ottolenghi 및 noorishbynoor Additional Good Things의 알레포 소금에 절인 양배추를 곁들인 매콤한 양배추 볶음. 이 두 가지 유형의 양배추 요리에서 아시아 풍미는 매우 미묘합니다. 남편이 양배추를 별로 좋아하지 않아서 이 요리가 어떻게 받아들여질지 확신이 서지 않았습니다… 정말 감사했고, 사실, 최대한 즐겼습니다 🤩 재료 목록은 매우 길지만 실망스럽지 않고 새로운 것을 시도할 수 있습니다. 흰 양배추 덩어리를 양파, 캐슈, 말린 고추와 함께 볶고 간장, 사과식초, 참기름으로 맛을 냅니다. 그런 다음 미리 준비하고 알레포 고추, 마늘, 생강, 신선한 고추, 멸치(내 경우 그린 올리브), 고수 줄기, 올리브 오일 및 사과 사이다 식초의 맛있는 페이스트에 참을성 있게 재운 나파 양배추와 결합됩니다. 배추 부분은 며칠 동안 항아리에 보관할 수 있으며 조미료로 별도로 제공됩니다. 이 조미료만 펑키할 뿐만 아니라 저자가 부르는 것처럼 전체 요리가 펑키하고 이국적인 질감과 풍미로 가득합니다. 일반 쌀과 훌륭하고 이것이 우리가 그것을 즐겼던 방법입니다. curry.and.chips가 주최하는 이 훌륭한 추가 기능이 도움이 될 텐데 사진이 없네요😅 다들 즐거운 주말 보내세요 🧡💚🧡 __________________________________
I love cabbage and actually have half a cabbage in the fridge 🤔 Although I was planning to ferment it following an Olia Hercules recipe 😅 This stir-fry looks delicious though so maybe I should reconsider my plans 😋
I have had my cabbage waiting patiently for this dish and made kimchi with the leftovers yesterday. It is so good as you say. A little bit funky. Almost a quick ferment 😂. So happy to hear hubby also approved of the cabbage party 🥳
Bold move 😂 making a two-cabbage-dish for someone who is not a big fan. And really great that it paid off 👏👏👏
Looks super delicious 😍
This double cabbage recipe is so enticing 😍 still on my list, but getting up thank to your beautiful picture 😍
You know what I always love about your plates? Besides the way they look (gooorgeous). The overloaded fullness (is that a way of saying?) of them! I am a big eater and looove full plates! ❤️
Cabbage lover’s dream dish! 😍 Enjoy your weekend, creating, cooking and enjoying delicious food! 💕
Cabbage is one of the vegetables that I cook rarely but every time I do, I am amazed. I marked this recipe a while ago, no excuse to delay, your photo looks amazing. Of course, I absolutely love cashews in it. In one word: beautiful!! 😍😍😍😍
That Napa cabbage sounds like a variation on kimchi. Love all the flavours you have described here, Oksana. I can’t remember this recipe, so thank you for reminding. It’s been a while since I’ve cooked from EGT. Delicious subtle flavoured dish enjoyed with rice is a perfect dinner idea 👏😍. Thank you for cooking along for #fridayriceclub.
A delicious dish with complex flavours. You’ve brought the recipe to life with your wonderful presentation. Love this funky number. Have a wonderful weekend, Oksana ❤️❤️
Incredible. I just bought two new Chinese/Asian cookbooks- The Wok & Chinese Vegan. Have a new wok on order. The recent Wok I bought came with directions- scrub the factory film off the wok before seasoning the pan. I did not see any film but I scrubbed but never saw anything and pan looked exactly like when I got it. I called the manufacturer and the woman said I needed to soak the pan with 8 black tea bags and them I’m good to go. I said why isn’t that on your directions- don’t feel comfortable about a pan with invisible film and I need to know the ancient Chinese secret. I sent the damn thing back- my health is to important to risk some film that could burn off in my food and left for dead. So I’m going to make this soon.
Cabbage next level!
We enjoyed this so much too and ate it with rice that I boiled in some leftover coconut milk and a soft boiled egg 🥚
Beautiful again Oksana! ❤️
Oh, we both are in a cabbage state of mind! Love this recipe — bookmarking it! This is so up my alley — thank you for the headsup!😍🙌❤️
Sounds good and looks good Oksana. I’m sure this must be delicious, I can already smell and taste the flavours 😍😍😍😋😋😋
Cabbage has never looked this good ❤️❤️ and as you know I don’t cook a lot with cabbage. I love the sound of the funky napa cabbage. Did you have leftovers of the napa cabbage so you can also try it as a condiment?
Wonderful flavours to enjoy cabbage 😍😍❤️❤️