Stewed Chinese cabbage: delicious recipes

Everyone loves stewed cabbage, but it takes a long time to cook. It turned out that a quick, tasty and easy dinner can be prepared from a head of Beijing lettuce and a package of frozen mushrooms

Photo: DR

Every week, singer Tatyana Zykina shares with the OK! with your amazing recipes.

Chinese salad, also known as Chinese cabbage, which when fresh is great in vegetable salads. But stewed is also good, even fried, despite the almost complete absence of oil and any liquid. With mushrooms and crispy onions – mmmmmm….

1. This time I had frozen honey mushrooms and champignons, but it tastes best from assorted mushrooms, with white chanterelles. While the mushrooms are defrosting in the microwave, I chop the cabbage. I take it apart into leaves and cut out the dense part, which I cut thinner. I cut the soft part of the leaf as usual for salad. If in the end everything doesn’t fit in the frying pan, I leave the dense part of the cabbage for later. It goes great in vegetable curry, but that’s not about today.

The peculiarity of Chinese cabbage is that it is fried very strongly. Looking ahead, I propose to compare the initial number of shredded leaves - and how much was left in the end (see photo).

An average head of cabbage will yield one normal serving. If you are preparing cabbage as a side dish for something more substantial, take a large head of cabbage - it will be enough for two. And, most importantly, add salt, taking into account the fact that the cabbage fries a lot.

2. Cut the prepared mushrooms and fry over high heat. Mushrooms do not like a lot of oil, although it creates the illusion that it makes them easier to brown. In fact, the mushroom structure is spongy, porous, and they, like eggplants, absorb a lot of fat, just give them free rein. That's why I fry both of them in an almost dry frying pan. I add oil to the mushrooms only at the end, when all the liquid from them has evaporated, and fry for another five minutes.

3. When the mushrooms are well fried, you need to remove them from the pan. Do not cover them with a lid - this will allow them to dry out and not lose their crispiness. In a large frying pan we begin to fry the cabbage, and in a frying pan freed from mushrooms - onions with spices (I add curry and cumin). The task is to bring the onions to the state of crispy cracklings. The cabbage will be very tender and delicious tossed with something crunchy.

4. First, you need to fry the cabbage over medium heat without oil under the lid, stirring, but allowing it to brown. After about seven minutes, add salt, black pepper, nutmeg and a little brown sugar. By this point, the cabbage will give juice (and there will be a lot of it), you need to open the lid and evaporate the liquid over high heat. The cabbage is ready, mix it with onions and mushrooms, and you can serve.

Ingredients:

• Peking cabbage 350 g.
• Tomato paste 2 tbsp
• Carrot 1 pc.
• Sunflower oil 3 teaspoons
• Onions 70 g.
• Salt 0.5 teaspoon

Preparation:

Wash and chop the Beijing cabbage.

Peel the onion and chop finely.

Place the frying pan over medium heat and add sunflower oil.

Place cabbage and onions in a frying pan. Mix. Simmer for 10 minutes.

Carrots need to be washed and grated on a medium grater. My carrots were prepared in advance in the form of freezing. Add to the pan, stir and simmer for another 6-7 minutes.

Add tomato paste to the mixture. If it is not there, then you can replace it with liquid adjika. Simmer for another minute. Salt.

Ingredients:

• Chinese cabbage 1 medium head
• carrots 1 piece
• heavy cream 1 tbsp.
• spices to taste

Preparation:

It would seem that there is nothing simpler than simply stewing Chinese cabbage. But unfortunately this is not the case. There are several nuances, failure to comply with which can completely negate all your efforts and ruin the dish. Firstly, immediately note that you need very little salt, because even looking at the large amount of “creamy sauce” with cabbage, there is still nothing to absorb the salt. Cabbage itself is tender and thin, it is very easy to oversalt it. The same goes for peppers.

Generally speaking, it is better to use red or white peppers for vegetable dishes. Secondly, the Chinese cabbage leaf consists of a soft part - the leaf itself and a hard part - the stem. Properly stewed Chinese cabbage, on the one hand, is soft in the stem, and on the other hand, its leaf part does not fall apart. In order for the stems to have time to cook, they need to be separated from the leaf and cut into small cubes. Next, each cube needs to be pierced in several places with a knife to facilitate the access of hot air into the inside of the stem. The frying pan must first be warmed up very well and then greased with a very small amount of vegetable oil or, better yet, butter using a brush or sponge. Immediately add the cabbage and stir fry it for half a minute. After this, pour some water and add spices. In a separate frying pan, fry the carrots grated on a coarse grater until tender, then transfer them to the cabbage. Cover the frying pan with vegetables and simmer until tender, about ten minutes, over low heat. It is very important not to overcook the cabbage so that it does not start to float and fall apart, otherwise the dish will look more like soup or porridge than what you need.

When everything is ready, add a good tablespoon of the heaviest cream to the vegetables, of course better than homemade. You can also add a pinch of sugar. Mix the whole dish thoroughly with a spatula and bring to a boil over high heat and simmer for half a minute until the cream boils slightly. Remove the blouse from the heat and serve.

Serve the stewed cabbage in a deep plate with fresh wheat bread. Enjoy your meal!

Ingredients:

• chicken fillet – 200 g;
• Chinese cabbage - 1 fork;
• onions – 1-2 heads;
• carrots – 1 pc.;
• soy sauce – 2 tbsp. spoons;
• salt - to taste;
• seasonings - to taste.

Preparation:

Chinese cabbage stewed with chicken cooks very quickly, despite the fact that no preliminary heat treatment of the products is required. Peel a large onion and chop finely.

Defrost the chicken fillet. Nutritionists believe that the slower you defrost any food, the better its structure is preserved. Therefore, it is better to defrost chicken and other meats at room temperature.

Chop the fillet into small pieces.

Now let's start frying. Despite the popular belief that you first need to fry the meat, only then add vegetables (including onions), we will do the opposite.

Pour sunflower oil into a frying pan and add chopped onion. Fry it for a few minutes over medium heat. Then place chicken fillet pieces on top. A little later, you will see for yourself that meat fried on an onion bed turns out more tender and aromatic.

Add a little salt and fry the chicken fillet, stirring occasionally.

Meanwhile, wash, peel and chop the carrots into thin pieces.

Add them to the pan.

Rinse the head of Chinese cabbage, separate the outer leaves and cut off the root. Chop the cabbage into thin small pieces.

Beijing cabbage is very loose, juicy and tender. Therefore, there is no need to subject it to long-term heat treatment.

Most often it is used in salads, that is, served raw. But you can also simmer it, but just a little - no longer than fifteen minutes.

At the very end, when the pieces of chicken fillet are almost ready, add shredded cabbage, add salt, a little soy sauce and be sure to add a bouquet of your favorite seasonings. We add a mixture of aromatic peppers and ground ginger.

Mix all the ingredients well, reduce the heat to low, cover the pan with a lid and cook the dish for another ten minutes.

Stewed Chinese cabbage is ready.

Ingredients:

• Peking cabbage – 400 g (half a head with the lower thickened part)
• Onion – 1 piece
• Garlic – 2 cloves
• Soy sauce – 2 tablespoons
• Water – 2 tablespoons
• Vegetable oil – 2 tablespoons
• Ground black pepper
• Salt

Preparation:

Peel the onion and garlic and chop finely.

Cut the Chinese cabbage into medium pieces.

Take a thick-walled saucepan (I have a ceramic one) or a deep frying pan, pour in vegetable oil and fry the onion and garlic in it for 2-3 minutes, stirring all the time.

Add Chinese cabbage to the onions and garlic, pour soy sauce over it, add water, salt and pepper. Be careful with salt, because soy sauce also contains salt.52_5

Simmer covered over medium heat for 5-7 minutes. Turn off the heat and leave covered for another 10 minutes. It is very important not to overheat the cabbage, otherwise it may become watery. Therefore, make sure that the cabbage does not lose its elasticity. That's it, the low-calorie side dish is ready. Stewed Chinese cabbage can be served either hot or cold.

Ingredients:

• 300-400 gr. Chinese cabbage
• 1 medium carrot
• 1 medium onion
• 150 gr. tomatoes in their own juice
• 0.5 cups boiled beans
• 1 tsp paprika
• 1-2 bay leaves
• 2-3 tbsp. sour cream
• 0.5 tbsp Sahara
• salt
• pepper
• vegetable oil

Preparation:

Cut the onion into small cubes, add some salt and fry in vegetable oil until transparent.

Add finely grated carrots to the onion. Simmer everything together until the vegetables become soft.

Then pour in the mashed tomatoes in their own juice (you can use fresh ones in the summer), pepper, sprinkle with sugar and simmer for about 5 minutes.

Now cut the Chinese cabbage into strips and add it to the vegetables. Pour in sour cream, add boiled beans, bay leaves and sprinkle with paprika, add salt and mix everything.

Simmer the Chinese cabbage and beans until tender over low heat under a lid.

Let's consider whether and how to properly stew vitamin-rich Chinese cabbage. The process itself takes much less time than stewing cabbage, because it is extremely soft and juicy, so it cooks much faster.

You can stew Chinese cabbage with the addition of various vegetables, such as onions, carrots, sweet peppers in any oil. To add spiciness, you can add ground pepper.

Very tasty stewed Chinese cabbage. Is it possible to stew Chinese cabbage? Cooking secrets

Interesting in its appearance, Chinese cabbage is an excellent ingredient for vegetable salad. But this vegetable, which has an unobtrusive taste, is loved by many people not only in its fresh form. Stewed Chinese cabbage belongs to the category of original dishes intended for lunch or family dinner.

To prepare stewed Chinese cabbage, it must be thoroughly washed and dried using paper napkins. It is worth noting that to wash a head of cabbage you need to use cold water or lukewarm water, since Chinese cabbage has delicate and fragile leaves, which can be damaged by water at a higher temperature.

Next, the head of cabbage must be cut into two parts and the core cut out. Cabbage leaves can be cut as desired, either into strips or into small cubes.

Upon completion of slicing the Chinese cabbage, it must be fried without adding oil under a tightly closed lid in a frying pan with high sides, which provide convenient stirring of the food during its preparation.

How to stew Chinese cabbage

First, use medium heat to fry the cabbage, waiting for the cabbage juice to appear, which takes approximately 5 minutes.

After the formed liquid covers the cabbage, you need to remove the lid from the frying pan and add salt to the future dish, a set of seasonings to add flavor, in particular, nutmeg to emphasize the taste and a small amount of granulated sugar to add piquancy. As a result, after increasing the heat level, the cabbage juice should be evaporated, but not completely, so that the Chinese cabbage does not feel dry while eating.

Also, as a supplement to the released cabbage juice, various liquid options are added, which include: chicken broth with corn starch diluted in it, milk with a small amount of wheat flour added to it, or tomato juice.

As a rule, stewed Chinese cabbage is mixed with additional heat-treated ingredients, for example, boiled chicken eggs, pre-finely chopped, with aromatic leafy greens of parsley, dill and celery, with mushrooms and onions fried in butter, with crab meat or slices of ham. .

Before serving the prepared dish, the stewed Chinese cabbage should be flavored with lemon juice and sprinkled with nut crumbs.

We monitor copyright infringement in relation to our materials, therefore the use of materials is permitted only with the written consent of the site administration.

Is it possible to stew Chinese cabbage step by step?

Is it possible to stew Chinese cabbage recipe with photo

Looking at the tips on whether Chinese cabbage can be stewed, you can easily prepare this dish at home, having all the necessary ingredients.

Even more delicious recipes:

• How to cook cottage cheese from kefir.
• How to cook meatball soup step by step recipe.
• How to cook cauliflower.

Step-by-step instructions on how to stew with vegetables in a frying pan

Ingredients:

• Beijing - 1 head.
• Tomato paste – 2 tbsp.
• Carrot – 1 medium root vegetable.
• Onion – 1 head.
• Refined sunflower oil – 2 teaspoons.
• Salt.

Cooking steps:

1. Wash and cut the vegetables (how to wash and peel Chinese cabbage before cooking?).
2. Fry the vegetables in a frying pan with oil for 10 minutes.
3. Add tomato paste and simmer for another 10 minutes. The dish is ready!

Similar Recipes

Preventing cabbage odor.
As you know, white cabbage emits a very unpleasant odor around itself during cooking. To prevent the appearance of this smell, you need to put the sky in the pan with boiling cabbage...

• Read completely

How long to stew the cabbage rolls in order for the cabbage rolls to turn out tasty and juicy, they should be stewed for from half an hour to 2 hours. The time spent depends on the desired result - if you want dense cabbage rolls with crispy cabbage, then...

• Read completely

To prevent the formation of smoke during frying... To prevent the formation of smoke while frying vegetables, meat or fish, do not add cold vegetable oil to the frying pan. Mixing with hot water, it creates fumes.

• Read completely

How to choose cabbage for cabbage rolls To prepare delicious cabbage rolls, choose young, loose cabbage. Cut off a third of the leaves from the stalk side of the head of cabbage. Place the remaining part, cut side up, in a deep saucepan, pour boiling water over it and cover...

• Read completely

How to cook soft schnitzel? If you grease the schnitzels two hours before cooking with a mixture of vegetable oil and vinegar (1:1), then they will turn out softer.

• Read completely

How to get very tender beef? If large pieces of beef are first fried in a frying pan in a small amount of oil so that a golden brown crust forms on the entire surface, and then baked in the oven, the beef will be…

• Read completely

To prevent food from sticking to the pan... To prevent food from sticking to the pan while frying, do not place it in a cold pan. The oil must be hot before you add other ingredients for frying.

• Read completely

Stewed green peas with Chinese cabbage

Food with meatballs

It includes:

• two and a half liters of chicken or vegetable broth;
• 120 grams of raw carrots;
• the same amount of frozen peas;
• 100 grams of celery root;
• 6 slices of ginger;
• garlic in the amount of 3 cloves;
• 250 grams of sweet pepper;
• Chinese cabbage (small size);
• several mushrooms;
• potato tubers - approximately 350 grams;
• onion head;
• spices for minced meat;
• 1 teaspoon tomato sauce;
• salt;
• granulated sugar;
• 300 grams of chopped veal;
• lemon juice;
• fresh herbs;
• water.

This is an unusual version of cabbage soup made from Chinese cabbage.

A step-by-step recipe for the dish is presented in the next section.

Photo reviews according to the recipe

Sorry, only registered users can add photo reports (reviews) for recipes. Register...

I also throw finely chopped chili into the stewing cabbage. Adds a very pleasant spice

from Invisible

Indeed, it turned out juicier and more tender than regular cabbage. Only we also added hunting sausages

from

* photo reports with or without a small review

Aimkuk

Aimkuk

Aimkuk

Braised Chinese cabbage

Kimchi soup

Photo: kimchi soup Ingredients:

• 250 g ready-made kimchi;
• 500 g pork;
• 200-400 g tofu.

Preparation:

1. One of the simplest kimchi soup recipes contains few other ingredients, as the cabbage itself provides enough flavor and ingredients.
2. It is necessary to boil the pork broth until the meat is cooked. If desired, you can add a few black peppercorns, garlic fried in vegetable oil, salt and 1 tablespoon of soy sauce.
3. When the meat is ready, kimchi is added to the water. After this, cook the soup for another 10 minutes.
4. Tofu, cut into cubes, is added directly to the plate as a decoration along with green onions.
5. More varied soup recipes use shiitake mushrooms and eggs. The soup is served along with a plate of boiled rice. Unlike the kimchi salad itself, the soup recipe is considered a Japanese invention.

The calorie content of 100 g of soup is 70 kcal.

Chicken casserole with Chinese cabbage

We need:

• 200 g minced chicken
• 200 g Chinese cabbage
• 3 eggs
• vegetable oil

Preparation:

1. Place the minced meat on a greased form with vegetable oil and smooth it over the surface.

2. Chop the cabbage, add salt and squeeze out the juice.

3. Beat eggs with salt, mix with cabbage and place on top of minced meat.

Bake in the oven at 200 degrees for 25 minutes.

Bon appetit!

Friends, I am glad to welcome you to the culinary blog strjapuchka.ru “Simple and satisfying.”

My blog is dedicated to simple and satisfying recipes from ordinary products that will suit all lovers of tasty and quick cooking.

Here you will find recipes for preparing various dishes, as well as tips on beauty and health.

Kimchi sauce

Photo: kimchi sauce Ingredients:

• ½ liter kimchi cabbage juice;
• 8 cloves of garlic;
• 100 g onion;
• 2 tablespoons gochujang paste;
• 100 ml rice vinegar;
• 3 cm ginger root;
• 200 g tomato paste;
• 1 tablespoon Worcestershire sauce, but you can do without it;
• 1 pinch of black pepper.

Preparation:

1. Kimchi sauce can be used as a dressing for fermented vegetables, but Koreans themselves prepare this sauce as an addition to meat, as a dressing for other salads, and in many other dishes.
2. Homemade kimchi sauce is prepared using a special gochujang paste, which is almost impossible to find in a regular store. Therefore, it is better to look for it on various online shopping sites.
3. Gochujang sauce is quite spicy in itself, so in the recipe they try to soften it slightly by diluting it with other products, which are ground into a mushy state in a blender, and sometimes adding honey.
4. The ingredients for kimchi sauce may change, but only gochujang remains unchanged.

Calorie content of 100 g of sauce is 94 kcal.

The recipes listed are just a sampling of what is made in Korea. In addition, Koreans who settled in Russia due to difficulties with ingredients themselves are constantly improving the recipe, replacing some products with others.

Kimchi salad is considered a dietary product, so it can be used to diversify the menu when losing weight. It is worth noting that the hostess herself can adjust the spiciness of the dish.

Most of the ingredients in Chinese cabbage salad are optional, so the number of ingredients is taken very arbitrarily.

Kimchi must be left at room temperature to ferment. Then the dish will acquire a characteristic sourish taste, which, in tandem with the spicy dressing, makes the dish unusual.

If you use cabbage to make salads, then green leaves are taken as the main ingredient, and the salads themselves are mostly meat-based and quite filling.

Sauce for squid in batter is described in the article: squid in batter.

How to pickle lightly salted cucumbers in a bag, see on the page.

Find out the recipe for fried king prawns with garlic from this information.

Chinese cabbage stewed in milk

How to make kimchi cabbage - 15 varieties

1. Traditional Korean kimchi with Chinese cabbage
2. Instant white cabbage kimchi
3. Recipe for real traditional Korean cabbage Kimchi
4. Peking kimchi cabbage is aromatic, low-calorie for lovers of very spicy dishes
5. Peking cabbage pickled kimchi with spicy Korean paste Samdyan
6. Salted kimchi cabbage for the winter
7. Chinese cabbage kimchi with Korean fish sauce, carrots, chili pepper
8. Instant Gourmet Kimchi with Spicy Flavor
9. Spicy Korean cabbage Kimchi with Kankochi seasoning
10. Kimchi cabbage made from young white cabbage
11. Peking kimchi cabbage - a very simple pickling recipe
12. Spicy aromatic kimchi cabbage for the winter
13. Kimchi with Chinese cabbage and apples
14. Chinese cabbage kimchi with fish sauce and Chinese pear
15. White cabbage kimchi