Red cabbage

[Rejaneration]

Fried cabbage- Korean style.
Fast and easy and delicious.
4 cups cabbage (one head)
Several cloves of garlic, crushed
2-3 hot peppers ie serrano sliced
2T soy sauce

Heat 4 T of il in frying pan and add the above.  Add cabbage and Stir for 2 minutes to wilt.

Add seasoning (I usually put this aside in a small bowl and add all at once, because once you start cooking, it goes fast)
2 T water
1 1/2 T vinegar
1 t accent
1 t sugar (optional - i generally do not use it)
3 green onions slivered

Cook one minute.
Add glaze (add in small bowl first and stir until smooth)
2 t cornstart
1 t water

Stirfry until well coated and brown.  You may have to adjust the soysauce amount.  This is also pretty with a mix of green and purple cabbage.



Another way I like to use red cabbage is roasted and then, added to soup.

[BonitaApplebum]

You guys are getting me seriously pumped for cabbage! Thanks for all the delicious looking suggestions so far.

[caribougrrl]

we used this kung pao brussel sprout recipe for cabbage last week: https://www.bonappetit.com/recipe/kung-pao-brussels-sprouts ... it was awesome... totally forgot about it until seen Jan's korean cabbage recipe above

[BonitaApplebum]

'Bou, can you double check the link on that one? It's not working for me.

[Run Amok]

Oooh! 'Bou that looks so good!

BA-- I found it when I googled. Here's the recipe.
Ingredients
2 pounds Brussels sprouts, halved
5 tablespoons vegetable oil, divided
Kosher salt and freshly ground black pepper
1 tablespoon cornstarch
3 garlic cloves, finely chopped
2 tablespoons finely chopped peeled ginger
2 tablespoons hot chili paste (sambal oelek)
6 dried chiles de árbol, lightly crushed
½ cup soy sauce
3 tablespoons sugar
2 teaspoons unseasoned rice vinegar
⅓ cup unsalted, roasted peanuts
Preparation
Instructions
Preheat oven to 425°. Toss brussels sprouts and 4 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until softened (but not soft) and browned, 20–25 minutes. Set aside.
Meanwhile, mix cornstarch and 1 Tbsp. water in a small bowl until smooth.
Heat remaining 1 Tbsp. oil in a medium saucepan over medium-high. Add garlic and ginger and cook, stirring often, until garlic is golden brown, about 2 minutes. Add chili paste and cook, stirring, until darkened, about 2 minutes. Add chiles, soy sauce, sugar, vinegar, and ½ cup water and bring to a boil; stir in cornstarch slurry. Simmer, stirring, until sauce coats spoon, about 2 minutes. Let cool slightly.
Toss brussels sprouts with sauce and serve topped with peanuts.

[BonitaApplebum]

Thanks! That does sound good!!

[caribougrrl]

that link should work now... exactly the same as what RA posted (but with a picture)