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.

Yao Hon – Cambodian fondue

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Ingredients :

  • 500 g of rice vermicelli
  • 500 g of beef
  • 200 g of shrimp
  • 200 g of asian fish or beef balls
  • 200 g of cuttlefish
  • 200 g of water spinach
  • 100 g of mushrooms
  • 100 g of crushed peanuts
  • 1 kg of spinach
  • 2 Chinese cabbage
  • 3 bok choy
  • 75 g of sugar
  • 2 teaspoons of salt
  • 2 tablespoons of tamarind concentrate
  • 40 cl of coconut cream
  • 15 cl of nuoc mam sauce
  • 150 g of satay powder or paste
  • 1,5 liters of water

Preparation :

Prepare the noodles according to the instructions indicated on the package.

Cut the meat into thin slices. Shell the shrimp and make a small cut on the back of the shrimp and remove the small black vein.

Cut the fish or beef balls and bok choy in 2 pieces and 4 pieces the cuttlefish.

Cut the mushrooms into strips and water spinach and Chinese cabbage in 3.

In a saucepan pour the coconut cream and satay, mix well so that everything is well homogeneous, then add the tamarind concentrate, sugar, stir and simmer 5 minutes over medium heat.

Add 1,5 L of water, salt, fish sauce and crushed peanuts and stir and simmer 30 minutes over high heat.

Transfer a quantity of soup in serving Asian melted, then add the vegetables, meat and seafood and rice vermicelli, cook and enjoy.

Tips : you can use prawns instead of shrimps and the soya vermicelli instead of rice noodles, because it doesn’t need to be soaked in water before consumption,  you can put directly into the Cambodian melted.

Anecdotes : The khmer fondue is made ​​at major events such as : New Year, weddings, birthday, family meetings…

Bobor sach moan – chicken soup

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Ingredients :

  • 2 cup of rice
  • 1 chicken
  • 2  onion
  • 2 cube of chicken broth
  • 1 tablespoon of coriander seeds
  • 1 tablespoon of whole peppercorns
  • 1 tablespoon of sugar
  • 1 teaspoon of salt
  • 1 teaspoon of fried garlic
  • 3 cloves of garlic
  • 2 L of Water
  • 50 g of thaï coriander
  • 1 green onion
  • 1/2 ginger

Preparation :

In a saucepan put 2 liters of water then add onion, crushed garlic, chicken, ginger, chicken broth cubes, sugar, salt, coriander seeds and pepper. Add more water if necessary to cover the chicken.

Cook for about 50 minutes over high heat and remove chicken. To check if the chicken is cooked prick with a fork and if the blood does not flow it is cooked, if not cook a little longer if you are unsure.

Wash the rice until the water runs clear and reserved.

Remove chicken and let cool, add the rice in the broth then heat over medium heat and simmer until rice is cooked.

When the chicken has cooled, remove meat, crumble into pieces with your hands, then put them back in broth. Simmer 10 minutes over high heat.

Serve in a bowl, season with chopped coriander, green onion and fried garlic and then served hot.

Tips : You can add dried shrimp or salted soy beans or chili paste if you like spicy food.

Anecdotes : The Cambodian Bobor is a dish best served on breakfast or at lunch depending on your preferences.

tang cu yuan bai cai – coleslaw bittersweet

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Ingredients :

  • 1 round white cabbage
  • 1 tablespoon of oil
  • 1 teaspoon of seeds pepper
  • 2 tablespoons of rice wine vinegar
  • 1 tablespoon of black rice vinegar
  • 1 tablespoon of sugar
  • 2 tablespoons of water
  • 1 teaspoon of cornstarch
  • 3 dried chili
  • salt and pepper
  • sesame oil

Preparation :

Cut the cabbage into pieces then make the sauce : in a bowl put the cornstarch, 1 tablespoons of white vinegar and black vinegar, sugar and add water, Mix well. Reserve.

Place oil in a wok or frying pan, add seeds of Sichuan pepper and 1 red chili cut into small pieces, then heat the wok over low heat, when the pepper seeds begin to foam and that their fragrance emerge, add the pieces of cabbage and put on medium heat.
Add 1 tablespoon of wine vinegar to keep the cabbage crisp effect, if it is too dry, add a little cold water. Salt and pepper. Cook 3-4 minutes or until the cabbage begins to be tender.

Add the sauce and put on high heat stirring constantly, until reduction sauce. Put a dash of sesame oil.
Garnish with dried chilli and serve with rice.

Tips: You can add red or green peppers when cooking cabbage.

Anecdotes: Due to geography and climate specific taiwan, there are two kinds of cabbage white round, ones grown at high altitudes (in the mountains) or grown on the plain. The mountain cabbage is also a specialty of Taiwan, it is juicy, meaty, crunchy and slightly sweet.

Tai Chi chao mifen – fried rice vermicelli

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Ingredients :

  • 180 g rice vermicelli
  • 30 cl of hot water
  • 1 carrot
  • 50 g of pork tenderloin
  • 30 g of dried scented mushrooms (shiitake)
  • 10 g of dried shrimp
  • 3 Chinese cabbage leaves
  • 2 cloves garlic
  • 1 1/2 tablespoon of oil
  • 2 teaspoon of light soy sauce
  • 2 teaspoon of Chinese yellow wine (or Shaoxing rice wine)
  • Pepper
  • Salt

Preparation :

Soak mushrooms scented in warm water for 30 minutes and the rice noodles in cold water for several minutes.
Cut the pork into thin slices. Mix the slices with 1 tablespoon with soy sauce and yellow wine chinese. Let marinate.
Cut carrots into julienne and roughly chop the garlic.

Put 1 tablespoons of oil in a wok on medium heat, add the pork, cook for 1-2 minutes and set aside.
Put the remaining oil in wok, add the dried shrimp, the mushrooms scented, garlic and carrots then add 1 teaspoon of the Chinese yellow wine and soy sauce. Mix for about 2 minutes.
Increase the fire and put hot water in the wok, add the noodles softened, then the Chinese cabbage leaves. Cover the wok and cook until the evaporation of water, stir regularly during cooking. It is necessary that the noodles are “al dente”.
Add salt and pepper and serve.

Phulkopir Paturi – cauliflower mustard

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Ingredients :

  • 1 cauliflower cut into small florets
  • 2 potatoes, diced
  • 1 onion diced
  • 1 tomato finely chopped
  • 4 green chillies finely chopped
  • 2 tablespoons of grated coconut
  • 1/2 tablespoon of turmeric,
  • 2 tablespoons of mustard seeds
  • 3 tablespoon of poppy seeds
  • 1 tablespoon of minced garlic
  • 3 cups water
  •  Oil
  • Salt

Preparation :
Blanch the cauliflower pieces and potato for 5 minutes. Drain in a colander and reserve.
Grind the grated coconut with garlic then add the poppy seeds, mustard seeds and turmeric. Then add the chopped onions, tomatoes and chilies.

Heat oil in a saucepan over low heat. add spices and vegetables and stir for 2-3 minutes, stir evenly, then add a little water to prevent it adheres.
Cover pan and return the mixture from time to time.
If the content looks too dry, not cooked, add a little water.
Bake for 25-30 minutes until the mixture begins to brown.

Tips: This cooking style is classic of Bhutan. Small amounts of water added as and when measured on a relatively low heat.

Kimchi – fermented cabbage

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Ingredients :

  • 1 large Chinese cabbage
  • 3 cloves garlic, minced
  • 6 spring onions chopped
  • 2 teaspoons finely grated fresh ginger
  • 1 or 2 teaspoon of nuoc mam
  • 3 chilis chopped
  • 1 tablespoon of sugar
  • salt

Preparation :

Remove the cabbage leaves and slice them on lengthwise and put it in a bowl.
Sprinkle with coarse salt and stir, then let sit and drain for a night, the next day, rinse the sliced ​​cabbage with water and drain.

For make the spice paste :

Put in a blender, the ginger, red chilis, the garlic, onions, the sugar and fish sauce, mix everything until a red paste.

Spread this paste on the cabbage leaves, place the pieces of cabbage in an airtight container.
Wait 4-5 days for the kimchi ferments and is ready and can be kept for three weeks in the fridge.

Tips: There are different kinds of Kimchi and with various sauces.

Anecdotes : Kimchi is the Korean national dish served at every meal. The Kimchi is the fermented spicy cabbage, and is often accompaniment of main course. It smells very strong, but let’s say like French cheese, more it smells more good it is.  Many koreans you will count the kimchi beneficial virtues.

Chinese Fondue

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Ingredients :

  • 300 g of chicken breast
  • 300 g of rump
  • 300 g of salmon fillet
  • 300 g of hake
  • 300 g of prawns
  • 1 chinese cabbage
  • 2 carrots
  • 8 small white onions
  • 1 bunch fresh cilantro
  • 2 vegetable broth cubes
  • 2 teaspoons of sesame oil
  • 25 g of black mushrooms
  • 2 lemons
  • 2 handfuls of bean sprouts
  • 1.5 liters of water
  • 200 g rice vermicelli
  • spicy chinese sauce
  • soy sauce
  • nuoc mam sauce
  • sweet and sour sauce

Material

  • a fondue set
  • 8 small metal strainers Chinese

Preparation :

Cut the meat and fish into thin strips and shell the shrimp.

Soak for 20 minutes the noodles and mushrooms in lukewarm water.
Peel the carrots, onions and Chinese cabbage and slice thinly.
Chop the bunch of coriander and  cut lemons into quarters.

Prepare the broth by heating 1.5 liters of water, add the vegetable stock cubes, soy sauce and sesame oil (you can add a little chili or five spice to taste) and bring to a boil.

Arrange all ingredients in dishes: one for meat, one for fish, another for soybeans, cabbage, carrots and onions, and one for lemons (the juice of which will be usedfor seasoning).

Put the sauces and chopped coriander in individual small bowls. Drain the noodles and put them in a dish with a teaspoon of oil to prevent them from sticking.

Pour the hot broth into the fondue.
we cook the food for fondue by dipping in the broth, it is best to use small metal strainers found in Chinese shops.

Everyone chooses what he wants and plunges in the broth, then we put it in the bowl with a little broth and seasoning each with different sauces and condiments.

You can drink the broth fragrant.

Tips : You can replace or add certain ingredients: Replace Chinese cabbage with small bunches of broccoli, shrimp with shells St Jacques,  the black mushrooms or shiitake or  mushrooms from Paris. You can also use other seasonings (oyster sauce, Szechuan pepper, etc…). The coconut-curry sauce will also a good accompaniment .

Curried Cauliflower and Potatoes

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Ingredients :

  • 1 medium cauliflower
  • 1 kg of potatoes
  • 2 tablespoon cooking oil
  • ¼ teaspoon seed cumin
  • ½ teaspoon Saffron Coffee
  • 1 bay leaf
  • ½ teaspoon ground ginger
  • 3 cloves garlic, crushed
  • 2 small green peppers
  • 1 cup peas
  • 1 teaspoon garam masala (or curry)
  • a little fresh coriander leaves

Preparation :
Separate the cauliflower into small florets. peel and cut the potatoes into french fries. in
a Wok or large skillet heat oil. Add cumin, bay leaf. Add the
potatoes and fry 10 minutes. Then put the cauliflower, saffron, salt. Bake 10 minutes.
Add ginger, garlic, pepper, peas, and garam masala. Cover and cook until potatoes are tender. Add the fresh coriander leaves.
Serve with rice and chapatis.

Astuces : you can decorate your plate with small hint of carrots or peppers.