I continue to share with you recipes for simple and quick dishes. Today we have a guest from China - fried white cabbage with chili and Sichuan pepper.

Quick roasting in a wok makes the cabbage soft without losing its crisp texture. The cabbage turns out to be juicy, sweetish-salty, with citrus notes in taste, which are given by Sichuan pepper. The hot walls of the wok leave mouth-watering traces of frying on the cabbage leaves, filling the dish with the aroma of haze.

This dish will be a great snack for one or two people or serve as an appetizer / side dish for the main course. A full meal is unlikely to replace, consider this. Although if served with boiled rice or other side dish, it can turn out to be quite a dinner for yourself.

Cut the head of cabbage in half and remove the outer leaves.

Cut the stump.

Now cut half of the cabbage into quarters and remove the inside of the leaves (set aside).

Cut at a slight angle into 1-1.5 cm thick slices.

Repeat with the second quarter of the cabbage and the inside.

Heat 1 tbsp. Spoon butter in a wok or large skillet. Add Sichuan pepper (if there is no Syuchang pepper - just skip this step, it will come out a little different, but still delicious) and cook until it turns black.

Use a slotted spoon to fish out the peppers and leave the oil in the wok.

Send one or two whole miniature chili peppers to the wok (I used dried). If you like it sharper - cut each of them into several parts. Fry for about half a minute.

Add the cabbage and cook, stirring constantly, over high heat for 2 to 3 minutes. The cabbage will soften slightly but remain crispy.

Now reduce heat to medium and pour in 1 tbsp. a spoonful of soy sauce. Cook, stirring constantly, for about 1 minute, until the sauce evenly covers the whole cabbage.

Transfer to a serving platter or serving plates, garnish with chili and serve.

Peking cabbage, the recipes of which are typical for Asian cuisine, have recently been rapidly gaining momentum in our vastness. This is facilitated by the excellent taste characteristics and ease of execution of culinary compositions based on it.

Chinese cabbage dishes

Peking cabbage, the recipes of which are realized in an elementary way, is one of the main components of salads, appetizers, first and second courses. If you do not know what to cook from Chinese cabbage, first you need to remember the following:

1. When preparing salads from fresh vegetables, you should avoid the use of dairy and fermented milk products (milk, sour cream, cream) in order to avoid negative consequences for digestion.
2. Dishes of this kind will be softer if you knead the shredded mass a little with your hands.
3. When cooked, Chinese cabbage leaves quickly become soft, so they do not need to be stewed and cooked for long.
4. Using the leaves for stuffing, they are freed from white thickenings at the base and kept in boiling water for a couple of minutes.

Simple Chinese cabbage salad

The first dish that you should definitely prepare and try is a salad with Chinese cabbage and ham. You need to draw up it immediately before serving and using it, without storing it for future use. Ham is quite replaceable with smoked chicken or sausage. From the specified number of products in 15 minutes, it will turn out to prepare 4 servings of a snack treat.

Ingredients:

• cabbage forks - 0.5 pcs.;
• ham - 150 g;
• tomatoes and cucumbers - 200 g each;
• Bulgarian pepper - 100 g;
• boiled eggs - 2 pcs.;
• mayonnaise, seasonings.

Preparation

1. All components are crushed into cubes or cubes.
2. Season with mayonnaise.
3. Stir and serve immediately.

Peking cabbage cabbage rolls - recipe

Peking cabbage is good, the recipes for which involve stuffing its leaves. If we compare such dishes with, then they are easier, easier and faster to prepare, and the taste is more tender and juicy. As a filling, you can take traditionally minced meat with rice or any mix of stewed vegetables. A meal for 4 persons will be ready in an hour.

Ingredients:

• cabbage leaves - 8-10 pcs.;
• minced meat - 600 g;
• carrots and onions - 150 g each;
• rice - 100 g;
• sour cream and tomato sauce - 150 g each;
• spices.

Preparation

1. Leaves and stuffing are prepared from meat, onions and rice.
2. Prepare blanks, put them in a bowl.
3. Pass the onion-carrot slices, add sour cream with tomato, pour in a glass of water, season the mixture to taste and pour into a mold.
4. Peking cabbage cabbage rolls are baked in the oven under a lid or foil for 40 minutes.

Korean Peking Cabbage Kimchi Recipe

Recipes which will be especially appreciated by lovers of hot and spicy snacks with a Korean accent, is prepared with the addition of special red pepper flakes, which can be found in specialized (Asian) sections of supermarkets. Fish sauce is also sold there. After a day, you can try the appetizer.

Ingredients:

• cabbage heads - 2 pcs.;
• garlic - 4 heads;
• carrots and onions - 150 g each;
• green onions - 1 bunch;
• ginger - 40 g;
• water - 600 ml;
• rice flour - 100 g;
• sugar - 100 g;
• pepper flakes - ½ cup;
• salt.

Preparation

1. The leaves are salted, left for 2 hours, washed.
2. Grind ginger, garlic and onions, mix with carrots, feathers, flakes and cooled, sweetened jelly, cooked from water and flour.
3. Each sheet is coated with the resulting spicy mixture, stacked on top of each other.
4. After a day, you can try kimchi from Peking cabbage.

Peking cabbage stew

When choosing what you can cook with Peking cabbage, do not skip the option of stewing a vegetable. The end result is a delicious side dish, a stand-alone snack, or a great one. You can replace tomato paste with fresh tomatoes, expand the composition of the dish by adding other vegetables or meat. 4 servings of food will be ready in half an hour.

Ingredients:

• cabbage leaves - 400 g;
• carrots and onions - 100 g each;
• oil - 50 g;
• tomato paste - 50 g;
• salt, pepper mixture.

Preparation

1. The sheets are shredded, laid to sautéed vegetables and allowed to simmer until soft.
2. Season the dish with tomato and spices, stew a little more.

Soup with Chinese cabbage and chicken

In this case, the recipe for preparing Peking cabbage involves getting a hot dish, which would be appropriate to serve with a homemade dinner. To implement the recipe, you need a saucepan with a thick bottom. In the original, the dish is prepared from chicken breasts, but you can take any other meat by boiling it until half cooked. Hot for 8 people will be ready in an hour.

Ingredients:

• cabbage leaves - 500 g;
• chicken breasts - 700 g;
• garlic cloves - 2 pcs.;
• green onion feathers - 1 bunch;
• ginger root - 20 g;
• broth - 2 l;
• sesame oil and soy sauce - 2 tbsp each spoons;
• noodles - 150 g;
• red pepper flakes - a pinch;
• jalapenos - 1 pc.;
• rice vinegar - 20 ml;
• salt.

Preparation

1. Garlic, ginger and meat are fried in oil, kept on fire for 5 minutes, seasoned with seasonings.
2. Throw in cabbage and onion slices, pour in soy sauce, vinegar, broth, boil for 15 minutes.
3. Peking cabbage soup is served with boiled separately, putting it directly on a plate.

Stuffed Chinese cabbage

A wonderful cold appetizer, which is suitable for serving both for breakfast and for lunch or dinner, will delight those who are watching their weight. Peking cabbage stuffed with cheese contains a minimum of calories, but it turns out amazingly tasty and mouth-watering. 6 servings of the dish are prepared quickly, in just 30 minutes, but require at least 12 hours of aging.

Ingredients:

• cabbage forks - 1 pc.;
• garlic - 3-4 teeth;
• curd cheese - 500 g;
• parsley and dill - 20 g each;
• basil - 10 g;
• bell peppers - 2 pcs.

Preparation

1. Peppers are baked in the oven, peeled, cut.
2. Mix the slices with cheese, garlic, herbs.
3. Turn the sheets to the sides, expanding the forks like a flower, and coat with filling.
4. The leaves are folded, giving the fork its original appearance, wrapped in foil and put in the refrigerator overnight.

Roasted Chinese cabbage

Fried Chinese cabbage with egg is an excellent nutritious side dish for meat, fish or a separate dish for a light dinner. 4 servings of food are made out in just 15 minutes, but it turns out to be juicy, appetizing and healthy. The basic version below can be supplemented with other vegetables, seasonings and spices to your liking, and seasoned with fresh chopped herbs.

Ingredients:

• cabbage forks - 1 pc.;
• eggs - 4 pcs.;
• large onion - 1 pc .;
• oil - 40 g;
• salt, pepper mixture.

Preparation

1. Shredded Peking is fried with onions in oil for 7 minutes, seasoning to taste.
2. Pour in an egg chatterbox, keep it on the fire for a little more, stirring, and immediately serve it to the table.

Chinese cabbage roll

Peking cabbage recipes can be the most unexpected, as in this case. The sliced ​​vegetable is used as a filling component for a snack roll made of thin Armenian lavash. The dish can be complemented with ham, sausage, shrimp, crab meat or smoked chicken. 4 servings of a delicious snack can be prepared in 20 minutes.

Peking cabbage, the recipes of which are typical for Asian cuisine, have recently been rapidly gaining momentum in our vastness. This is facilitated by the excellent taste characteristics and ease of execution of culinary compositions based on it.

Chinese cabbage dishes

Peking cabbage, the recipes of which are realized in an elementary way, is one of the main components of salads, appetizers, first and second courses. If you do not know what to cook from Chinese cabbage, first you need to remember the following:

1. When preparing salads from fresh vegetables, you should avoid the use of dairy and fermented milk products (milk, sour cream, cream) in order to avoid negative consequences for digestion.
2. Dishes of this kind will be softer if you knead the shredded mass a little with your hands.
3. When cooked, Chinese cabbage leaves quickly become soft, so they do not need to be stewed and cooked for long.
4. Using the leaves for stuffing, they are freed from white thickenings at the base and kept in boiling water for a couple of minutes.

Simple Chinese cabbage salad

The first dish that you should definitely prepare and try is a salad with Chinese cabbage and ham. You need to draw up it immediately before serving and using it, without storing it for future use. Ham is quite replaceable with smoked chicken or sausage. From the specified number of products in 15 minutes, it will turn out to prepare 4 servings of a snack treat.

Ingredients:

• cabbage forks - 0.5 pcs.;
• ham - 150 g;
• tomatoes and cucumbers - 200 g each;
• Bulgarian pepper - 100 g;
• boiled eggs - 2 pcs.;
• mayonnaise, seasonings.

Preparation

1. All components are crushed into cubes or cubes.
2. Season with mayonnaise.
3. Stir and serve immediately.

Peking cabbage cabbage rolls - recipe

Peking cabbage is good, the recipes for which involve stuffing its leaves. If we compare such dishes with traditional stuffed cabbage, then they are easier, easier and faster to prepare, and the taste is more tender and juicy. As a filling, you can take traditionally minced meat with rice or any mix of stewed vegetables. A meal for 4 persons will be ready in an hour.

Ingredients:

• cabbage leaves - 8-10 pcs.;
• minced meat - 600 g;
• carrots and onions - 150 g each;
• rice - 100 g;
• sour cream and tomato sauce - 150 g each;
• spices.

Preparation

1. Leaves and stuffing are prepared from meat, onions and rice.
2. Prepare blanks, put them in a bowl.
3. Pass the onion-carrot slices, add sour cream with tomato, pour in a glass of water, season the mixture to taste and pour into a mold.
4. Peking cabbage cabbage rolls are baked in the oven under a lid or foil for 40 minutes.

Korean Peking Cabbage Kimchi Recipe

Marinated Chinese cabbage, the recipes of which will be especially appreciated by lovers of hot and spicy appetizers with a Korean accent, is prepared with the addition of a special red pepper in the form of flakes, which can be found in specialized (Asian) sections of supermarkets. Fish sauce is also sold there. After a day, you can try the appetizer.

Ingredients:

• cabbage heads - 2 pcs.;
• garlic - 4 heads;
• carrots and onions - 150 g each;
• green onions - 1 bunch;
• ginger - 40 g;
• water - 600 ml;
• rice flour - 100 g;
• sugar - 100 g;
• pepper flakes - ½ cup;
• salt.

Preparation

1. The leaves are salted, left for 2 hours, washed.
2. Grind ginger, garlic and onions, mix with carrots, feathers, flakes and cooled, sweetened jelly, cooked from water and flour.
3. Each sheet is coated with the resulting spicy mixture, stacked on top of each other.
4. After a day, you can try kimchi from Peking cabbage.

Peking cabbage stew

When choosing what you can cook with Peking cabbage, do not skip the option of stewing a vegetable. The end result is a delicious dish for a side dish, an independent snack, or a great filling for homemade baked goods. You can replace tomato paste with fresh tomatoes, expand the composition of the dish by adding other vegetables or meat. 4 servings of food will be ready in half an hour.

Ingredients:

• cabbage leaves - 400 g;
• carrots and onions - 100 g each;
• oil - 50 g;
• tomato paste - 50 g;
• salt, pepper mixture.

Preparation

1. The sheets are shredded, laid to sautéed vegetables and allowed to simmer until soft.
2. Season the dish with tomato and spices, stew a little more.

Soup with Chinese cabbage and chicken

In this case, the recipe for preparing Peking cabbage involves getting a hot dish, which would be appropriate to serve with a homemade dinner. To implement the recipe, you need a saucepan with a thick bottom. In the original, the dish is prepared from chicken breasts, but you can take any other meat by boiling it until half cooked. Hot for 8 people will be ready in an hour.

Ingredients:

• cabbage leaves - 500 g;
• chicken breasts - 700 g;
• garlic cloves - 2 pcs.;
• green onion feathers - 1 bunch;
• ginger root - 20 g;
• broth - 2 l;
• sesame oil and soy sauce - 2 tbsp each spoons;
• noodles - 150 g;
• red pepper flakes - a pinch;
• jalapenos - 1 pc.;
• rice vinegar - 20 ml;
• salt.

Preparation

1. Garlic, ginger and meat are fried in oil, kept on fire for 5 minutes, seasoned with seasonings.
2. Throw in cabbage and onion slices, pour in soy sauce, vinegar, broth, boil for 15 minutes.
3. Peking cabbage soup is served with separately boiled Chinese noodles, placed directly on the plate.

Stuffed Chinese cabbage

A wonderful cold appetizer, which is suitable for serving both for breakfast and for lunch or dinner, will delight those who are watching their weight. Peking cabbage stuffed with cheese contains a minimum of calories, but it turns out amazingly tasty and mouth-watering. 6 servings of the dish are prepared quickly, in just 30 minutes, but require at least 12 hours of aging.

Ingredients:

• cabbage forks - 1 pc.;
• garlic - 3-4 teeth;
• curd cheese - 500 g;
• parsley and dill - 20 g each;
• basil - 10 g;
• bell peppers - 2 pcs.

Preparation

1. Peppers are baked in the oven, peeled, cut.
2. Mix the slices with cheese, garlic, herbs.
3. Turn the sheets to the sides, expanding the forks like a flower, and coat with filling.
4. The leaves are folded, giving the fork its original appearance, wrapped in foil and put in the refrigerator overnight.

Roasted Chinese cabbage

Fried Chinese cabbage with egg is an excellent nutritious side dish for meat, fish or a separate dish for a light dinner. 4 servings of food are made out in just 15 minutes, but it turns out to be juicy, appetizing and healthy. The basic version below can be supplemented with other vegetables, seasonings and spices to your liking, and seasoned with fresh chopped herbs.

Ingredients:

• cabbage forks - 1 pc.;
• eggs - 4 pcs.;
• large onion - 1 pc .;
• oil - 40 g;
• salt, pepper mixture.

Preparation

1. Shredded Peking is fried with onions in oil for 7 minutes, seasoning to taste.
2. Pour in an egg chatterbox, keep it on the fire for a little more, stirring, and immediately serve it to the table.

Chinese cabbage roll

Peking cabbage recipes can be the most unexpected, as in this case. The sliced ​​vegetable is used as a filling component for a snack roll made of thin Armenian lavash. The dish can be complemented with ham, sausage, shrimp, crab meat or smoked chicken. 4 servings of a delicious snack can be prepared in 20 minutes.

Ingredients:

• cabbage forks - 1 pc.;
• garlic - 3 cloves;
• smoked chicken (fillet) - 300 g;
• processed cheese - 300 g;
• Armenian lavash - 2 pcs.

Preparation

1. Grind the cheese, mix mayonnaise with garlic, cut Peking and chicken.
2. One pita bread is covered with cheese and half of the vegetable slices.
3. Cover with a second layer, coat it with garlic mayonnaise, lay out meat, cabbage.
4. Roll pita bread with Chinese cabbage.

There is no single recipe for how to properly and tasty fry cauliflower, white cabbage or sauerkraut. Different hostesses have their own secrets and recipes. Therefore, we have collected the most delicious and simple ways to prepare this wonderful, healthy and delicious vegetable.

How to fry white cabbage in 30 minutes in a pan?

For cooking, you need to take, wash the forks under running water and remove the top leaves.

You can shred with a knife or a special grater.

• For a rich taste, add onion chopped in half rings or strips to the cabbage, it is advisable to blanch it. Any spices and herbs can be used. For example cilantro and parsley, dill and turmeric. Remember that turmeric, like saffron, has a yellow tint, so adding these spices will result in a yellowish tinge to your dish.

So, pour the chopped vegetable into a preheated, dry frying pan and fry until golden specks appear on the cabbage. Add vegetable oil, onion, salt, sugar, grated carrots and black pepper.

You can add bay leaves and herbs if desired. Fry under the lid for no more than 20 minutes, stirring occasionally. The finished dish can be eaten both hot and cold. For a juicier taste, you can add a little broth or plain water.

How to fry sauerkraut with tomato paste in a pan?

The taste of sauerkraut is very good in itself, as a dressing in cabbage soup, hodgepodge or as bigos with meat or sausages.

Cabbage is tasty if there are no additional components in it, and is fried in a pan until slightly brown with the addition of oil.

• Sauerkraut can be rinsed, if it is salty, you may not rinse it, but you must squeeze it well. It is most convenient to squeeze it with your hands, while not pouring out the brine, but adding it later, it will give the dish a unique and spicy aroma. Then add chopped onions (raw or sautéed), tomato paste (can be replaced with tomato juice), pepper, pickled cucumber (cut into thin strips) and bay leaf. Everything is fried under the lid, over low heat, until tender.

There is a slightly different option for preparing the dish, the peculiarity is that, first of all, in a hot frying pan, with vegetable oil or margarine, chopped onion and tomato paste are fried. Thus, the paste is tinted and becomes a deep red color. When the onion is cooked, the main food is added and fried.

How to deliciously fry cauliflower in batter?

For a delicious taste, you need to place it in milk for a short period of time, and then remove it to dry and cook. Another option is to boil the inflorescences in mineral water, with the addition of a pinch of sugar and salt. And after the boiled inflorescences are placed in cold water with lemon juice.

Then the dish turns out to be simply unforgettable in taste.

• Tip: When choosing forks, choose one that is strong (tight) and heavy, with fresh green foliage. It can differ in color, its color range varies from white, gray, yellow, green and even purple shades. Moreover, there should be no dark spots on it;
• You can make a regular batter, but if you add champagne or beer to it, the taste will turn out magical, and it looks airy and porous.

Preparation: the vegetable is washed, divided into inflorescences and boiled.

The batter is made from beaten eggs, flour with the addition of sour cream, soda, salt and sugar. All products are whisked well. The inflorescences are dipped in batter and fried in a hot pan with the addition of butter. Fry the cauliflower on all sides until golden brown. When serving, the dish is sprinkled with herbs.

How to fry cabbage with meat for pies?

Pies with such a filling will harmonize well with yeast and slightly sweet dough. To prepare the filling, you will need ground beef, white forks (fresh), spices, vegetable or butter, and tomato paste (without it).

• chop the vegetable, and fry the minced meat in a frying pan or in a stewpan with a thick bottom. Combine the ingredients, add the tomato paste and simmer, uncovered, until cooked through and all the liquid has evaporated. If the juice still remains, you can drain it or discard the minced meat in a colander so that it stacks. The filling should cool completely; if it is hot, the dough will float.

Cooking pies with stewed sauerkraut and any minced meat will be a great alternative to the classic version. If you get creative and add mushrooms, eggs, chicken, spicy herbs or canned fish to the filling, your dish will only benefit from this.

Can Beijing cabbage be fried?

Peking forks is not only intended for decorating various dishes and salads. It tastes great when fried, and if you add various spices and, for example, an apple to it, the dish will amaze you with its multifaceted taste.

• Preparation: the head of cabbage is cut lengthwise and finely chopped into strips. Carrot, garlic and peeled apple are chopped on a grater. Everything is laid out in a frying pan with heated oil, and is not covered with a lid, it is fried over low heat. Vegetables will abundantly secrete juice, it must be evaporated, gradually adding fire, while constantly stirring. At the very end, add the spices that you like the most.

Various nuts can be added to Chinese cabbage, it goes well with them. You can also add sesame seeds, which will delight your family and friends.