I tried cooking Chinese cabbage with raisins and almonds, and I really liked it!
Until now, I had only used Chinese cabbage raw in salads (especially because, as you know, I try to cook any type of cabbage as rarely as possible). But I was curious to taste cooked Chinese cabbage, so I made the simplest test, in the pan.
Then, since I was at it, I wanted to dare (yes, “dare,” not “measure” 😅 and sorry, I couldn’t resist the joke 😂) by pairing it with a sweet ingredient, raisins.
Raisins were the first idea and the first choice because I often use them in salads, like with cabbage and with fennel, but also with raw carrots I like it a lot. Then for a while, I have also been adding them to some savory dishes, thanks to my friend Rossana who taught me how to cook stuffed escarole years ago. For me, it was an achievement because, in the culinary tradition of my home, and Romagna in general, raisins have always been an ingredient only for sweets.
While deciding how to cook this cabbage, considering it is Chinese cabbage, almonds came to mind, following one of those tangled associations of ideas, like that word game you play with children, did you do it with your kids too? Something like this: Chinese cabbage –> Chinese restaurant –> chicken with almonds –> okay, I’ll add almonds to the Chinese cabbage. 😅
Yes, I know, it’s silly, but that’s how it happened. 😃
Anyway, back to our Chinese cabbage, the addition of two simple ingredients gives us a simple side dish in just a few minutes, which, I assure you, makes a good impression. Not only when you’re in a hurry to cook but also when you have guests. I tried it in three variations, which I will tell you about in the procedure.
Among the various types of cabbage, Chinese cabbage is the most delicate, producing a much less invasive smell during cooking compared to cabbage or savoy cabbage. It’s necessary to share this information, just in case this ‘age-old problem’ of cooking cruciferous vegetables is present in your home too. 🤭
This recipe is my proposal for Light and Tasty, which today dedicates the release to winter ingredients. And what ingredient reigns supreme in winter if not cabbage? You will find as always the recipes of my colleagues from the Team at the end of the article.
But it’s not over, more “cabbage ideas”… you can also find them here! 👇😉
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1.1 lbs Chinese cabbage
- 1 oz raisins
- 1 oz almonds
- 1 tbsp extra virgin olive oil
- 1 clove garlic
- pepper
- balsamic vinegar (to taste)
Tools
- Knife kitchen
- Pan diam. 11 inches
- Lid diam. 11 inches
- Pan diam. 4.72 inches
- Cooking spatula
Steps
I’m borrowing a photo of Chinese cabbage from the salad recipe to show you what the head looks like, elongated with slightly curly leaves.
❔ Chinese cabbage is not always available for sale, although it is grown year-round (so I’ve read around). It’s a problem I often encounter, finding it for sale only occasionally, and indeed it happened this time too. When I made this recipe, I used half a head (the whole one weighed 2.2 lbs) left after already eating the previous half, and both times I forgot to photograph it but promised myself to buy it again. I couldn’t buy another one. Because in the meantime, it disappeared from the shelves of both supermarkets where I usually go. 🤷♀️ Suffice it to say that if you can’t find it, you can safely replace it with savoy cabbage.
Well, after this life detail, here is the very simple procedure for the cooking of Chinese cabbage with raisins and almonds:
Wash and cut the Chinese cabbage into strips.
Place it in a pan with the oil and the chopped garlic clove.
Sauté the cabbage over high heat for 5 minutes, stirring it with a spatula or a wooden spoon.
When it has wilted a bit, cover the pan with the lid and lower the heat.
Cook for about 15 minutes.
Meanwhile, toast the almonds and soak the raisins.
After the 15 (or even 20) minutes of cooking, add the raisins and almonds to the Chinese cabbage. Also, add a sprinkle of pepper, stir, raise the heat again for a few minutes to evaporate the excess moisture.
Serve hot or warm, but I also liked it cold (at room temperature).
Excellent with balsamic vinegar, either traditional or in cream.
Really good.
Seasoned only with oil and pepper, without balsamic vinegar, I tried using this Chinese cabbage with raisins and almonds to season pasta. An idea somewhat fusion indeed, but I must say I liked it quite a bit, and therefore, if you also like experimenting, I suggest it. 😉
Moreover – still in the series of “Chinese harmonies” – I tried the sweet and sour version.
Proceed as follows:
During the last minutes of cooking (that is, after adding almonds and raisins) also add 2 teaspoons of sugar and 3 teaspoons of white vinegar. Sauté for a few minutes over high heat to evaporate the vinegar (in addition to the excess moisture mentioned above). And serve warm. 😋
Salt-Free Tips
Today’s salt-free tips: the use of balsamic vinegar and the sweet and sour version are the main tips I feel like giving you, but also the sweetness of the raisins has its reason, in my taste it really makes the use of salt unnecessary. 😉
If you are interested in reducing or eliminating salt, always remember to:
▫ Reduce salt gradually, the palate needs to get used to it slowly and should not notice the progressive reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules and gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally allow yourself a break from the rule. It is good for the mood and helps to persevere.
If you don’t want, or can’t, give up salt:
▫ You can still try my recipes by salting according to your habits.
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Other Light and Tasty Recipes:
Carla Emilia: Baked Artichokes with Parmigiano Reggiano
Claudia: Broccoli and Anchovy Muffins
Daniela: Baked Fennel and Oranges with Olive Breadcrumb
Elena: Risotto with Purple Cabbage and Robiola
Milena: Soup with Black Cabbage, Pumpkin, Cannellini Beans, and Parmesan Crusts
