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Cabbage and Sprouts with Cilantro and Lime

2 T
2 T
½ t
2 t
½ t

1 small head
3 cloves

2 cups
1/3 cup
½ cup
fish sauce
lime juice
red pepper flakes
sugar (normal brown or unrefined palm)
salt

green cabbage (about 1.5 lbs)
garlic

mung bean sprouts
cilantro
peanuts
Picture
  • Mix first set and set aside.
  • Shred or chop cabbage.
  • Mince or press garlic.
  • Heat 12-inch heavy-bottomed skillet over high heat until extremely hot, at least 4 minutes.
  • When hot, coat bottom with veggie or peanut oil and fry cabbage until slightly charred and crisp-tender, about 4 minutes stirring every 30 seconds.  
  • Make a well in the center of the cabbage, add a bit more oil, and fry garlic for about 15 seconds.  Stir in 1st set and reduce by half, about 30 seconds.
  • Toss with sprouts and cilantro and serve with peanuts sprinkled on top.
  • Good hot or at room temperature.
  • Note:  When making a 2x or 3x recipe you'll need to fry the cabbage in several batches.  In fact, you may want to do two fry batches even for a 1x recipe.  If so, just toss the cooked cabbage into a larger pot, and then saute the garlic when done and add it to the pot with the cabbage.  Then add the sauce and cook uncovered to reduce the sauce a bit.  I find that with a 2x or 3x recipe that you need to reduce the sauce a bit without the cabbage or the cabbage will get overcooked (since it takes longer to reduce more liquid).

  • Yield: 6 servings as a side dish.  4 as a main dish.
  • Source: Cook’s Illustrated
Category:  American, Thai                                                                                                                                      Modified 10/14/15
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