Cabbage is a versatile vegetable that we use in a variety of dishes, including kimchi, stir-fries, soups, hot pots, and meat wraps. One of the most popular ways to cook cabbage is by stir-frying it, but some people struggle to get it right, often ending up with a watery and tough dish. So, here’s a chef’s tip to ensure your stir-fried cabbage turns out soft and delicious every time. Add this extra step to your cooking process and enjoy perfectly cooked cabbage!
Preparation:
– 1 small cabbage, salt, garlic, dried chili (for a spicy kick), 1 tablespoon of dark soy sauce, and half a tablespoon of vinegar.
Instructions:
Remove any old or damaged outer leaves from the cabbage. Separate the leaves, wash them thoroughly, and set them aside to dry.
Gently pound the thicker stem end of the cabbage leaves with the side of a knife to soften them slightly. Cut the cabbage into bite-sized pieces, or you can tear the leaves into similar-sized pieces with your hands.
The next step is to blanch the cabbage. This is the most crucial step to retain the crispness and freshness of the cabbage during stir-frying. Bring a pot of water to a boil and add a pinch of salt and a dash of cooking oil. Blanch the cabbage in the boiling water for about 30 seconds, then immediately transfer it to a bowl of cold water to stop the cooking process. Drain the cabbage and set it aside.
Heat some cooking oil in a wok or a large pan. Add the minced garlic and dried chili (if using) and sauté until fragrant. Toss in the blanched cabbage and stir-fry over high heat. Season with salt, half a tablespoon of vinegar, and 1 tablespoon of dark soy sauce. Stir-fry quickly, and once the cabbage is tender, turn off the heat.
The stir-fried cabbage will have an appealing color and a delicious, slightly soft yet crunchy texture. So, instead of directly stir-frying the cabbage, remember to blanch it first and then soak it in cold water to maintain its freshness, crispness, and flavor!
Happy cooking!
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