Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Salads => Topic started by: achookwoman on August 10, 2012, 09:42:48 am
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Chinese pickled red Cabbage and ginger
The dressing can be made in the TMX, but the Cabbage is best cut by hand. Love this dish as it keeps submerged in the dressing , in the fridge, and can be served with hot or cold dishes. I haven't come across anyone who hasn't liked this. I have adapted this recipe from Belinda Jeffery's Collected recipes.
Need
750g RED cabbage, 1 small or 1/2 large.
3 teaspoons of salt
2 Tablespoons of fresh ginger, chopped
1 1/2 cups ( 375 mls. ) of rice vinegar
1 1/2 cups, (330g ) caster sugar
1/2 to 1 small red chilli seeded and thinly sliced, or 1/2 teaspoon of chilli flakes.
Do
Shred cabbage as thinly as possible , by hand.
Toss cabbage with salt and place in a colander over the sink with a plate on top. Place a couple of tins on top to press the liquid from the cabbage.
Leave to drain for 3 hours , at room temperature.
While the cabbage is draining, Zap the ginger and chill and sugar in the TMX. Scrape down and Zap again.
Add vinegar and mix on reverse until sugar is disolved.
Set aside.
Add to drained cabbage and store in plastic container in fridge for at least 8 hours.
Press cabbage under dressing while in fridge.
This has a nice sweet and sour zing.
This recipe is for Michele's DH ;D
Members' comments
McMich - Well DH and I think pickled red cabbage and ginger salad is fantastic.
The combination of the ginger and chilly and the cabbage still had a bit of crunch was so good.
It makes a lot and DH is already planning his Thai fish burgers with this salad.
Bedlam - The ginger gives it a lovely freshness. We had this a few times over Christmas and a few recipe requests after trying. I love it.
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Chookie, this is right up DH's alley. Tomorrow night with chicken schnitzel.
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Michele, ideal combo. Hope he enjoys it.
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I'll keep my eyes open for a nice red cabbage .
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Chookie, did you have much liquid drain off the cabbage? I rinsed the sliced cabbage and dried very well on paper towel before salting.
I had very little liquid and even squeezing it hardly anything.
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Michele, small amount came out of the first lot and none from the second lot. The second lot was organic and I thought that might be the reason.
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The cabbage wasn't organic, so just carried on with the recipe.
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Well DH and I think pickled red cabbage and ginger salad is fantastic.
The combination of the ginger and chilly and the cabbage still had a bit of crunch was so good.
It makes a lot and DH is already planning his Thai fish burgers with this salad although :( while I'm away.
It will be a very nice alternative to sour kraut at Christmas time. I loved making sour kraut with my Oma and DSIL is Croatian and her sour kraut is a bit different again.
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Michele, so glad you and DH liked it. It is a bit of a fiddle, but makes a lot and will keep. You have just reminded me that it will go beautifully with the Swedish fish cakes that I make.
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Oh, Swedish fish cakes - do tell.
The only tedious bit is the fine chop - DH has just sharpened the knives.
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OOPS, Norwegian Fish cakes. Pretty sure I have posted the recipe. Will check.
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Yes you have Chookie, here (http://www.forumthermomix.com/index.php?topic=6652.0) it is.
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Judy to the rescue AGAIN. DH says you should live next door because you are like a fairy Godmother. Thanks Judy.
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I'd love that Chookie, I could pop in for coffee and goodies quite often and look after your chooks when you went away.
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I'd love that Chookie, I could pop in for coffee and goodies quite often and look after your chooks when you went away.
yes, Yes and yes.
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:D :D Looking forward to catching up at the retreat, that will have to do for now Chookie.
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will try, have the red cabbage and ginger, thanks
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Chookie, at your suggestion I cut up more cabbage and reused the marinade from the previous batch.
Perfect!! What does amaze me is that it doesn't cook the cabbage. This last batch I made in January and the cabbage is still crispy. The flavours of the marinade have intensified a little bit and it is so yummy. :D
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How did I miss this one! Printed off and will try the next couple of days!! Thanks, Chookie! :-*
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Yummo with schnitzel GF and as the salad in a chicken schnitzel burger. :D
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Thanks Mich - will definitely try the burgers - and the schnitzel!! :D
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Chookie, is this something that improves with time in the fridge or should you aim to make just a day or so before needed?
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Chookie, is this something that improves with time in the fridge or should you aim to make just a day or so before needed?
Bedlam, I think it would keep for as least a week. But mine never lasts this long.
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This sounds great. I love anything pickled. Only dilemma is I don't really care for ginger. Would it be as good if ginger was omitted from the recipe? Love Belinda Jeffery's recipes.
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I love ginger so think this makes this recipe. That said, there is no reason why you couldn't leave it out. I would probably then up the chilli.
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Thanks Chookie, I thought it would be a different addition to our Christmas table this year.
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Thanks Chookie. I will try without ginger but add garlic. Will report back on what it's like. Thanks for posting the recipe.
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Chookie, McMich seems to have kept hers for a couple of months would that be correct? I love the sound of this but would be the only one eating it.
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Chookie, McMich seems to have kept hers for a couple of months would that be correct? I love the sound of this but would be the only one eating it.
Wonder, certainly looks like it.
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We enjoyed this very much. One of my staff asked for the recipe. The ginger gives it a lovely freshness. Thanks Chookie.
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Bedlam, glad you enjoyed it. I like it because it balances out the other rich food we eat at this time of the year. Another good one is the mushroom salad, made with fresh sliced mushrooms marinated in soy sauce with sesame oil and ginger and garlic. I think I have posted a recipe here somewhere.
Raw Mushroom with fresh Green ginger and Garlic salad (http://www.forumthermomix.com/index.php?topic=8861.0) xx CC
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Just one further question please. Do you have to rinse the cabbage after it has been salted? Thank you.
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MEP, there isn't a lot of salt and most will drain away with the water out of the cabbage. So no rinsing.
Hope you enjoy it.
CC, thanks for doing the link to the Mushroom recipe. You are a gem.
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Thank you for your super prompt reply Chookie. I really appreciate it. By the way, I just made your pickled cucumber salad and it's absolutely delicious. Will definitely be making it regularly in the future.
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We had this a few times over Christmas and a few recipe requests after trying. I love it. You are a star Chookie X
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-blush, blush. Glad you like the salads.
Looking at an ABC salad today. Apple, beetroot and carrot, nice dressing and sprinkled with feta and walnuts.
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Oh, please, could you share the ABC salad Chookie? DH wants us to start reducing our consumption of red meat to no more than twice a week and have at least one no meat meal a week also. This is a challenge for me as I love my meat- especially a rare steak.
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Never noticed this recipe before. It sounds like something that I will have to make.
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Will find and post.
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Both DH and I love this recipe. Because I don't care for ginger, I chaged as follows:
- reduced ginger to 1.5 tspn. You could still smell and taste the ginger.
- used 2Tbsn of minced chilli and garlic (similar to sambal olek) in place of fresh chillies.
Yummy and so handy to have in fridge as a side dish and for on sandwiches/rolls.
Thanks.
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MEP, love the sound of this. Thanks.
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Chookie, could I use normal cabbage for this? I put red cabbage on the shopping list but somehow between DH choosing it at the supermarket and it ending up in my fridge it seems to have lost it's colour - that's what DH is telling me anyway after I pointed out red cabbage on the shopping list.
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Wonder, DH and I commented that there did not appear to be a difference in taste between red and green cabbage. However, I'm in the U.S. so that could be it.
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Chookie, could I use normal cabbage for this? I put red cabbage on the shopping list but somehow between DH choosing it at the supermarket and it ending up in my fridge it seems to have lost it's colour - that's what DH is telling me anyway after I pointed out red cabbage on the shopping list.
Wonder, can't see why not.