Hot And Sour White Cabbage Food

SWEET-AND-SOUR CABBAGE

Steps:

• Melt 2 tablespoons butter in a large skillet over medium heat. Add 3/4 teaspoon caraway seeds and 1 minced garlic clove; cook, stirring, 1 minute. Halve 2 pounds carrots lengthwise and cut into 2-inch pieces; add to the skillet along with 1/2 cup water, 3 tablespoons each brown sugar and cider vinegar, and salt and pepper to taste. Bring to a simmer, cover and cook 15 minutes. Stir in 4 cups shredded red cabbage and season with salt; cook 5 minutes. Remove from the heat and add a squeeze of lemon juice. Transfer to a bowl and top with torn fresh dill and parsley.

SUAN LA BAI CAI (HOT AND SOUR CABBAGE)

Steps:

• Separate the cabbage leaves and cut them lengthwise. In a small bowl, combine the vinegar, soy sauce, sesame oil, sugar, and salt, then set aside.
• Heat up the vegetable oil in a wok or heavy skillet over high heat until it is very hot. Add the chilies, ginger, and szechuan peppercorns and stir-fry for 10 seconds. Add the bell pepper and stir-fry for 30 seconds.
• Add the cabbage and stir-fry for two minutes, or until all the leaves are wilted. Pour the vinegar mixture into the wok and let simmer for 1 minute, then serve.

HOT AND SOUR CABBAGE SOUP

Steps:

• NOTE: One cup of seasoned rice vinegar is the same as 3/4 cup white rice vinegar plus 1/4 cup sugar plus 2 teaspoons salt. I used this substitution and it was great.
• Spray a large soup pot with some cooking spray, and heat over medium heat. Add onion, and saute until soft.
• Meanwhile, quarter your cabbage, remove the core, and shred the cabbage with a large chef's knife. Add tomatoes, cabbage, undrained mushrooms, and broth to the pot and stir well.
• Add the soy sauce, vinegar, chili flakes and salt. Bring to a boil, cover, then turn heat down to medium low. Simmer for 20 minutes or until cabbage is the desired tenderness.
• Grind a lot of fresh black pepper over the top and serve.

HOT AND SOUR CABBAGE

Steps:

• Preparation: Separate, wash & dry cabbage leaves.
• Stack them up and cut them crosswise into 1" wide pieces.
• Finely mince or grind Szechuan peppercorns.
• Crush rock sugar with cleaver handle; mix with soy sauce; reserve.
• Stir-frying: Heat wok to moderate; add oil.
• Wait 30 seconds.
• Stir-fry whole chilis until they just blacken; quickly add peppercorns.
• When they exude pungent odor, push up side of wok and raise heat to high.
• Add salt & cabbage all at once.
• Keep tossing cabbage until it is wilted & soft.
• This takes several minutes.
• There should be about 2 T of water in wok when cabbage is wilted.
• Add sugar & soy mixture.
• When sugar has melted, toss with cabbage, then sprinkle vinegar over all.
• Keep tossing on high heat for another 20 seconds.
• Add sesame oil; toss briefly; remove to serving dish.
• If serving this dish cold, wait until it has cooled, then cover & refrigerate.

HOT SWEET AND SOUR SAUERKRAUT AND CABBAGE SALAD

Steps:

• Simmer sauerkraut, mustard, salad dressing, sugar, celery seeds, salt and pepper about 10 minutes, stirring frequently.
• Pour over white and red cabbage slices and mix.
• Season with additional salt if necessary.
• Serve hot.

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.

LIGHT HOT AND SOUR CABBAGE SOUP

Steps:

• In a large dutch oven, heat oil, add garlic, carrots, celery and onion season with salt, pepper and crushed red pepper. Saute until onion is transparent.
• Stir in tomato paste to combine, add mushrooms and cook for approximately 4-5 minutes or carrots and celery are tender.
• Add chicken broth, soy sauce and cider vinegar. Bring to a boil, then add cabbage reduce heat add hot water and simmer for approximately 20 minutes.
• Serve with sliced green onion on top.
• This is only 3 points on Weight Watchers Diet as well!

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.