Ground Beef with Savoy Cabbage

This hearty and easy to make ground beef and cabbage stir-fry is the ideal dinner for cold winter months. Recipe serves 4.

Ingredients:

10 ounces (315 g) Savoy cabbage
1 large onion
8 ounces (250 g) oyster mushrooms
1/4 cup sunflower or corn oil
3 cloves garlic
1 pound (500 g) lean ground (minced) beef
Salt to taste
Freshly milled pepper to taste
Paprika to taste
3 tablespoons soy sauce
1/2 cup beef stock
Pinch of caster sugar

Method:

1. Separate cabbage leaves and remove pieces of hard stalk from each. Wash leaves well, drain thoroughly and shred with sharp knife.
2. Peel and halve onion and cut each half into thin slices.
3. Wipe mushrooms with absorbent kitchen paper, but do not wash. Cut flesh into thin strips.
4. Heat oil in wok until very hot, but not smoking. Add onion and stir-fry fairly gently until they begin to look transparent. Crush garlic directly into the hot oil.
5. Mix in beef and stir-fry briskly until brown and crumbly. Season generously with salt, pepper and paprika. Remove to bowl with draining spoon.
6. Add cabbage to remaining oil in wok and stir-fry for 4 minutes.
7. Add mushrooms to wok and mix well with cabbage. Stir-fry for 5 minutes. Moisten with soy sauce and stock. Add sugar and adjust seasoning.
8. Return beef to wok and combine with vegetables. Reheat until hot.
9. Serve with long grain rice.

Chinese Cabbage with Ham

This easy Chinese vegetable stir-fry is perfect for using up leftover cooked ham. Recipe serves 4.

Ingredients:

1 small leek
10 ounces (315 g) Chinese cabbage
11 ounces (345 g) cooked ham
2 cloves garlic
3/4 inch (2 cm) fresh root (green) ginger
1/4 cup sunflower or corn oil
Salt to taste
Freshly milled pepper
1 tablespoon medium sherry
2 teaspoons cornflour
1/2 cup vegetable stock
3 tablespoons soy sauce

Method:

1. Trim leek, slit length-wise and wash thoroughly under cold, running water to remove grit and mud between layers. Shake dry. Cut into thin rings.
2. Separate Chinese cabbage leaves. Wash each leaf thoroughly under cold, running water and drain. Cut leaves into thin strips, discarding stalks.
3. Cut ham into thin strips, removing any fat and gristle.
4. Crush garlic on to plate with garlic press. Peel, slice and finely chop ginger.
5. Heat oil in wok until hot, but not smoking. Add ham, garlic and ginger and stir-fry for 1 minute.
6. Mix in leek and strips of Chinese cabbage leaves and stir-fry for 5 minutes. Season lightly with salt and pepper. Moisten with sherry.
7. Mix cornflour with stock and soy sauce until smooth. Add to vegetables in wok. Bring to boil. Reheat until piping hot, stirring. Adjust seasoning to taste.
8. Serve straight away with rice or rice noodles.

Braised Chinese Vegetables

This quick and tasty combination of Chinese cabbage, broccoli, leeks and green beans only takes 20 minutes to prepare and cook. Serve with a meat dish and rice. Recipe serves 4-6.

Ingredients:

6 1/2 ounces (200 g) Chinese cabbage, chopped
6 1/2 ounces (200 g) broccoli, cut into florets
5 ounces (150 g) leeks, sliced
5 ounces (150 g) green beans, sliced
4 spring onions (scallions), sliced
2 tablespoons vegetable oil
1 teaspoon sesame oil
2 teaspoons (prepared) freshly crushed garlic
1 teaspoon freshly chopped ginger
1/2 cup vegetable or chicken stock
2 teaspoons soy sauce
1/2 teaspoon chili sauce
2 teaspoons cornflour mixed with water to form a paste

Method:

1. Heat oil in a wok or deep fry-pan. Add garlic and ginger, cook for a few seconds then add the vegetables and cook, stirring, for 2 minutes.
2. Add the stock, soy sauce and chili sauce. Cover and cook for 4-5 minutes.
3. Move vegetables to one side and add the cornflour paste. Stir until it thickens. Mix vegetables in the sauce and serve.

Red Cabbage with Apple and Walnuts

The tartness of the vinegar contrasts nicely with the sweetness of the apple in this easy fruit and vegetable dish and makes it perfect to serve as a side with rich meats such as pork or duck. Recipe serves 6-8.

Ingredients:

1 red cabbage
1/4 cup vinegar
1 teaspoon sugar
2 onions, sliced
1/2 cup oil
2 cloves
1 bay leaf
1/3 cup beef or chicken stock
2 apples
Grated zest of 1 orange
Salt to taste
Freshly ground black pepper to taste
6 1/2 ounce (200 g) packet walnut halves

Method:

1. Halve the cabbage, discard stalk, wash and slice.
2. Place the vinegar, sugar, salt and pepper in a large dish. Add the cabbage. Mix and soak for 1/2 hour.
3. Fry the onion in the oil in a large saucepan. Layer with cabbage. Add bay leaf, cloves, orange zest and pour stock over. Cover and cook over low heat for 2 hours. Add water if it begins to dry out.
4. Add the peeled and sliced apples and the walnuts 30 minutes before cooking is complete. Do not stir.
5. Remove bay leaf before serving.

Creamed Cabbage

This easy side dish is simple to prepare. It can be cooked in advance and reheated at serving time. Recipe serves 4.

Ingredients:

1/4 green cabbage
1/2 cup sour cream or creme fraiche
1 teaspoon caraway seeds
Salt to taste
Freshly ground black pepper to taste
2 tablespoons fresh parsley, chopped

Method:

1. Thinly slice cabbage and simmer in water for a few minutes until tender. Drain.
2. Add sour cream, caraway seeds and season with salt and pepper. Sprinkle with parsley just before serving.

Fruity Cabbage Salad

This easy cabbage and carrot side dish provides a variation to the standard coleslaw with a sweet and fruity dressing rather than a creamy mayonnaise. Recipe serves 6.

Ingredients:

4 cups cabbage
1 cup grated carrot
2 tablespoons chopped chives
1 cup pineapple, cut into chunks
1/3 cup lemon or lime juice
1/3 - 1/2 cup orange juice
1/2 cup vegetable oil
Salt and pepper
2 tablespoons pine nuts, toasted

Method:

1. Thinly slice cabbage. Place the cabbage, carrot, chives, pineapple and pine nuts in a bowl.
2. Combine juices, oil, salt, pepper. Whisk until creamy.
3. Pour over salad and mix well.
4. Cover with plastic wrap until ready to serve.