Chile Cabbage

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Chile Cabbage

'Molly's well-loved personal favorites offer a sound place for new vegetable cooks to begin enjoying the myriad delights that produce promises. And she's right-the willingness to focus on even a few details is the key to making food that will sparkle, shine, and delight those who partake.' - Deborah Madison, author of Vegetarian Cooking for Everyone


Sometimes we need a little inspiration when it comes to adding more vegetables to our plate. Thankfully for us, Mollie Katzen knows a thing or two about vegetables! On the 30th anniversary of her groundbreaking Moosewood Cookbook, Mollie presents just under 100 delicious vegetable side dishes in this delightful and beautiful cookbook. Whether you need an appetizer, a quick and easy snack for the kids, or something to accompany a main dish, this cookbook offers creative recipes and countless ways to infuse more vegetables into our diets.


Both vegetarians and meat-eaters alike can benefit from these tasty and healthy side dishes, many of which you can even serve as stand-alone meals. The Vegetable Dishes I Can't Live Without is an assortment of mostly new recipes, with new twists on some old favorites.


About the Author


Mollie Katzen is best known as the author and illustrator of the groundbreaking classic, Moosewood Cookbook, which was named to the James Beard Foundation's Cookbook Hall of Fame in 2007. She is widely credited with bringing vegetarian cooking into the mainstream. Her other popular books include Mollie Katzen's Sunlight Caf?, Mollie Katzen's Vegetable Heaven, and Eat, Drink, and Weigh Less. She lives in Berkeley, California.


About the Recipe


A three-stage cooking process (same pan, no cleaning in between) allows each ingredient to reach optimal texture and maximum flavor.

printfriendly pdf button   Chile Cabbage   RecipesNow.com
question mark icon dc 24x24   Chile Cabbage   RecipesNow.com

Chile Cabbage

'Molly's well-loved personal favorites offer a sound place for new vegetable cooks to begin enjoying the myriad delights that produce promises. And she's right-the willingness to focus on even a few details is the key to making food that will sparkle, shine, and delight those who partake.' - Deborah Madison, author of Vegetarian Cooking for Everyone


Sometimes we need a little inspiration when it comes to adding more vegetables to our plate. Thankfully for us, Mollie Katzen knows a thing or two about vegetables! On the 30th anniversary of her groundbreaking Moosewood Cookbook, Mollie presents just under 100 delicious vegetable side dishes in this delightful and beautiful cookbook. Whether you need an appetizer, a quick and easy snack for the kids, or something to accompany a main dish, this cookbook offers creative recipes and countless ways to infuse more vegetables into our diets.


Both vegetarians and meat-eaters alike can benefit from these tasty and healthy side dishes, many of which you can even serve as stand-alone meals. The Vegetable Dishes I Can't Live Without is an assortment of mostly new recipes, with new twists on some old favorites.


About the Author


Mollie Katzen is best known as the author and illustrator of the groundbreaking classic, Moosewood Cookbook, which was named to the James Beard Foundation's Cookbook Hall of Fame in 2007. She is widely credited with bringing vegetarian cooking into the mainstream. Her other popular books include Mollie Katzen's Sunlight Caf?, Mollie Katzen's Vegetable Heaven, and Eat, Drink, and Weigh Less. She lives in Berkeley, California.


About the Recipe


A three-stage cooking process (same pan, no cleaning in between) allows each ingredient to reach optimal texture and maximum flavor.

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Makes
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Instructions
  1. Place a large, deep skillet over medium heat. After about a minute, add 1 tablespoon of the oil and swirl to coat the pan. Add the mushrooms and stir-fry over medium-high heat for 5 minutes. Stir in the jalapenos, plus 1/8 teaspoon of the salt, and cook, stirring frequently, for 5 to 8 minutes longer, or until the mushrooms are very limp.
  2. Push the mushrooms and jalapenos to one side of the pan, then add another tablespoon of oil to the exposed surface, followed by the cabbage and another 1/8 teaspoon of the salt.
  3. Keeping the heat medium-high, stir-fry the cabbage only for about 3 minutes, then mix in the sidelines mushrooms and jalapenos. Spread out the mixture, cover the pan, and let it steam (okay if it scorches slightly) for about 5 minutes. Scrape the bottom of the pan and mix intermittently.
  4. In a small bowl, combine the soy sauce, vinegar, and sesame oil, then pour this in. Mix well, cover, and continue to cook over low heat for another 5 to 8 minutes, or until done to your liking. Transfer to a serving bowl and set aside.
  5. Without cleaning it, return the pan to the stove over medium heat. Wait about a minute, then add a little oil and swirl to coat the pan. Turn up the heat to high and flash-cook the onions, shaking the pan, for only about 1 to 2 minutes, or until the onions become shiny and golden on the edges but are still crunchy. Add these to the cabbage mixture in the bowl.
  6. Return the uncleaned pan to the medium heat one more time, wait another minute, add another little but of oil, and swirl to coat the pan. Add the tofu in a single layer (okay if touching) and cook undisturbed for about 5 minutes on each side, or until crisp and deep golden brown. Toss into the cabbage mixture and serve. Pass around the sesame oil, so people can add a little extra, if they wish.
Notes

Excerpted from The Vegetable Dishes I Can't Live Without by Mollie Katzen. Copyright (c) 2007 Tante Malka Inc.. All rights reserved. Published by Hyperion. Available wherever books are sold

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