Gingered Red Cabbage And Carrots Food

SAUTéED CABBAGE AND CARROTS

Steps:

• Head a deep skillet over medium heat and spray with cooking spray. Add ginger, garlic, and sambal oelek and cook for 30 seconds to release flavors.
• Add shredded cabbage, carrots, and salt to the pan. Saute until slightly wilted, 7-9 minutes.
• Add the rice vinegar, soy sauce, scallions, and sesame oil. Saute 1 additional minute. Serve warm, garnished with sesame seeds and cilantro.

SAUTEED CABBAGE AND CARROTS

Steps:

• Heat canola oil in a saucepan over medium heat. Add onion and cook until soft. Add ginger and garlic, cook for about 1 minute, stirring frequently. Add carrots, cabbage, salt and black pepper; Cook for 10 minutes, stirring occasionally. Next add the vinegar and stir to combine. Remove from heat. Serve warm.
• Notes: I prefer the cabbage to be crisp but if you prefer it to be softer you can add about 1/4 vegetable or chicken stock, and cook for an additional 10 minutes or until it is the texture that you desire. If using stock, be sure to adjust the amount of salt in the dish since stocks do tend to have sodium.

SPICY STIR-FRIED CABBAGE

Steps:

• Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.

GINGER-BRAISED RED CABBAGE

Steps:

• Preheat oven to 350 degrees. In a heavy ovenproof saucepan, heat oil. Cook shallot and ginger over medium heat until tender, about 5 minutes. Add vinegar and brown sugar. Stir in chicken stock, water, and bay leaf. Season with salt and pepper. Add cabbage.
• Bring to a boil. Cover; transfer to oven and braise until cabbage is tender, 45 to 50 minutes.
• Remove cabbage with a slotted spoon and place on a serving platter; discard bay leaf. Simmer remaining liquid over medium-high heat until reduced by half, about 10 minutes. Spoon sauce over cabbage.

GINGER, CUCUMBER, CARROT AND CABBAGE SLAW

Steps:

• Put the cucumber, carrot and cabbage in a large bowl. Season with salt and pepper and toss well.
• Add the ginger and lime juice, then toss again. Let the vegetables marinate for at least 10 minutes.

GINGERED RED CABBAGE AND CARROTS

Steps:

• Separately cut carrots and cabbage into julienne strips. In a saucepan of boiling salted water cook carrots 2 minutes, or until just crisp-tender, and transfer with a slotted spoon to a bowl. Cook cabbage in boiling water 1 minute, or until just tender, and drain in a sieve.
• In a skillet melt butter over moderately high heat until foam subsides and in it sauté gingerroot, stirring, 30 seconds. Add carrots, cabbage, soy sauce, and sugar and sauté, stirring, 2 minutes.