Chinese Pickled Cabbage Szechuan Style Recipes

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CHINESE PICKLED CABBAGE (SZECHUAN STYLE)



Chinese Pickled Cabbage (Szechuan style) image

This is a traditional Chinese pickled dish that can be served with any meal. The recipe is from "Florence Lin's Chinese Regional Cookbook." Many different types of vegetables can be used instead of, or in combination with, the cabbage.

Provided by tgobbi

Categories     Chinese

Time P5D

Yield 8 cups

Number Of Ingredients 7

1 lb cabbage, tough outer leaves removed
2 dried finger hot chili peppers
2 tablespoons salt
1 cup hot water
3 cups cold water
1/4 teaspoon szechuan peppercorns
2 tablespoons gin

Steps:

  • Cut the cabbage in pieces roughly 1" X 1 1/2" and separate the leaves.
  • (There should be about 8 C).
  • Using a 1 to 1 1/2 quart wide-mouth jar, dissolve the salt in the hot water; add the cold water, Szechuan peppercorns and chilies and mix well.
  • When cool, add the gin and cabbage.
  • Cover and refrigerate 4- 5 days.
  • Remove the cabbage from the liquid and serve cold.
  • The brine can be used over and over again (keep it refrigerated, of course).
  • Add 2 t more salt every time you use it.
  • After the first use it only takes about 2- 3 days for the cabbage to pickle.
  • You'll need to add more chilies and another tablespoon gin after using the brine twice.
  • Other vegetables can be used as well as cabbage.
  • Try it with nappa, green beans, lo bok (dai kon in Japanese) or carrots.
  • The vegetables can be combined.

Nutrition Facts : Calories 27.1, Fat 0.1, Sodium 1757.6, Carbohydrate 4.2, Fiber 1.5, Sugar 2.6, Protein 1

ORIENTAL PICKLED CABBAGE



Oriental Pickled Cabbage image

My wife an I love the pickled cabbage served as an appetizer at our favorite Chinese restaurant. This is our version of the cabbage. Prep time does not include overnight setting time

Provided by Toby Jermain

Categories     Greens

Time 30m

Yield 4-5 cups

Number Of Ingredients 8

3/4 cup distilled white vinegar
3/4 cup rice wine vinegar
4 whole dried hot peppers
1 teaspoon szechuan peppercorns
6 -7 slices fresh ginger, lightly crushed (Quarter-size)
2 tablespoons sugar
1/2 teaspoon garlic granules
1 small cabbage, cored and coarsely chopped,broken apart

Steps:

  • Roast Szechuan peppercorns in a small DRY saucepan over medium heat for about 5 minutes, unil fragrant.
  • Add all remaining ingredients, except the cabbage, and simmer for 20 minutes.
  • Pour over cabbage in a bowl with a fitted lid.
  • Remove peppers unless you want the cabbage to be really hot.
  • Refrigerate overnight, at least, until ready to use.
  • Serve with any oriental meal, or eat as a snack anytime.
  • Keeps in the fridge for a couple weeks or longer.

CABBAGE WITH SHREDDED PORK-CHINESE STYLE



Cabbage with Shredded Pork-Chinese Style image

Provided by Dorothy Lee

Categories     Pork     Stir-Fry     Quick & Easy     Dinner     Sherry     Fall     Cabbage     Soy Sauce     House & Garden

Yield Serves 4

Number Of Ingredients 7

1 pound lean pork (loin, shoulder or fresh ham)
1 pound cabbage (not Chinese type)
1 scallion
3 tablespoons lard or cooking oil
1 teaspoon salt
1 tablespoon sherry
2 tablespoons soy sauce

Steps:

  • Slice pork across the grain thinly, then cut into very thin shreds. Shed cabbage finely, too. Chop scallion. Heat 1 tablespoon lard or oil. Cook cabbage shreds for a minute. If there is a tendency to burn, add a tablespoon of water. Remove. Heat remaining lard or oil. Add scallion, then pork. Stir until pork loses all trace of pink, about a minute or two. Season with salt, sherry and soy sauce. Return cabbage and stir until thoroughly mixed and heated.

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