Chinese Sweet Sour Mustard Cabbage Recipes

SWEET-AND-SOUR STUFFED MUSTARD CABBAGE

Steps:

• Make sauce:
• Cook onion in oil in a 12-inch deep heavy skillet over moderate heat, stirring occasionally, until golden, 12 to 15 minutes. Add tomatoes with juice, lemon juice, brown sugar, cherries, salt, and pepper and simmer, uncovered, breaking up tomatoes into smaller pieces with a wooden spoon and stirring occasionally, 30 minutes.
• Stuff cabbage while sauce simmers:
• Immerse whole heads of cabbage, 1 at a time if necessary, in a large pot of boiling salted water and cook until leaves are tender but still hold their shape, about 5 minutes. Transfer cabbages with a large slotted spoon to a large bowl of ice and cold water to stop cooking, then drain in a colander. Separate leaves, then cut off and reserve tough stem ends. Discard core. Pat leaves dry with paper towels.
• Stir together beef, rice, water, onion, salt, and pepper. Spread out 1 large cabbage leaf on a work surface and put 2 tablespoons filling in center. Fold both sides of leaf toward center (over filling), then fold stem over filling and roll tightly into a cylinder. Stuff remaining cabbage leaves in same manner, using less filling for smaller leaves. Chop any unused leaves and reserved stem ends and stir into simmering sauce.
• Arrange stuffed cabbage rolls, seam sides down, in 1 layer over sauce and simmer, covered, 1 1/2 hours.

HOT AND SOUR CHINESE CABBAGE

Steps:

• Remove core from cabbage; shred.shred cabbage.
• Place cabbage in a colander in the sink and sprinkle with coarse salt; allow to sit until the cabbage weeps, about 45 minutes, then rinse thoroughly and let drain.
• In a small saucepan heat ginger, red pepper flakes, vinegars, sesame oil, salt, and sugar/Splenda to a boil.
• Heat oil in small skillet on medium-high heat on stove, add Szechuan peppercorns and chilies; stir until very fragrant.
• Add cabbage to skillet and cook for a few minutes; pour dressing in and cook until the liquid reduces somewhat.
• Stir in toasted sesame oil and then chill until needed.

SZECHUAN SWEET & SOUR CABBAGE

Steps:

• Split cabbage in two.
• Remove core and shred cabbage.
• Place shredded cabbage on large plate and toss with salt cover with paper towels.
• Place a heavy, flat weight over towels and let stand for 2 hours.
• Squeeze liquid from cabbage. Stir-fry ginger in hot oil.
• Turn off heat.
• Add vinegar and sugar.
• Turn heat to low and stir until sugar dissolves.
• Add scallions and cilantro. Stir 30 seconds.
• Turn off oil and add chili oil and sesame oil.
• Pour sauce over the cabbage and toss well.
• Serve at room temperature. Will last 3 days refrigerated.