• Register  |
  • LoginLogin
Close
Login
 
 
Register
 Advanced search
  • Search
  • Register
  • Login
  • JOIN!
  • View unanswered posts
  • View active topics
  • Gardening
Gardening Forum   HOMESTEADING DISCUSSION FORUM  Canning - Preserving - Recipes

Chinese cabbage recipe




Post a new topic
Post a reply
3 posts • Page 1 of 1

Chinese cabbage recipe

Sat Nov 09, 2013 6:55 pm

Our CSA has been giving us lots of bok choi and chinese cabbage, so I've been scrambling to find recipes for them.

I made this one and it came out so yummy, I thought I would share it.

Braised Napa Cabbage with Mushrooms and Gorgonzola


3T butter
10 oz brown button mushrooms, sliced
2 medium shallots peeled and thinly sliced (I used green onions fresh from the garden)
1 t chopped fresh thyme leaves
1/4 C dry sherry, vermouth, or white wine (I used red wine)
salt and pepper
1 large Napa cabbage, cored and sliced
1/4 C heavy cream
1/4 C crumbled Gorgonzola (I used feta)
1 T chopped fresh parsley leaves

Heat 2 T of the butter in large, heavy bottomed pot until melted. Add mushrooms, shallots, thyme and cook stirring frequently until well browned, about 15 minutes. ( will release liquid and then will brown when the liquid evaporates.) Season to taste with salt and pepper, then deglaze the pot with wine and cook, stirring and scraping bottom of pot until liquid has mostly evaporated. Transfer to plate and set aside.

Add the rest of the butter to the pot and melt. Add the sliced or chopped cabbage and cook stirring frequently until the cabbage is completely tender and moisture has evaporated, about 15 minutes. Lower heat and add the heavy cream, stir to combine and season to taste with salt and pepper.

Add the set aside mushroom mix to the cabbage. Top with the crumbled blue cheese. Garnish with chopped parsley and serve immediately. I served it over rice. The substitutions I made as noted, based on what I had in the house, worked out just fine.

If you are making it for more than two people, you might want to size up the recipe. It doesn't make a lot for how much you will want to eat! :) This made 3-4 servings.

Mushrooms, butter, wine, heavy cream, blue cheese... how could you go wrong? I think it wouldn't much matter what you put with them! :)

recipe from: http://www.seriouseats.com/recipes/2012 ... ecipe.html
Twitter account I manage for local Sierra Club: https://twitter.com/CherokeeGroupSC Facebook page I manage for them: https://www.facebook.com/groups/65310596576/ Come and find me and lots of great information, inspiration
User avatar
rainbowgardener
Super Green Thumb
 
Posts: 25281
Joined: Feb 15 '09
Location: TN/GA 7b
Top

Re: Chinese cabbage recipe

Sat Nov 09, 2013 7:47 pm

Kimchee.

Specifially summer kimchee.

Also popular with Korean neighbors and co-workers at yule.
Think like a tree
© 2016 Invisable Inc.
tomc
Super Green Thumb
 
Posts: 2665
Joined: Apr 10 '11
Location: SE-OH USA Zone 6-A
Top

Re: Chinese cabbage recipe

Sat Nov 09, 2013 8:43 pm

Sounds yummy, I never tried cheese on any bok before.

I do use a lot of baby bok, pechai (pak choi) , won bok (napa cabbage), and kai choi mustard cabbage.

If you are not vegetarian. everything works with bacon, bite sized strips of pork shoulder, chicken and shrimp
the basic method is
Marinade 4 oz of pork or chicken in 2T. soy sauce, 1 Tablespoon sugar, 2 Tablespoons cornstarch,
2 Tablespoons of sherry.
heat oil, until it sizzles. add minced garlic cloves (1-3 cloves). If you are using bacon you can saute the bacon and render the oil from it.
slivered or grated fresh ginger root about a tablespoon
Saute until fragrant and remove (bacon if you are using it) garlic and ginger to keep it from burning but set it aside in a large bowl
Thinly slice onions, cut cabbage into bite sized portions, mushrooms (I like rehydrated shitake), other options are thinly sliced carrots (I use a vegetable peeler), bamboo strips, young corn (canned).
In the oil saute onions until crisp tender and remove to the bowl with the garlic and ginger, add a little more oil if needed next saute the cabbage until the color brightens and remove to the bowl.
Drain the shitake mushrooms and the canned vegetables. If bamboo is not in strips, slice thin.
Saute meat on med high heat until browned. Small strips should only take a couple of minutes. (If you are using shrimp saute until they just turn pink.
Add back all of the saute'ed vegetables in the bowl. Add a little water to keep it all from sticking (I like to reserve the mushroom soaking water for this).
Add oyster sauce to taste a tablespoon at a time (it is salty) and dried pepper flakes.

If you want you can also add chow mein or boiled and drained ramen noodles.
Saute'ing vegetables separately preserves their individual flavors.

Won Bok
bacon, shoyu, sugar, onions stir fried add won bok. The water will come out of the won bok and it will braise for a few minutes until the bok choy is transluscent

Nuke the cabbages, cut in bite sized pieces and add to ramen noodle soup. Some won tons are good too.

Quick saute: garlic onions oil, balsamic vinegar with baby bok, or Napa cabbage salt and pepper

Kim chee

Stir fry of your choice

Napa cabbage slaw.

Fried or cold noodle salad. Steam vegetables. Slice into bite sized pieces add other things chopped egg omelet, carrots, green onions, mung bean sprouts. cooked chicken or shrimp, char siu, (in Hawaii, spam is likely to be in fried noodles)

fish or miso based soup.
Happy gardening in Hawaii. Gardens are where people grow.
imafan26
Mod
 
Posts: 10915
Joined: Jan 1 '13
Location: hawaii, zone 12a 587 ft elev.
Top

Please Share. Thank you!

 
 
Top


Post a reply
3 posts • Page 1 of 1

 

 

  •   Similar Topics
    Replies
    Views
    Last post
  • Chinese Tea Smoked Chicken, for Chinese New Year
    in Canning - Preserving - Recipes
    13
    268
    by applestar View the latest post
  • What are you Pickling and what is your recipe?
    in Canning - Preserving - Recipes
    5
    774
    by Gary350 View the latest post
  • Enchilada Sauce Recipe.
    in Canning - Preserving - Recipes
    2
    725
    by JCL View the latest post
  • cranberry relish recipe
    in Canning - Preserving - Recipes
    0
    25
    by HoneyBerry View the latest post
  • I need advice about a recipe adjustment or idea
    in Canning - Preserving - Recipes
    6
    720
    by Gary350 View the latest post
  • WHO has GOOD homemade spaghetti & Pizza sauce recipe? Attachment(s)
    in Canning - Preserving - Recipes
    2
    400
    by gumbo2176 View the latest post
Return to Canning - Preserving - Recipes
  • Delete all board cookies • All times are UTC
Privacy Policy | Contact Us
Copyright HelpfulGardener.com 2003-2018 all rights reserved.
All trademarks and copyrights held by respective owners.