Veal strips with Chinese cabbage

When you are looking for a light and nutritious meal full of flavor, veal strips with Chinese cabbage is an excellent choice. This dish combines the tenderness of marinated veal strips with the crunchiness of Chinese cabbage, complemented by colorful carrots and flavorful mushrooms. It is not only low in calories but also rich in vitamins and nutrients. Perfect for a healthy meal that you can enjoy without guilt, even on busy weeknights.

How to make veal strips with Chinese cabbage?

These veal strips with Chinese cabbage are the perfect choice for a weekday: few ingredients, quick to prepare, and healthy. First, you have a few preparations, and then everything comes together in the wok.

The preparations

We start with the veal medallions. We cut them into strips and marinate them in soy sauce. Marinating them in advance makes them extra flavorful and tender.

While the veal strips are marinating, we take care of the vegetables. First, we peel the carrots and then cut them into small pieces to taste.

If necessary, remove any dirt from the mushrooms. Do not rinse them in water, as they will absorb too much moisture. Then slice them.

And then there is the most important vegetable for this dish: the Chinese cabbage. It may seem like a large volume, but don't worry. Like spinach, it cooks down well. We remove the hard bottom stem and then cut the remaining cabbage leaves into small pieces.

Stir-frying the veal strips with Chinese cabbage

Now we can take out the wok and start stir-frying. In the first step, we heat some oil and briefly fry the veal strips at high temperature until they are seared on all sides. Optionally, season them with pepper and salt, and then set them aside.

We heat some more oil in the still-warm wok and stir-fry the carrots for a few minutes. Then add the mushrooms and stir-fry them for another two minutes.

Now it's time to add the Chinese cabbage to the wok. Keep stirring so the vegetables mix well. After about five minutes, you will notice the volume decreasing as the cabbage leaves cook. Meanwhile, add the leftover soy sauce from the marinade to the wok.

Finally, add the veal strips back to the wok and let them warm through for a few minutes. Then it's time to serve in deep plates.

Some more variations to pimp your meal

Here are a few ideas to enhance the flavor of the recipe:

• Herbs and Spices: Add some ginger, garlic, or a pinch of chili flakes for extra kick. 
• Sauces: A touch of soy sauce, oyster sauce, or hoisin sauce can deepen the flavor. 
• Nuts and Seeds: Sprinkle some toasted sesame seeds or chopped cashews over the dish for a delicious crunch. 
• Fresh Herbs: Finish the dish with some fresh cilantro or basil for a fresh touch.

What is Chinese cabbage?

Chinese cabbage, also known as Napa cabbage or Chinese leaf cabbage, is a popular vegetable in Asian cuisine. It has long, pale green leaves with thick white veins and forms a loosely packed head. Here are a few characteristics of Chinese cabbage:

• Mild flavor: The taste of Chinese cabbage is mild and slightly sweet, making it versatile in various dishes.
• Crisp texture: The leaves are crispy, especially the white parts, adding a nice texture to stir-fries and salads.
• Nutritious: Chinese cabbage is low in calories and rich in vitamins, such as vitamins C and K, and minerals like calcium and potassium.

Chinese cabbage is often used in stir-fries, soups, stews, and salads. It can also be fermented to make kimchi, a traditional Korean side dish.

Learn more about Chinese cabbage in the following articles:

• Chinese cabbage - Wikipedia.
• What is Chinese cabbage? (The Spruce eats).
• 7 different types of cabbage, and how to cook them (The Kitchn).
• The ultimate guide to cabbages (sustained kitchen).

More surprising.cabbage

Cabbage is a collective term for various types of vegetables from the cruciferous family (Brassicaceae). They are known for their nutritional value and versatility in the kitchen. Here are some general characteristics and types of cabbage:

Key Characteristics of Cabbage

• Nutritious: Cabbage is rich in vitamins (such as vitamins C and K), minerals (such as potassium and calcium), and fibers.
• Low in Calories: Cabbage is low in calories, making it an excellent choice for a healthy diet.
• Antioxidants: Cabbage contains antioxidants like sulforaphane, which can be beneficial for health.

Different Types of Cabbage

• White Cabbage: A large, round cabbage with dense, white leaves. Often used in sauerkraut.
• Red Cabbage: Known for its deep purple color and sweet taste. Commonly used in salads and as a side dish.
• Savoy Cabbage: Also known as savoy cabbage or green cabbage, has dark green, crinkled leaves and a mild flavor.
• Chinese Cabbage: As previously discussed, a long, pale cabbage with crispy leaves, often used in Asian cuisine.
• Brussels Sprouts: Small, round cabbages that grow in clusters on a stalk. They have a slightly bitter taste and are popular roasted or steamed.
• Cauliflower: A compact white cabbage with a firm texture, often used in soups, stews, and roasted dishes.

Methods of Preparing Cabbage

Cabbage can be prepared in many different ways, such as:

• Stir-Frying: A quick and healthy way to keep cabbage crisp.
• Steaming: Preserves most nutrients and keeps the cabbage tender.
• Fermenting: Like sauerkraut and kimchi, providing probiotic benefits.
• Raw Preparations: In salads for a fresh, crunchy texture.
• Stews and Soups: For extra flavor and nutritional value.

Cabbage is a versatile vegetable used in many different dishes worldwide. It is a staple in many cuisines and can be prepared and combined in endless ways.

Be sure to try these surprising cabbage recipes:

• Noodle soup with chicken, broccoli and shrimps.
• Savory cauliflower cake.
• Blue cheese Brussels sprouts.
• Stew with pointed cabbage.
• Turnip cabbage with carrots and sausages.

If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.