RSS Feed

Tag Archives: cabbage

Recycling Soup

Posted on

After rehydrating shiitake mushrooms for gyoza, I had a nice, earthy broth. I also had the stalks of the Chinese cabbage left over. From the broccoli stalk soup, I had the top of the broccoli. I also added carrot, corn, salt, pepper and savoury to make this soup, which I topped with a little parsley.

Advertisements

Cabbage-Mushroom Gyoza

Posted on

For the filling of the gyoza, I used one Chinese cabbage (just the leaves), 2 spring onions, 250 grams (dry weight) of rehydrated shiitake mushrooms, 3 cloves of garlic, a 1″ piece of ginger and 2 carrots. To this I added a bit of mirin (about 2 tablespoons), soy sauce (about 2 tablespoons), sesame oil (about 1/4 teaspoon) and salt (about 1/4 teaspoon).

I used pre-made dumpling wrappers. The gyoza were pan-fried on both sides, then I added some water and cooked them until it evaporated. I served them with spring onion, rice vinegar, soy sauce and chilli oil.

Any extra dumplings can be frozen before cooking to save them for later.

Kimchi Gyoza

Posted on

I decided to make kimchi gyoza with some friends. I had a jar of kimchi and dumpling wrappers, but no bean sprouts. So I improvised, using green onion from the garden, frozen fried tofu, and a scrambled egg.

We ate it with dipping sauce of rice wine vinegar and soy sauce.

Kimchi Fried Rice

Posted on

Kimchi fried rice is simple but tasty. If you make your own kimchi, or are able to find a vegetarian version without fish sauce, the recipe can easily be made vegan. I used this recipe.

If you have tried kimchi in the past and didn’t like it, I’d suggest trying it this way or in dumplings. I don’t care for kimchi plain as a side dish, but once it is cooked further I find it delicious.

 

Braised Cabbage with Creamy Garlic Sauce

Posted on

I decided to make this recipe vegan by replacing the cream with cashew cream. I used half cashews and half hot water to make the cream. I also changed the order of ingredients, opting to sprinkle parsley on top and mix the paprika with the shallots.

The garlic sauce in particular was delicious, although it is easy to burn it when reheating for the last time, so take care.

Cabbage Fried Rice

Posted on

I used a sweetheart cabbage in this cabbage fried rice, which I consider one of the nicer ways to eat cabbage.

Kimchi Dumplings

Posted on

I made these dumplings using kimchi, leek, bean sprouts, sesame oil and minced garlic. I used a pre-made wrapper. Because the kimchi contains fish sauce, these are not vegetarian. If you make your own kimchi without, and ensure the wrappers don’t contain egg, it could be easily made vegan.

I then fried them in a bit of oil on one side with the lid on, before turning them, adding a bit of water, putting on the lid, and cooking them until they were brown on the other side as well.