RCI-VG.004.1336.001
Steamed Cabbage
Steamed Cabbage from the Recidemia collection
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyintermediate
Ingredients
- napa or green cabbage about 1½ lbs1 unitI often mix red and green together
- ¼ cup
- crystalline fructose1½ tsp
- ½ tsp
- 2 tsp
- ¼ tsp
- black pepper1 unitto taste
- ¼ cup
- red bell pepper1 unitdices (if red price high, I use green)
Method
1
Slice the napa or green cabbage (and red cabbage if using) into thin ribbons, approximately ¼ inch wide, removing any wilted outer leaves and the core.
2
Dice the red bell pepper into small pieces, approximately ¼ inch cubes.
3
In a small bowl, combine the apple cider vinegar, crystalline fructose, hot pepper flakes, caraway seeds, salt, and black pepper; stir until the fructose dissolves.
4
Fill a wok or large pot with water to a depth of about 2 inches and bring to a boil over high heat; place a bamboo steamer basket or metal steamer rack inside.
5
Place the sliced cabbage and diced bell pepper in a steamer-safe dish or directly on the steamer basket, spreading it into a relatively even layer.
1 minutes
6
Pour the vinegar mixture and ¼ cup water evenly over the cabbage and pepper.
1 minutes
7
Cover the steamer with a lid and steam over boiling water for 10-12 minutes, until the cabbage is tender but still retains a slight firmness.
11 minutes
8
Transfer the steamed cabbage and peppers to a serving dish, pouring any accumulated liquid over the top, and serve hot or at room temperature.