STEAMED CABBAGE RECIPE | ALLRECIPES
This is delicious! It's the only way my family will eat cabbage other than in coleslaw. Hehe. I like to serve it with sliced avocado.
Provided by hobbyzu
Categories Side Dish Vegetables Onion
Total Time 28 minutes
Prep Time 10 minutes
Cook Time 18 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Melt margarine in a skillet over medium-high heat. Cook and stir onion and bell pepper slices until slightly softened, 3 to 5 minutes. Add cabbage, water, garlic, and thyme; bring to a boil. Reduce heat to medium; cover and cook until cabbage is tender, 8 to 10 minutes.
- Place scotch bonnet chile in the skillet and stir. Add salt and pepper. Simmer 2 or 3 minutes more.
Nutrition Facts : Calories 95.8 calories, CarbohydrateContent 15 g, FatContent 3.9 g, FiberContent 5.9 g, ProteinContent 3 g, SaturatedFatContent 0.7 g, SodiumContent 97.4 mg, SugarContent 6.6 g
EASY CHINESE STEAMED TOFU AND CABBAGE RECIPE - FOOD.COM
Steamed tofu and cabbage mixed with soy sauce. Very easy and quick with little prep work especially if you use the pre-packaged coleslaw mix. Low calorie and healthy too!
Total Time 15 minutes
Prep Time 0S
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place steamer in pot and fill pot only until water reaches bottom of steamer.
- Place on stove and pour in cabbage and tofu, cover with water simmering.
- Cook until desired tenderness is reached (I like my cabbage very soft and will cook for about 15 minutes).
- When done, top with 3 teaspoons of soy sauce and mix.
- Remove from steamer and ENJOY!
Nutrition Facts : Calories 61.6, FatContent 3.5, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 142.7, CarbohydrateContent 1.8, FiberContent 0.8, SugarContent 0.6, ProteinContent 7.2
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CHINESE STEAMED PORK AND CABBAGE ROLLS RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 45 minutes
Category Starter/Entree
1. In a mortar and pestle, pound the ginger, coriander stem and root (reserving the leaves for garnish) and spring onions to a very fine paste. This can also be done in a food processor; just be sure that the paste is quite fine.
2. Remove and discard the stems of the shiitake mushrooms and chop the mushrooms finely.
3. In a large bowl, mix the pork mince with the coriander paste, the mushrooms, egg, shao hsing wine, soy sauce, pepper, sugar and sesame oil. Mix together well and then, using a wooden spoon, beat until you have a firm ball.
4. Allow to rest in the fridge for 30 minutes while you prepare the cabbage.
5. Bring a large bowl of salted water to the boil. Cut the end off the cabbage so you have big, loose leaves. Cut the inside white part of the leaf away and discard. Drop the leaves, a few at a time, into the boiling water. Remove a few minutes later and cool under running cold water. Drain and pat dry with a kitchen towel.
6. In a little oil heated in a pan, saute a small piece of the pork stuffing to check for seasoning - adjust with a little more soy sauce if necessary. Place a tablespoon of the mixture in the middle of a cabbage leaf and roll, tucking in the edges. Place in a steamer basket and repeat the process until all the pork mince has been used.
7. Just prior to serving, , place the steamer baskets over pots of simmering water and cover with tight-fitting lids.
8. Cook for 10-12 minutes or until just cooked all the way through. Brush rolls with a little sesame oil.
To serve: Garnish with coriander leaves, and serve with a dipping sauce of Chinese black vinegar.
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