Mike’s Hot Spicy Food Recipes

Cooked Red Cabbage Sandwiches

  Pat's wife Marie was making some sandwichs out of cooked red cabbage which looked like pretty tasty so I grabbed a few recipies off the web and put them on this web page.

She just cooked some red cabbage on the stove and mixed it with soy sauce and then put it on sandwiches for lunch. Pretty tasty


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Spicy Stir-fry Chinese Cabbage

By Rhonda Parkinson

Ingredients:

  • 1 pound Chinese Cabbage (also called Napa Cabbage or Sui Choy)
  • 1 large garlic clove
  • 2 green onion (spring onions)
  • 2 tablespoons vegetable or peanut oil, for stir-frying
  • 2 - 3 teaspoons chile paste, according to taste
  • 1 tablespoon Chinese rice wine, dry sherry, or white wine
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 teaspoon sugar
  • 1 - 2 teaspoons soy sauce, optional
  • 1 teaspoon cornstarch mixed in 4 teaspoons water

Preparation:

1. Rinse the cabbage and pat dry. Remove the leaves and cut diagonally into 1-inch pieces. Finely chop the garlic. Rinse the green onion and cut into 1-inch lengths.

2. Heat the wok and add 2 tablespoons oil. When the oil is hot, add the chile paste. Stir-fry for 30 seconds, then add the garlic. Stir-fry for a few seconds until fragrant, and then add the cabbage.

3. Stir-fry the cabbage for 1 minute, splashing with the rice wine or dry sherry and stirring in the salt.

4. Add the water. Turn down the heat, cover, and simmer the cabbage for 3 minutes.

5. Turn the heat back to medium-high. Stir in the sugar and green onion. Stir in the soy sauce if desired.

6. Push the cabbage to the sides of the wok. Give the cornstarch and water mixture a quick stir and add it in the middle, stirring quickly to thicken. Cook briefly to mix everything together. Serve hot.


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RED COOKED CABBAGE

  • 1 Chinese cabbage, roughly chopped
  • 2 tbsp. finely chopped fresh ginger
  • 1 clove garlic, finely chopped
  • 1 shallot, finely chopped
  • 1 red chili, finely chopped
  • 1 1/2 c. stock vegetable
  • 2 tbsp. low-salt soy sauce
  • 1 tbsp. fresh orange juice

Stir fry cabbage, ginger, garlic, shallots, and chili in half the stock for 3 minutes. Reduce heat. Add remaining stock, soy sauce, and orange juice. Simmer for another 5 minutes and serve.


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RED CABBAGE

  • 2 lbs. red cabbage
  • 1 tsp. caraway seeds
  • Red cooking wine
  • White vinegar
  • 1 green apple
  • Juice from 1/2 lemon
  • 1 tbsp. sugar
  • Salt and pepper
  • Vegetable oil or butter

Remove the outer leaves from the red cabbage and discard. Cut the red cabbage into quarters and remove the center core from each piece and discard. Cabbage must be cut very fine and placed into a large bowl. Add the lemon juice and vinegar and allow to stand for 15 minutes.

Heat the vegetable oil or butter, add cabbage, fine sliced peeled apple, the caraway seeds, sugar, salt and pepper. Cook over medium heat and stir ingredients continuously. Add a little water or beef stock and 1/2 of the wine. Slowly cook until cabbage becomes tender but still has a little crispness. Now add the rest of the wine. If mixture is too liquid, thicken with flour.


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SPICED RED CABBAGE

  • 4 c. shredded red cabbage
  • 1/4 c. cider vinegar
  • 1/2 c. water
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 1 tsp. salt
  • 2 tart apples, peeled, cored and diced
  • 1 tbsp. sugar

In a saucepan, combine shredded cabbage with all other ingredients, except apples. Cover and cook over moderate heat for 15 minutes, tossing several times so the cabbage will cook evenly. Add apples, and toss again. Cover, and cook 5 minutes longer. Add sugar. If more water is needed during cooking, add 2 or 3 tablespoons but when the dish is done, all moisture should have cooked away. Yields 6 servings.


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Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 red cabbage, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 3/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Preparation

Heat oil in large skillet or wok at high heat 3 to 4 minutes. Add cabbage, bell pepper, and onion, and stir-fry 7 to 10 minutes or until crisp-tender or to desired degree of doneness. Stir in cilantro and remaining ingredients.

Spicy Cabbage Stir-fry: Stir in 3 tablespoons jalapeño jelly with cabbage, bell pepper, and onion. Proceed as directed.


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Outrageous Red Cabbage Stir-fry with Pinto Beans

  • 2 Tbsp (30 mL) grapeseed oil
  • 1 medium red onion, sliced
  • 2 cups (500 mL) shredded red cabbage
  • 1/4 cup (60 mL) apple cider vinegar
  • 1 Tbsp (15 mL) natural brown sugar
  • 1 14-oz (398-mL) can pinto beans, rinsed and drained

In a large fry pan or wok, gently heat oil on medium-high heat. Add onion and sauté 3 minutes. Add cabbage, apple cider vinegar, and sugar. Toss well to coat and cook 3 to 5 minutes, or until cabbage becomes bright purple. Add pinto beans and toss lightly. Serve warm as a side dish or as a main meal on mashed potatoes. Serves 4.


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Ingredients

    1 (about 2 pounds) medium-size head red cabbage 1 (medium-size onion) / 4 tablespoon(s) (1/2 stick) butter 2 tablespoon(s) beef broth, substitute chicken broth 3/4 teaspoon(s) salt 1/8 teaspoon(s) pepper 1 tablespoon(s) white vinegar 1 teaspoon(s) light brown sugar 1/2 teaspoon(s) grated orange peel

Directions

1.Discard tough outer leaves from cabbage; coarsely slice cabbage. Dice onion.

2.In 4-quart saucepan over medium heat, in hot butter, cook onion until tender, stirring occasionally, about 10 minutes.

3.Add cabbage; stir until cabbage is coated with butter. Add beef broth, salt, and pepper. Over medium-high heat, cook, stirring often, until red cabbage is tender-crisp, about 8 to 10 minutes longer. Remove saucepan from heat. Stir in vinegar, brown sugar, and orange peel.


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Quick Stir-fried Spiced Red Cabbage with Apples

Red cabbage is wonderfully versatile – you can cook it long and slow and it seems to go on improving, or in the recipe below the opposite: fast cooking to retain some crunchiness and bite. Either way the apples and spices are essential. If you want to make this in advance it's one vegetable that doesn't mind being re-heated.

Ingredients

  • 8 oz (225 g) red cabbage
  • 1 medium Cox's apple, cored but not peeled
  • 1 oz (25 g) butter
  • 2 teaspoons oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1/4 level teaspoon ground cloves
  • 1/4 level teaspoon ground cinnamon
  • a few gratings of whole nutmeg
  • 1 level teaspoon brown sugar
  • 1 tablespoon red wine vinegar
  • salt and freshly milled black pepper

Equipment

You will also need a large, heavy-based frying pan.

Method

First you need to shred the cabbage quite finely into ¼ inch (5 mm) shreds, discarding any tough stalky bits (including the root). Chop the apple quite small too but leave the skin on (it improves the flavour).

Now in the large, heavy-based frying pan melt the butter and oil over a medium heat, then stir in the onion and cook it for 2-3 minutes before adding the apple and garlic. Continue to cook for 2-3 minutes, then turn the heat up to high, add the cabbage and stir-fry it by keeping it on the move with a wooden spoon, so that it all comes into contact with the heat at the base of the pan. After 5 minutes or so it should have shrunk a bit, so at this point sprinkle in the spices and a seasoning of salt and pepper, then turn the heat down and let it go on cooking for a further 10 minutes, stirring it once or twice during that time. Bite a piece to see if it's tender and when it's ready, turn the heat up again, sprinkle in the sugar and vinegar. Stir everything thoroughly, then serve.

Menu suggestion

Serve with Sausages Braised in Cider with Sautéed Apples and Mashed Potatoes with Sage.


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Ingredients

  • 1/4 head of red cabbage, cubed
  • 2 onions, sliced
  • 2 table spoons of oil
  • 4 table spoons of chinese plum sauce
  • 2 spring onions, sliced

How to make Stir-fry Red Cabbage

1.Heat oil in the wok, add onion, stir-fry 3 minutes then add cabbage, continue frying 5 min.

2.Add plum sauce, mix well, fry another 2 min.

3.Serve sprinkled with spring onion


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Tofu, Eggplant and Red Cabbage Stir Fry

Ingredients

  • Tofu, fried, 8 oz (remove)
  • Eggplant, fresh, 2 cup, cubes (remove)
  • Cabbage, red, fresh, .5 head, medium (about 5" dia)
  • Green Beans (snap), 8 oz
  • Yellow Sweet Corn, Frozen, 8 oz
  • Garlic, 5 cloves
  • Olive Oil, 3 tbsp
  • Ginger Root, 2 tsp
  • Soy sauce (shoyu), low sodium, 2 tbsp *Dynasty Oyster flavored Sauce, 2 tbsp
  • Corn Starch, .125 cup (remove)
  • Water, tap, .5 cup (8 fl oz)

Directions

Makes 8 servings

Prep:

Dice garlic and ginger fine

shred cabbage

dice eggplant into 1" cubes (Do this part of the prep while you are frying the tofu, or the eggplant will discolor)

Cooking

Heat oil in a large wok with the garlic and ginger. When the garlic and ginger begin to brown add the tofu and stir briefly to coat the tofu. Cut and add the eggplant, half the soy sauce and 1 Tbsp of the Oyster Sauce Stir to coat the eggplant, then cover with the Wok lid for 5 minutes Add the red cabbage, stir for 2 minutes the recover and let cook for 5 minutes. Add the green beans and the remainder of the soy and oyster sauces stir for 2 minutes then recover and let sit for 5 minutes. Add the corn, stir for 2 minutes, recover and let sit for 5 minutes Mix the cornstarch and water until cornstarch completely dissolves, then add to wok and mix thoroughly until the sauce begins to thicken. Serve over rice or rice noodles.


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Red Cabbage Stir-Fry

by Kalinda

Tonight we had some cabbage that needed to be used ASAP. On one hand, it’s never fun to have that pressure to use up food–perhaps I shouldn’t say never, some people probably love it. On the other hand it was nice because I could use that as an excuse to get Mike to eat a meal made mainly of cabbage.

  • 4 teaspoons vegetable oil
  • 4 scallions, diced
  • 6 cups shredded cabbage
  • 4 eggs
  • 1 tablespoon plus 1 teaspoon wheat-free soy sauce
  • 1 tablespoon rice vinegar
  • freshly cracked pepper
  • sesame seed oil (to garnish)

Heat half of the vegetable oil in a large skillet over medium-high heat. Beat the eggs with 1 teaspoon of soy sauce.

Add egg/soy sauce to the pan. Swirl the pan and allow the egg to set.

Once the bottom is set, scrape underneath the egg and lift it up, allowing any uncooked egg to run underneath. Break egg into large chunks and flip, allowing the other side to cook.

Once the egg is cooked, remove from the pan and slice into bite-sized strips.

Turn the heat to high and add the remaining vegetable oil.

Once the oil is hot, add the scallions. Cook for about one minute, then add the cabbage.

Season with pepper and add the remaining soy sauce and rice vinegar. Mix well.

After another minute or so add the eggs and allow them to heat through.

Serve with a drizzle of sesame seed oil over the top.

If you don’t want to be fussy about your eggs, you can scramble them instead.


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Red cabbage stir fry

A flavoursome red cabbage stir-fry with a spicy and crispy kick.

Preparation time

10 minutes

Cooking time

10 minutes

Ingredients

  • 2 tbsp Food Fusions Wok Oil
  • 1 red onion, peeled and sliced
  • 1/2 medium-sized red cabbage, thinly shredded
  • 2 cloves garlic, peeled and thinly sliced
  • 200g sugar snap peas
  • 30g pecan nuts, roughly chopped
  • 2 tbsp soy sauce
  • 1 tbsp sweet chilli sauce
  • 2 tbsp medium sherry
  • 1 tbsp tomato purée

Method

Heat the oil in a large pan or wok and add the onion and cabbage.

Stir-fry over a medium heat for 3-4 minutes until cabbage begins to soften but still retains its bite.

Add the garlic, sugar snap peas and pecan nuts and stir-fry for a further 3-4 minutes.

Mix together the soy sauce, sweet chilli sauce, sherry and tomato purée and drizzle over the cabbage.

Allow to bubble for 2 minutes and serve immediately.


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Stir Fried Sweet And Sour Red Cabbage

Ingredients

  • 1/2 head red cabbage
  • 1 ts salt
  • 1 1/2 tb sunflower oil
  • 2 tb sherry vinegar or red wine vinegar
  • 1 tb water
  • 1 tb caster sugar
  • 15 g pine kernels
  • 25 g raisins
  • 1 freshly ground black pepper

Instructions

Cut the tough central stalk out of the cabbage, then shred thinly. Spread out in a colander, and sprinkle with the salt. Turn, then leave to drain for 30 minutes. Rinse under the cold tap and pat dry with kitchen paper. Mix the vinegar with the water and sugar.

Heat the oil in a wok or a large frying pan until very hot. Keep the heat high throughout. Add the cabbage, and stir and toss for 3 minutes. Add the pine kernels and continue to stir fry for 2 minutes. Stir the vinegar mixture, and pour into the cabbage. Add the raisins and plenty of pepper. Stir fry for 1-2 minutes longer until the liquid has evaporated and serve.


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cabbage and sesame stir-fry

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Serves: 4

Ingredients

  • 450g cabbage (any kind or a mix of leaves including kale and pak choi)
  • 1 tbsp light oil
  • 1 clove of garlic
  • 2cm (1in) piece of fresh root ginger
  • 2 tsp soy sauce
  • 2 tsp runny honey
  • 1 tbsp toasted sesame seeds

Instructions

Frequently overcooked, cabbage is best eaten raw or cooked until only just tender. Studies show that eating cabbage more than once a week can reduce the likelihood of some cancers by as much as 65%. Stir-frying is a quick method of cooking that retains much of the vitamins and nutrients that are lost during boiling.

1. Chop the garlic and peel and chop the root ginger. Finely shred the cabbage leaves.

2. Heat the oil in a wok or heavy based pan then saute the garlic and ginger for just one minute. Add the cabbage and stir-fry for 3-5 minutes until just tender.

3. Stir in the soy sauce and honey and cook for 1 minute. Sprinkle with the toasted sesame seeds and serve.


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Stir-Fried Sweet and Sour Red Cabbage

Ingredients :

1/2 head red cabbage 1 tsp Salt 1 1/2 tbl Sunflower oil 2 tbl Sherry vinegar or red wine vinegar 1 tbl Water 1 tbl Caster sugar 15 gm Pine kernels 25 gm Raisins Freshly ground black pepper

How to cook :

Cut the tough central stalk out of the cabbage, then shred thinly.

Spread out in a colander, and sprinkle with the salt.

Turn, then leave to drain for 30 minutes.

Rinse under the cold tap and pat dry with kitchen paper.

Mix the vinegar with the water and sugar.

Heat the oil in a wok or a large frying pan until very hot.

Keep the heat high throughout.

Add the cabbage, and stir and toss for 3 minutes.

Add the pine kernels and continue to stir fry for 2 minutes.

Stir the vinegar mixture, and pour into the cabbage.

Add the raisins and plenty of pepper.

Stir fry for 1-2 minutes longer until the liquid has evaporated and serve.

 
Friends don’t let friends buy spices at American grocery stores!

Mike’s Hot Spicy Food Recipes