Gingered Red Cabbage And Carrots Recipes

GINGERED RED CABBAGE AND CARROTS

Steps:

• Separately cut carrots and cabbage into julienne strips. In a saucepan of boiling salted water cook carrots 2 minutes, or until just crisp-tender, and transfer with a slotted spoon to a bowl. Cook cabbage in boiling water 1 minute, or until just tender, and drain in a sieve.
• In a skillet melt butter over moderately high heat until foam subsides and in it sauté gingerroot, stirring, 30 seconds. Add carrots, cabbage, soy sauce, and sugar and sauté, stirring, 2 minutes.

GINGER, CUCUMBER, CARROT AND CABBAGE SLAW

Steps:

• Put the cucumber, carrot and cabbage in a large bowl. Season with salt and pepper and toss well.
• Add the ginger and lime juice, then toss again. Let the vegetables marinate for at least 10 minutes.

GINGER-BRAISED RED CABBAGE

Steps:

• Preheat oven to 350 degrees. In a heavy ovenproof saucepan, heat oil. Cook shallot and ginger over medium heat until tender, about 5 minutes. Add vinegar and brown sugar. Stir in chicken stock, water, and bay leaf. Season with salt and pepper. Add cabbage.
• Bring to a boil. Cover; transfer to oven and braise until cabbage is tender, 45 to 50 minutes.
• Remove cabbage with a slotted spoon and place on a serving platter; discard bay leaf. Simmer remaining liquid over medium-high heat until reduced by half, about 10 minutes. Spoon sauce over cabbage.

SAUTEED CABBAGE AND CARROTS

Steps:

• Heat canola oil in a saucepan over medium heat. Add onion and cook until soft. Add ginger and garlic, cook for about 1 minute, stirring frequently. Add carrots, cabbage, salt and black pepper; Cook for 10 minutes, stirring occasionally. Next add the vinegar and stir to combine. Remove from heat. Serve warm.
• Notes: I prefer the cabbage to be crisp but if you prefer it to be softer you can add about 1/4 vegetable or chicken stock, and cook for an additional 10 minutes or until it is the texture that you desire. If using stock, be sure to adjust the amount of salt in the dish since stocks do tend to have sodium.

GINGER-CABBAGE SALAD

Steps:

• Combine all.

GINGERED CARROTS

Steps:

• In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.

SHREDDED CABBAGE SLAW WITH GINGER VINAIGRETTE

Steps:

• Whisk together vinegar, lime juice, ginger, and sugar. Whisk in oil; season with salt and pepper. Toss in a large bowl with cabbages and carrots. Top with sesame seeds.

GINGER-PICKLED RED CABBAGE

Steps:

• Mix the sliced cabbage and the julienned pickled ginger in a large bowl. Add the pickled ginger juice and toss well. Cover and refrigerate for at least three hours before serving, stirring occasionally. Serve, garnished with the sesame seeds. The cabbage will keep for three to four days, refrigerated.