Chinese Cabbage

Chinese Cabbage Stir-fry with Mushrooms

Chinese Cabbage
  • 9 oz mushrooms, sliced
  • Cooking oil
  • 1-2 tsp fresh ginger, minced
  • 2 cloves garlic, chopped
  • ½-1 large Chinese cabbage, thinly sliced
  • 2 TBLS soy sauce
  • 1 TBLS rice vinegar (or cider vinegar)
  • 1 tsp sesame oil
  • 1 TBLS sesame seeds

Sauté mushrooms in oil until softened. Add garlic, ginger, and stir 2-3 min. Add cabbage, soy sauce, and vinegar and stir-fry until tender 5-7, min. Mix in sesame oil + seeds. Add salt to taste. 

Chinese Cabbage Slaw with Honey Lime Dressing

Chinese Cabbage
  • ½ head Chinese cabbage, shredded
  • 2 medium carrots, grated
  • ½ cup onion, diced (or scallion)

Toss above ingredients in large bowl and pour over the following dressing whisked together:

  • Juice of 2 limes
  • ½ tsp salt + pepper to taste
  • 1 TBLS honey
  • ¼ cup olive oil
  • 1 tsp grated ginger
  • Jalapeno, minced to taste (optional)
  • Cilantro, chopped (optional)

Chinese Cabbage Peanut Salad

Chinese Cabbage

This is Asst Manager Robert's favorite recipe for Chinese cabbage.  And we're so glad that he shared it with us, because it is ours now, too!  Keeps well in the fridge for leftovers so make a big batch.

  • 1 head Chinese cabbage, shredded
  • 2 cups+ carrots, grated
  • 1-2 red peppers, finely chopped
  • ½ cup onion or scallion, finely chopped
  • 1/2-1 cup peanuts, walnuts, etc, chopped
  • Poblano pepper, minced, to taste (optional), or red pepper flakes

Combine above ingredients well.

Cabbage Pickle (Korean Kimchi)

Chinese Cabbage

Traditionally kimchi is made with Chinese cabbage but you can also substitute regular cabbage if you don't have the Chinese version.

1 head Chinese Cabbage (about 2 pounds), thinly sliced
1 cup carrots, grated
1/2 cup radish, grated
½ cup onion, minced
1 tbsp ginger, minced
3 cloves garlic, minced
1 tsp red chili flakes
1 tbsp salt

Chinese Cabbage Stir-fry

Chinese Cabbage

2-3 tbsp cooking oil
½ cup onion, thinly sliced
2-inch piece of ginger, minced
4 garlic cloves, minced
½ head Chinese cabbage, thinly sliced
1 cup carrots, grated
1/8 tsp cayenne pepper
1 tbsp vinegar (cider or rice wine)

Heat oil over medium heat in skillet. Add onion, ginger, garlic stirring often for 2 minutes. Add cabbage, carrots, salt, cayenne and stir-fry about 5 minutes or until Chinese cabbage has softened. Add vinegar and mix. Remove from heat and serve. Serves 2-4.

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