Top 10 Delicious Cabbage Dishes for Family Meals

Ingredients:

• 100g fresh shrimp, peeled
• 100g minced snakehead fish
• 1 cabbage head
• 6 Japanese green beans
• 2 dried shiitake mushrooms
• 10g chopped chili pepper
• 10g fried shallots
• 10g cilantro
• 1 carrot
• 10g minced garlic
• 10g minced red onion
• 5g tapioca starch
• Seasoning

Instructions:

• Prepare the ingredients: Wash and cut the cabbage. In a pot or pan of boiling water with 1 teaspoon of salt, blanch the cabbage stalks until translucent, then add the leaves and boil until soft. Also blanch the green onions. Peel and devein the shrimp, cutting it into small cubes. Soak and chop the mushrooms. Cut the carrot into thin slices.
• Mix the filling: Combine the minced fish and shrimp with chopped mushrooms, cilantro, chili, fried shallots, sesame oil, seasoning powder, and pepper.
• Shape the rolls: Place a cabbage leaf on a flat surface, put a slice of carrot in the center, add the filling evenly on top, and place a green bean on the filling. Roll up the cabbage and tie it securely with a blanched green onion.
• Steam the rolls: Place the rolls in a steamer over high heat for 20 minutes, then turn off the heat and carefully remove them.
• Make the sauce: Mix the cabbage steaming liquid with 3 tablespoons of soy sauce, 1 teaspoon of sugar, 1 teaspoon of ketchup, and 1 teaspoon of chili sauce. In a hot pan with oil, sauté minced shallots and garlic, then add the chopped chili. Reduce the heat, stir in the sauce and diluted tapioca starch, then increase the heat and cook until the sauce thickens, then remove from heat. The shrimp and fish cabbage rolls with tender cabbage, chewy filling, and a savory-sweet sauce, served with hot rice, are simply irresistible!

Ingredients:

• 1 cabbage head
• 70g pork
• 100g chicken breast
• 30g dried shiitake mushrooms
• 1/4 carrot
• 1 ear of corn
• 3 stalks green onion
• 1 sprig cilantro
• 1 tablespoon minced shallots
• Seasoning

Instructions:

• Prepare the ingredients: After purchasing the cabbage, remove any old or damaged outer leaves, rinse well, and set aside to drain. Boil 1 liter of water in a pot, then blanch the cabbage leaves for 1-2 minutes until soft, and quickly transfer to cold water to prevent them from becoming too limp. Divide the green onions into two parts: one to be chopped, and the other to be blanched for 1-2 minutes in the boiling water. Soak the shiitake mushrooms in water for 10-15 minutes until they expand, remove the stems, and chop. Peel the corn and cut it into 3-4 pieces, then cut each piece in half for faster cooking and sweeter broth. Rinse and drain the cilantro.
• Season and roll the filling: In a bowl, mix the chopped shiitake mushrooms, minced chicken, minced pork, grated carrot, chopped green onion, minced shallots, seasoning powder, sugar, and pepper. Lay the cabbage leaves on a clean surface and place 1 tablespoon of the mixture in the center of each leaf. Roll the leaves tightly and secure with blanched green onion ties. Repeat with the remaining ingredients.
• Cook the soup: In a pot, add the cabbage blanching water and the prepared corn. Bring to a simmer for about 10 minutes. Then, gently add the cabbage rolls into the pot, pressing them down to ensure they are submerged. Simmer over low heat for 5 minutes until the rolls are fully cooked. Season the soup with seasoning powder, MSG, fish sauce, and adjust the taste. Once the soup is ready, turn off the heat, serve in bowls, and garnish with cilantro for a delightful finish.

Ingredients:

• 250g beef
• 700g cabbage (about 1 head)
• 1/2 carrot
• 1 shallot
• 3 stalks green onion
• 1 bunch cilantro
• 2 garlic cloves
• 1/3 ginger root
• 1 teaspoon cornstarch
• 2 tablespoons cooking oil
• 3 teaspoons oyster sauce
• 1/3 teaspoon sesame oil
• 2 tablespoons soy sauce
• Seasonings

Instructions:

• Prepare vegetables: Separate and clean the cabbage leaves, cutting them into 3 pieces per leaf, and slice them into finger-sized pieces. Keep the stems and leaves separate for cooking. Wash and cut the green onion into pieces, and crush and chop the white ends into small pieces. Peel and slice the carrot into thin rounds. Peel and chop the shallot and garlic. Clean and slice the ginger, cutting half into thin strips and the rest into small pieces.
• Prepare and marinate the beef: Clean the beef, then cut it into thin slices against the grain. Marinate the beef with chopped garlic, green onion, ginger, shallot, cooking oil, oyster sauce, and black pepper. Add cornstarch to the mixture to prevent excess moisture when cooking.
• Prepare the stir-fry sauce: Mix soy sauce, seasoning powder, sugar, oyster sauce, sesame oil, and pepper in a bowl. Heat 1 tablespoon of oil in a pan, and sauté the remaining shallot, garlic, and ginger until fragrant. Add the cabbage stems and stir-fry lightly, then add the carrot, followed by 2 tablespoons of water to cook the mixture.
• Stir-fry the vegetables: Stir-fry the cabbage stems and carrots over high heat until they become tender. Add the cabbage leaves and pour in the prepared sauce, tossing everything together. Once the mixture is cooked, stir in the chopped green onions and remove from heat.
• Stir-fry the beef: Heat 1 teaspoon of oil in a pan, then quickly stir-fry the marinated beef over high heat. Add the stir-fried vegetables to the pan and toss gently until everything is well mixed and the beef is cooked. Finally, garnish with chopped cilantro and black pepper before serving.

Ingredients:

• 250g cabbage (half a head)
• 3 king oyster mushrooms
• 1/2 bell pepper
• 1 carrot
• 1 stalk green onion
• 2 tablespoons cooking oil
• 1 teaspoon vegetarian seasoning
• 2 tablespoons soy sauce
• Salt to taste

Instructions:

• Prepare the ingredients: Trim the king oyster mushrooms, soak them in salted water for 3-5 minutes, rinse, and slice them vertically into bite-sized pieces. Wash the bell pepper, remove the seeds and stem, and slice it thinly. Peel and clean the carrot, then cut it into round slices or flower shapes, or julienne as desired. Clean the green onion and slice it diagonally.
• Stir-fry the mushrooms: Heat 2 tablespoons of cooking oil in a pan over medium heat. Once the oil is hot, add the green onion and sauté until fragrant. Then, add the king oyster mushrooms and sliced carrot, stir-fry for 3 minutes, then season with 1/2 teaspoon of salt, 1/2 teaspoon vegetarian seasoning, and 1 tablespoon of soy sauce. Continue to stir-fry for another 5-7 minutes.
• Stir-fry the cabbage with mushrooms: After the mushrooms are cooked, add the cabbage and bell pepper, followed by 1 tablespoon of soy sauce and 1/2 teaspoon of vegetarian seasoning. Stir-fry for 5-7 minutes until the vegetables are cooked through. Taste and adjust seasoning, then remove from heat and serve.

Ingredients:

• 1/2 head of napa cabbage
• 150g ground meat
• Green onions
• Black pepper
• Seasoning

Instructions:

• Prepare the ingredients: Separate the cabbage leaves, wash thoroughly, and drain. Cut the cabbage into bite-sized pieces. Wash and chop the green onions. Season the ground meat with 1/2 teaspoon of ground pepper, 1/2 teaspoon of seasoning powder, 1/4 teaspoon of MSG, and 1/2 teaspoon of fish sauce. Mix well, then form the meat into small meatballs.
• Cook the soup: Bring water to a boil and add the meatballs. Once the water boils again, skim off any scum, then season with additional fish sauce and seasoning to taste. Add the cabbage and cook for about 3 minutes. Serve the soup in a bowl, garnished with green onions and pepper. Enjoy with hot rice.

Ingredients:

• 10 large Chinese cabbage leaves
• 500g of wheat flour
• 2 small spoons of soy sauce for soups
• 2 tablespoons of soy sauce (for dipping sauce)
• 1 teaspoon of rice vinegar
• Spring onions and fresh chili

Instructions:

• Separate the cabbage leaves, wash them well, and drain. Use a knife to make small incisions along the veins of the leaves. In a bowl, combine 400g of flour with water gradually, ensuring the mixture isn’t too thick but also not too runny. Add 2 small spoons of soy sauce for soups into the flour mixture and stir well. Heat a pan with enough oil to coat the bottom. Spread 100g of the remaining flour onto a shallow plate. Dip each cabbage leaf into the dry flour, followed by the wet flour mixture, ensuring it’s evenly coated.
• Heat the pan and fry the cabbage leaves until golden brown on both sides. If oil runs out, add more to prevent burning. Continue frying all the leaves.
• Chop spring onions and fresh chili. Mix with two tablespoons of soy sauce and a teaspoon of rice vinegar to make a dipping sauce.

Ingredients:

• 300g ground meat
• 200g Chinese cabbage
• 50g noodles
• 5g fresh ginger, minced
• 500ml water
• Seasonings

Instructions:

• Wash the Chinese cabbage thoroughly, then cut it into bite-sized pieces. Soak the noodles in water to soften. Place the ground meat in a bowl and season with 1 teaspoon of salt, ½ teaspoon of pepper, and the minced ginger. Let it marinate for 15 minutes, then form into small round meatballs.
• Pour 500ml of water into a pot and bring to a boil. Once the water is boiling, add the meatballs and cook until they float to the surface. Add the noodles and Chinese cabbage, then season with 1 teaspoon of seasoning powder and 1 teaspoon of salt. Let it cook for about 10 minutes, then turn off the heat.
• Serve the noodles with meatballs and Chinese cabbage in bowls, and enjoy while hot. The broth is fragrant and sweet, the noodles are chewy and delicious, and the meatballs and cabbage are tender. It’s truly a delightful dish.

Ingredients:

• 1 kg napa cabbage
• 1 onion
• 2 garlic cloves
• 1 piece of ginger
• 1 pear
• 1 carrot
• 1 radish
• 5g chives
• 5g green onions
• 20g glutinous rice flour
• Fish sauce
• Sugar
• Salt
• Korean chili powder

Instructions:

• Prepare the ingredients: Wash the napa cabbage and let it drain. Cut it into halves or quarters, then rub salt evenly between the cabbage leaves. Let it sit for about 2 hours, turning it every 30 minutes to avoid excess salt.
• Make the seasoning mix: Peel and chop half a pear and half an onion, then blend with garlic and ginger into a smooth paste. For added spice, include chili. Slice the remaining pear into thin strips, and do the same with the carrot and radish. Cut the chives and green onions into 3 cm pieces. Dissolve 20g of rice flour in 200ml of water, cook over heat while stirring until thickened, then remove from heat. Once cooled, add 1 tablespoon of sugar, 2 tablespoons of fish sauce, and 40g of chili powder to the rice flour paste. Mix in the blended ingredients and the sliced pear, carrot, radish, chives, and green onions.
• Marinate the cabbage: After 2 hours, rinse the cabbage thoroughly under running water to remove excess salt. Drain it well and place in a container with a lid. Coat each leaf with the seasoning mixture, packing the cabbage into the container. Seal it tightly and leave in a cool place for 2 to 3 days for fermentation. Once the kimchi is ready, store it in the refrigerator for future use.

Ingredients:

• Napa cabbage
• Carrot
• Sausage or boiled meat, bacon
• Lemon
• Sugar, fish sauce

Instructions:

• Prepare the ingredients: Peel and clean the carrot, then slice it into thin strips. Wash and drain the napa cabbage. Blanch both the carrot and cabbage until just tender. Boil the sausage and slice it into strips. You can also use boiled pork, sausage, or bacon for variation.
• Make the sweet and sour dressing: In a bowl, dissolve 6 tablespoons of water with 2 tablespoons of sugar. Stir until the sugar completely dissolves. Add fish sauce and lemon juice to the mixture. If desired, add minced garlic and chili for a bit of heat. Soak the sliced carrot and sausage in the sweet and sour dressing. On a serving plate, arrange the cabbage, and roll it up with the soaked carrot and sausage inside. Serve and enjoy.

Ingredients:

• 1 medium napa cabbage
• 100g fresh shrimp
• 1/2 carrot
• Chopped green onions
• 1 shallot
• Mirin, seasoning powder, salt, ground pepper
• Water for 4 servings

Instructions:

• Prepare the ingredients: Wash and drain the napa cabbage. Peel the shrimp, setting the shells and heads aside. Bring water to a boil, adding the shrimp shells and heads to create a rich broth. While waiting, chop the napa cabbage into bite-sized pieces, separating the stems from the leaves. Peel the carrot, cut it into thin rounds, and carve flower shapes for decoration.
• Cook the soup: Once the shrimp shell broth is boiling, strain out the shells and heads. Add the carrots and cook for about one minute. Next, add the shrimp and bring the soup to a boil. Season with 1 teaspoon of salt, 2 tablespoons of mirin, and 1 teaspoon of seasoning powder. Taste and adjust the seasoning as needed. Add the cabbage stems first, followed by the leaves. Skim off any foam to keep the broth clear. Let it cook for another minute, then turn off the heat. Garnish with green onions and ground pepper before serving.