Tag Archives: Cabbage

The cabbages are vegetables of the cruciferous family or bracicacées. Broccoli, cauliflower, Brussels sprouts, Romanesco, red cabbage, kale, Chinese cabbage, cabbage, head cabbage, varieties are numerous and, in the kitchen, eaten all the sauces both raw and cooked!

Cabbage is rich in fibers that regulate intestinal transit. Cabbage contains the famous U vitamin that promotes mucosal healing particularly in cases of gastric ulcer. Cabbage is rich in vitamins, minerals and chlorophyll. It promotes the production of red blood cells and is therefore anti-anemic. The raw leaves are effective in treating bronchial and pulmonary benign and to relieve the pain of osteoarthritis. Cabbage regulates the metabolism of sugar and fat. The cabbage soup is recommended in slimming diets. Cabbage contains sulforaphane, the glucosinulates and indole-3 carbinoles which are powerful anti-cancer molecules. They prevent the development of precancerous cells into malignant tumors.

sweet and sour pork

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Ingrédients :

  • 300 g of pork
  • 8 large cabbage leaves
  • 2 onions
  • 1 red chilli
  • 2 teaspoons of curry powder
  • 3 teaspoons of vinegar
  • 3 teaspoons of sugar cane
  • 4 teaspoons of tomato sauce
  • 1 teaspoon of cornstarch
  • 3 teaspoons of oil
  • salt

Préparation :

Cut the pork into small pieces, chop the onion and pepper and set aside.

Heat a large volume of water and blanch the cabbage leaves 5 ​​minutes, then drain and let cool.

Heat the oil in a wok and brown the onion, chili, meat and cook 15 minutes over medium heat, stirring occasionally.

In a saucepan, prepare the sweet and sour sauce by mixing whisk the vinegar, the sugar, tomato sauce, cornstarch diluted in 100 ml of water and bring to boil.

Prepare the meat balls and wrap gently in cabbage leaves, then bind with kitchen string, being careful not to break the meat balls.

Pour sweet and sour sauce in a pan and drop it the meat balls.

Add salt and curry powder, stir gently and let simmer 5 minutes.

Serve hot with white rice.

Tips : you can sprinkle sesame seeds and replace rice with chicken broth to make a little hot soup.

Soy noodles to salmon with vegetables

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Ingrédients :

  • 200 g of japanese soy noddles
  • 200 g of salmon
  • 50 g of bean sprouts
  • ½ white cabbage
  • 1 carrot
  • 7 cl of soy sauce
  • 3 tablespoons of sesame oil

Préparation :

Cook the noodles according to cooking instructions on the package. Drain and rinse under cold water and reserve.

Peel and cut into julienne carrots and the cabbage into strips and set aside.

Cut salmon into cubes and set aside.

Heat a wok over high heat, put the sesame oil, bean sprouts, vegetables and salmon and cook, stirring gently to not break the salmon.

Add soy sauce and noodles and cook 3 minutes, stirring occasionally.

Serve.

Tip : You can replace the salmon with beef and to add more vegetables to choices .

Okonomiyaki – japanese crepe

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Ingrédients :

  • 150 g of flour of okonomiyaki or simple flour
  • 1 tablespoon of cornstarch
  • 2 eggs
  • 15 cl of water
  • 1 teaspoon of dashi
  • 8 thin slices of pork belly
  • 100 g of prawns
  • 2 green onions
  • ¼ white cabbage
  • ½ leek
  • dried bonito flakes
  • okonomiyaki sauce
  • mayonnaise
  • oil

Préparation :

Chop the cabbage into thin strips and the leek, then shell the shrimp and remove the black vein and cut into small pieces.

In a bowl put the flour, cornstarch, egg, water and dashi and mix well until that it be homogenous, then add cabbage, leeks, prawns and mix well.

Heat skillet lightly oiled on medium heat, put 4 slices of pork and pour over half the dough and spread well, cover and cook 5 minutes. Check the vegetables is cooked.

Then flip the okonomiyaki with a plate and cook 5 minutes, uncovered.

Serve hot, brush the crepe with okonomiyaki sauce and a little mayonnaise and then sprinkle with dried bonito.

Tips : you can put all the ingredients you love, as squid, cuttlefish, mushrooms, raw eggs, onions, green onions, cheese, and kimchi, Japanese noodles (soba).

Anecdotes : The okonomiyaki is a pancake or pizza typically Japanese. “Okonomi” means “what you like / want” and “yaki” means “grilled”. This name comes from the fact that we can put many ingredients (although mostly time we find mainly cabbage).

Chinese fondue with seafood

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Ingredients :

  • 2 squid
  • 300 g of prawns
  • 300 g of sea bass
  • 200 g of tenderloin of salmon
  • 200 g of rice vermicelli
  • 3 eggs
  • 1 Chinese cabbage
  • 1 bunch of chinese scallions
  • 3 L of water
  • 3 broth cubes of vegetable
  • ½ ginger
  • 2 teaspoon of salt

Garlic Sauce:

  • 1 clove garlic, minced
  • 10 g of chopped spring onions
  • 2 tablespoons of soy sauce
  • 2 tablespoons of peanut oil

Ginger Sauce:

  • 1 teaspoon of fresh ginger chopped
  • 10 cl rice vinegar

Preparation :

Cut the flesh of the squid into 3×3 cm and then make small incisions in brace. Shell the shrimp and remove the black vein by making a small cut on the back of the shrimp. Cut the sea bass and salmon into small pieces, put them in separate plates and reserved to refrigerator.

Soak noodles in warm water for 20 minutes then drain and set aside.

Cut the Chinese cabbage and spring onions into pieces about 5 cm. Break eggs into a bowl, and reserve.

In a bowl put the soy sauce, peanut oil, garlic and chives then mix and reserve.

In another bowl put rice vinegar and minced ginger and mix then set aside.

In a saucepan heat the water over high heat and add the vegetable stock cubes and then add the ginger, salt, spring onions and Chinese cabbage and bring to boil.

Transfer in a fondue pot over medium heat to keep the simmering stock and arrange around the fondue pot the plate of fish and seafood and sauces.

When there will be more fish and squid, add the noodles in the fondue pot and pour 1 minutes after the eggs mesh then stir and serve in individual bowls.

Tips : you can replace the bar with hake and squid with a slices cuttlefish.

Cantonese fondue

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Ingredients :

  • 3 L of water
  • 3 cubes of chicken or beef
  • 100 g of soy noodles
  • 12 black mushrooms
  • 300 g oftofu
  • 200 g of beef
  • 200 g of chicken
  • 200 g of lamb
  • 200 g of cuttlefish
  • 200 g of tenderloin white fish
  • 500 g of Chinese Cabbage
  • 200 g of raw shrimp
  • 1 cup of soy sauce
  • 1 cup of oyster sauce
  • 1 bunch of Chinese scallions
  • peanut oil

Preparation :

Soak noodles in warm water for 20 minutes and drain. Do the same for the black mushrooms and cut into thick slices. Cut tofu into cubes. Reserve all.

Cut the beef meat, chicken and lamb into thin slices, and reserved to refrigerator.

incised lightly a cuttlefish and cut in half. Cut fish into small cube of 3×3 cm, and reserved all to refrigerate.

Shell shrimp, leaving tails, then make a small cut on the back of the shrimp and remove the black vein.

Chop the Chinese cabbage into thin slices and chopped chinese chives.

Heat water over high heat and add the chicken or beef cubes and bring to boil.

In a saucepan bring soy sauce and 1 tablespoon of peanut oil, then emulsify and incorporate the chopped chives and remove from heat. Do the same for oyster sauce but not incorporate the chopped chives.

Pour 1 liter of broth into the fondue pot that you put on medium heat and arrange the plates containing the noodles, vegetables, meats and seafood around and put the sauces in individual bowls.

Serve the noodles in a bowl and then accompanied the various dishes that you dip in the simmering broth and soaked in one of the sauces.

Tips : if you slice the meat yourself, it must be partially frozen for the fineness required. You are not obligated use three kinds of meat;

Anecdotes : The chinese fondue is a broth placed on the center of the table, where guests are invited to cook their own ingredients, placed in a small dip net or held with baguette.
The dishes often used in Chinese fondues are : fish and the crustaceans or other shellfish, meat into very thin slices (preferably white or mutton is also used), fish ball or meat, squid or cuttlefish cut into small pieces , vegetables (Chinese cabbage, spinach, scallions, black mushrooms, carrots, etc…). Chinese pasta preferably vermicelli of mung bean. Tofu (soybean paste fermented) in different forms. Small ravioli or various foods made from fish paste, special surimi for fondue sold in Asian supermarkets.

Shuan yang rou – Mongolian fondue

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Ingredients :

  • 200 g of leg of lamb
  • 200 g of rump
  • 200 g of chicken breast
  • 200 g of prawns
  • 100 g of shell-Jacques
  • 100 g of Chinese noodles
  • 400g of fresh black mushrooms
  • 100 g of spinach
  • 200 g of tofu
  • 1 lettuce
  • 1 Chinese cabbage
  • 2 L of water
  • 2 cubes of chicken stock
  • 4 tablespoons of soy sauce
  • 1 teaspoon of rice vinegar
  • 1 teaspoon of sake
  • 1 teaspoon of fresh ginger
  • 1 teaspoon of sesame oil
  • 2 teaspoon of sesame seed
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • 1 teaspoon of freshly ground black pepper

sauce with egg:

    • 3 egg
    • 3 tablespoons of chicken broth
    • 2 teaspoons of vinegar
    • 2 teaspoons of sesame seeds

Spicy sauce:

    • 2 tablespoons of chili paste
    • 2 tablespoons of chicken broth
    • 2 teaspoons of ginger chopped
    • 2 clove garlic

Preparation :

Cut the meat into thin slices. Shell the shrimp and remove the black vein by making a small cut on the back of the shrimp. Wash and clean the Saint-Jacques retaining nuts and coral and reserved to refrigerator.

Cut leaves of lettuce and Chinese cabbage into pieces about 5 cm. Cut the mushrooms into thick slices and tofu into pieces and set aside.

Soak noodles in warm water for 20 minutes, then drain and set aside.

Heat water in a saucepan over high heat, add the bouillon cubes, soy sauce, rice vinegar, sake, ginger, sesame oil, sesame seeds, sugar, salt and pepper and bring to boil.

In a bowl break the eggs add the vinegar and sesame seeds mix well then add the broth and reserve.

In another bowl put the chili paste, ginger and garlic, mix well then add the broth and reserve.

Transfer the broth in a pot on medium heat to keep the simmering stock.

Place all the ingredients, meat, noodles, vegetables, seafood and sauces, around the fondue pot.

Serve.

Anecdotes : The Mongolian fondue called ” shuan yang rou” (shuan means simmer and yang rou means mutton) is a Chinese fondue. This is a fondue served in North China and very popular in Beijing. As its name suggests, it contains mostly sheep.
The Mongolian fondue, also called ” Mongolian pot ” is a Chinese dish imported from Mongolia, and then modified. It dates back a 1000 years and was renamed under the Qing, when he was very appreciated by the imperial court. The traditional Mongolian fondue uses a breed of sheep originated in Mongolia inside “Ujumgin” . Only parts (leg of lamb, thread) suitable for Mongolian pot.
And then the Chinese have added seafood to fondue and beef were used.

 

Thai fondue

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Ingredients :

  • 2 L of water
  • 2 cubes of beef bouillon
  • 2 tablespoons of raw sticky rice
  • 1 tablespoon of nuoc mam sauce
  • 1 tablespoon of soy sauce
  • 1 tablespoon of chili paste
  • 1 tablespoon of sugar
  • 1 teaspoon of salt
  • 250 g of vermicelli
  • 250 g of beef
  • 250 g of pork
  • 250 g of calf liver
  • 250 g of Chinese Cabbage
  • 250 g of green beans
  • 3 cm of galangal
  • 3 kaffir leaves
  • 15 onions
  • 2 shallots
  • 2 cloves garlic
  • 2 white stalks lemongrass
  • 1 bunch basil
  • 1 bunch cilantro

Preparation :

Peel and chop the shallots, garlic and white of lemongrass , put the three spices in a bowl and set aside.

Peel and chop galangal, cut into 4 pieces the kaffir leaves and reserved.

Cut the leaves of Chinese cabbage into pieces to 5 cm and chopped coarsely the spring onions then cilantro and reserved.

Cut thin slices of calf liver, pork and beef and reserved to refrigerator.

In a skillet cook the raw sticky rice over high heat, stirring occasionally, until they become dark brown, then grind in a blender and reserved.

In a saucepan heat the water over high heat then add the beef bouillon cubes, add the fish sauce, soy sauce, sugar, salt and crushed sticky rice and mix.

Add the kaffir leaves and galangal in the broth and bring to boil.

Pour the broth into the fondue pot that you put on medium heat to keep the simmering stock.

Arrange the plates containing rice vermicelli, meat, cabbage, basil, cilantro, onions and then the bowl containing three spices around the pot.

Dip pieces of meat and vegetables in broth, then in the bowl with the onion, shallots and lemongrass or in the chili sauce.

Serve with a spicy sauce or dark soy sauce.

Tips : you can replace the pork with chicken and veal liver by the calf’s heart.

Sukiyaki – Japanese fondue

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Ingredients :

  • 10 cl of sake
  • 10 cl of water
  • 12 cl of mirin
  • 12 cl of soy sauce
  • 4 tablespoons of sugar
  • 300 g of beef
  • 300 g of noodles Ito Konnyaku (shirataki)
  • 2 leeks
  • 3 eggs
  • ½ Chinese cabbage
  • 4 fresh shiitake mushrooms
  • 100 g of Mushrooms enokitake
  • 1 very firm tofu

Preparation :

Cut the noodles into pieces about 10 cm, cook in water until boiling. Drain and rinse under cold water and drain well again and reserved.

Cut the beef into thin slices (like slices of ham), then into pieces of 5 cm.

Wash, drain and reserve the mushroom enokitake. Break each egg into a individual bowl, beat and set aside.

Cut Chinese cabbage into 3 piece rather crudely. Cut at an angle of 2 cm pieces of leeks and tofu into thick slices of 2 cm and the shiitake not forget to remove the foot that can not be eaten.

In a pan put a water, soy sauce, sake, mirin and 2 tablespoons sugar and stir until the sugar has completely dissolved and bring to boil and set aside.

In a fondue pot on medium heat put 1 tablespoon oil, meat and 2 Tbsp. tablespoons sugar stir and pour the sauce, add the tofu, the shiitake, the enokitake, green onions and noodles and let boil and it’s ready.

The sukiyaki is eaten like this: you take the meat and vegetables that are in the pot, then you dip them in raw egg and there is more than taste.

Tips : Meat is composed of very thin slices of beef of about 2 mm. Many other ingredients can be added as the chrysanthemum edible leaves (shingiku), the onion, Chinese cabbage or grilled tofu.

Anecdotes : Sukiyaki is a Japanese dish, sometimes called “Japanese fondue.” It is a kind of fade (or stew), close to the shabu-shabu, which is dipped in beef and raw vegetables in a sauce warishita.

Pochero – Puchero – stew

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Ingredients :

  • 1 cup of chickpeas
  • 1 chicken of 1.5 kg
  • 500 g of pork
  • 2 chorizos
  • 1 large onion, chopped
  • 4 teaspoons of salt
  • 10 cloves garlic, minced
  • 1 teaspoon of black pepper
  • 4 spoons of oil
  • 1 medium onion, finely chopped
  • 2 ripe tomatoes, peeled and chopped
  • 500 g of sweet potato, peeled and chopped
  • 1 Chinese cabbage, chopped
  • 8 spring onions cut into 5 cm

Preparation :

Wash chickpeas and soak them in water overnight.
Cut chicken into pieces, cut the pork into 2, cut the chorizo ​​into slices.

Put all ingredients in a pressure cooker and cover with water, add chopped onion, salt, peppercorns and bring to boil.
Cover and simmer over low heat for 20 minutes until meat and chickpeas is almost tender.

In another saucepan, brown garlic and onion over low heat, stirring often, add tomatoes and when they are reduced to puree pour into the cocotte. Add the sweet potatoes. When half cooked, add the Chinese cabbage and onions.

Cook 25 minutes or until potatoes are cuitent.
serve separately the broth and meat surrounded by vegetables.

Tips : You can replace the pork with beef.

Anecdotes: This dish of Spanish origin was imported during the Spanish domination in the 16th and 17th century.

Lumpia – nems of phillipines

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Ingredients :

  • 1 tablespoon of vegetable oil
  • 500g of ground pork
  • 2 cloves garlic, crushed
  • 1/2 cup of chopped onion
  • 1/2 cup of chopped carrots
  • 1/2 cup of chopped green onions
  • 1/2 cup of green cabbage, thinly sliced ​​
  • 1 teaspoon of black pepper
  • 1 teaspoon of salt
  • 1 teaspoon of garlic powder
  • 1 teaspoon of soy sauce
  • Chinese dumplings to 30 sheets (10 x 10 cm ~)
  • 2 cups of vegetable oil for frying

Preparation :

In a wok over high heat, add 1 tablespoon of vegetable oil and cook the ground pork, stirring frequently, until no longer pink and book.
Cook garlic and onion in same pan for 2 minutes. Then add the cooked pork, carrots, green onions and cabbage. Season with pepper, salt, garlic powder and soy sauce. Remove from heat and set aside. Cool to room temperature.
Take a sheet ravioli and place 3 tablespoons of filling diagonally near one corner of each wrapper, leaving 1 cm between the corner and two sides of the stuffing. Fold the corners over the filling and roll the lumpia keeping it tight. Moisten the side of the packaging with water to seal the edges. Cover the rolls of plastic film to conserve moisture.
In a deep fryer or skillet deep enough oil filled Fry the rolls of 1 to 2 minutes, until browned. Drain on paper towels.
Serve immediately with sauce.

Tips : We need the sheets of ravioli with wheat flour as for bricks or failing take the sheets of brick and cut into squares.

Anecdotes : The lumpia is the form of Indonesian and Filipino nems. The word comes from the language lunpia Hokkien. This dish, fresh or fried, was brought by immigrants from Fujian province in southern China, which constitute the majority of Chinese in Indonesia and the Philippines.
The Netherlands and Flanders, his name is loempia, ancient pronunciation of Indonesian lumpia, which has become the generic name for nems in Dutch.

Gin thoke – ginger salad

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Ingredients :

  • 1/2 cup of lentils and fried refreshed
  • 1/2 cup of lima beans and fried refreshed
  • 2 teaspoons of baking soda
  • 2 lemon juice
  • 5cm of fresh ginger, peeled and cut into julienne
  • 2 teaspoons of sesame seeds, toasted
  • 2 tablespoons of chopped salted peanuts and dry roasted, crushed
  • 1/2 Chinese cabbage chopped
  • 1/2 medium onion, thinly sliced ​​
  • 1/2 serrano chili, seeded and diced
  • 1 tablespoon of fish sauce
  • 1 tablespoon of peanut oil
  • Salt and pepper to taste

Preparation :

Soak overnight lima beans and lentils in two separate bowls filled with water with a teaspoon of baking soda in each bowl.
Place the julienned ginger and lemon juice in a jar and refrigerate for at least 12 hours.

The next day, drain and thoroughly dry lima beans and lentils.

Heat oil in a pan and fry the beans and lentils separately until golden brown. Drain and reserve. In a bowl, combine cabbage, onion, pepper, sesame seeds, peanuts, fish oil, peanut oil, pickled ginger, lemon juice, salt, pepper and 1/2 cup each lentils and lima beans then mix.

Taste and add the oil and sauce if necessary. Let stand for about 5-10 minutes and serve.

 

Tonkatsu – breaded pork

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Ingredients :

  • 2 pork tenderloins
  • 250 g of flour
  • 2 eggs
  • ½ Chinese cabbage
  • 230 g of breadcrumbs
  • 1 teaspoon of water

Preparation :

Lightly beat the eggs by adding 1 teaspoon of water and set aside. Chop the chinese cabbage into thin strips

Place the pork in flour and tap a little to bring down the excess flour.

Place the fillets in beaten egg then in crumbs.

Heat a skillet or deep fryer oil about 50 cl. To see if the oil is hot throw some crumbs in and if it sizzles it is hot . then put over medium heat.

Dip the pork in the oil and cook for about 7-8 minutes, turning often and always on medium heat so that the meat is cooked at heart, then put on high heat so that the crumbs begin to brown.

Remove and drain them on absorbent paper.

Cut into slices about 5 cm and serve with the chinese cabbage and tonkatsu sauce.

Tips: you can use the bulldog sauce or Worcestershire sauce.

Anecdotes : It was invented in the 1930s, and has since become one of the most popular dishes in Japan. When served on a bowl of rice, we talk about katsudon.
For Japanese students, the custom is to eat a tonkatsu before an exam from the word game that has the Japanese verb “katsu” which means winning.