Peking cabbage can be cooked in a variety of ways. Also called pe tsai, Peking cabbage can be chopped and sautéed with garlic and onions. If you want to caramelize it, cut it into wedges and roast them until soft. Then, before serving, season it with some sweet and sour sauce. Alternatively, you can grill the cabbage wedges until they are browned.
Ingrediants
Sauteed Peking Cabbage
- 2 teaspoons (10 ml) of canola oil
- 1 small onion cut into slices
- 1 clove of minced garlic
- 1 teaspoon (2 g) of minced ginger
- 1 head of Peking cabbage, cleaned and chopped
- 2 tablespoons (30 ml) of soy sauce
- 1 tablespoon (15 ml) of rice vinegar
- 2 teaspoons (10 ml) of toasted sesame oil
Doses for 4 servings
Sweet and Sour Roasted Peking Cabbage
- 2 tablespoons (30 ml) of olive oil
- 2 tablespoons (30 ml) of apple cider vinegar
- 1 tablespoon (13 g) of muscovado sugar
- 1 teaspoon (5 g) of whole Dijon mustard
- 1 teaspoon (2.5 g) of grated garlic
- A pinch of salt
- ½ teaspoon of freshly ground black pepper
- 1 head of Peking cabbage
Doses for 4 servings
Grilled Peking Cabbage
- 3 tablespoons (45 g) of spicy mustard
- 1 tablespoon (30 ml) of agave nectar
- 1 tablespoon (30 ml) of extra virgin olive oil
- A pinch of finely grated garlic
- 1 medium head of Peking cabbage
- Salt and Pepper To Taste.
Doses for 4 servings
Steps
Method 1 of 3: Skip the Peking Cabbage
Step 1. Wash and cut the Peking cabbage
Wash 1 head of Peking cabbage under running cold water to remove all dirt residues. Put it on a cutting board and cut it into slices about 3 cm thick with a sharp knife. Discard the end of the stem and set the chopped cabbage aside.
Step 2. Chop the onion, then chop the garlic and ginger
Peel 1 small onion and cut it into strips about 1 cm thick. Set them aside. Peel 1 clove of garlic and a 3 cm piece of fresh ginger. Chop the garlic and ginger.
Step 3. Saute the onion, garlic and ginger for 1 minute
Pour 2 teaspoons (10 ml) of canola oil into a skillet and set the heat to medium-high. Stir in the onion, ginger, and garlic. Cook them until the garlic and ginger begin to give off their characteristic smell.
Step 4. Add the cabbage and cook for 2 minutes
Place the cabbage in the pan, then stir and let it cook over medium-high heat until it wilts.
Step 5. Season and sauté the cabbage for another 3 minutes
Pour 2 tablespoons (30 ml) of soy sauce and 1 tablespoon (15 ml) of rice vinegar over the cabbage. Stir and continue to cook the cabbage until soft. Calculate 3 minutes.
Step 6. Add the toasted sesame oil and serve the cabbage
Pour 2 teaspoons (10 ml) of toasted sesame oil over the cabbage and stir. Turn off the heat and plate immediately. Try serving it with steamed rice, teriyaki chicken, or noodles.
Store leftovers in the fridge for 3-5 days using an airtight container. The longer you store the cabbage, the softer it will become
Method 2 of 3: Roast the Sweet and Sour Peking Cabbage
Step 1. Preheat the oven to 230 ° C and place a roasting pan in it
Get a roasting pan that is at least 35 x 25 cm in size. Place it in the oven while it heats up.
Step 2. Make the sweet and sour sauce
Pour 2 tablespoons (30 ml) of olive oil, 2 tablespoons (30 ml) of apple cider vinegar and 1 tablespoon (13 g) of muscovado sugar into a small bowl. Add the following ingredients by whisking them:
- 1 teaspoon (5 g) of whole Dijon mustard;
- 1 teaspoon (2.5 g) of grated garlic;
- A pinch of salt;
- ½ teaspoon of freshly ground black pepper.
Step 3. Wash and cut a Peking cabbage
Cut the cabbage in half lengthwise using a sharp knife. Leave the stem end attached to keep the leaves from separating. Then, cut each piece in half lengthwise to make 4 wedges of similar size.
Step 4. Bake the cabbage wedges for 6 minutes
Put on oven mitts to take the hot pan out of the oven. Spread the cabbage wedges on the baking sheet with the cut side down. Return the pan to the oven and roast the cabbage for 6 minutes.
Step 5. Turn the wedges and bake them for another 6 minutes
Turn each wedge using pliers or a spatula and place it on the other cut side. Roast the wedges for another 6 minutes to soften.
Step 6. Remove the pan and turn on the oven grill
Remove the cabbage wedges from the oven and set the oven grill to high. It may be necessary to bring an oven rack close to the grill (this depends on how the appliance works).
Step 7. Brush the sweet and sour sauce over the cabbage
Dip a pastry brush in the sweet and sour sauce and use it to evenly coat the cabbage wedges.
Step 8. Finish cooking the cabbage wedges using the oven grill
Arrange the cabbage about 8-10 cm away from the grill. Allow about 3 minutes for it to turn golden and slightly crunchy.
Step 9. Serve the cabbage
Garnish the wedges with your favorite sauce or fresh herbs before serving. Bring them to the table warm.
Store leftovers in the fridge for 3-5 days using an airtight container
Method 3 of 3: Broil the Peking Cabbage
Step 1. Light a charcoal or gas barbecue by setting it to maximum
If you're using a charcoal barbecue, half-fill the chimney with charcoal briquettes. Light the briquettes and throw them in the center of the grate once they are hot and covered with ash.
Step 2. Wash and cut a medium Peking cabbage
Cut the cabbage in half lengthwise using a sharp knife. Leave the stem end attached to keep the leaves from separating. Then, cut each piece in half lengthwise.
You should get 4 wedges of equal size
Step 3. Brush the cabbage with 2 tablespoons (10 ml) of olive oil
Pour the olive oil into a small bowl or plate so that you can dip a brush into it. Brush it over the entire surface of the wedges to completely coat them. Sprinkle a sprinkle of salt and pepper on the cabbage.
The oil will prevent the cabbage from sticking to the grill
Step 4. Cover the cabbage wedges and grill for 3 minutes
Arrange the greased cabbage wedges on the hot grill with the cut side facing down. Cover the grill and cook for 3 minutes without moving them.
Step 5. Flip the wedges and grill for another 3 minutes
Lift the grill lid and turn the wedges to the other cut side using pliers. Cover the grill and cook the wedges until browned. Remove them from the grill once they have softened and reached the desired consistency.
Step 6. Make a mustard glaze to go with the cabbage
Beat the following ingredients to give the grilled cabbage some mild spicy notes:
- 3 tablespoons (45 g) of spicy mustard;
- 1 tablespoon (30 ml) of agave nectar;
- 1 teaspoon (5 ml) of extra virgin olive oil;
- A pinch of finely grated garlic;
- Salt and Pepper To Taste.
Step 7. Brush the glaze over the cabbage and serve immediately
Dip a pastry brush in the mustard glaze and spread it over the grilled cabbage. Don't have a brush? Use a spoon to sprinkle the frosting. Serve the hot cabbage straight from the grill.
