dragonlady7

via https://ift.tt/I1mF2x5

wyomingnot https://wyomingnot.tumblr.com/post/679856410234961920/cookingrecipe-side-of-tumblr-could-i-have-some :

Cooking/recipe side of tumblr! Could I have some assistance, please?

As some of you know, I live in China. In the part where the entire province is under lockdown. Getting food has been a challenge, but I’m getting by.

The management of the gated community I live in provided bags of produce at a cheap price today. No sifting/sorting. Here’s a bag, take it or leave it. Of course there was a line, and I was watching the bags as they went by. They were all basically the same. Some had yellow onions, or bigger (and fewer) tomatoes, but more or less, yeah.

And while I’m familiar and know what I can do with the tomatoes and onions, I have no idea what to do with that much cabbage. Or celery.

If someone has any suggestion for something to utilize all this stuff, I would be most grateful. Suggestions for long-term storage very much welcome.

Many thanks in advance!

I asked in one of my Discord servers, which has a lot of cooking enthusiasts and some regular frequenters of Asian grocery stores, and we’ve determined that you’ve got head cabbage, napa cabbage, (of course red onion and tomato), leaf celery, eggplant, and that last one is garlic chives– just to confirm all the English names for your Googling pleasure.

Head cabbage will store well in the fridge, or can be shredded and frozen (which will semi-cook it). Shredded and sauteed with butter or chicken broth is fantastic, you can also roast cabbage with a bit of oil and salt. Very tasty, very filling. (If you have or can get carrots, there’s an ethiopian dish called Atakilt Wat that is very tasty.) I put cabbage into a lot of things I make, but they all rely on other ingredients you haven’t mentioned, so.

I also have a very carefully-tested sauerkraut recipe, if you can wait a week to eat your cabbage fermented. All you need is salt, cabbage, a very clean jar with a lid you can loosen, and the capacity to shred the cabbage very very finely. It works better with head cabbage than napa cabbage.

Napa cabbage is good stir-fried or in light soups– separate ribs from leafy bits so they can get a bit more cooking time– or eat leafy bits raw or very lightly cooked, and separately pickle the ribs. (edited to add: recipe for pickle: https://thewoksoflife.com/asian-pickled-cabbage/)

Leaf celery is quite similar to regular celery, good in soups or stir fries. You can chop and freeze it if you use it within three months (for longer storage, blanch for 1-2 minutes in boiling water prior to freezing).

Those eggplants– of course the classic is baba ghanouj if you have or can make tahini, but they’re also quite good sliced and roasted. https://cooking.nytimes.com/recipes/8902-north-chinese-roast-eggplant

Garlic chives– https://www.seriouseats.com/seriously-asian-stir-fried-chinese-chives-with-eggs-recipe

If you want to list more of what you have or can get, we are full of ideas here! (Your picture was not posted)