The last time I made cabbage was Martha Stewart's Roasted Cabbage Wedges and that was about two years ago. When I came across this Emeril recipe, I knew this would be right up our alley and would work perfectly with a number of entree recipes I've had on hand.
Both the Husband and I loved this cabbage. It was extremely flavorful - which with cabbage many times ending up "blah", this was an unexpected - but welcome surprise.
It was easy to make and for me, that's a must when it comes to side dishes during hectic weeknights.
I made this recipe as is, so no notes (for once) for me kids! :)
Hot and Sour Cabbage
1 head (1 1/2 pounds) Napa cabbage
3 tablespoons vegetable oil
One 1-inch slice of fresh ginger
1 tablespoon chili paste
1/2 cup chicken stock
1 tablespoon soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
Salt
1 teaspoon crushed red pepper
1 tablespoon toasted sesame seeds
Wash cabbage, remove and discard outer leaves. Thinly shred remaining cabbage. In a wok bring oil to smoking point over high heat. Add the ginger slice and stir fry 1 minute, discard ginger. Add cabbage and stir fry for 1 minute. Add chile paste, stock, soy sauce, vinegar, and sesame oil. Reduce the heat and cook, stirring occasionally for 8 minutes. Season with salt to taste. Serve topped with crushed pepper flakes and sesame seeds.
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