I love, love, love chinese cabbage. It’s such a nice, very sweet vegetable and it’s so versatile. The only thing I hate about it, is that it’s such a huge thing. My grocery store only sells entire cabbages, and for a student living on her own, this is quite a lot of cabbage. So I have constructed a couple simple recipes that you can use this lovely vegetable for, so you don’t have to throw away the entire thing, but you can use it over the span of a few days in different dishes. For you today I have a noodle soup, cabbage in sauce with rice, and a great pasta recipe that you can just add whatever you like to, including chinese cabbage. Let’s jump into it!
Cabbage in Sauce with Rice
- 75g pandan rice
- 2 garlic cloves
- 1/2 chinese cabbage
- 3 tbsp oyster sauce
- This is the easiest thing ever! Start by sautéing some garlic in a pan with oil.
- In the mean time: cook your rice! I use a handy microwave ricecooker for this.
- Now put the cut up cabbage in the pan and bake it until it’s soft and slinky.
- Add the oyster sauce. Add more if you feel like it isn’t saucy enough. Wait until it’s hot.
- Serve it with the rice!
If I make enough of this, it’s enough for me as a whole meal, but it’s also great to make some side dishes with this, like tempé in teriyaki sauce or something.
Noodle Soup with Chinese Cabbage
- 50g uncooked udon noodles
- 1L vegetable stock
- 1/4 chinese cabbage
- 1 carrot
- 1 egg
- 1 tbsp miso paste
- 2 spring onions
- 100g tofu, diced
- Start by boiling about 1 liter water in a pot to make the vegetable stock. Cut the cabbage, carrot, tofu and onions in bite-size pieces, whatever size you like.
- When you’ve got your boiling vegetable stock in a pot, stir in the miso paste. You can always add more or less, just adjust to taste. Cook the egg in the mean time.
- Now add all your veggies and cook the entire broth for a few minutes until you feel like the veggies are soft enough.
- Put in the noodles and wait until they are soft. Now fill a bowl with your finished soup.
- Cut the cooked egg in half and put this on top of the noodle soup. Sprinkle some of the spring onions on top, or some other veggies like taugé, and you’re done!
Tomato Pasta with Veggies for Days
- 75g pasta (choose your favourite shape!)
- 2 cloves of garlic
- 1 small onion
- 350g tomato passata
- 2 tomatoes
- 200g fresh spinach
- 1/4 chinese cabbage
- 1/3 zucchini
- Start by cooking the pasta and cutting all the veggies in bite sized bits.
- Sauté some garlic and onion in a pan with oil and then add the cabbage, zucchini and tomatoes.
- Once the veggies have started to get a bit soft, add the tomato passata.
- Now start adding the spinach until all of it is shrunk.
- Stir the cooked pasta through your homemade pasta sauce and you’re done!
These are just some veggies that I enjoy in this pasta, but you can add or substract whatever you like. That’s the beauty of pasta! If you want it to be more creamy, add some mascarpone, creme fraîche or ricotta. Top the pasta with some parmesan of course!
And that’s it for another episode of Sanne’s Student Recipes! I know the previous one was a long time ago, so if you missed it you can find it here. Let me know if you have any good recipes you want to share, or if you’ve tried any of mine. I’d love to know! I know my cooking isn’t the best, but for student standards it’s pretty decent if I may say so myself. Anyways, I hope you enjoyed. I want to thank you for reading and I’ll see you next time!