Asian Sweet Sour Cabbage Food

NORTHERN CHINESE SOUR CABBAGE STEW WITH GLASS NOODLES

Steps:

• Start by prepping the pork. In a medium thick-bottomed pot, add the water, whole pork belly (or ribs), Shaoxing wine, ginger, scallions, Sichuan peppercorns, star anise, and salt. Cover and bring to a boil. Once boiling, reduce the heat to medium/low, and simmer for 15 minutes.
• If using pork belly, remove it from the pot to let it cool, and save the stock. If substituting pork ribs, don't remove them from the stock. Just turn off the heat and let them continue "cooking" in the hot broth while you prepare the rest of the dish.
• Make the dipping sauce by combining the minced garlic, light soy sauce, sugar, and chili oil (if using) in a small bowl. Set aside.
• Slice the sour cabbage about ¼" (0.6 cm) thick, transfer to a large metal bowl, and fill with fresh water. Agitate the vegetables in the water with your hands a bit, drain, and thoroughly squeeze out any remaining water from the cabbage. This quick rinse will soften the saltiness and sourness of the cabbage. Set aside.
• Once the pork belly is warm to the touch (not hot), slice it into 1/4" (0.6 cm) slices. Set aside.
• In a thick-bottomed, relatively shallow pot (a clay pot, stone pot, or cast iron dutch oven is ideal for retaining heat while eating), heat the vegetable oil, and add the ginger, julienned scallion whites, and the sour cabbage. Stir-fry for 5-7 minutes, until any liquid has evaporated.
• Strain the liquid used to boil the pork into the pot. Stir in the oyster sauce and chicken stock (optional if you like a more broth-like consistency), and then add the sliced pork belly (or ribs). Bring to a simmer, cover, and cook for 15 minutes over medium low heat.
• Add the glass noodles, stir, and cover again. Cook for 2-3 more minutes, or according to the package instructions.
• Finally, stir in the white pepper and salt to taste. Top with the chopped green parts of the scallions, and serve immediately with the dipping sauce for the pork and the steamed rice.

SWEET AND SOUR CABBAGE

Steps:

• add shredded cabbage to boiling water, cover and boil about 15 minutes until crisp tender, drain.
• fry bacon until crisp, crumble and reserve 1 tbsp drippings.
• stir in brown sugar, water, salt pepper and onion.
• cook until thick, add to cabbage and stir in bacon.

ASIAN SWEET & SOUR CABBAGE

Steps:

• 1. Heat the oil in a large frying pan or wok.
• 2. Add the cabbage, bell pepper, garlic, and onion.
• 3. Fry for a couple of minutes.
• 4. Add the remaining ingredients and continue to cook until the cabbage is soft and cooked through.

HOT AND SOUR CHINESE CABBAGE

Steps:

• Remove core from cabbage; shred.shred cabbage.
• Place cabbage in a colander in the sink and sprinkle with coarse salt; allow to sit until the cabbage weeps, about 45 minutes, then rinse thoroughly and let drain.
• In a small saucepan heat ginger, red pepper flakes, vinegars, sesame oil, salt, and sugar/Splenda to a boil.
• Heat oil in small skillet on medium-high heat on stove, add Szechuan peppercorns and chilies; stir until very fragrant.
• Add cabbage to skillet and cook for a few minutes; pour dressing in and cook until the liquid reduces somewhat.
• Stir in toasted sesame oil and then chill until needed.

BOHEMIAN SWEET AND SOUR CABBAGE

Steps:

• Brown the onion in the shortening, only to a golden color. Do not brown.
• Add the water, vinegar, sugar, salt and pepper. Bring the liquid to a boil. (This liquid is just enough for this size cabbage.).
• Put cabbage in; sprinkle with caraway seed if you wish.
• Boil for 1/2 hour.
• Sprinkle with flour. Stir it up and boil just a few seconds for the flour to dissolve.
• Grandmother notes that you shouldn't "put cooked cabbage in the freezer -- just in box." (Box is the old-time short way of saying "icebox" -- we would say refrigerator!).

SWEET-AND-SOUR CABBAGE

Steps:

• In a large skillet, combine drippings or oil, brown sugar, vinegar, water, salt and pepper. Cook for 2-3 minutes or until hot, stirring occasionally. Add cabbage; cover and cook for 10 minutes over medium-low heat, stirring occasionally. Add apples, cook, uncovered, for about 10 minutes more or until tender, stirring occasionally.