Best 6 Hot Spicy Braised Cabbage Recipes

SAUTEED CABBAGE

Steps:

• Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
• Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

HOT & SPICY BRAISED CABBAGE

Steps:

• 1. Heat oil in a frying pan over medium heat. Add cabbage and salt & pepper. When it starts really popping, add water and cover. Simmer about 20 minutes, add pepper puree and mix throughly. Cover and simmer another 15 minutes with lid tilted so liquid reduces by half. Taste and if it's not hot enough, add pepper flakes and simmer a few more minutes. When finished it should still have a little bit of liquid but not soupy and it will look orange and sparkley due to tiny oil beads on top of it. That's when it's perfect.

SAUTEED RED CABBAGE

Steps:

• Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.

SPICY BRAISED CABBAGE

Steps:

• Preheat oven to 350°F. Heat oil in an oven-proof skillet over medium-high. Add cabbage wedges to skillet and cook, flipping once, until charred, 8 to 10 minutes; transfer to a plate.
• Swirl 1 tablespoon oil, shallot, and chiles in skillet. Cook, stirring, until softened, 2 to 3 minutes. Stir in tomato sauce and 1 cup water; bring to a boil. Season to taste and nestle cabbage back into skillet. Bake in oven, flipping once, until very tender, 35 to 40 minutes. Serve with sour cream, fresh dill, and lemon wedges.

SPICY CAJUN CABBAGE

Steps:

• Combine chili powder, thyme, smoked paprika, oregano, cayenne pepper, cumin, onion powder, and salt in a bowl.
• Melt butter in a large skillet over medium heat; cook and stir onion in hot butter until translucent, about 5 minutes. Add garlic and cook until soft, about 2 minutes; stir shredded cabbage into onion and garlic. Cook and stir cabbage mixture until cabbage starts to soften, about 5 more minutes.
• Stir spices into cabbage mixture and cook, stirring often, until spices are evenly mixed in and cabbage is tender, 3 more minutes.

SPICY STIR-FRIED CABBAGE

Steps:

• Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.