How To make Noodles& Cabbage
1/2 c Unsalted butter
- cut into small pieces 8 lg Fresh sage leaves -- -??
1 t -Dried Sage
1 lg Garlic clove
sliced
Salt 1/2 lb Potatoes :
peeled
-cut into 1/2-in cubes 3 lg Leeks -- white parts only,
- quartered and sliced - 3/8-in thick 2 Garlic cloves minced
1/2 ts Red pepper flakes
1 1/2 lb Savoy cabbage :
quartered
- cut into 1/2-in slices 1/2 c Grated Parmesan cheese
- (fresh) 1 lb Fettuccine
1/2 lb Soft cheese -- such as
-Taleggio, Bel Paese -or Fresh Mozzarella, sliced
SLOWLY MELT BUTTER IN HEAVY PAN over low heat with 4 fresh sage leaves or 1/2 teaspoon dried, and the sliced garlic. When garlic is golden brown, remove it, but continue to cook butter until light amber with a distinctly nutty aroma. Scoop foam off top as it rises so that you can see the color, then pour it through strainer lined with layer of cheesecloth. Meanwhile, bring 4 quarts water to boil. Add 1 tablespoon salt and potatoes. Cook 5 to 8 minutes or until potatoes are fairly tender, but just short of being done. Rinse them immediately with cool water and set them in colander to drain, but reserve cooking water for pasta. Chop or crumble remaining sage leaves. Heat half the brown butter in wide saute pan, add leeks, sage, half the minced garlic and red pepper flakes. Cook over medium-low heat until leeks are soft. Add cabbage, 1 teaspoon salt and a little water. It might be necessary to add cabbage in stages, letting some of it cook down before adding rest. Cover pan and simmer until cabbage is cooked. Add Parmesan cheese and season with plenty of freshly ground black pepper and salt, if needed, to make flavors bright and strong. Return reserved cooking water to boil, add pasta and partially cook it, leaving it a little chewier than you would want to eat. Drain in colander, return it to empty pan and toss with rest of butter, remaining minced garlic and potatoes. Season to taste with salt and pepper. Butter casserole and layer half the noodles, half the cabbage and most of sliced cheese. Shake casserole so that vegetables and cheese can slip in among noodles. Add rest of pasta and cheese and finish with layer of cabbage. At this point, dish can be refrigerated until ready to bake. Bake at 425F about 20 minutes or until hot throughout and cheese is melted. If casserole is cold when placed in oven, bake it covered 15 minutes, then remove cover and continue baking until heated through. Serve from baking dish. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
How To make Noodles& Cabbage's Videos
Noodles & Cabbage Recipe
My name is Amanda. My fiancé, Chris, and I have been together for almost 15 years, and together we are raising 2 girls each in very different stages of life. One is a teen that is 18, and the other is a preschooler that is a very picky 4 year old. Come with me as I try to feed my family healthy foods, and just our day to day lives...( when I get just a little bit more comfortable filming...lol)
Ibotta:
Walmart Grocery pick-up:
Instagram: amandadebot01
Erin Conderen Petite Meal planner:
Camera: Samsung S9
Editing Program: Fimmora X
Easy łazanki (noodles & cabbage)
Music: Slavic Lo-fi by Steve Oxen
Ingredients:
1/2 yellow onion, diced
1/3 head green cabbage, chopped
1/2 leek, diced
8 oz. porcini mushrooms, sliced
12 oz. smoked kiełbasa
2 tbsp butter
salt, black pepper to taste
Melt butter in skillet. Add onion and mushrooms. Allow to cook over medium heat for 5 minutes, stirring occasionally.
Add cabbage to skillet, mixing occasionally for approximately 10-15 minutes. Add mote butter if cabbage starts to brown.
Add leek and kiełbasa to skillet. At the same time, boil 16 oz. egg noodles (spaetzle or kluski are other options) until done.
Remove from heat, add egg noodles to skillet, mix well, and add salt and black pepper to taste.
Smacznego!
Healthy Cabbage Roll Recipe | Making Chinese cabbage roll recipe | V Taste
Hello everyone ! Today i made the Cabbage roll for you and it so fast and easy to cook, Hope you would like to make it. Thanks for watching !
Ingredient:
- 1 napa or chines cabbage (big size)
- 200g minced pork
- 100g minced shrimp
- 50g brunoised carrot (place some in mixture and some in sauce)
- 10g green onion (place some in mixture and some in sauce)
- ½tbsp oyster sauce
- 1tsp salt (to place in boiling water)
- ¼tsp salt (to place in mixture)
- ¼tsp pepper
- ½tbsp fish sauce
- 1 chicken egg
- ¼tsp chicken powder
- 1tsp sugar
- 1tbsp corn starch
Making Sauce
- a small red onion
- some hot chili
- ½tbsp soy sauce
- ½tbsp oyster sauce
- ¼tsp chicken powder
- ½tbsp corn stach+100ml water
- 2tbsp cooking oil
#food #healthyfood #rollcabbage
Cabbage Fried Glass noodle
Thank you for watching.
If you like videos, please subscribe my channel.
Quick Tip - Asian Noodles & Cabbage
Full recipe:
Vermicelli Noodles w/ Pork Belly and Cabbage Recipe
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
Today we are making a classic dish from Northeastern Chinese cuisine - 猪肉白菜炖粉条. The name pretty much explains everything: Zhurou (猪肉) means pork, Baicai (白菜) is daikon cabbage, and Fentiao (粉条) means vermicelli noodles. Dun (炖) is a cooking method like braising or simmering, which is the ubiquitous cooking technique used in the Northeast of China because the winter there is cold and harsh. A pot of warm and hearty and homey stew is perfect. So, let's get started.
????PRINTABLE RECIPE -
INGREDIENTS
780 grams (1.7 lb) of pork belly
6 slices of ginger
a drizzle of Chinese cooking wine (Amazon Link -
1 leek
2 tbsp of oil
1.5 tbsp of sugar
6-8 cloves of garlic
1-2 inches of ginger, crush, and roughly diced it.
3-5 pieces of red dried chilies (Amazon Link -
2 star anises (Amazon Link -
1/2 tbsp of Sichuan peppercorns (Amazon Link -
2 tbsp of soy sauce (Amazon Link -
2.5 tbsp of soybean paste (Amazon link -
4-5 cups of water
1 tbsp of salt (need to test)
200 grams (4.4 oz) of sweet potato noodles (Amazon Link -
1 daikon cabbage, about 937 grams (2 lb)
diced scallion and chili as a garnish
INSTRUCTIONS
Cut the pork belly into 1 inch thick cubes. If you don't like pork belly because it is fatty, you can use short ribs, or change it to beef and chicken.
Fill a pot with cold water. Add the pork belly in along with 6 slices of ginger, the root, and the green part of the leek. Drizzle in some Chinese cooking wine. Turn the heat to high and bring the pot to a boil. Skim the scum out by using a fine sieve and discard the aromatics. Take out the pork and let it drain completely. Set the pork belly aside.
Slice the white part of the leek into 1/2 inch thick pieces with a 45 degree angle.
Crush, and roughly dice 1-2 inches of ginger.
Crush and peel 6-8 cloves of garlic.
Cut open 3-5 pieces of dried red chilies to release the flavor.
Besides that, you will also need 2 pieces of star anise, 1/2 tbsp of Sichuan peppercorns.
Add 2 tbsp of oil and 1.5 tbsp of sugar to the wok. Turn the heat to low and stir constantly to caramelize the sugar. Once you see that the sugar changes to a red or brown color, you can quickly toss in the well-drained pork belly cubes and turn the heat to medium. Keep stirring for 3-5 minutes to char the pork.
Toss in the leek, garlic, ginger, dried red chilies, star anise, and Sichuan peppercorns. Continue to stir for a couple of minutes or until fragrant. Add 2 tbsp of soy sauce and 2.5 tbsp of soybean paste. Keep mixing until all the seasoning is well combined. Add 4-5 cups of boiling hot water and transfer everything into a clay pot or a Dutch oven. Simmer the pork for 1.5 hours or until tender.
While the pork is braising on low heat, soak the vermicelli noodles in room temperature water for 1 hour. Separate the stem and the leafy part of the napa cabbage. Slice the stems into 1/2 of inch thick pieces. For the leafy part, you just run your knife over roughly.
Once the pork belly is tender, check the liquid amount to make sure you have enough water to cook the noodles and cabbage. If you don't have enough, you can add a little more water. If you have too much, you can always crank up the heat to reduce it a little bit.
Add in the soaked but well-drained sweet potato noodles and the cabbage stems. Stir it to mix. The temperature will drop down a little bit. You just wait for it to come back to a simmer or until the noodles are cooked through. Give it a taste to adjust the salt. I add a little bit more than 1 tbsp of salt here.
Toss in the leafy part of the cabbage. Stir to cook for a minute and you are done.
Garnish it with some diced scallion and dried red chilies. Enjoy!
Videography / Editing by Austin Schargorodski -