft by this time).
• Stir in the beaten eggs until they are cooked (about a minute).
• Serve it in a hot dish.

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.

Steps:

• Remove out leaves of cabbage. Cut in half and take out inner core. Slice quarters into 1 cm shreds.
• Place wok on high heat. Add oil, swirl around.
• Add ginger, garlic and chilli quickly stirring for few seconds.
• Add cabbage. Stir-fry briskly for 3-4 minutes.
• Add soy suace and balsamic and stir-fry few seconds longer.
• Serve immediately.