I adore cabbage in the winter. Not only is it at its best with a slightly sweet edge it lacks at any other time of year, but it also keeps very well in the fridge for over a week and cooks quickly, sliding into almost any dish easily, including soups, stews or a stir fry. It is not the most glamorous vegetable but, to me, cabbage is a star. This week’s Shredded Cabbage and Carrots with Rice Noodles is quick cooking, feeds a crowd and can make great use of hearty vegetables from the winter farmer’s market and your fridge.
This version of Cabbage and Carrots with Rice Noodles is closest to a version I often made for our Filipino nanny, Zeny, who worked and lived with us when the girls were babies and I still worked in an office. She was very far from home so we wanted to know her favorite dishes to recreate at least the taste of home. Her favorite dish was Pancit. As it turned out, it became ours, as well.
Cabbage and carrots can usually be found at the farmers market in large part because they store so well. Look for cabbage with unblemished outer leaves that still hold form and are not wilted. Carrots will ideally have their tops attached, but this time of year, that is doubtful. Just make sure they are firm and not pliable. Once home, keep both stored in the vegetable bin of your fridge.
Regardless of whether I have a recipe in mind, I will always make sure I have cabbage and carrots on hand. This time of year, shopping at the farmers market is more an exercise of stocking up on reliable staples. I always replenish onions, garlic, cabbage, carrots and a bunch of greens each week. With a fridge full of these hearty staples, there is an almost endless variety of meals to be made. Although, we find ourselves returning again and again to our favorite combination of Cabbage and Carrots with Rice Noodles. Zeny would approve.
- 1 package of rice vermicelli noodles (found in the Asian section of the grocery store. Thailand and Viet Nam both have their own versions in different thicknesses. We prefer a medium width.)
- 3 Large carrots, peeled and shredded*
- 1 medium onion, peeled and shredded
- ½ large green cabbage, shredded**
- ½ large red cabbage, shredded
- 2 garlic cloves, smashed, peeled and sliced thinly lengthwise
- 4 cups chicken or vegetable broth
- 4 Tablespoons toasted sesame oil, or more to taste
- 2 Tablespoons coconut oil, or olive oil or butter
- 3 Tablespoons fish sauce
- 2 Tablespoons soy sauce
- 2 Tablespoons mirin (Chinese cooking wine) or white wine or vermouth
- Black pepper, to taste
- Shredded cooked rotisserie chicken or cooked pork (optional)
- Place broth into a medium stock pot and bring to a boil over high heat. Add noodles, toss and lower heat to lowest setting, cover. Check after about 3-4 minutes and give another toss with the tongs to make sure all the noodles are touched by the broth. Cover and continue to check and toss until the noodles are just tender and the broth is absorbed. Add 2 Tablespoons of sesame oil, toss and set aside uncovered.
- Meanwhile, set a large fry pan over medium high heat and add oil.
- Add onions and saute for 4 minutes until beginning to soften. Add cabbage, garlic and carrots. Lower heat to medium and cover. After about 4-5 minutes, check and give a stir to evenly distribute vegetables. Cook for another 5 minutes.
- Uncover and place noodles to the top of the vegetables. Add fish sauce, soy sauce, mirin or white wine, and remaining 2 Tablespoons sesame oil to a glass measuring cup. Stir to combine and pour over noodles. Toss, cover again for 5 minutes.
- Give noodles a toss with the vegetables. Continue to cook on medium or medium low, depending on your stovetop. The noodles will begin to stick if the temperature is too high so make sure there is a gentle heat, not a fast sizzle.
- If using chicken or pork, add and toss with the noodles. Cook until heated through.
- Give a final toss and add additional fish sauce or pepper, to taste.
**I like to thinly slice cabbage by hand because I want more substantial strips of cabbage but shredding in the food processor is easy and produces a finer shred, which incorporates into the noodles better. You can also use a box grater but I find that tedious. To easily slice thinly by hand, cut cabbage into wedges lengthwise. Cut out the solid core and discard. Place wedge down on a board and starting at the top corner, slice thinly on a diagonal. Shreds with fall away from the knife.
For carrots and onion, I most often use the shredding disk on the food processor.