Fried white cabbage Asian

Ingredients for 4 servings:

• 1 head of white cabbage
• 2 m.-sized onion(s)
• 5 garlic cloves or 1 Chinese solo garlic
• 1 Pepper
• 2 tbsp brown sugar
• n. B. Oil or frying fat of your choice
• Soy sauce, dark
• 300 ml vegetable stock
• pepper
• possibly salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

vegan, vegetarian, low-carb

Remove the stalk from the white cabbage and cut into thin strips. Peel, halve, and slice the onions. Finely chop the garlic and chili peppers. Heat a little oil in a large, wide pot. I like to use two pots because the cabbage has a lot of volume to begin with. After sautéing, I pour both into a pot. Sauté the onion until translucent and add the brown sugar. Let it caramelize slightly. Now add the garlic and chili peppers and sauté briefly. Don’t cook for too long; the garlic mustn’t brown, otherwise it will become slightly bitter. Now add the white cabbage. Not all at once; add a little at a time, once the cabbage is slightly fried. When it starts to brown, deglaze with a generous splash of soy sauce and reduce the heat slightly. When everything is slightly browned, deglaze with the vegetable stock and simmer with the lid on for about 30 minutes. Season to taste with pepper and a little salt. Be careful, the soy sauce and vegetable broth already contain a lot of salt. It tastes great with rice. It also tastes great the next day with noodles, such as mie noodles, stir-fried in a pan.