Stir Fried Savoy Cabbage And Confit D Oignon Onion Marmalade Food

STIR-FRIED SAVOY CABBAGE

Steps:

• Steam or boil the cabbage for 3-4 mins until just tender, then drain well. If doing ahead of time, cool under running water and chill until ready to stir-fry.
• Heat the oil in a wok or large frying pan. Add the garlic and seeds and cook for 1 min until beginning to turn golden. Toss in the cabbage and stir-fry over the highest heat for 3-4 mins. Season with a little sea salt and serve.

STIR-FRIED SAVOY CABBAGE AND CONFIT D' OIGNON-ONION MARMALADE

Steps:

• Wash and trim the cabbage, removing the very tough centre heart if necessary.
• Separate the leaves, and shred very finely.
• In a wok or pan, heat up the butter over a high heat, until just melting & bubbling - add the cabbage and stir around thoroughly.
• Lower the heat a bit, and place a lid on the wok/pan.
• Cook for about 2 minutes with the lid on.
• Remove the lid, add the Confit d'Oignon and stir well. Keep stirring for about 2-3 minutes, until eveything is well mixed and the cabbage is just starting to wilt slightly - BUT still retains it's colour & crunch.
• Take off the heat, season well with ground black pepper & serve immediately.
• OPTIONAL:.
• Fry some lardons or bacon in the wok/pan until crispy, drain off the excess fat and then add the cabbage and confit d'oignon as above. Butter is not needed for this method.

STIR-FRY CABBAGE

Steps:

• In a large saute pan over medium-high heat, add the canola oil and heat. Add the onion, garlic and ginger and saute, stirring, for 1 minute. Add the cabbage and cook until just starting to wilt, about 2 minutes. Add the soy sauce and rice vinegar and stir well and cook just until cabbage is wilted, about 3 minutes. Remove from heat and drizzle with the sesame oil.

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.

PORK CABBAGE STIR-FRY

Steps:

• In a small bowl, combine the cornstarch and sugar. Stir in wine or broth and soy sauce until smooth; set aside. , In a large nonstick skillet or wok, stir-fry pork in oil until no longer pink. Add the carrots, garlic and ginger; stir-fry for 2 minutes. Add cabbage; stir-fry until cabbage is wilted. , Stir soy sauce mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. If desired, sprinkle with sesame seeds.

STIR-FRIED CABBAGE

Steps:

• Heat vegetable oil in heavy large pot over medium-high heat. Add ginger and stir 30 seconds. Add half of cabbage and toss until wilted, about 4 minutes. Add remaining cabbage, green onions, and sesame oil. Toss until all cabbage is crisp-tender, about 4 minutes. Season to taste with salt and pepper and serve.

STIR-FRIED CABBAGE WITH GREEN ONIONS

Steps:

• Dissolve cornstarch in 1 tablespoon broth in small bowl. Set aside. Heat oil in wok or heavy large skillet over high heat. Add garlic and sauté until golden, about 1 minute. Add cabbage and soy sauce and stir-fry until cabbage is tender, about 1 minute. Add remaining 2 tablespoons broth, vinegar and sugar to wok and continue to stir-fry 1 minute. Add green onions and cornstarch mixture and continue to stir-fry until cabbage is coated and slightly brown, 1 minute.

SAVOY CABBAGE WITH PANCETTA

Steps:

• Cut the cabbage in half lengthwise and remove the core.
• Thinly shred the cabbage and set aside.
• In a large frying pan over med-high heat, saute the pancetta, stirring often, until the fat is rendered, about 5 minutes.
• Add the onion and saute until softened, about 3 minutes.
• Add the garlic and cook for 1 minute.
• Add the cabbage, 1 handful at a time, to the pan and saute, allowing the cabbage to cook down before adding more.
• Increase heat to high, pour in the wine, add the caraway seeds, and cook, stirring frequently, until the cabbage has completely wilted, about 5 minutes.
• Oven--Preheat oven to 350°; transfer the cabbage mixture to a Dutch oven and season with salt and pepper.
• Cover and cook in the oven, stirring occasionally, until the cabbage is soft and creamy, 30-45 minutes.
• OR cook in Slow Cooker--Transfer the cabbage mixture to a slow cooker and season with salt and pepper.
• Cover and cook, stirring occasionally, until the cabbage is soft and creamy, 2 hours on Low.
• Serve at once.

STIR-FRIED CABBAGE

Steps:

• Heat vegetable oil in a large skillet over medium heat; cook and stir onion and garlic until tender, about 10 minutes. Cook and stir cabbage into onion mixture until slightly tender, about 5 minutes. Reduce heat to medium-low; add soy sauce, sugar, and black pepper. Cook and stir until cabbage is tender, 3 to 5 more minutes.

SUPER EASY STIR-FRIED CABBAGE

Steps:

• Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.

STIR FRIED CABBAGE

Steps:

• Remove and discard the outer leaves from the cabbage and cut the leaves into large pieces.
• Pound the garlic in a mortar and pestle with a large pinch of salt until coarsely ground.
• Heat a wok until very hot, add a generous amount of olive oil and heat until almost smoking.
• Add the garlic to the wok, then immediately add the cabbage and stir-fry, moving the wok contents constantly to prevent the garlic from burning.
• Cook, adding extra oil as necessary, over high heat until the cabbage is warmed through and still crunchy.
• Transfer to a large serving platter and sprinkle generously with freshly ground black pepper.

SOUTHERN STIR-FRIED CABBAGE

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• In the same skillet, stir cabbage in the bacon drippings until coated. Place lid on skillet and cook over medium heat until cabbage is tender, about 10 minutes. Stir in sugar and season with salt and pepper. Cook uncovered, stirring constantly until cabbage is crisp and brown on the edges. Serve cabbage with bacon crumbled on top.

SAUTéED SAVOY CABBAGE WITH SCALLIONS AND GARLIC

Steps:

• Chop scallions, reserving white and dark green parts separately.
• Cook scallion whites and garlic in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until garlic is pale golden, about 3 minutes. Stir in cabbage, 3/4 teaspoon salt, and 1/4 teaspoon pepper and sauté 1 minute. Add water and cook, tightly covered, until cabbage is wilted, about 3 minutes. Add scallion greens and cook, uncovered, stirring, until most of water has evaporated and cabbage is tender, about 2 minutes. Season with salt and pepper.

STIR-FRIED CABBAGE

Steps:

• In a large skillet, heat oil over medium heat. Add cabbage, water and salt. Cook, uncovered, 5-7 minutes or until crisp-tender, stirring occasionally.

FRIED CABBAGE WITH BACON, ONION, AND GARLIC

Steps:

• Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

STIR-FRIED CHINESE CABBAGE

Steps:

• Stir together rice wine, soy sauce, sesame oil, and ginger root in a small bowl; set aside.
• Heat the oil in a wok over medium-high heat.
• Add red pepper flakes and minced garlic, and stir-fry until it becomes aromatic but not scorched.
• Add shredded cabbage and stir-fry until limp, but not mushy.
• Add contents of seasoning bowl and cook, stirring, 1-2 minutes more, until liquid is almost absorbed.
• Sprinkle with toasted sesame seeds and serve.

SAVOY CABBAGE IN CREAM

Steps:

• Trim and quarter the savoy cabbage and remove the core. Blanch the quarters in lightly salted boiling water for 2 minutes. Remove and drain well. When cooled enough to handle, slice the cabbage quarters into strips.
• Finely dice the onion. Melt the butter in a large skillet and add the onion. Saute until the onion is soft and translucent. Add the cabbage strips and saute for a few minutes. Add the seasonings and meat stock. Cover and simmer for 20 minutes.
• Whisk the cream with the cornstarch. Add to the cabbage and cook for 2 - 3 minutes. Taste and adjust for seasonings if necessary and serve.

SAUTéED CABBAGE AND ONIONS

Steps:

• I find that when I buy a good-sized green cabbage and use a small amount in a recipe, the remainder often languishes in the fridge. This is an ideal way to use up green cabbage while it still has some flavor. For this preparation, you can use half or even most of a cabbage. In a large skillet or stir-fry pan, sauté a quartered and thinly sliced onion in some olive oil. When it starts to turn golden, stir in thinly sliced cabbage. Cook, covered, until the cabbage wilts. If the pan dries out, add just enough water to moisten. Once the cabbage is wilted, uncover and cook until both the cabbage and onion begin to brown, stirring frequently. Add a sprinkling of poppy seeds, if you like.

SAVOY CABBAGE WITH BACON

Steps:

• Cook bacon in 12-inch non-stick skillet over medium-high heat until crisp, about 3 minutes.
• Use slotted spoon to set bacon aside; place on paper towelling.
• Drain off all but 2 tablespoons fat.
• Add garlic, crushed red pepper, and leeks to skillet.
• Cook until fragrant, about 2 minutes.
• Add cabbage, chicken stock, white wine and beans.
• Gently toss to combine.
• Simmer until cabbage is just beginning to wilt, about 3 minutes.
• Crumble bacon.
• Toss cooked mixture with bacon, sage, chives or scallions and pepper.
• Adjust seasoning.
• Serve immediately and enjoy!

EASY CABBAGE, ONION, AND KALE STIR-FRY

Steps:

• Heat olive oil in a deep frying pan or wok over medium-high heat. Add garlic and cook, stirring occasionally, until browned, about 1 minute. Remove to a plate; chop and set aside.
• Place cabbage into the pan and stir-fry for 1 to 2 minutes; add kale and onions. Stir-fry until kale is bright green and tender, about 5 minutes. Add chicken broth, salt, and red pepper flakes. Cover and let steam, 2 to 3 minutes. Remove from heat, add chopped garlic, and serve.