I recently shared that I love to eat Taiwanese braised cabbage. After sharing my recipe, many people asked me for it. So, here is my easy and healthy recipe that you can make at home!
I am using my product line, today. It is a product line that I have created from scratch. Every product is made and sourced in Taiwan, bringing the incredible flavors of Asia into your home by creating easy-to-cook dishes that can be enjoyed by anyone.
Taiwanese braised cabbage is often served at street vendors in Taiwan.
Taiwanese braised cabbage is often served with other popular Taiwanese dishes, such as Taiwanese Braised Pork Rice, Sticky pork belly, or beef noodle soup.
It is easy to make at home and can be customized to your liking. I prefer a simple, healthy, and homey flavor profile, so I use simple ingredients that enhance the sweetness of the nappa cabbage. You can also add Sa-Cha or increase the amount of white pepper to give it a more hearty flavor.
Golden Shallot Oil is a flavor booster made with hand-peeled red shallots from Taiwan. It can be used to sauté or as a finishing touch to elevate your meals with a burst of umami-packed deliciousness.
The red shallots are slowly fried to golden brown perfection in garlic-infused oil with all-natural ingredients and no preservatives. It is gluten-free and vegan friendly. If you don’t have golden shallot oil, you can also sauté red shallots with oil in the first step.
Four Season Scallion Sauce
Four Season Scallion Sauce is a delicious sauce that blends sweet and savory notes. Fresh scallions are slowly simmered in oil and vintage-aged soy sauce to create an umami-packed flavor. A little goes a long way!
It is made with succulent and sweet “four-season” scallions from Taiwan. Like the rest of the kai dong product line, it is made with all-natural ingredients and is vegan-friendly with no preservatives.
Ingredient
To make Taiwanese braised cabbage, you will need the following ingredients:
- 1 large Napa Cabbage, chopped separate with stem and green
- 10-15 Shiitake Mushroom, sliced
- 5 fried tofu, sliced
- 1 tablespoon garlic, minced
- 2 tablespoons Four Season Scallion Sauce
- 2 tablespoons Golden Shallot Oil
- 1/2 tsp ground white pepper
- 1.5 cup dashi stock or mushroom stock
- Salt to taste
Instructions:
- In a pot, cook shiitake mushrooms with four-season scallion sauce for 3-4 minutes until fragrant. Remove and set aside.
- In the same pot, add golden shallot oil, minced garlic, and the stem of the cabbage. Cook for 3-4 minutes or until the stem has softened.
- Add the rest of the cabbage and sauteed mushrooms. Mix well, then add any stock of your choice. Cover and let it cook on medium-low heat for 10-15 minutes or until the cabbage has softened.
- Add sliced fried tofu and white pepper, and season with salt to taste. Mix well, cover, and let it cook for another 5-10 minutes.
