Taiwanese Braised Cabbage – Just Like In Taiwan!
I recently shared in my story that one of my favorite ways to eat vegetables is Taiwanese braised cabbage – 白菜滷.
After sharing my Taiwanese Braised Cabbage, I had so many DMs asking for the recipe, so here is my super easy and healthy recipe that you can recreate at home!
I am using my product line, kai dong, today, a product line that I have developed and produced from scratch. Every single 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.
It is often paired with other popular Taiwanese dishes, such as Taiwanese Braised Pork Rice, Sticky pork belly, or beef noodle soup.
Not only is it easy to make at home, but you can also customize it to your liking. Personally, I like a simple, healthy, and homey flavor profile, so I use simple ingredients that just enhance the sweetness of the napa cabbage. You can also add Sa-Cha, or increase the amount of white pepper to give it a more hearty flavour.
An important ingredient used for Taiwanese Braised Cabbage is kai dong’s Golden Shallot Oil.
Made with hand-peeled red shallots from Taiwan, Golden Shallot Oil is a flavor booster that elevates your meals with a burst of umami-packed deliciousness. Whether you sauté with it or use it as a finishing touch, this is the secret sauce your pantry needs.
The red shallots are slowly fried to golden brown perfection in garlic-infused oil with all-natural ingredients with no preservatives; PLUS, it is gluten-free and vegan friendly. If you don’t have golden shallot oil, you can also saute red shallots with oil in the first step.
The next important condiment used was kai dong’s Four Season Scallion Sauce.
Four Season Scallion Sauce – an umami bomb that harmoniously blends sweet and savory notes. We take fresh scallions, simmer them slowly in oil, and give them some love in vintage-aged soy sauce. Trust us, a little dab of this goes a long way!
It is made with succulent & sweet “four-season” scallions from Taiwan! Same as the rest of the product line in kai dong, they are all natural ingredients with no preservatives AND vegan-friendly!
Do you want MORE Taiwanese Recipes? Here are some of my go-to recipes that you will LOVE!
- Taiwanese Popcorn Chicken (EXTRA CRISPY & JUCIY!)
- Taiwanese Soy Marinated Eggs – Perfect Addition to Any Meal
- Vegetarian Taiwanese Popcorn Tofu
- Taiwanese 3 Cup Chicken Wings
Braised Cabbage Ingredients
- 1 large Napa Cabbage, chopped separate with stem and green
- 2 tablespoon Four Season Scallion Sauce
- 2 tablespoons Golden Shallot Oil
- 10-15 Shiitake Mushroom, sliced
- 1 tablespoon garlic, minced
- ½ tsp ground white pepper
- 5 fried tofu, sliced
- 1.5 cup dashi stock or mushroom stock.
- Salt to taste
- In a pot, saute shiitake mushroom with four-season scallion sauce for 3-4 minutes or until fragrant, remove and set aside.
- In the same pot, add golden shallot oil, minced garlic, and the stem of the cabbage, and saute for 3-4 minutes or until the stem has softened.
- Next, add the rest of the cabbage and sauteed mushrooms. Mix well, then add in 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 in the sliced fried tofu and white pepper, and season with salt to taste. Mix well, cover, and let it cook for another 5-10 minutes.
Taiwanese Braised Cabbage 白菜滷
By Tiffy Cooks
Ingredients
- 1 large Napa Cabbage chopped separate with stem and green
- 2 tablespoon Four Season Scallion Sauce
- 2 tablespoons Golden Shallot Oil
- 10-15 Shiitake Mushroom sliced
- 1 tablespoon garlic minced
- ½ tsp ground white pepper
- 5 fried tofu sliced
- 1.5 cup dashi stock or mushroom stock.
- Salt to taste
Instructions
- In a pot, saute shiitake mushroom with four-season scallion sauce for 3-4 minutes or until fragrant, remove and set aside.
- In the same pot, add golden shallot oil, minced garlic, and the stem of the cabbage, and saute for 3-4 minutes or until the stem has softened.
- Next, add the rest of the cabbage and sauteed mushrooms. Mix well, then add in 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 in the sliced fried tofu and white pepper, and season with salt to taste. Mix well, cover, and let it cook for another 5-10 minutes.
Hello, if I don’t have your sauces/oils, like in this recipe, what can I substitute it with? I’ve found many recipes that I want to try making, but I can’t because I don’t know what to substitute your products with. I wish I could purchase them to support you, but it’s a little unsustainable for me to do so, especially living in Japan. If you have the time, could you please let me know what to do or if there’s a page that outlines what I can substitute your oils/sauces with? Thank you very much!