Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “cabbage”

Spicy Cabbage with Asian Style Pork Balls

This recipe is absolutely delicious and a great way to add more vegetables to your meals.  We love cabbage and are always looking for new ways to use it.  Savoy is my favourite with it’s lovely wrinkly leaves and half a cabbage reduces down to enough for two hungry people as a base to accompany meat or fish or chicken…

Cabbage and Pork Balls

I use a large pan so I can place the meatballs on top of the cabbage to steam.  If you don’t have a glass lid, just check every 5 or so minutes to see how they are cooking.  You can substitute chicken or beef for the meatballs – the result is still delicious…

Spicy Cabbage and Pork Balls

Ingredients:

1 tablespoon olive oil

2 cloves garlic grated

1 large red chilli grated (I grate them frozen – it’s much easier)

3 celery stick finely chopped

2 grated carrots grated

½ head of Savoy Cabbage finely shredded

2 tablespoons soy sauce

½ teaspoon sesame oil

2 teaspoons chicken stock powder

 

700g lean minced pork

6 spring onions finely sliced

½ cup dried shitake mushrooms soaked and finely chopped

2 tablespoons Ketjap Manis (sweet Indonesian soy sauce)

1 tablespoon Hoi Sin sauce

1 tablespoon cornflour

Salt & pepper to season

 

Chinese hot chilli sauce to garnish

Chinese dried fried shallots for garnish (these are readily available in all supermarkets or asian markets)

 

Method:

Heat the oil in a deep wide frypan or saucepan

Fry the garlic and chilli for a few minutes then add in the celery and carrots

Fry for a few minutes on high heat then throw in the cabbage

Mix thoroughly and add in the soy sauce, chicken stock powder and sesame oil

Simmer on low with a lid on while you prepare the meatballs

In the meantime soak the dried Shitake Mushrooms in around a cup of boiling water for about 20 minutes

Squeeze the moisture out but keep the mushroom water – this can be added into the cabbage if more fluid is required

In a large bowl thoroughly mix all the ingredients together using your hands

Form into large meatballs – I got 10 decent sized balls from the mixture – you can go smaller if required…

Check your cabbage is not sticking to the bottom of the pan and add some mushroom water if required.

Gently place the pork balls on top of the cabbage mixture and put the lid on

The balls will gently steam in about 15-20 minutes

Serve piping hot with a good scoop of the spicy cabbage mixture topped with a few pork balls on top

Drizzle with Chinese Chilli Sauce and a sprinkling of dried shallots

 

Bon Appetit!  🙂

Good old Cabbage and Bacon

The poor much maligned cabbage is actually a wonderful vegetable and very versatile.  Our favourite way of cooking it is gently fried/steamed with bacon and served as a side dish with meat or potatoes.

I use Savoy cabbage or plain old green cabbage and always include some of the darker leaves finely shredded as well.  This adds a nice colour to the dish and the vinegar adds a lovely tang.  I used dill in this last lot I made but carraway seeds are also a nice addition.  This dish has a lovely texture and my tip is when you think the cabbage is cooked, there will be a lot of fluid in the bottom of the pot.  This makes for watery cabbage when you serve it up.  If you turn up the heat and let the fluid evaporate it makes for a lovely rich flavour.

If I find I have made too much it freezes well or, with the addition of a carton of beef stock, some chopped potato and sliced continental frankfurters, it can be turned into a wonderful soup.  We are also thinking of adding some minced pork next time to the leftovers and using it as a filling for spring rolls!  The possibilities are endless…

Cabbage and Bacon

Ingredients:

300g streaky bacon, sliced into batons

½ green cabbage, shredded

2 tablespoons butter

1 tablespoon olive oil

2 cloves garlic, grated

1 tablespoon white wine vinegar

1 bunch dill, finely chopped

½ teaspoon grated nutmeg

Salt & pepper to taste

Chopped parsley for decoration

Method:

Melt butter and oil together in a heavy bottomed pot

When sizzling add the garlic and bacon and fry for a few minutes until the bacon

renders some fat but being careful not to let it stick to the pan

Throw in the shredded cabbage and continue stirring until it starts to wilt

Add the vinegar and nutmeg.

Season with some salt & pepper – this will be done again when it’s cooked

Cover and simmer for around 30 minutes until the cabbage is just about cooked

Take lid off and turn up the heat a little and simmer for a further 15 minutes until

the moisture in the pot evaporates

Have a taste and season again if necessary

Serve in a bowl topped with chopped parsley

Bon Appetit! 🙂

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