NORTHERN CHINESE SOUR CABBAGE STEW WITH GLASS NOODLES
This Northern Chinese Sour Cabbage Stew with pork belly and glass noodles, or suāncài dùn fěntiáo (酸菜炖粉条) has become a new favorite in our house. If you're a fan of pickled flavors, you have to try this recipe!
Provided by Judy
Categories Main Course
Time 1h10m
Number Of Ingredients 21
Steps:
- Start by prepping the pork. In a medium thick-bottomed pot, add the water, whole pork belly (or ribs), Shaoxing wine, ginger, scallions, Sichuan peppercorns, star anise, and salt. Cover and bring to a boil. Once boiling, reduce the heat to medium/low, and simmer for 15 minutes.
- If using pork belly, remove it from the pot to let it cool, and save the stock. If substituting pork ribs, don't remove them from the stock. Just turn off the heat and let them continue "cooking" in the hot broth while you prepare the rest of the dish.
- Make the dipping sauce by combining the minced garlic, light soy sauce, sugar, and chili oil (if using) in a small bowl. Set aside.
- Slice the sour cabbage about ¼" (0.6 cm) thick, transfer to a large metal bowl, and fill with fresh water. Agitate the vegetables in the water with your hands a bit, drain, and thoroughly squeeze out any remaining water from the cabbage. This quick rinse will soften the saltiness and sourness of the cabbage. Set aside.
- Once the pork belly is warm to the touch (not hot), slice it into 1/4" (0.6 cm) slices. Set aside.
- In a thick-bottomed, relatively shallow pot (a clay pot, stone pot, or cast iron dutch oven is ideal for retaining heat while eating), heat the vegetable oil, and add the ginger, julienned scallion whites, and the sour cabbage. Stir-fry for 5-7 minutes, until any liquid has evaporated.
- Strain the liquid used to boil the pork into the pot. Stir in the oyster sauce and chicken stock (optional if you like a more broth-like consistency), and then add the sliced pork belly (or ribs). Bring to a simmer, cover, and cook for 15 minutes over medium low heat.
- Add the glass noodles, stir, and cover again. Cook for 2-3 more minutes, or according to the package instructions.
- Finally, stir in the white pepper and salt to taste. Top with the chopped green parts of the scallions, and serve immediately with the dipping sauce for the pork and the steamed rice.
Nutrition Facts : Calories 524 kcal, Carbohydrate 19 g, Protein 10 g, Fat 45 g, SaturatedFat 19 g, Cholesterol 54 mg, Sodium 798 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
BEEF AND CABBAGE SOUP
Beef and Cabbage soup is so hearty and filled with beef and tons of amazing and tender veggies. This soup is healthy and delicious and full of flavor!
Provided by Alyssa Rivers
Categories Soup
Time 1h15m
Number Of Ingredients 10
Steps:
- In a large pot or dutch oven, add the ground beef and brown. Add the garlic, and salt and pepper to taste. Add chopped cabbage, diced tomatoes, celery, carrots, kidney beans, broth, and Italian seasoning.
- Bring to a boil, reduce heat, and let simmer for an hour. Garnish with parsley if desired.
Nutrition Facts : Calories 573 kcal, Carbohydrate 49 g, Protein 63 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 79 mg, Sodium 49812 mg, Fiber 5 g, Sugar 38 g, ServingSize 1 serving
CABBAGE AND BEEF SOUP
When I was a little girl, I helped my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from the garden and simmered them in her big soup pot. We loved making this delicious recipe. -Ethel Ledbetter, Canton, North Carolina
Provided by Taste of Home
Time 1h20m
Yield 12 servings (3 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients except parsley. , Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley.
Nutrition Facts : Calories 116 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 582mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges
CHINESE CABBAGE AND GINGER SOUP
This warming and healing Cantonese soup is ready in no time by just boiling some Chinese leaf and fresh ginger in a pot of chicken stock.
Provided by Chamomile
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 35m
Yield 2
Number Of Ingredients 3
Steps:
- Bring stock to a boil in a pot over high heat. Add sliced cabbage and slices of ginger; bring back up to a boil. Reduce heat to medium-low and simmer until flavors blend, about 20 minutes.
Nutrition Facts : Calories 160.9 calories, Carbohydrate 26 g, Cholesterol 4.5 mg, Fat 4.9 g, Fiber 7.6 g, Protein 10.8 g, SaturatedFat 1.5 g, Sodium 4141.4 mg, Sugar 11.6 g
GRANDMA'S CANNED CORNED BEEF AND CABBAGE SOUP
And easy and tasty soup using canned corned beef, cabbage, corn, tomatoes, and potatoes. Very flexible and forgiving recipe. This soup tastes better each time it is reheated.
Provided by Apple Dumpling
Categories Corned Beef and Cabbage
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Add potatoes, cabbage, salt, and pepper. Add water to cover and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 20 minutes.
- Add diced tomatoes, corned beef, cream-style and kernel corns, and pepper. Cook until heated through, about 15 minutes.
Nutrition Facts : Calories 577.3 calories, Carbohydrate 79.8 g, Cholesterol 72.2 mg, Fat 15.3 g, Fiber 11.3 g, Protein 33.1 g, SaturatedFat 5.7 g, Sodium 1390 mg, Sugar 12.2 g
GINGERY BEEF AND CABBAGE SOUP
Provided by Florence Fabricant
Categories dinner, soups and stews, main course
Time 2h
Yield 4 - 6 servings
Number Of Ingredients 11
Steps:
- Place mushrooms in a bowl, cover with water and allow to stand for 30 minutes to soften. When the mushrooms are soft remove the stems and slice the caps. Reserve the soaking liquid.
- Meanwhile, heat the oil in a heavy saucepan or casserole, add the ginger and garlic and saute over medium heat for several minutes. Do not allow the garlic to brown. Sprinkle with five-spice powder and stir.
- Add the onion and cabbage and continue to cook, stirring from time to time, until the vegetables have wilted. Add the beef, the mushrooms, the mushroom-soaking liquid and the stock or water. Bring to a simmer and cook gently, partly covered for one-and-a-half hours. Skim the surface a few times in the beginning. When the beef is tender, season the soup to taste with salt and pepper and serve. If desired, the soup can be served over cooked brown rice or egg noodles.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 7 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 1293 milligrams, Sugar 4 grams, TransFat 0 grams
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