cabbage

Fish tacos, that great meal of the Baja Peninsula, and a taste of summer. They are simple to make, no more complicated in fact than a hamburger or a mess of pancakes, and they are considerably more flavorful. Fried in strips and served onboard warm corn tortillas with a simple salsa, a pinch of fresh cabbage, plenty of lime and a cream sauce you might want to punch up with some chopped chipotle, these fish tacos can turn a cold night into bluebird summer, transporting you from chill into deep humidity and bliss.

Fish Tacos

tomatoes,

red onion, peeled and finely chopped

garlic,

cilantro

jalapeño, halved lengthwise, seeded and cut crosswise into half moons (optional)

mayonnaise

sour cream

limes, 1 halved and 1 cut into wedges

Kosher salt

black pepper

chipotle pepper, finely chopped (optional)

flour

chili powder

milk

peanut oil,

butter

flounder

corn tortillas

green cabbage

saucy hot sauce,

In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using).

In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle (if using).

In a medium bowl, mix together the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper. Pour the milk into another medium bowl, and place the fish into it.

Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.

Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.

Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage. Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.

This cool and crunchy Asian slaw is a delicious way to eat your colors!

Asian Slaw with Ginger-Peanut Dressing

honey

vegetable oil

rice vinegar

soy sauce

Asian sesame oil

peanut butter (I

salt

Sriracha sauce (optional)

ginger

garlic clove, minced

shredded coleslaw

carrots

red bell pepper, thinly sliced into bite-sized pieces

edamame

scallions,

peanuts

loosely packed chopped fresh cilantro

In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.

Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.

<strong>Make-Ahead Instructions:</strong> The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.

Meefun is a stir-fried rice noodle dish very common in Taiwan, and many cooks always claim that their version is the best. Traditionally, meefun has dried shrimp, but this vegetarian rendition gets its umami from dried shiitake mushrooms and gains a little heft from eggs. It’s delicious when first made, but can also be served at room temperature, so it will travel well to a picnic or gathering.

Taiwanese Meefun

rice vermicelli

shiitake mushrooms

eggs, lightly beaten

shallots,

carrot,

green cabbage, shredded (about 2 1/2 cups)

white pepper

cilantro,

Chile oil,

In a medium bowl, cover rice vermicelli in cold water and soak until softened, 5 to 10 minutes. Drain and set aside. Soak dried shiitake mushrooms in warm water until hydrated and softened, about 10 minutes, then drain and slice 1/4-inch thick.

Heat 2 tablespoons oil in a large, deep skillet over medium. Add beaten eggs, swirl to create an even layer, and cook until eggs are set and cooked through, about 1 minute. Transfer the cooked eggs onto a cutting board. Let cool slightly, then cut into matchsticks. Set aside.

Return the skillet to the stove and raise heat to medium-high. Add remaining 3 tablespoons vegetable oil, the shallots and shiitake mushrooms. Season with salt. Cook, stirring frequently, until the edges of shallots begin to brown, 3 to 4 minutes.

Add carrot, season with salt, and cook, stirring frequently, until softened but still crisp, 1 to 2 minutes. Add cabbage, season with salt, and cook, stirring frequently, until slightly wilted, 1 to 2 minutes.

Add tofu, soy sauce, drained rice vermicelli and 1 cup water, and cook, stirring frequently, until the noodles absorb the water, 5 to 6 minutes. Season with salt and white pepper, and stir in reserved eggs to combine. Serve topped with cilantro and chile oil.

Making your own Cabbage Juice is a great way to include more veggies in your diet. 3 delicious flavour combinations using simple ingredients.

Cabbage Juice 3 Ways

300 g white cabbage

apples (unpeeled)

cucumber

honey dew melon (peeled, deseeded)

lemon juice

beetroot (peeled)

oranges (peeled)

Make each juice and enjoy!  Add the lemon juice to the cabbage cucumber juice after you&#x27;ve made the juice.

This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast. You’ll roast a dry-rubbed pork shoulder in the oven until it’s pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat. Then you’ll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls. Serve the combination warm, at any time of the year, for a weekend project well worth an afternoon’s work.

Pulled Pork Sandwiches

coriander seed

whole cumin seed

black peppercorns

coarse kosher salt

dry mustard powder

chile powder

dark brown sugar

pork shoulder

Hamburger or brioche buns,

ketchup

molasses

garlic

cider vinegar

Worcestershire sauce

paprika

cayenne

sauce,

red onion, thinly sliced

large jalapeño, seeded if desired, thinly sliced

olive oil

Black pepper

Assemble the spice rub for the pork: In a dry, small skillet over medium-low heat, toast coriander, cumin and peppercorns until fragrant, 1 to 2 minutes. Using a spice grinder or mortar and pestle, grind toasted spices into a fine powder. Transfer to a bowl and mix with salt, mustard powder, chile powder and sugar.

If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.

Heat oven to 300 degrees. Place pork in a baking pan and roast for 3 to 4 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer. Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.)

Prepare the barbecue sauce: Combine ingredients in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Season with more hot sauce if you like. Add two-thirds of the sauce to meat and toss to coat, adding more sauce as needed. (Any leftover sauce will keep for at least 2 weeks in the refrigerator.)

Make the slaw: Combine cabbage, onion and jalapeño in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add dressing to cabbage and toss well.

Serve pulled pork with slaw, buns and hot sauce on the side, letting people assemble their own sandwiches.

Melissa Clark demonstrates a way to make tender pulled pork slathered in a tangy barbecue sauce for a smaller crowd.

Small-Batch Pulled Pork

Here’s a fuss-free skillet dinner for those nights you just don’t want to bother.

Unstuffed Cabbage Skillet Dinner

lb beef

brown rice*

onion

mushrooms

tubs Knorr concentrated beef stock **

garlic powder

water

tsp pepper

sour cream (optional)

white rice may be substituted

**Rich stock in the amount of 2 1/2 cups may be substituted, however, OMIT THE WATER then. If you like a tomato base, you can substitute 1 can (8 oz) of tomato sauce and 1.5-2 cups of water for the stock/water. If you do this, you may have to add more water if the rice is not cooked–I did not test it with this.

Heat a large heavy skillet over medium-high heat.

Add the ground beef, onion and mushrooms. Brown meat well, draining off any excess fat.

Add the 2 tubs of stock gel and the water. Bring to a boil and add the rice, garlic powder and pepper; stir. Stir in the shredded cabbage.

Reduce heat to simmer. Cover and cook for 35-45 minutes or until rice is done and water is absorbed. I would caution checking the water periodically and adding water as necessary so that the rice cooks–brown rice can be tricky this way. Even if you add too much water, the brown rice will absorb it eventually. As I mentioned, white rice may be substituted, and it has a shorter cook time.

Dish is done when rice is cooked and all water is absorbed. Serve with a dollop of sour cream on top.

Ground Beef Cabbage Stew is a simple, comfort dish, perfect for cold weather. It's made in one pot only with simple ingredients. Such a tasty recipe.

Ground Beef Cabbage Stew

onion,

chilli, diced

tsp cumin powder, 1 tbsp sweet paprika

600 g ground beef (1.4 pound)

tbsp balsamic vinegar

600 g canned diced tomatoes (1.4 pound)

parsley

bay leaf

tbsp oyster sauce (optional)

water (1 1/2 cups)

sour cream (to serve)

Place a pot over medium-low heat. Add the vegetable oil and diced onion. Cook for about 5 minutes, stirring occasionally. Add the diced garlic and chili. Sauté for a minute, then add the spices (cumin, sweet paprika, coriander, oregano, salt, and pepper), and stir. Sauté for another minute. Increase the heat to medium-high. Add the ground beef. Cook until browned as it cooks, 6 to 8 minutes, stirring occasionally.

Add balsamic vinegar and diced tomatoes to the beef in the pot. Sauté for 2 - 3 minutes. Clean and quarter your green cabbage. Separate the cabbage leaves. Reduce the heat and add the cabbage leaves to the meat in the pot. Season with oyster sauce, soy sauce, bay leaf, and chopped parsley. Pour in the water, stir, cover with a lid and cook for about 45 - 60 minutes. Occasionally stir.

When your Ground Beef Cabbage Stew is cooked, check the seasoning and season to taste with salt and pepper. Divide between six soup bowls and serve with a generous dollop of sour cream. Enjoy.

This Korean kimchi recipe shows you everything you need to know about how to make traditional cabbage kimchi. With this small batch recipe, you’ll find it not that difficult to make good authentic kimchi at home.

Traditional kimchi (Napa Cabbage Kimchi)

Napa cabbage (about 5 to 6 pounds,

Korean coarse sea salt

Korean radish, mu or moo (무) (mu/moo)

Korean pear (배) (optional)

scallions

dashima (about 2 to 3 inch square) (Boil it

glutinous rice powder, 찹쌀가루

gochugaru, 고추가루, Korean red chili pepper flakes (- adjust to your taste)

shrimp

myulchiaekjeot (fish sauce, 멸치액젓)

sesame seeds (- optional)

water broth

bowls

colander

kitchen gloves

Cut the thick white part of the cabbage lengthwise in half. Then, slowly pull apart by hand to separate into two pieces. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.

In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Thoroughly bathe each cabbage quarter in the salt water one at a time, shake off excess water back into the bowl, and then transfer to another bowl.

Using the other half cup of salt and starting from the outermost leaf, generously sprinkle salt over the thick white part of each leaf (similar to salting a piece of meat). Try to salt all the cabbage quarters with 1/2 cup salt, but you can use a little more if needed. Repeat with the rest of the cabbage quarters. Pour the remaining salt water from the first bowl over the cabbage. Set aside for about 6 - 8 hours, rotating the bottom ones to the top every 2 - 3 hours.

The cabbages should be ready to be washed when the white parts of the leaves are easily bendable. Rinse thoroughly 3 times, especially between the white parts. Drain well, cut side down.

Meanwhile, make the optional dashima broth by boiling a small piece (2 to 3 inch square) in 1.5 cup of water for 5 minutes, and cool. Mix the rice powder with 1/2 cup water (or optional dashima broth) and simmer over low heat, stirring occasionally, until it thickens to a thin paste, and cool.

Prepare the garlic, ginger and saeujeot. Combine all the seasoning ingredients, including the rice paste and about 1/2 cup water (or the optional dashima broth), and mix well. Set aside until the red pepper flakes to dissolve slightly and become pasty.

Cut the radish and optional pear into matchsticks (use a mandoline if desired), transferring to a large bowl. Cut the scallions diagonally into about 1-inch long pieces. Add the prepared seasoning mix to the radish, and mix well by hand. Throw in the scallions, and mix everything lightly. Taste a little bit. It should be a little too salty to eat as is. You can add salt, more salted shrimp or fish sauce, as needed. Let it sit for about 30 minutes to allow the flavors to meld nicely.

Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf, one to two tablespoons for large leaves. (Eyeball the stuffing into 4 parts and use one part for each cabbage quarter.)

Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the outermost leaf. Place it, cut side up, in a jar or airtight container. Repeat with the remaining cabbages. Once all the cabbages are in the jar or airtight container, press down hard to remove air pockets. Rinse the bowl that contained the radish mix with 1/2 cup of water (or any remaining optional dashima broth) and pour over the kimchi.

Leave it out at room temperature for a full day or two, depending on the weather and how fast you want your kimchi to ripen. A half day is recommended during hot summer days. Then, store in the fridge.

Traditional Napa Cabbage Kimchi recipe | Epicurious.com

coarse sea salt or kosher salt

Water

Napa cabbage, cabbage

ginger root

fish sauce shrimp

Asian radish,

green onions,

Korean chili powder

sugar (optional)

Sesame oil (optional)

Sesame seeds (optional)

This kimchi recipe, made with napa cabbage, is a staple side dish in Korea and is delicious in kimchi stew and stir-fried rice.

Easy Napa Cabbage Kimchi (Kimchee)

(2-pound) napa cabbage

cold water, plus more as needed

daikon radish,

Korean red pepper powder

fish sauce

garlic (from 6 to 8 medium cloves)

Korean salted shrimp, minced

sugar

If you love kimchi, then you will want to make this homemade kimchi because it's so much more cost-effective to make at home than to get at the store!

Homemade Kimchi (Kimchee)

sea salt

sweet onion

garlic, (peeled)

red pepper powder

bundle green onions, (julienned)

Place cabbage in a very large bowl. Mix together sea salt and water and stir until sea salt has dissolved. Pour over cabbage and mix together with your hands. Let sit for 1.5-2 hours.

In the meantime, blend together onion and garlic with 1/4 cup water to create a puree. Pour into a medium bowl then mix together with red pepper powder and green onions. If you are making a separate radish kimchi, save a bit of this mixture for the radish kimchi.

Once the cabbage has significantly wilted, rinse cabbage to get most of the salt water off. Place back into the very large bowl then toss the cabbage with the red pepper seasoning mixture until well-coated.

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