Best Steamed Cabbage Recipes

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STEAMED CABBAGE



Steamed Cabbage image

This is delicious! It's the only way my family will eat cabbage other than in coleslaw. Hehe. I like to serve it with sliced avocado.

Provided by hobbyzu

Categories     Side Dish     Vegetables     Onion

Time 28m

Yield 6

Number Of Ingredients 9

2 tablespoons margarine
1 onion, chopped
2 slices green bell pepper
1 medium head cabbage, cored and coarsely chopped
¼ cup water
1 clove garlic, crushed
2 sprigs fresh thyme
1 scotch bonnet chile pepper
salt and ground black pepper to taste

Steps:

  • Melt margarine in a skillet over medium-high heat. Cook and stir onion and bell pepper slices until slightly softened, 3 to 5 minutes. Add cabbage, water, garlic, and thyme; bring to a boil. Reduce heat to medium; cover and cook until cabbage is tender, 8 to 10 minutes.
  • Place scotch bonnet chile in the skillet and stir. Add salt and pepper. Simmer 2 or 3 minutes more.

Nutrition Facts : Calories 95.8 calories, Carbohydrate 15 g, Fat 3.9 g, Fiber 5.9 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 97.4 mg, Sugar 6.6 g

SIMPLE STEAMED CABBAGE, SIMPLY GOOD



Simple Steamed Cabbage, Simply Good image

This is another one of those simple recipes that takes minutes to make but are old fashioned good. The cabbage has beautiful color and it is still crisp. Brings out the flavor of the cabbage Use the other half of the cabbage for coldslaw etc.or invite more people over :-)

Provided by Bergy

Categories     Vegetable

Time 14m

Yield 4 serving(s)

Number Of Ingredients 3

1/2 head green cabbage
butter
salt and pepper

Steps:

  • Cut the 1/2 head of cabbage into 4 wedges, core removed.
  • they should be about 1 1/2"-2" on the wide side.
  • Place in a steamer, side by side, one cut side down.
  • Steam for 6 minutes, flip carefully& steam for a further 6-8 minutes.
  • Butter lightly, salt& pepper.
  • Do not over cook.

JAMAICAN STEAMED CABBAGE AND CARROT



Jamaican Steamed Cabbage and Carrot image

Make and share this Jamaican Steamed Cabbage and Carrot recipe from Food.com.

Provided by Dienia B.

Categories     Caribbean

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 cabbage, chopped
2 carrots, grated
1/2 cup bell pepper, chopped
1 onion, chopped
1 garlic clove, minced
2 tablespoons oil
1/8 teaspoon allspice
1 teaspoon salt
1 teaspoon pepper
1/4 cup water
1/2 scotch bonnet pepper

Steps:

  • saute onion and peppers in oil.
  • add garlic
  • add carrot and cabbage
  • add spices.
  • add water.
  • cover steam until crunchy.

STEAMED SALMON WRAPPED IN NAPA CABBAGE, PEPPER, GINGER AND SCALLION SAUCE



Steamed Salmon Wrapped in Napa Cabbage, Pepper, Ginger and Scallion Sauce image

Provided by Ming Tsai

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

4 (6-ounce) fillets of salmon, skin off
4 large napa cabbage leaves, blanched
8 large black mushrooms, de-stemmed and rehydrated
1/2 cup szechwan peppercorn salt (1 part szechwan pepper to 4 parts kosher salt)
Canola oil
1/4 cup finely diced ginger
3/4 cup finely diced red bell peppers
3/4 cup chopped green scallions
2 cups chicken stock or fish stock if available
Juice of 1/2 lemon
Juice of 1 orange
2 tablespoons butter
Salt and white pepper to taste
Zest of 1 orange

Steps:

  • Season both sides of the salmon. Lay out one leaf of napa on a flat surface. Place 2 mushrooms top side down and cover with salmon, also top side down. Wrap cabbage around salmon. Repeat. This can be done up to 2 hours before cooking. Place in steamer for 8 to 10 minutes. Salmon should be served medium rare. On a large plate, sauce completely and place salmon in the middle. Garnish with orange zest.
  • In a saucepan coated with oil, saute ginger for 2 minutes then add peppers and scallions. Season then add stock and juices. Reduce by 20 percent. Whisk in butter and check for seasoning. Serve immediately.

STEAMED CABBAGE WITH SMOKED SAUSAGE & RED POTATOES



Steamed Cabbage With Smoked Sausage & Red Potatoes image

This cabbage recipe is seriously delicious. The sausage brings the recipe to a whole new level adding a fabulous smoky flavor. The starch from the potatoes adds great texture. This simple recipe will be a great way to start the new year, but I suggest making it all year. It's so good!

Provided by Dene Mitzel

Categories     Other Main Dishes

Time 40m

Number Of Ingredients 8

2 Tbsp butter
1 large onion, chopped
1/2 c water
1 large head cabbage, cut into wedges
4-6 red potatoes, cut into cubes
1 lb smoked sausage, sliced
1 tsp salt
1/2 tsp pepper

Steps:

  • 1. Melt butter in dutch oven; add onions and saute until tender.
  • 2. Pour 1/2 cup water into the pot.
  • 3. Add sausage slices and potato cubes.
  • 4. Then add cabbage wedges.
  • 5. Add salt & pepper.
  • 6. Cover and steam for 30 min. or until tender.
  • 7. Stir occasionally.
  • 8. Add 1/4 to 1/2 cup water if needed to keep from burning.

HEALTHY STEAMED CORNED BEEF & CABBAGE



HEALTHY STEAMED CORNED BEEF & CABBAGE image

Categories     Beef     Steam     Low Carb     Quick & Easy

Yield 4 - 6 people

Number Of Ingredients 18

3 lbs beef loin, cut into 6 individual pieces
1 onion, sliced thinly
1 sliced shallot
4 bay leaves
3 sticks cinnamon
4 ribs celery
1 head garlic, whole cloves
1 small head of cabbage
Marinade
4 tbsp garlic olive oil
2 tbsp sugar
3 tbsp cider vinegar
pepper to taste
1 tsp ground cinnamon
2 tbsp kosher salt
1 ½ tbsp mustard seeds
1 tsp ground cloves
½ tsp ground ginger

Steps:

  • Combine ingredients of marinade and add beef. Marinate beef for at least 2 hours (overnight is better). Layer the bottom of the steamer shelves with cabbage leaves. Layer remaining ingredients evenly throughout steamer. Steam for 30 - 40 min.

STEAMED CABBAGE BEEF ROLLS WITH SAUCE



Steamed Cabbage Beef Rolls With Sauce image

These rolls are incredible! The dish had a hint of an Asian flair to it despite the absence of any traditionally Asian ingredients. Very tasty. (The tomato sauce would also be good on its own with other dishes as well.)

Provided by Kathy McGeorge @AmericanNurse01

Categories     Beef

Number Of Ingredients 16

1 - cabbage
2 tablespoon(s) flour
1/2 teaspoon(s) salt
1/2 teaspoon(s) chili powder
4 tablespoon(s) butter
- SAUCE INGREDIENTS
1 dash(es) ground nutmeg
1/2 teaspoon(s) salt
1/4 teaspoon(s) pepper
1/4 teaspoon(s) sage, ground
1/2 cup(s) soft bread crumbs
3 tablespoon(s) butter, melted
1 1/2 cup(s) cooked rice
1/2 cup(s) chopped onion
1 pound(s) lean ground beef
2 cup(s) tomato juice

Steps:

  • Cut the core from cabbage.
  • Under running water, carefully remove about 15 leaves to use for the recipe.
  • Have about 2 quarts water boiling; add 1 teaspoon of salt.
  • Dip the cabbage leaves in boiling water, 3 at a time, for about 3 minutes.
  • Remove with tongs, drain and set aside.
  • Mix the meat, onion, cooked rice, butter, bread crumbs, sage, pepper, nutmeg and salt.
  • Lay a cabbage leaf on a flat surface.
  • Put 2-4 tablespoons of the mixture on each leaf, depending on the leaf size.
  • Put the meat near the base of the leaf, fold leaf up and over the meat, turning under the sides.
  • This will make about 15 rolls.
  • Place the rolls, seam side down, in a greased 2-quart casserole dish.
  • Make two layers of the rolls.
  • Place this dish on rack over 2 inches of simmering water in wok or large heavy pan with rack.
  • Cover pan or wok and steam for 35-40 minutes.
  • TOMATO SAUCE: Melt 4 tablespoons butter in a skillet.
  • Add the salt, chili powder and the flour.
  • Mix to a smooth paste.
  • Cook over high heat, stirring constantly, until mixture comes to a boil.
  • Remove from heat and slowly stir in the tomato juice.
  • Return to heat and cook until it boils and thickens.

CHINESE STEAMED BASS WITH CABBAGE



Chinese steamed bass with cabbage image

Try this flavour-packed, low-fat fish dish, perfect as a mid-week meal. It's full of omega 3 and counts as 1 of your 5-a-day.

Provided by Good Food team

Time 20m

Number Of Ingredients 8

2 sea bass , or other white fish fillets
1 green or red chilli , deseeded and finely chopped
1 tsp fresh root ginger
300g green cabbage , finely shredded
2 tsp sunflower oil
1 tsp sesame oil
2 garlic cloves , thinly sliced
2 tsp low salt soy sauce

Steps:

  • Sprinkle the fish with the chilli, ginger and a little salt. Steam the cabbage for 5 mins. Lay fish on top of the cabbage and steam for a further 5 mins until cooked through.
  • Meanwhile, heat the oils in a small pan, add the garlic and quickly cook, stirring until lightly browned. Transfer the cabbage and fish to serving plates, sprinkle each with 1 tsp of soy sauce, then pour over the garlicky oil.

Nutrition Facts : Calories 188 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.74 milligram of sodium

STEAMED GREEN CABBAGE WITH HALIBUT FILLET



Steamed Green Cabbage with Halibut Fillet image

Gently steamed with butter, green cabbage turns into a tender bed of leaves for a halibut fillet, which is cooked directly on top. Preparing everything together in a single pan makes the halibut aromatic and moist.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

1/2 cup water
3 tablespoons unsalted butter
1 small head green cabbage (about 2 1/2 pounds), quartered, cored, and cut into 1-inch pieces (8 cups)
Coarse salt and freshly ground pepper
2 tablespoons chopped fresh dill
4 halibut fillets (6 ounces each), skinned
Garnish: dill sprigs

Steps:

  • Heat water and butter in a large, heavy saucepan over medium heat until butter melts. Add cabbage, and season with salt and pepper. Cover, and steam, stirring occasionally, until cabbage is tender, about 25 minutes. Stir in dill.
  • Season halibut on both sides with salt and pepper. Arrange fish on top of cabbage in a single layer. Cover, and steam until cooked through, about 6 minutes. Season with pepper. Garnish with dill.

Nutrition Facts : Calories 308 g, Cholesterol 77 g, Fiber 5 g, Protein 38 g, SaturatedFat 6 g, Sodium 266 g

STEAMED SAVOY CABBAGE AND MUSTARD GREENS WITH BACON



Steamed Savoy Cabbage and Mustard Greens with Bacon image

Categories     Garlic     Vegetable     Side     Sauté     Steam     Quick & Easy     Bacon     Fall     Cabbage     Mustard Greens     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 6

3/4 pound sliced bacon
1 large head Savoy cabbage (about 2 pounds)
2 bunches mustard greens (about 2 1/2 pounds total)
6 large garlic cloves
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil

Steps:

  • Cut bacon into 1/2-inch pieces and in a large heavy skillet cook over moderate heat, stirring, until crisp and golden. With a slotted spoon transfer bacon to paper towels to drain.
  • Thinly slice cabbage and discard coarse stems from mustard greens. In a large steamer rack set over boiling water steam cabbage, covered, until crisp-tender, about 10 minutes. Transfer cabbage to a large bowl and keep warm, covered. In steamer rack set over boiling water steam mustard greens until tender, 10 to 15 minutes. Add mustard greens to cabbage and keep warm, covered.
  • Mince garlic. In a small saucepan heat garlic, butter, and oil until butter is just melted. Drizzle butter mixture over vegetables, tossing to distribute evenly, and season with salt and pepper.
  • Transfer vegetables to a serving dish and serve topped with bacon.

STEAMED CABBAGE



Steamed Cabbage image

Make and share this Steamed Cabbage recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

napa cabbage (about 1-1/2 pounds) or green cabbage (about 1-1/2 pounds)
1/4 cup apple cider vinegar
1 1/2 teaspoons sugar substitute
1/2 teaspoon hot pepper flakes
2 teaspoons caraway seeds
1/4 teaspoon salt
black pepper
1/4 cup water
1 red bell pepper, diced

Steps:

  • Core cabbage and slice thinly.
  • In a small saucepan, mix vinegar, fructose, pepper flakes,caraway seeds, salt, a few dashes of pepper and water;bring to a boil. Cook about 4 minutes and remove from heat.
  • Meanwhile, fill a large kettle with about 1 inch of water and bring to a boil.
  • Place cabbage slices and bell pepper in a steamer basket and place over water.
  • Steam, covered,3 minutes.
  • Remove to a serving bowl.
  • Pour sauce through a strainer over cabbage and toss well.

Nutrition Facts : Calories 19.5, Fat 0.2, Sodium 147.2, Carbohydrate 3.7, Fiber 1, Sugar 2.4, Protein 0.5

STEAMED ROOT VEGETABLES AND CABBAGE WITH DILL



Steamed Root Vegetables and Cabbage with Dill image

Categories     Side     Steam     Christmas     Thanksgiving     High Fiber     Vinegar     Carrot     Parsnip     Turnip     Fall     Healthy     Cabbage     Christmas Eve     Dill     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 7

1 small head of cabbage
1 pound carrots, peeled and cut into fine julienne
1 pound turnips, peeled and cut into fine julienne
1 pound parsnips, peeled and cut into fine julienne
2 tablespoons unsalted butter, softened
2 tablespoons cider vinegar
2 tablespoons minced fresh dill plus dill sprigs for garnish

Steps:

  • In a kettle of boiling water blanch the cabbage for 1 minute, transfer it with tongs to a work surface, and let cool until it can just be handled. Cut the outermost cabbage leaf free at the core remove the leaf gently in one piece, being careful not to tear it, and remove 3 more leaves in the same manner. Arrange a leaf on each of 4 plates. Cut enough of the remaining cabbage into 1/8-inch-thick shreds to measure 2 cups packed loosely, reserving the rest for another use. In a steamer set over boiling water arrange in order the carrots, the turnips, the parsnips, and the shredded cabbage, steam the vegetables, covered, for 8 to 10 minutes, or until they are just tender, and in a heated bowl toss them with the butter, the vinegar, the minced dill, and salt and pepper to taste. Mound the vegetable mixture in the cabbage leaves and garnish it with the dill sprigs.

STEAMED CABBAGE AND VEGETABLES



Steamed Cabbage and Vegetables image

I found the inspiration for this recipe which I just created today from an old nursing home cookbook in Crisfield, Maryland. This is easy to assemble and is healthy. It may be served as a side dish or as a soup, if you dish it up with the broth. Either way, it is good with ham or corn beefed brisket. Add various seasonings according to your taste. It you want potatoes in there, add a few quartered ones during the last half hour of cooking time.

Provided by Debaylady

Categories     Vegetable

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 medium head of cabbage, shredded
1 (8 ounce) package carrots, baby
1 (8 ounce) package mushrooms, sliced and cleaned
1 large onion, sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
3 medium turnips, chopped
1 1/2 cups water
1 cup chicken broth, low-fat
1/2 teaspoon sugar
2 tablespoons butter
salt
pepper

Steps:

  • In a heavy stockpot, layer the vegetables beginning with the cabbage and followed by the onions, carrots, mushroooms, peppers, and lastly, the turnips.
  • Slowly add the water and chicken stock.
  • Sprinkle with sugar, salt and pepper and any other seasoning of your choice.
  • Dot with butter.
  • Cover; bring to a boil.
  • Simmer for an hour or until veggies are fork tender.

Nutrition Facts : Calories 104.3, Fat 3.5, SaturatedFat 1.9, Cholesterol 7.6, Sodium 190.9, Carbohydrate 16.9, Fiber 5.3, Sugar 9.7, Protein 4.3

SALMON STEAMED WITH SAVOY CABBAGE



Salmon Steamed with Savoy Cabbage image

Steamed fish needn't be boring: Here salmon fillets and blanched cabbage are rolled in cabbage leaves. The little packages are steamed, then served over mellow rice noodles with a tangy soy, sesame, and rice-wine vinegar sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 13

2 heads (2 pounds each) savoy cabbage
1/2 cup Homemade Chicken Stock or low-sodium canned, skimmed of fat
1/4 cup honey
1/4 cup rice-wine vinegar
1 teaspoon grated fresh ginger, with juice
2 garlic cloves, very thinly sliced
2 tablespoons low-sodium soy sauce
2 teaspoons sesame oil
8 ounces rice noodles
6 three-ounce salmon fillets, about 1 1/2-by-3-inches each, skin removed
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 scallions, white and light-green parts only, thinly sliced

Steps:

  • Bring a large saucepan of water to a boil. Peel off 6 of the big outer leaves, without holes, from each cabbage; set aside. Core and thinly slice the cabbages. Fill a medium bowl with ice and water; set aside. Blanch the cabbage leaves in boiling water until bright green and flexible, about 1 minute; plunge into the ice bath. Drain on paper towels. Blanch the remaining sliced cabbage until just tender, about 1 minute. Drain the cabbage; immerse in the ice bath. When cool, drain in a colander; set aside.
  • In a small bowl, combine the chicken stock, honey, vinegar, ginger, garlic, soy sauce, and sesame oil; set aside. Bring a saucepan of water to a boil. Cook the rice noodles until tender, about 3 minutes. Transfer the noodles to a colander; rinse under cold water to stop the cooking. Drain well; transfer to a bowl. Toss with 1/3 cup of the soy mixture; set aside.
  • Bring a wok or large skillet of water to a simmer. Season each salmon fillet with salt and pepper. Carefully cut out the stiff stems of the reserved cabbage leaves. Place 2 leaves on a work surface, slightly overlapping. Place a fillet on each leaf. Top with about 1/2 cup sliced cabbage, and roll leaves "burrito" style. Divide the remaining sliced cabbage among the bottom of each level of the bamboo steamer. Place the salmon packages seam side down on the cabbage. Cover the steamer; place in the wok or skillet. Steam until the salmon is just cooked through, 15 to 18 minutes. For the sauce, add the scallions to the remaining soy mixture. Serve the salmon packages and steamed cabbage over the noodles with the sauce.

Nutrition Facts : Calories 364 g, Cholesterol 47 g, Fat 7 g, Fiber 2 g, Protein 22 g, Sodium 476 g

(MY WAY OF ) STEAMED CABBAGE



(My Way of ) Steamed Cabbage image

I remember when I was growing up watching my great aunt cook and listening to all her tips on cooking and was thinking about her fried cabbage.... so this morning (new years day) I decided to use up the cabbage I had left in the refrigerator. I added my own touch to my aunts way of steaming. She just usually steamed her cabbage in bacon grease, I like to kick my food up just a notch! :) The measurements in this recipe might be off a bit but the main thing is getting the flavor of the spices.

Provided by Marsha D.

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 small head of cabbage, shredded
onion, chopped
1 cup fresh mushrooms, sliced and chopped
1 teaspoon margarine (I use I Can't Believe Its Not Butter)
3 tablespoons bacon grease
2 teaspoons black pepper
1 teaspoon beau monde seasoning
1/2 teaspoon salt, to your taste (I use Accent)
1/2 teaspoon seasoning salt (I use Johnny's seasoning salt)
1 dash cayenne pepper
Pam cooking spray (cooking sray)

Steps:

  • In a large frying pan on medium heat, spray pan with Pam.
  • Add bacon grease, turn heat down.
  • Add butter and sauté onion and mushrooms in grease. (this will caramelize).
  • Add rest of seasonings (pepper, beau monde, salt or accent and cayenne pepper opt.).
  • Add shredded cabbage, stir well to blend seasoning.
  • Cover with lid and steam on low for 20 minutes or until tender.

STEAMED SEA BASS IN NAPA CABBAGE



Steamed Sea Bass in Napa Cabbage image

This delicious steamed sea bass in napa cabbage is courtesy of chef Michael Schulson.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 18

1 piece fresh ginger (4 inches), peeled and roughly chopped
1 tablespoon oyster sauce
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon chile oil
Scallions, julienned, for garnish
Julienned fresh peeled ginger, for garnish
1/4 cup grape seed oil, heated
1 1/2 pounds sea bass, cut into 8 pieces, approximately 2 by 4 inches each
2 tablespoons sacha sauce (Chinese barbecue sauce)
2 tablespoons light soy sauce
1 tablespoon fresh ginger, peeled and minced
1 tablespoon minced garlic
1/4 cup grape seed oil, heated
1 tablespoon minced red finger chile
Coarse salt
8 leaves napa cabbage, tough stems removed

Steps:

  • To make the sea bass, place the fish in a baking dish just large enough to hold them in single layer. In a small bowl, mix together the sacha sauce, soy sauce, ginger, garlic, oil, and chile. Pour the mixture over the fish, cover, and let marinate refrigerated for 2 hours.
  • Bring a medium pot of water to a boil. Add a generous amount of salt, and bring the water back to a boil. Prepare an ice-water bath. Add the cabbage leaves to the boiling water, and cook until they are tender but still retain their crispness, about 1 minute. Remove the leaves from the water, and immediately plunge them into the ice-water bath. Allow the cabbage leaves to cool for about 1 minute in the ice-water bath, and then pat dry using paper towels.
  • Remove 1 piece of fish from the marinade; place on a cabbage leaf about 1 inch from the edge. Fold in the left and right edges of leaf, and then roll the fish up in the leaf to enclose completely. Place seam side down in a bamboo steamer basket. Repeat process with remaining fish and cabbage leaves.
  • Fill a large skillet with water and bring to a boil. Place bamboo steamer into the skillet and cover. Steam the fish until the edges of the fish are firm and white, about 6 minutes.
  • To make the sauce, place the ginger in a small food processor and process until pureed. Transfer the ginger puree onto a paper towel. Over a medium bowl, squeeze the ginger in the paper towel until all the ginger juice is extracted from the pulp; discard pulp. Add the oyster sauce, sugar, soy sauce, vinegar, and oil to the ginger juice and whisk together.
  • Place 2 of the wrapped fish rolls on each of 4 heatproof plates. Drizzle sauce around fish. Garnish fish with scallions and ginger. Carefully pour 1 tablespoon heated grape seed oil over scallions and ginger. Serve immediately.

SAKE STEAMED SKATE WING WITH NAPA CABBAGE



Sake Steamed Skate Wing with Napa Cabbage image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 21

2 tablespoons lemon juice
2 tablespoons mirin
4 tablespoons rice vinegar
3 tablespoons soy sauce
1/4 lemon, zested
1/4 teaspoon white soy sauce
1/2 teaspoon yuzu juice
1 teaspoon grapeseed oil
2 quarts water
1 cup sake
1 sheet dashi kombu (about 8 by 4-inches)
4 (3 by 3 by 1/2-inch thick) filleted skate wings, skin removed and boned
1 teaspoon grapeseed oil
4 cups Napa cabbage, leaves cut into 1-inch squares, loosely packed
1/4 teaspoon chopped garlic
Salt
Pepper
1/3 cup chervil sprigs
1/3 cup micro shiso leaves
1/3 cup Daikon sprouts, roots removed, cut into 1 1/2-inch long shoots
1/4 teaspoon Japanese sesame seeds

Steps:

  • Ponzu: Combine all of the ingredients in a small, non-reactive saucepan. Bring to a boil. Remove from the heat, strain and discard zest. Keep warm.
  • Yuzu Vinaigrette: Whisk all of the ingredients together in a small mixing bowl and set aside.
  • Steaming Liquid: Place all of the ingredients in a large saucepan (large enough to keep the dashi kombu flat.) Bring to a boil over medium heat. Remove from the heat and set aside for 30 minutes. Remove the kombu and reserve both the liquid and the kombu.
  • Put the steaming liquid in the bottom of your steamer and bring to a boil. Cut the kombu in half. Place 1 sheet of the kombu on the perforated pan of your steamer. Arrange the skate wingson the kombu. Cover with the other piece of the kombu. Set the perforated pan over the boiling liquid, and cover with a lid. Steam for 4 or 5 minutes over high heat.
  • Meanwhile, cook the cabbage. Heat the oil in a sautepan, add the cabbage, and stir-fry until the edges of the cabbage just start to brown. Add the garlic and stir-fry for about 10 seconds. Remove from the heat and lightly season with salt and pepper.
  • Divide the cabbage among 4 large, hot serving bowls. Place a skate wing on each cabbage mound. Spoon the Ponzu over the skate. Toss the garnish greens together and then mound them on top of the skate. Sprinkle with the Yuzu vinaigrette and sesame seeds.

SAKE-STEAMED HALIBUT WITH GINGER & CABBAGE



Sake-Steamed Halibut With Ginger & Cabbage image

Grace Parisi does it again! :) She steams delicate halibut with cabbage that has been sauteed with ginger and leeks until soft & buttery and a bit spicy. F&W Magazine, March 2009 edition. Healthy and delicious! It is suggested that with an earthy, fragrant dishes like this one are lovely with sake - two good choices are the Otokoyama "Man's Mountain" and the Tamanohikari "Brilliant Jade." One serving: 327 cal,

Provided by Manami

Categories     Halibut

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

1 cup thinly shaved cauliflower
1/2 cup juice from a jar pickled ginger
2 tablespoons unsalted butter
2 tablespoons canola oil
2 lbs green cabbage, shredded
2 large leeks, white parts only, cut into 2-by-1/2-inch matchsticks
4 inches piece peeled fresh ginger, cut into fine matchsticks
salt
fresh ground white pepper
1 pinch crushed red pepper flakes
1 cup sake
8 skinless halibut fillets (4 pounds)
2 scallions, white parts only, thinly sliced and separated into rings

Steps:

  • Soak the cauliflower in the ginger juice at room temperature for 1 hour.
  • Drain.
  • Meanwhile, in each of 2 medium skillets, melt 1 tablespoon of the butter in 1 tablespoon of the oil.
  • Divide the cabbage, leeks and fresh ginger between the skillets and season with salt, pepper, & crushed red pepper flakes.
  • Cover and cook over low heat, stirring frequently, until softened but not browned, about 8 minutes.
  • Divide the sake between the skillets and bring to a boil.
  • Add 4 halibut fillets to each skillet and season with salt, pepper & crushed red pepper flakes (if using).
  • Cover and cook over high heat until the fish is firm, about 10 minutes.
  • Transfer the halibut and vegetables to shallow bowls.
  • Garnish with the shaved cauliflower and sliced scallions and serve.

Nutrition Facts : Calories 589.3, Fat 15.9, SaturatedFat 3.4, Cholesterol 138.2, Sodium 250.5, Carbohydrate 11.9, Fiber 3.4, Sugar 5.3, Protein 87.4

EASY CHINESE STEAMED TOFU AND CABBAGE



Easy Chinese Steamed Tofu and Cabbage image

Steamed tofu and cabbage mixed with soy sauce. Very easy and quick with little prep work especially if you use the pre-packaged coleslaw mix. Low calorie and healthy too!

Provided by murr433

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

12 ounces firm tofu
1 (16 ounce) bag packaged coleslaw mix
3 teaspoons low sodium soy sauce

Steps:

  • Place steamer in pot and fill pot only until water reaches bottom of steamer.
  • Place on stove and pour in cabbage and tofu, cover with water simmering.
  • Cook until desired tenderness is reached (I like my cabbage very soft and will cook for about 15 minutes).
  • When done, top with 3 teaspoons of soy sauce and mix.
  • Remove from steamer and ENJOY!

Nutrition Facts : Calories 61.6, Fat 3.5, SaturatedFat 0.7, Sodium 142.7, Carbohydrate 1.8, Fiber 0.8, Sugar 0.6, Protein 7.2

STEAMED PURPLE CABBAGE



Steamed Purple Cabbage image

Make and share this Steamed Purple Cabbage recipe from Food.com.

Provided by Raichka

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 head purple cabbage, chopped
1 small onion, thinly sliced
1 tablespoon olive oil
3/4 cup water
1 vegetable bouillon cube
1/3 cup raisins
1 teaspoon apple cider vinegar

Steps:

  • Saute the onion in olive oil until translucent.
  • Add the water and bouillon.
  • Add the cabbage and raisins.
  • Cover and cook for 15 minutes until the cabbage is tender but not overly cooked.
  • Stir in the apple cider vinegar before serving.

Nutrition Facts : Calories 105.7, Fat 3.6, SaturatedFat 0.5, Sodium 31.8, Carbohydrate 18.9, Fiber 3, Sugar 11.9, Protein 2.1

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