A friend gave me red cabbage, and my recipe excludes vinegar, apples, spices, and wine, opting instead for vegetable stock and muscat. I included carrots, sweet baby capsicums, black beans, and medley tomatoes, and I braised the cabbage until it was softened rather than crunchy.

“Red cabbage (Brassica oleracea var. capitata f. rubra) is a nutrient-rich cruciferous vegetable known for its purple-red leaves and peppery flavour. It is low in calories and high in vitamins C and K, fiber, and anthocyanins, linked to health benefits: improved heart health, reduced inflammation, and enhanced immune function. Its high fiber content supports digestion and can aid in weight loss. Red cabbage can be enjoyed raw in salads or cooked in various dishes, as well as pickled for additional probiotic benefits.”

“Choy sum, or Chinese flowering cabbage, is a nutritious Asian leafy green from the Brassica family, known for its tender green stems, oval leaves, and small yellow flowers. It has a mild, slightly sweet flavour and is commonly used in stir-fries, soups, and steamed dishes. Rich in vitamins C and A, as well as calcium, iron, folate, fiber, and beta-carotene, it is low in fat and high in antioxidants. Unlike spinach, it has lower oxalic acid levels, promoting better calcium and iron absorption. Choy sum is best cooked quickly to retain its texture and is typically served in Cantonese cuisine Choy sum is best cooked quickly by blanching, steaming, or stir-frying to maintain its crisp texture. It is frequently served in Cantonese cuisine with oyster sauce or garlic.”

Today, vegetables meal with two different method: one braise and the other stir fry. My meal is healthy, colourful and delicious. Let’s eat more vegetables!!!

Ingredients

Braised red cabbage

1/4 red cabbage, cut into bite size
120 g garlic and herbs butter
4 cloves garlic minced
5 Tbs olive oil
2 carrots, chunky cut
400 g can black bean, drained and washed
2 of each colour medley tomatoes, cut into halves
2 of each colour sweet baby capsicums, cut into bite size
1/2 c vegetables stock, bought
3 small sprigs oregano, plus extra for garnish (Opt) washed, and dry
1/4 c muscat
salt
black pepper

Garnish

1 stalk spring onion, cut thinly
Sprinkle dried garlic and shallots

Choy sum with garlic and sauce

2 bunches choy sum
5 Tbs vegetable stock or water
2 Tbs minced garlic
1 Tbs light soy sauce
1 Tbs Shao Xing Chinese cooking wine
1/2 Tsp oyster sauce
salt
oil
water, for boiling

Method

Braised red cabbage

Cut off and discard any tatty outer leaves from red cabbage, then remove core and chop into bite size (a little chunk). Drizzle 5 Tbs oil into a pan over a medium heat, for about 2 minutes then add butter.

Once butter melted, add garlic fry until fragrant about 2 minutes. Next add cabbage, season with salt, black pepper, stock and muscat, then stir well. Cover pot with lid, reduce heat to low and cook gently for 25 -30 minutes.

Then remove lid, add in carrots put lid back on and cook a further 10 minutes until carrots cook and soften. Again, remove lid, add oregano, black bean, tomatoes, and capsicums. Give another quick stir and cover again. Let it cook further 7-8 minutes.

Now switch off the hob. Check the seasoning. Spoon it on to a deep plate and garnish with spring onion, fried garlic and shallots. Keep warm and set aside.

Choy sum with garlic and sauce

Wash the choy sum thoroughly. If the stalks are mature and thick, peel the bottom part of the skin or cut the stems in half lengthwise for faster, even cooking. Cut to bite-sized. Bring a large pot of water to a boil, adding a generous pinch of salt and a small drizzle of oil to keep the greens vibrant.

Blanch the Choy Sum

Place choy sum stalks first into the boiling water for 30 seconds-45 seconds; if stalks are very thick, 1 minute. Then add in choy sum leaves, boil for 1–2 minutes until the leaves are bright green and stems are slightly tender but still crunchy. Drain well, shaking off excess water, and plate it on a paper towel.

Prepare Garlic & Oyster Sauce

Heat 2 Tbs oil in a saucepan on medium heat. Add minced garlic and cook until fragrant and slightly browned, taking care not to burn it. Add oyster sauce, light soy sauce, Shao Xing Chinese cooking wine, and vegetable stock.

Bring the sauce to a bubble for 30–60 seconds, then add back the choy sum immediately. Toss around to coat in the sauce. Plate up on to serving plate. Serve it with rice and braised red cabbage. Enjoy with a glass of Pinot Noir!!!

Note: From some recipes that I had browsed

Braised red cabbage: “You might want your red cabbage a bit chunky add some salt to boil water and cook the cabbage for a few minutes. Then removed and drained then add in to pot and cook the way you like or follow one of the recipe on google how to cook it”.

You may not want to add other vegetables like the one I do. You may want to cook with vinegar and red wine. You might make it a side dish or salad. “While red cabbage is very healthy, it may cause digestive gas in some people and should be consumed in moderation if you have digestive issues.”

Choy sum: “Avoid overcooking, as choy sum becomes soggy quickly. Blanching ensures choy sum is cooked thoroughly without being oil-soaked, which is a hallmark of Cantonese “white-boiled” cooking.”

https://helenscchin.com/2019/05/15/braised-red-cabbage-choy-sum-and-rice/

#helenscchinrecipes
#asianculinarycurrynoodles
#healthydinner
#stewcastironmeal
#vegetarianmeal
#cookingforthefun
#foodiesplus