Best 6 Vietnamese Boiled Cabbage Recipes
**Boiled Cabbage Vietnamese Style: A Culinary Symphony of Simplicity, Health, and Exquisite Taste**
In the realm of culinary delights, Vietnamese boiled cabbage stands as a testament to the transformative power of simplicity. This humble dish, often overlooked amidst the fanfare of more elaborate creations, holds its own as a symphony of flavors and textures that resonate with both the palate and the soul. Its essence lies in the careful selection of fresh, vibrant ingredients, brought together in a harmonious balance that showcases the inherent goodness of each component. The result is a dish that is not only a culinary delight but also a testament to the healing power of nature's bounty.
This article presents a collection of Vietnamese boiled cabbage recipes that cater to diverse tastes and preferences. Whether you seek a classic rendition that captures the traditional essence of this dish or a contemporary interpretation that infuses it with modern flair, you will find a recipe here that resonates with your culinary desires. Each recipe is carefully crafted to highlight the unique characteristics of cabbage, transforming it from a humble vegetable into a culinary masterpiece.
The classic Vietnamese boiled cabbage recipe forms the cornerstone of this culinary exploration. This timeless dish showcases the natural sweetness and crunch of cabbage, gently simmered in a savory broth infused with garlic, ginger, and fish sauce. The result is a comforting and restorative dish that nourishes both body and soul.
For those seeking a more vibrant and dynamic flavor profile, the spicy Vietnamese boiled cabbage recipe offers an exciting twist. This rendition incorporates the fiery heat of chili peppers, the tangy zest of lemongrass, and the aromatic allure of cilantro, creating a dish that tantalizes the taste buds and leaves you craving more.
For those with dietary restrictions or preferences, the vegan Vietnamese boiled cabbage recipe provides a delightful alternative. This plant-based version captures the essence of the classic dish while omitting animal products, making it a suitable choice for vegans and vegetarians alike.
Finally, the stir-fried Vietnamese boiled cabbage recipe offers a unique take on this classic dish. This method infuses the cabbage with a smoky, caramelized flavor, creating a textural contrast that adds depth and complexity to the overall experience. The addition of crunchy peanuts and a tangy dressing elevates this dish to a new level of culinary artistry.
Take a culinary journey through the diverse flavors and textures of Vietnamese boiled cabbage with this collection of carefully curated recipes. From the classic rendition to the spicy, vegan, and stir-fried variations, each recipe promises a unique and unforgettable gastronomic adventure. Discover the magic of Vietnamese boiled cabbage and let its simplicity and wholesomeness transport you to a realm of culinary bliss.
21 SIMPLE VIETNAMESE RECIPE COLLECTION
Looking for Vietnamese recipes to create a feast for the family? From the popular street food, banh mi to the nutrient-dense spring rolls, treat yourself to a taste of Vietnam!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 21
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Vietnamese dish in 30 minutes or less!
Nutrition Facts :
VIETNAMESE CABBAGE
A little unusual but easy side dish to prepare. Chinese cabbage can be used as well as ordinary cabbage. Some tabasco or red pepper flakes could spice it up quite nicely if desired.
Provided by Tebo3759
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Beat the egg with the fish sauce and set aside.
- Heat wok over high heat, add garlic and oil.
- When garlic turns brown remove and discard it.
- Add cabbage, stir fry 2 minutes.
- Add 2 Tbs water, cover and cook on medium heat for 3 minutes.
- Increase heat to high and make a well in cabbage.
- Pour egg mixture in well.
- Stir fry 2 more minutes, add pepper and serve.
BOILED CABBAGE
This simple, but deeply flavorful side is the perfect accompaniment to roasted pork or chicken, sausages or your St. Patty's Day corned beef. The crinkly leaves of savoy cabbage hold up well to this cooking method and the buttery sauce readily clings to them, but you could use regular green cabbage, too.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Scatter the bacon in a large Dutch oven and cook over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate using a slotted spoon and set aside.
- Remove all but about 1 tablespoon of the bacon fat from the pot and add 2 tablespoons of the butter. When the butter has melted, add the broth, nutmeg, 1/2 teaspoon salt and a generous amount of pepper. Simmer for about 2 minutes to blend the flavors.
- Add the cabbage, bring the liquid back to a simmer over low heat and cover the pot. Cook, stirring occasionally, until the cabbage is very tender, about 20 minutes. Season with salt and pepper, if needed. Melt the remaining 2 tablespoons butter in a microwave or a small pot and drizzle over the cabbage. Just before serving, top with the reserved bacon.
VIETNAMESE BOILED CABBAGE
When we first immigrated to the US my mother did not know how to cook, she boiled everything, this was one of my favorite dishes. We usually have two or three other dishes with meat or seafood, a soup and a vegetable (this serves as the vegetable dish) with steamed white rice for dinner.
Provided by Nado2003
Categories Vegetable
Time 14m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put cabbabe and ginger slices in a medium pot, put enough water in to cover the cabbage. Add salt if used.
- Bring to a boil, then reduce to simmer. Cook for about 4 minutes or until cabbage is cooked - color becomes clear, but not too soft.
- Drain pot of water (save if used for soup) and fill with cold water to stop the cooking.
- Drain completely and put cabbage into serving dish.
- Garnish with ginger slices - we don't eat these but the color is interesting.
- Sauce:.
- Peel hard boiled egg and put into small bowl, pour fish sauce over egg. Use a fork, mash the egg with the fish sauce. Cutting the egg white into small pieces.
- Dip pieces of boiled cabbage into the sauce and enjoy.
- Sometimes if we do not have a soup, my mom would serve the cabbage and ginger broth as a soup in which case she would add the salt to the cooking water and also add fish sauce to the broth at the table to taste. We also add fresh lime juices to the broth at the table if we are using it as a soup. I like this broth poured over a small amount of steamed white rice in my little bowl with a few drops of Tabasco because I love spicy food.
GINGERY CABBAGE ROLLS WITH PORK AND RICE
These fork-tender cabbage rolls, filled with savory pork, rice and ginger, are the ultimate comfort food - perfect to serve as a cozy meal on a cold night. When assembling the rolls, you can simply fold the cabbage leaf onto itself as you would fold a burrito - and don't worry if the cabbage leaves tear. If there are any leftovers, reheat them with more chicken broth. They are good the day they are made, but even better the next day.
Provided by Sue Li
Categories dinner, meat, soups and stews, vegetables, main course
Time 4h
Yield 12 cabbage rolls (4 to 6 servings)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Bring a large pot of water to a boil and season with salt.
- Prepare the cabbage: Remove about 12 large outer leaves, reserving the rest of the cabbage for another use. Once the water boils, lower the heat to medium so that the water reaches a gentle boil. Add the cabbage leaves, about 4 at a time, and cook until tender and flexible but leaves remain intact and maintain their crunch, about 2 minutes. Transfer to a towel-lined plate and set aside to cool slightly while you make the filling. Repeat with remaining cabbage leaves.
- Prepare the filling: In a large bowl, combine pork, rice, egg, scallions, ginger and soy sauce with 2 teaspoons salt and 1 teaspoon pepper.
- Assemble the cabbage rolls: Working with one cooked cabbage leaf at a time, place it on a cutting board or other flat surface with its stem end at the bottom. Spoon a heaping 1/4 cup of the pork mixture in the center and mold the mixture into a rough 2- to 3-inch log. Pull the stem end over the meat mixture, and fold the right and left sides of the leaf over and roll tightly to the very top. Place the cabbage rolls seam-side down in a large Dutch oven or ovenproof, straight-sided saucepan. Repeat with the remaining cabbage and pork filling.
- Pour the chicken broth over the cabbage rolls and bring to a boil over medium. Cover the pan, transfer to the oven, and bake until cabbage rolls are fork tender and the meat mixture is cooked through, 40 to 45 minutes. Serve with ladles of broth over the rolls and a drizzle of sesame oil.
CRUNCHY VIETNAMESE CABBAGE SALAD WITH PAN-SEARED TOFU
Cabbages are the quintessential storage vegetable. You can cut a cabbage in quarters or thirds and use one piece at a time. The other hunks will keep, wrapped well in the vegetable crisper, for at least two weeks, and potentially a lot longer if you mist them with water every once in a while. That means you can buy one large cabbage and use it several times for different recipes, experiencing the deceptively versatile vegetable many ways. Fried tofu turns this Vietnamese-inspired slaw into more of a meal.
Provided by Melissa Clark
Categories easy, quick, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To make vinaigrette, whisk together 2 tablespoons soy sauce, brown sugar, 1 1/2 teaspoons fish sauce, lime zest and juice, jalapeño and garlic. Whisk in 3 tablespoons peanut oil.
- Pat the tofu dry with paper towels. Heat the remaining 1 tablespoon peanut oil in a large skillet, preferably nonstick. When it shimmers, add the tofu. Cook 3 minutes without moving, until golden brown on the bottom. Flip and cook 2 minutes more. Transfer to a paper towel-lined plate. In a small bowl, whisk together the remaining 1 1/2 tablespoons soy sauce and 1/2 teaspoon fish sauce. Move the tofu to a cutting board, and brush both sides of each slice generously with this mixture. Cut tofu into bite-size pieces.
- In a large bowl, toss together tofu, cabbage, carrot, peanuts, cilantro and vinaigrette. Garnish with more peanuts and cilantro.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 17 grams, Carbohydrate 16 grams, Fat 22 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 1094 milligrams, Sugar 7 grams, TransFat 0 grams
Tips:
- Choose the right cabbage: Select a compact, firm cabbage with tightly packed leaves. A green cabbage is a good choice for this recipe.
- Boil the cabbage in salted water: This helps to retain the cabbage's color and nutrients, and also adds flavor.
- Add aromatics to the boiling water: This can include ginger, garlic, lemongrass, and shallots. These aromatics will infuse the cabbage with flavor.
- Do not overcook the cabbage: Overcooked cabbage will become mushy and lose its flavor. Cook the cabbage until it is just tender, about 5-7 minutes.
- Serve the cabbage warm or at room temperature: Boiled cabbage can be served as a side dish or main course. It can also be used in salads, soups, and stir-fries.
Conclusion:
Boiled cabbage is a simple yet delicious dish that can be enjoyed in many different ways. By following the tips in this article, you can make boiled cabbage that is flavorful, healthy, and versatile. Whether you are looking for a quick and easy side dish or a nutritious main course, boiled cabbage is a great option. So next time you are looking for a healthy and delicious side dish, give boiled cabbage a try!
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