SPICY FRIED CABBAGE RECIPES

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DEBORAH'S LOUISIANA FRIED SPICY CABBAGE RECIPE - FOOD.COM



Deborah's Louisiana Fried Spicy Cabbage Recipe - Food.com image

Make and share this Deborah's Louisiana Fried Spicy Cabbage recipe from Food.com.

Total Time 0S

Prep Time 0S

Yield 1 serving(s)

Number Of Ingredients 6

2 lbs cabbage, finely diced
1 lb bacon, finely chopped
1 medium onion
2 tablespoons red pepper flakes
1/2 teaspoon salt (optional)
1/2 teaspoon black pepper

Steps:

  • Fry bacon until crisp and well browned.
  • Add chopped onion and stir until limp.
  • Add pepper flakes, cabbage, salt & pepper.
  • Stirring well so that all the cabbage is coated.
  • Cover and cook over low heat until cabbage is limp and tender.

Nutrition Facts : Calories 2380.2, FatContent 207.5, SaturatedFatContent 68.6, CholesterolContent 308.7, SodiumContent 3952.5, CarbohydrateContent 71.6, FiberContent 25.6, SugarContent 38.4, ProteinContent 68.2

SPICY STIR-FRIED CABBAGE RECIPE - NYT COOKING



Spicy Stir-Fried Cabbage Recipe - NYT Cooking image

This is a vegetarian version of a classic Chinese stir-fry. The authentic versions I’ve encountered include some pork or bacon, but the chilies, ginger, garlic, star anise and the cabbage are flavorful enough without meat. I’ve added carrots for color.

Provided by Martha Rose Shulman

Total Time 10 minutes

Yield Serves four

Number Of Ingredients 11

4 garlic cloves, minced
2 teaspoons minced ginger
1/2 teaspoon red pepper flakes
1 star anise, broken in half
2 teaspoons soy sauce (more to taste)
2 tablespoons Shao Hsing rice wine or dry sherry
2 tablespoons peanut or canola oil
1 small cabbage, 1 to 1 1/2 pounds, quartered, cored and cut crosswise into 1/8-inch shreds
1 medium carrot, cut into julienne
Salt to taste
2 tablespoons minced chives, Chinese chives or cilantro

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.

Nutrition Facts : @context http//schema.org, Calories 116, UnsaturatedFatContent 7 grams, CarbohydrateContent 10 grams, FatContent 7 grams, FiberContent 4 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 419 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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