| Prep: 15 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 117 | 7.8g | 1.2g | 11g |
| sugars | fibre | protein | salt |
| 6g | 3g | 2.5g | 1.2g |
Why I Love Chinese Vegetarian Cold Tossed Cabbage
My passion for melding cultural cuisine was stoked further by the discovery of a fantastic Chinese recipe, the Vegetarian Cold Tossed Cabbage. Now, you might be wondering how an Italian-American like me, who learned to cook, stirred to the sounds of bubbling tomato sauces in Nonna’s kitchen, ended up embracing and recreating such a distinctively Asian flavor. The truth is, great food has no borders; it’s a passionate story told in flavors and scents, and this dish is no different.
The Inspiration behind the Fusion
I’ve always been eclectic in my tastes, and I confess I’ve been heavily influenced by the work of chefs such as Martin Yan, who is renowned for his captivating fusion recipes. His inventiveness sparked my curiosity, so I ventured away from my Italian-American culinary roots to explore the vast universe of flavors that China’s cuisine had to offer.
The Vegetarian Cold Tossed Cabbage is one of the recipes I’ve tweaked over time, hit a real high with its simple yet comforting taste. The crispiness of the cabbage preserved by the minimal cooking, the sharpness of the garlic and ginger, the heat from the chilies, all rounded off beautifully by the umami richness of soy sauce and the subtle tang of rice vinegar – it truly is a harmony of flavors that can entice anyone’s palate.
Pairing the Flavors
Despite its dichotomy from my traditional dishes, the Vegetarian Cold Tossed Cabbage pairs surprisingly well with many Italian foods. It acts as a refreshing counterbalance to meaty, richly sauced dishes like a hearty lasagna or my family’s special spaghetti and meatballs. When serving together, it’s like taking your tastebuds on a round-the-world trip, one bite at a time.
Beyond pairings, this recipe is a marvel in its own right. I love that it’s a vegetarian dish without any compromise on flavor or satisfaction. It’s light, refreshing, and incredibly versatile. You can serve it as a salad or even as a side dish with a main meal. Its simplicity and the knack of making your dining table global is why I love the Vegetarian Cold Tossed Cabbage.
What You’ll Need
- 1 medium head of cabbage
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 tablespoon of fresh ginger, minced
- 1 fresh red chili, seeded and diced
- 3 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- 2 green onions, finely sliced
- Cilantro, roughly chopped for garnish
- Sesame seeds for garnish
Method
Step One
First, prepare your cabbage by removing the hard stem and outer leaves. Rinse the remaining leaves under cold water, then slice them into thin pieces, set it aside for later.
Step Two
In a large pan, heat the 2 tablespoons of vegetable oil over medium heat. Once the pan and the oil are hot, add in the minced garlic, fresh ginger, and diced red chilli.
Step Three
Cook this mixture for about 2 minutes, stirring continuously until the ingredients become fragrant. Be careful to not let the ingredients burn.
Step Four
Add in the chopped cabbage, stirring it into the garlic, ginger, and chili mixture. Let this cook for approximately 5 minutes, or until the cabbage becomes tender.
Step Five
In a small bowl, whisk together the soy sauce, rice vinegar, sugar, and sesame oil. Once blended, pour the mixture over the cooked cabbage, and toss well to ensure the cabbage is evenly coated.
Step Six
Mix in the finely sliced green onions, then remove the pan from the heat.
Step Seven
Let the cabbage mixture cool down completely before transferring it to the fridge. Allow the cabbage to chill for at least 1-2 hours before serving.
Step Eight
Before serving, garnish with the cilantro and sesame seeds to add more flavors and make the dish visually appealing.
