How to Cook Chinese Style Cabbage
Take the outer leaves off of the cabbage., Cut the cabbage into halves or quarters and place in a bowl of water to wash them. , Dip the cabbage in and out of the water a few times, before straining it. , Cut out the core of the cabbage. , Dice the...
Step-by-Step Guide
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Step 1: Take the outer leaves off of the cabbage.
This may have already been done for you depending on where you bought your cabbage.
This step is optional, some people don’t like the outer leaves because they tend to be tougher. -
Step 2: Cut the cabbage into halves or quarters and place in a bowl of water to wash them.
,,,, The amount of garlic depends on the amount of cabbage and how well you like cabbage.
Try approximately three to four cloves for one head of cabbage. , The oil should cover the cabbage just enough to make it look glossy.
If you don’t have enough you can add more later.
You want the heat to be high enough to cook the cabbage quickly, but low enough that you don’t fry the cabbage.
Between medium and high. , Continue cooking and stirring until the leaves start wilting. , You want just enough water to cover the bottom so that they cabbage can steam.
Approximately, 1/3 to 1/2 cup of water.
Add just enough salt to help with the cooking, you can add more later. ,, This should not take long. ,, -
Step 3: Dip the cabbage in and out of the water a few times
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Step 4: before straining it.
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Step 5: Cut out the core of the cabbage.
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Step 6: Dice the cabbage into medium sized pieces
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Step 7: and make sure that they are all separated.
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Step 8: Finely dice your garlic.
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Step 9: Add oil to the pan and turn on the heat.
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Step 10: Add the diced cabbage to the pan and stir so that each leaf has a slightly glossy look from the oil.
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Step 11: When the cabbage starts wilting
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Step 12: add a little water
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Step 13: your diced garlic and a pinch of salt.
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Step 14: Stir and put on the lid.
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Step 15: Continue stirring occasionally until the cabbage is your desired texture.
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Step 16: Add salt to taste and enjoy!
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Step 17: Finished.
Detailed Guide
This may have already been done for you depending on where you bought your cabbage.
This step is optional, some people don’t like the outer leaves because they tend to be tougher.
,,,, The amount of garlic depends on the amount of cabbage and how well you like cabbage.
Try approximately three to four cloves for one head of cabbage. , The oil should cover the cabbage just enough to make it look glossy.
If you don’t have enough you can add more later.
You want the heat to be high enough to cook the cabbage quickly, but low enough that you don’t fry the cabbage.
Between medium and high. , Continue cooking and stirring until the leaves start wilting. , You want just enough water to cover the bottom so that they cabbage can steam.
Approximately, 1/3 to 1/2 cup of water.
Add just enough salt to help with the cooking, you can add more later. ,, This should not take long. ,,
About the Author
Larry Price
Professional writer focused on creating easy-to-follow home improvement tutorials.
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