Sizzling Cabbage Delight: A Pepper Lunch Inspired Recipe

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Ever craved that sizzling hot plate experience from Pepper Lunch but wanted to enjoy it from the comfort of your own kitchen? Look no further! This recipe brings the magic of Pepper Lunch’s cabbage side dish right to your stovetop.

Packed with flavor and surprisingly simple to make, this dish is the perfect accompaniment to any protein, be it sizzling steak, juicy chicken, or flaky fish. The best part? You can customize it to your taste with different vegetables or even add a protein like tofu or tempeh for a vegetarian twist.

Big Steak Pepper Lunch  Cabagges
Big Steak Pepper Lunch Cabagges

Ingredients:

1 head of Napa cabbage (about 1 pound)

  • 1 tablespoon vegetable oil
  • 1/2 teaspoon sesame oil
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce (optional, for a richer flavor)
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ginger powder
  • 1/4 cup chopped scallions (green onions)
  • Sesame seeds, for garnish (optional)

  • Directions:

    1. Prep the Cabbage: Wash and dry the Napa cabbage thoroughly. Remove any tough outer leaves. Cut the cabbage in half lengthwise, then slice it thinly across the grain. You can leave the core intact for stability while slicing, or remove it if you prefer.

    2. Heat the Pan: Place a cast iron skillet or heavy-bottomed pan over medium-high heat. Once hot, add the vegetable oil and sesame oil. Let the oil shimmer for a few seconds.

    3. Sauté the Cabbage: Add the sliced Napa cabbage to the hot pan. Spread it out evenly in a single layer. Let it cook undisturbed for 2-3 minutes, allowing it to sear slightly on the bottom.

    4. Season and Simmer: Push the cabbage to the sides of the pan, creating a well in the center. Pour in the soy sauce, oyster sauce (if using), brown sugar, rice vinegar, black pepper, garlic powder, and ginger powder. Stir to combine the sauce ingredients.

    5. Gently toss the cabbage with the sauce, ensuring all the pieces are coated evenly. Reduce heat to medium-low and cover the pan with a lid. Let the cabbage simmer for about 5-7 minutes, or until tender-crisp.

    6. Finishing Touches: Once the cabbage is cooked to your desired texture, remove the lid and crank the heat back up to medium-high. Let the excess liquid evaporate for about a minute, creating a slightly caramelized glaze on the cabbage.

    7. Serve Immediately: Turn off the heat and sprinkle the chopped scallions over the seasoned cabbage. Give it a final stir to incorporate. Serve hot straight from the sizzling pan for an authentic Pepper Lunch experience! Garnish with sesame seeds for an extra touch, if desired.

    Nutrition Facts (per serving):

    (Note: This is an approximate estimation based on the ingredients listed. Actual values may vary depending on specific brands and ingredients used.)

    Calories: 100

  • Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 500mg (depending on the soy sauce)
  • Carbohydrates: 15g
  • Fiber: 2g
  • Sugar: 5g
  • Protein: 2g

  • Conclusion:

    This Pepper Lunch-inspired cabbage recipe delivers a delightful balance of flavors and textures. It’s quick, easy, and oh-so-satisfying. Feel free to experiment with different vegetables like carrots, bell peppers, or bean sprouts for added variety.

    Now, get ready to sizzle up your kitchen with this restaurant-worthy side dish!

    FAQs:

    1. Can I use regular white or green cabbage instead of Napa cabbage?

    Yes, you can substitute regular white or green cabbage for Napa cabbage. However, Napa cabbage has a milder flavor and a more delicate texture compared to the other two varieties. White cabbage might take slightly longer to cook due to its thicker texture, so adjust the cooking time accordingly.

    2. What can I serve with this Pepper Lunch cabbage recipe?

    This recipe pairs well with any protein of your choice. It’s a perfect accompaniment to sizzling steaks, grilled chicken, baked salmon, or even tofu or tempeh for a vegetarian option.

    3. How can I make this recipe vegan?

    To make this recipe vegan, simply omit the oyster sauce and use a low-sodium soy sauce.

    4. Can I prepare this recipe in advance?