Cabbage Stir Fry (Quick + Easy Recipe) - The Simple Veganista (2024)

FAQs

How do you cook cabbage Jamie Oliver? ›

Whatever cabbage you are using, cut off the dry end of the stalk. If using Hispi, quarter the cabbage lengthways through its core. If using a regular white cabbage, cut it into manageable wedges, again through the core. Steam for about 10 minutes until it looks rather relaxed and easy to cut through.

Heat the oil in a wok or large frying pan over high heat. Add the cabbage, salt and sugar and stir-fry for 5-6 minutes or until the cabbage is wilted and slightly charred at the edges. Now add the garlic and stir-fry for another minute. Then add the soy sauce and vinegar.

Cabbage Stir Fry Storage Tips

Cabbage stir fry can be stored in an airtight storage container in the refrigerator for up to 4 days. To Reheat. Gently rewarm stir fry in a large skillet or wok on the stovetop over medium-low heat. Add a splash of rice vinegar to perk the cabbage back up.

Napa cabbage is a type of Chinese cabbage (Brassica rapa var. pekinensis) with an oval head of light green leaves. Its common names include Chinese white cabbage, Peking cabbage, or celery cabbage (due to its white stalks). The word “napa” comes from the Japanese word for leaves, but in Japan, it's called hakusai.

Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long. However, this may rid the cabbage of its nutritional value.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water.

Green is the heartiest variety; it takes well to all cooking methods. Red can turn a funny blue color when cooked, so it's best used raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect. Savoy can be used in any recipe that calls for green cabbage.

Cabbage (Brassica oleracea, Capitata Group) is a cool-season vegetable that grows best in well-drained sandy loam soils that have high organic content. Chinese cabbage forms dense heads that may be very upright and tall (Michihili types) or round and barrel-shaped (Napa types).

Napa Cabbage, also known as Chinese cabbage, is common in traditional Chinese dishes and is pale green with tightly packed, crinkly leaves growing in the shape of an oval – when cooked, it becomes juicy and slightly sweet, and mild in flavor. It's commonly used in Chinese hot and sour cabbage.

Is napa cabbage better for you than regular cabbage? Both are excellent sources of important vitamins and minerals. Regular cabbage contains more calcium, zinc and potassium than napa, but napa cabbage contains higher levels of vitamins A, B3, iron and copper. Napa is also lower in sodium than regular cabbage.

Can I eat 5 day old stir-fry? ›

After 3 to 4 days, germs, also called bacteria, may begin to grow in refrigerated leftovers. This growth increases the risk of food poisoning, also called foodborne illness. Bacteria typically don't change the taste, smell or look of food.

Try to minimize any bruising of your cabbages. Any kind of cell damage makes the cabbage go by more quickly and degrades the vitamin C content. If cabbage is properly stored, it can last from 3 weeks to up to 2 months in your refrigerator. In optimum root cellar conditions, it can even last longer.

Alternatively you can slice the cabbage in half and remove the “core”. The core will look like a small triangle at the bottom of each half. Use a sharp knife to cut a triangle shape to remove it. Then cut the halves in half again, place flat side down and slice thinly.

Halve the cabbage lengthwise from tip to base, then divide each half lengthwise. Make a “v” cut into the base of each quarter to remove the hard, woody core. If you're making something like a lettuce cup or wrap, just halve the cabbage but don't quarter it. You'll still want to make the “v” cut to remove the stem.