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Entries tagged with 'cabbage'

Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives

Serious Eats J. Kenji López-Alt 11 comments

Quick and easy stir-fried lo mein noodles with cabbage charred until sweet, sauteed mushrooms, and Chinese chives in a light sauce. More

Chinese Spicy and Sour Stir-Fried Cabbage With Bacon

Serious Eats Daniel Gritzer 6 comments

Hunanese food is famous for its fiery, chili-spiked dishes, and this quick and easy one with hand-torn cabbage, fresh red chilies, garlic, scallions, and bacon, is no exception. In fact, by Hunan standards, this dish is fairly tame. Slightly sour, thanks to the addition of black rice vinegar, the dish is great as part of a multi-course meal where the other dishes are even more intensely flavored and spicy. More

Lexington-Style Red Coleslaw

Serious Eats Joshua Bousel Post a comment

In the Lexington, NC tradition, this slaw replaces the traditional mayonnaise base with ketchup, which, when mixed with sugar and hot sauce, results in a slaw with a flavor similar to the region's famous vinegary barbecue sauce. More

Mustardy Coleslaw

Serious Eats Joshua Bousel 4 comments

Adding mustard into the dressing for this coleslaw creates an incredible amount of flavor that won't have you reaching for the standard mayo slaw anytime soon. More

Vinegar Coleslaw

Serious Eats Joshua Bousel 1 comment

Simplicity rules in this slaw, where equal amounts of cider vinegar and sugar create a straightforward sweet-and-tangy flavor that's incredibly versatile, not to mention delicious. More

Tangy Apple Coleslaw

Serious Eats Joshua Bousel Post a comment

Sweet and tart Granny Smith apples, along with the standard cabbage and carrots, are paired with a tangy-sweet sour cream dressing for a slaw that outdoes the standard with its bright, tart flavor. More

Jalapeño Coleslaw

Serious Eats Joshua Bousel Post a comment

Bringing a little Tex-Mex influence to coleslaw, this dressing gets its bold flavor from lime juice, jalapeño, cilantro, and cumin. More

Quick Curtido (Mexican Cabbage Slaw)

Serious Eats Lauren Rothman 4 comments

What sauerkraut is to a dog and kimchi is to a Korean pancake, curtido is to a variety of Latin American dishes. This funky, vinegary cabbage, onion and carrot slaw brings crunch and a hit of acid to a host of rich, long-cooked dishes that call out for brightness and texture. Traditional curtido is prepared days in advance of when it'll be eaten, enabling it to develop a fermented tang, but this shortcut version—ready in only an hour—is a nice fallback when you don't have time to think ahead. Try it spooned atop braises or sandwiched into Mexican gorditas. More

Quick Indian Cabbage Salad

Serious Eats Denise D'silva Sankhe 4 comments

This salad of crisp cabbage, carrots, and coconut is one of those Indian dishes that takes minimal effort, doesn't involve a whole range of spices, and is ready in minutes. Dressed in an infused oil, it's the perfect side dish for a meal of rice and chicken. More

Tteokbokki From 'The World's Best Spicy Food'

Serious Eats Kate Williams 7 comments

Tteokbokki is a Korean street food snack made primarily of chewy rice cakes and fiery, funky gochujang chili paste. In Lonely Planet's The World's Best Spicy Food, the cakes are tossed with slices of fried eomuk fish cake, cabbage, scallions, and garlic. More

Quick One Pot Hungarian Chicken and Noodles With Cabbage

Serious Eats Yvonne Ruperti 27 comments

Cabbage and noodles flavored with caraway and parsley is a classic Hungarian dish made all the more comforting with the addition of ground chicken. It's soothing and mild like a good chicken soup, and you only need one pan and 20 minutes to finish it off. More

Crispy Fried Chickpea Cake and Slaw Sandwiches

Serious Eats J. Kenji López-Alt 14 comments

Hearty and crispy vegan chickpea patties flavored with cumin and coriander, topped with a bright tahini-based slaw. More

Polish Cabbage, Potato, and Bacon Casserole

Serious Eats Lauren Rothman 21 comments

This browned, bubbling, soul-satisfying winner of a winter dish brings warmth on a cold winter night. More

Taiwanese Braised Cabbage With Dried Shrimp, Chilies, and Shiitake Mushrooms

Serious Eats Cathy Erway Post a comment

Soupier than the average sauté, this braised vegetable side course is great for pooling atop plain rice, lending subtle flavor to the entire bowl. More

Pork Sausage Patties With Braised Cabbage and Apples

Serious Eats Lauren Rothman 1 comment

Humble braised cabbage might not win any beauty contests, but when it's made with care and enlivened with a few key aromatics, it's actually a subtly complex side dish. Sweetened with soft apples and onions and rounded out with nutty caraway seeds, bright apple cider vinegar, a hint of sugar and fragrant fresh dill, this is one cabbage dish you'll want to heap on the plate. Here, it's served with fast-cooking, easy to whip up homemade pork sausage patties that are full of flavor from shallots, garlic, fennel seeds, and chile flakes, with a dash of dry sherry for added moisture. More

Crispy Cabbage With Poppy Seeds From 'The New Midwestern Table'

Serious Eats Kate Williams Post a comment

Amy Thielen's recently released cookbook, The New Midwestern Table, has more than a few recipes involving cabbage. Most are simple, familiar preparations—steamed, simmered, and slawed. But one rendition caught my eye: A crisp, sautéed version flecked with poppy seeds and scented with ginger sounded light, fresh, and a flavorful contrast to a hearty hotdish or roast. More

Osaka-Style Okonomiyaki From 'Japanese Soul Cooking'

Serious Eats Kate Williams 1 comment

Okonomiyaki are Japanese pancakes, but they're nothing like American flapjacks. Think scallion pancakes, but add cabbage, pork, bonito, nori, fried eggs, and even mayonnaise. The name, loosely translated, means "what you like, cooked," so expect anything and everything when you hear "okonomiyaki." More

Creamy Cole Slaw

Serious Eats J. Kenji López-Alt 22 comments

Classic cole slaw of deeply flavored, sweet-and-tangy cabbage. The secret is to do a rapid purge of excess cabbage liquid with a quick cure of salt and sugar before tossing the shreds in a creamy dressing. More

Make-Ahead Coconut-Poached Chicken with Spring Vegetables and Cashews

Serious Eats Suzanne Lehrer Post a comment

Chicken poached in coconut milk and chicken stock becomes amazingly tender. The rest of this salad is all crunch: napa cabbage, cashews, and blanched asparagus and green beans, dressed in a simple soy vinaigrette. More

Spicy Rice Noodle Salad with Cabbage and Tofu

Serious Eats Lauren Rothman 3 comments

This Vietnamese-inspired rice noodle salad combines cabbage, tofu and peanuts with a hot-sour-salty-sweet dressing of fish sauce, lime juice, garlic and sugar. More

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