Prep: 20 mins. Cook: 5 mins. Other: 1 hr. Yield: 8 servings.
- 2 (3-oz) packages ramen noodle soup mix
- 1 Chinese cabbage, shredded
- 1 bunch green onions, sliced
- 1/4 cup sesame seeds, toasted
- 6 tbs rice wine vinegar
- 2 tbs sesame oil
- 2 (2.5-oz) packages sliced almonds
- 2 tbs butter
Remove flavor packets from soup mix and set aside. Break up noodles, and set aside as well.
Toss together cabbage green onions, and sesame seeds in a bowl.
Whisk together reserved flavor packets, vegetable oil, vinegar, and sesame oil; toss with cabbage mixture. Cover and chill 1 hour.
Sauté ramen noodles and almonds in butter in a large skillet over medium-high heat until lightly browned; stir into cabbage salad.
This healthy side dish is less than 100 calories per serving, with no cholesterol. It’s very quick to make and is sure to be a favorite.
Prep: 15 mins. Cook: 10 mins. Yield: 6 servings.
- 2 tbs vegetable oil
- 4 cups thinly sliced red cabbage
- 1 green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 3 tbs jalapeño jelly
- 3/4 cup chopped fresh cilantro
- 1 tbs lime juice
- 1 tsp salt
- 1/2 tsp pepper
Heat oil in a large skillet or wok over high heat 3 to 4 minutes. Add cabbage, bell pepper, onion, and jelly, and stir-fry 7 to 10 minutes or until desired degree of doneness. Stir in cilantro and remaining ingredients.
Here is a great recipe that will enable you to savor the taste of spring any time of year. With just 4 ingredients, this may be prepared ahead of time and kept in the refrigerator until time to serve.
6 cabbage leaves (18 ounces)
5 radishes, very thinly sliced
2 myoga (Japanese ginger)
2 teaspoons salt
1. Remove the core of the cabbage and cut into 4 pieces, lengthwise. Pile the leaves and cut into pieces of 3/4 inches wide.
2. Cut the Ginger in half lengthwise, and then cut into pieces crosswise. Place in a strainer and dipped in boiling water. Transfer to ice water and drain.
3. In a large bowl, place the vegetables and sprinkle with salt. Give a gentle rub at first, then a stronger rub gradually until water comes out and they become tender.
4. Squeeze water out tightly, place in a container and chill in the refrigerator until served.
1 cup of water and add 1 tablespoon coarse sea salt or kosher salt
2 heads of Napa cabbage and cut into quarters or 2-inch wedges
1 bulb garlic, cloves separated and peeled
1 (2-inch) piece of ginger root
1/4 cup fish sauce or korean salted shrimp
1 asian radish, peeled and grated
1 bunch of green onions, cut into 1-inch lengths
1/2 cup korean chili powder
1 teaspoon of sugar
Start by dissolving the 1 cup of salt in a 1/2 gallon of water then soak the cabbage in the salt water for 3 to 4 hours. Then combine the garlic, ginger and korean salted shrimp (fish sauce) in a food processor (blender) until it’s chopped finely. Then in a large bowl combine the radish, scallions, mustard greens, garlic mixture, chili powder, 1 tablespoon of salt and sugar. Gently toss everything but wear a plastic glove!
Next remove the cabbage from the water and rinse it well. Drain the cabbage in a colander and squeeze as much water from it. Grab the cabbage and stuff radish mixture between leaves by working from outside in from largest to the smallest leaf. Don’t stuff it too much and make sure the radish mix fills the leaves by wrapping tightly around the rest of the cabbage. Divide the cabbage in quart or gallon jars. Let it sit for 2 or 3 days in the fridge. It’s ready to eat so remove it and cut it into 1-2 inch pieces. Make sure the kimchee is fermented!
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