Posted inEasy Side Recipes Salad & Dressing
Basic Asian Slaw (Cabbage Salad)
If you can finely shred a cabbage, you're very close to a great slaw! Just sweat the cabbage and mellow down the onion, then mix the sauce and off you go!
Posted inRecipes Rice-friendly
Mezze Cabbage with Shrimp Sauce
I like to stir-fry cabbage in a different sauce, like shrimp paste. It's pungent at first, but become mellow after adding the lemon juice.
Posted inRecipes
Spicy Stir-fried Glass Noodles with Cabbage
A no-brainer, quick, easy and homey Asian glass noodles stir-fry recipe that is in my routine rotation now. I especially like the kicking spiciness!
Posted inRecipes Soup & Noodles
Thai Style Stir Fried Noodles with Savoy Cabbage
Try this fibre-rich savoy cabbage stir-fried noodles in Thai style! It tastes delightful and very easy to make. Perfect for a busy day.
Posted inRecipes Salad & Dressing
Basic German Red Cabbage in One Pot
The German red cabbage is the BEST way to cook a giant red cabbage. Simply braise it with apple, sugar and vinegar, then you'll have a perfect side dish!
Red Cabbage Recipe: Easy Peperoncino in 15 Minutes
Another way to use up a red cabbage easily, quickly and deliciously. If you already knew how to stir-fry noodles, it's just another version!
Posted inRecipes Rice-friendly
Veggie Burger Patty: Spiced Millet with Red Cabbage
An experimental recipe with veggie burger using pearl millet and warm Indian spices. Red cabbage is added for more colour and nutrients.
Posted inRecipes Soup & Noodles
Easy Chinese Home Style Soup Noodles
No matter rain or shine, I always welcome a bowl of hot soup noodles. And this is the one I often make at home in less than 30 minutes.
Posted inEasy Side Recipes Rice-friendly
Simply Cheesy Potato Pancake (Japanese Okonomiyaki)
This potato pancake (okonomiyaki) is a nostalgic Japanese soul food, a homemade version without mayonnaise. Dip with ketchup and enjoy it with rice!
Posted inRecipes Salad & Dressing
Roasted Red Cabbage with Mustard Honey Sauce
I like red cabbage, but I don't like eating it raw. So I baked it! Those thin leaves crisped up, and the thick one tendered. It's even better when pair with a versatile mustard honey sauce.