Cabbage Recipes » Spicy http://cabbagerecipes.org Thu, 26 Apr 2012 17:59:35 +0000 en hourly 1 http://wordpress.org/?v=3.3.2 Spicy Cabbage Stir-Fry http://cabbagerecipes.org/spicy-cabbage-stir-fry/ http://cabbagerecipes.org/spicy-cabbage-stir-fry/#comments Fri, 23 Mar 2012 22:36:52 +0000 admin http://cabbagerecipes.org/?p=151 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.

Ingredients:

  • 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.

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Ingredients
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

Directions
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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