Rice Noodles with Cabbage
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An Asian-inspired version of the traditional Transylvanian cabbage noodles.
Ingredients
1 small cabbage (approx. 700-800g)
1 level tablespoon ginger and garlic paste (or 2 large cloves of garlic, crushed + 25g freshly grated ginger)
1 tablespoon soy sauce (Japanese)
150ml cooking cream (15% fat)
30g butter
150g rice noodles
salt, black pepper
How to prepare rice noodles with cabbage
- Cut the cabbage into thin strips and sprinkle with salt. Knead until it softens slightly, then set aside until needed.
- In a wide pan (approx. 24cm), melt the butter over low heat. Add the ginger-garlic paste and sauté for 1 minute. Add the soy sauce and stir.
- Turn the heat to medium. Add the cabbage and sauté for 10 minutes, stirring frequently to prevent burning. If the cabbage caramelizes too much or too quickly, lower the heat slightly. While sautéing, taste the cabbage for salt and add more if necessary.
- Remove the pan from heat and add the cream. Stir until well combined. Simmer on low heat for 5 minutes.
* You can skip this step if you don't want to use cream to make the dish lower in calories; the taste will still be very good, but the cabbage won't adhere as well to the noodles. - Add the rice noodles, cooked according to package instructions. Adjust salt and season with pepper.
Cabbage sautéed for 10 minutes
Cabbage after cooking with sour cream
