Beef and Cabbage Stir Fry Nytimes
A Dozen Slawless Cabbage Recipes
BRAISED
Unstuffed Cabbage
Sauté 1 pound ground beef, 1 chopped onion and 1 chopped carrot in olive oil until browned. Add chopped savoy cabbage leaves (1 small cabbage), 1/4 cup raisins, a pinch of cinnamon, salt and pepper. Cover and cook until cabbage wilts, then add a 28-ounce can of whole tomatoes (with juice) and 1/2 cup stock. Simmer, partly covered, until cabbage is tender and sauce thickens. Garnish: Parsley.
Curry
Use green cabbage. Substitute chunks of chicken thighs for ground beef; 1 tablespoon each minced garlic, ginger and chili for carrots; neutral oil for olive oil; curry powder (at least a tablespoon) for cinnamon; and a 15-ounce can of coconut milk for the tomatoes. Garnish: Cilantro, lime.
Sausage and Beer
Substitute chunks of kielbasa for ground beef, and butter for olive oil (skip the carrots). Use red cabbage if you like. Skip the raisins, cinnamon and tomatoes, and substitute beer (a cup or two), plus 1/4 to 1/2 cup cider, red-wine or sherry vinegar for stock. Toss in some caraway seeds if you like.
RAW
Thai-Style
Put shredded Napa cabbage (about 12 cups) in a large bowl with 1/2 cup chopped peanuts and 1 cup chopped mint. Combine 3 tablespoons fish sauce, 1 to 2 tablespoons rice vinegar, 1 tablespoon neutral oil, 1 tablespoon brown sugar, the juice of 1 lime and some minced fresh hot chili to taste; whisk to dissolve the sugar. Add the dressing to the cabbage and toss.
Apples and Bacon
Substitute red cabbage for Napa, walnut pieces for peanuts and a sliced green apple for the mint. Skip the Thai flavors. Render 4 ounces chopped bacon in olive oil until crisp (leave the fat). Add a spoonful of Dijon mustard, chopped shallot, lots of pepper; stir to combine. Add to the cabbage and toss.
Cabbage Caesar
Forget everything but the cabbage. Before doing anything, rub the bowl with a garlic clove; add an egg yolk, a few chopped anchovies, 1/2 cup freshly grated Parmesan, juice of 1 lemon, 6 tablespoons olive oil, salt and pepper. Whisk to combine; add the cabbage (any kind), and toss.
SOUP
Hot and Sour
Bring 8 cups chicken stock to boil with 2 tablespoons each minced garlic and ginger. Add 8 ounces sliced shiitakes and shredded Napa cabbage (5 cups); cook until softened, 5 minutes. Add 3 tablespoons soy sauce, 1/4 cup rice vinegar, 1 cup tofu cubes and black pepper. Cook 3 or 4 minutes. Garnish: Cilantro, scallions.
Pho
Use Napa. Add a cinnamon stick, 4 cloves and 4 pieces star anise to the broth. Substitute 8 ounces thinly sliced beef sirloin or rib-eye for the shiitakes; fish sauce for soy; lime juice for vinegar; and 4 ounces soaked rice noodles for tofu. Remove the spices. Garnish: Cilantro, mint, sliced fresh hot chilies.
Beans and Ham
Skip everything except the stock and cabbage (use green). Sauté 8 ounces chopped ham and a chopped onion in olive oil until brown. Add the stock and 3 cups cooked white beans, and bring to a boil. Add the cabbage and a few thyme sprigs, and simmer until tender. Garnish: Olive oil, Parmesan.
STIR-FRIED
Shrimp and Mushrooms
Put neutral oil in a large skillet over high heat. When hot, add 1 tablespoon each minced garlic and ginger, and cook for 15 seconds; add shredded Napa cabbage (1 small cabbage) and 8 ounces sliced mushrooms; cook, stirring, until soft and slightly brown, 5 or 6 minutes. Add 8 ounces shrimp and cook until pink, 3 to 5 minutes. Turn off heat, and stir in 1 or 2 tablespoons soy sauce. Garnish: Scallions.
Ground Pork and Peanuts
Use Napa. Brown 8 ounces ground pork in the oil before adding the garlic and ginger. Skip the mushrooms and shrimp (add a handful of peanuts when you'd add the shrimp, and cook until lightly toasted). Garnish: Scallions.
Egg and Tomato
Use Napa; skip mushrooms and shrimp. Once cabbage is soft and slightly brown, push it to one side of the pan, add more oil if the pan is too dry, and add a few beaten eggs to the empty spot. Scramble until firm, then add 1 cup chopped tomatoes and toss together. Drizzle on soy sauce at the end. Garnish: Scallions.
Source: https://www.nytimes.com/2013/03/17/magazine/a-dozen-slawless-cabbage-recipes.html
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