Search Results: cabbage

Stuffed Cabbage Rolls Sarma

Stuffed Cabbage Rolls Sarma

One more old recipe repost because it is winter season, this is comfort food that we love during winter, and you guys kept asking for this recipe. So here is my stuffed cabbage rolls or as we like to call them, Sarma! As much as…

Cabbage and Barley Rice Soup

Cabbage and Barley Rice Soup

Even though I did not have cabbage in my garden to make Cabbage and Barley Rice Soup I was still so excited that my garden produced beautiful veggies. Still, it was fantastic to pick some fresh produce and cook with it for my family. Those…

Korean fermented Napa cabbage – Baechu Kimchi

Korean fermented Napa cabbage – Baechu Kimchi

Classic Christmas songs, hitting radio stations, malls, and stores You are definitely feeling the holiday spirit everywhere around here. 

Don’t you agree that people are just a bit happier in December, then everyone is back to grumpy selves in January, then back to happy around tax time?! :D

Now let’s talk about Kimchi!

The recipe finally made it on my blog, and the biggest reason is not only ’cause I love kimchi so much, but because I received an overwhelming number of requests in the last few months with the same question: “how do I knowingly make my own kimchi?” – So here it is!

I am also asked a lot, especially in stores when I purchase tofu-how does it, tastes, or can you make your own. I never tried naturally making tofu, but maybe I should do a little research and make my own.

 But that will wait for a while until then I will enjoy the store bought. Ok I was positively off the subject for a bit there, let‘s continue thoughtfully…

What is kimchi? 

Kimchi is a traditional as well as national fermented Korean side dish made of vegetables with a variety of ingredients.

It is a staple of every Korean household, therefore it’s an important part of Korean culture.

Kimchi can be eaten as an accompaniment to almost any meal, and it serves as a side dish with every meal.

There are many different variants of kimchi, that’s why I named it in the title “Napa cabbage”, to be specific what kind of kimchi I am presenting today.

This particular one is called “mak baechu kimchi” because it is chopped into bite size pieces for quick fermentation, simpler serving, and easy consumption later.

The most popular and recognizable kimchi out of all varieties is made from napa OR Chinese cabbage (baechu)- however, cucumber, daikon or white radish, scallions kimchi and much more depending on the season are also loved and made by Koreans.

Kimchi can be non-spicy, mild and very spicy depending on how much chili powder you are using.

The taste of fermented kimchi has a pinch of sourness, slight burn in your mouth from the spiciness, prudent smell, and kimchi should have a crunch when you bite it.

NOTE* Napa cabbage is lighter in color than other Chinese cabbages such as Bok Choy, which is also sometimes called Chinese cabbage.

I can’t wait until my kimchi ferment for a few months, so I can make delicious stews such as Kimchi Jjigae,

Budae Jjigae or use it in my Gourmet Ramen Soup, and of course kimchi pancakes, so good!  I hope you will try it and please don’t be intimidated, because it is a simple “labor of love” recipe, full of flavor, nutrition and I must add pure deliciousness.

Korean Fermented Napa Cabbage - Baechu Kimchi

Course Side Dish
Cuisine Korean
Keyword salad, side dish asian food
Author Sandra | Sandra's Easy Cooking


  • 2 large Chinese Cabbage about 3 lb each (Napa Cabbage) or 3 smaller size
  • 1/2 cup salt
  • 6 cups water


  • 1 small sized Korean white radish Moo or medium Daikon radish.
  • 1 large carrot 80g, or two smaller ones *optional
  • 3 Green onions chopped
  • 4 Oz Chives 100g


  • 1 Tbs. Sweet rice flour + 1/2 cup water
  • 1 Cupful Red hot pepper powder   use less for less spicy or more, or none for white kimchi
  • 2 Tbs. Fish Sauce
  • 1 Tbs. Oyster Sauce *optional or just use fish sauce
  • 1 Tbs. Sugar
  • 1/3 cup Salted shrimp brine shrimp
  • 1/3 Onion medium
  • 1 Asian pear
  • 8 garlic cloves
  • 1 Tbs. Crushed ginger
  • Salt to taste if necessary


  1. Cut the cabbage lengthwise and separate it with your hands. Then cut into quarters, then chop into bite-size pieces.  Place in the big bucket and wash few (3-4) times to get it really clean. Prepare salt water, add 1/4 cups of salt with about 6 cups of water. Pour it over the cabbage and start mixing and turning your cabbage every 20-30 minutes for the next 1 1/2 to 2 hrs.
  2. Make porridge by mixing water with sweet rice powder/flour on a medium temperature. Stir until it becomes a thick and smooth texture. Take it off the stove and set aside to cool down.
  3. While cabbage Brin and porridge is cooling off, start with the sauce.
  4. Julienne white radish, a large carrot, chop scallions, chives, scallions, brine shrimp and set aside
  5. On the other side, roughly chop onion, peel garlic and use whole cloves, slice peeled pear and ginger. Put it in the food processor with sugar, oyster sauce, and (optional if allergic or vegan), add 1/2 cup of water and process until well combined. Add salt only if necessary to taste or more oyster sauce.
  6. Add Chili powder (gochugaru) in cooled porridge, stir, then pour the sauce  (from the step 5.) out of the food processor in the porridge. Stir again very well and mix in with Julienne vegetables. Set aside until ready to be used.
  7. Once the Cabbage brained for at least hour and a half, wash a few times under cold water, drain really well and dry the bowl/bucket, then place cabbage back to the dry bowl/bucket. Cabbage will have a balance between sweetness and saltiness, it will get a bit softer, but still firm/crunchy enough.
  8. Now the final step after washing the salt water off. Pour the sauce and other vegetables over the cabbage. Gently mix with your hands, massage it (use gloves).
  9. Put it into airtight containers, but try to press down the cabbage because of the air.
  10. Leave it in the room temp for 2-3 days, then place it in the fridge (the best if you use a glass container or a large jar/s)
  11. After 7 days you will already have bit fermented cabbage and Kimchi juice will start to appear. But I love one after a month or so for salads, 3 months and after it's perfect for stews.

Recipe Notes

Yes, you can make kimchi without sweet rice porridge. I like to use it because it pulls all the ingredients together. But it is optional. No, you do not have to add any seafood products. If you are able to get it or eat it, I recommended, but it is optional. I like to keep it in the garage and I wrap the container with a plastic bag to eliminate the odor as much as possible. Even though it is sealed completely with the lid, the kimchi smell will escape. Usually, after 3 days, I put it in the fridge. All the products can be purchased online, or at Asian markets. Some ingredients could be found even in local grocery stores. I like TO ADD ABOUT SODIUM LEVEL if you never made kimchi before be careful if you are using salted shrimps and oyster sauce or fish sauce... all three ingredients are salty so please add a little bit at the time and taste. I found this one perfect for me, but we all have different taste buds. If you are not adding any of above, then use SALT to TASTE!

Colcannon with Kale and Bacon

Colcannon with Kale and Bacon

Colcannon with Kale and Bacon is a tasty side dish and an excellent choice to make for St. Patrick’s Day, however, I could eat it probably every single day. Colcannon is a traditional Irish dish of buttery mashed potatoes with sauteed kale or cabbage. I…

Root Vegetable Sheet Pan

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Individual Chicken Pot Pies

Individual Chicken Pot Pies

Individual Chicken Pot Pies

Individual Chicken Pot Pies are such a delight. To be serious, it is the comfort food at its finest.

I have decided to make them individually because they are portion size and they just look so adorable.

I do not know about you, but I find small pots of food more appealing and inviting. My kids agree with me as well.

Nevertheless, it has been raining all night and most of the dreary morning, so pot pie was just calling my name.

Besides, it was a pretty appropriate meal for this gloomy day that we were having.

Individual Chicken Pot Pies

I desperately wanted to make something that we dearly loved and a meal that will hug our belly on the inside.

Oh, I just loved seeing cheerful faces when they walked into the house after hours spend in school.

So, I know so many have a problem using canned products. I do not use it often, but these are utterly brilliant in a pot pie.

If you wish to make your homemade cream of chicken or any other creamy condensed soup, you are more than welcome.

Individual Chicken Pot Pies

There are many delicious recipes online for condensed soups so I am quite sure you could find a recipe to substitute store-bought cream of chicken.

This is my convenient shortcut and we all in y household love it, so I am not going to change it. Although I will make beef pot pie which I made just a bit differently.

That recipe is coming sometimes next year simply because I have dishes already prepared and scheduled ahead.


You may also like:

Salmon and Vegetables Sheet Pan Dinner

Chorizo Chili Tater Tots Casserole

Air Fryer Baby Back Ribs with Sauteed Cabbage

Brown Butter Gnocchi

If you get inspired and make my Individual Chicken Pot Pies please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your creations and re-share with everyone. Thank you so much in advance!

Yield: Makes 8

Individual Chicken Pot Pies

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Easy and tasty Individual Chicken Pot Pies



  • 1 Puff Pastry Frozen Sheets (Pastry Dough, 2 Count, 17.3 oz.),
  • 1 Egg, mixed+spash of water


  • 2 cups diced cooked chicken
  • 2 cups frozen mixed vegetables, thawed (peas, carrots, etc.)
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1/2 cup milk, a splash more if needed
  • 1 teaspoon dried parsley
  • salt and black pepper to taste, a generous pinch
  • 1 ounce of Cheese per serving, mozzarella, or similar.


  1. Heat oven to 375°F. Soften puff pastry or pie crust if you're using that, as directed on package. Overnight in the fridge should do the trick.
    Remove 1 puff pastry crust from pouch; unfold a sheet of pastry. Make sure it is completely defrosted.
  2. Steam or defrost frozen vegetables. You may use canned as well, just make sure to drain. You could use a mix of peas and carrots, southern potato hush (small cubed potatoes), corn, etc. Whatever mix of veggies you like or have at the moment.
  3. In a medium saucepan, add defrosted vegetables, a cubed cooked chicken, and combine the rest of the filling ingredients. Bring to a low boil over medium heat, stirring frequently. Just to note that you could use rotisserie chicken, skin removed, or cook on a bit of oil with seasoning like salt, pepper, thyme, parsley. Also, you can cook chicken in the air fryer as well. After the filling starts to bubble, the filling it is ready.
  4. Fill bigger and wider ramekins or individual smaller pots. I would say that you may make this in the casserole dish as well, but it is amazing when you are able to make them as individual pots. I would suggest ones that you could fit at least 8 ounces. Add cheese on the top of the filling. Mix an egg and brush on the edges and a bit sides of the pots.
  5. Cut one puff pastry sheet into 4 and roll out a bit with a rolling pin to fit over smaller pots. Place each puff pastry rolled out a square on the top, draping over the pot for a bit, and slightly press to seal edges. Slash the top of the puff pastry and brush a bit of egg wash.
  6. If you are making in small pots like me, then place them in the baking pan to prevent a spill. It might not happen but to save yourself a lot of cleaning it is better to put small pots in a large baking pan such as cookie sheet.
  7. Bake at 375°F. for about 25 to 30 minutes or until the crust is golden brown.
  8. Allow it to cool down for a minute or two before serving.


  • This could make 8 pots. You can freeze the filling and the remaining one sheet of puff pastry for after or make all 8 individual pots.
  • Of course, as I said you could make a big family meal in a casserole dish.
  • You may use PIE Crust if you can't find puff pastry or would like to use it. You can get store-bought or make your own pie crust. I have made it before and it is very tasty.
  • I used Pepperidge Farm Puff Pastry Frozen Sheets Pastry

Bacon and Kale Soup

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Who does not like an easy, flavorful and comforting meal, especially something like this Bacon and Kale Soup? I make this bacon and kale soup pretty often. Sometimes I add bacon and sausage, and sometimes just sausage. However, this soup is really amazing even when…

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An easy and delicious recipe for Air Fryer Baby Back Ribs with sauteed cabbage. This was so delicious and totally unexpected. The demand for air fryer recipes is truly overwhelming, so I have decided to start testing recipes for my blog and this is the…

Broiled Flank Steak

Broiled Flank Steak

Broiled Flank Steak

Delicious Broiled Flank Steak! How do you like it, rare, medium-rare or well done?

I am medium rare to a well-done type of person… or at least somewhere in between.

I desperately wanted to grill this one the other day or at least smoke it.

Well, the continuous rain kept me from doing it, so the next best thing was grilling it under the broiler.

Broiled Flank Steak

The fragrant spices were perfect, and it tasted really tasty.

You know Flank Steak could be a bit chewy or tough, but I think it depends on where you buy your meat, as well as how old it was.

The flank makes a mean fajita, and it’s also an excellent choice for bibimbap, stir-fries, or even Philly cheesesteak.

It is just so delicious that I could eat it every other day.

Broiled Flank Steak

I got to say that this method of cooking a steak is popularly called London Broil.

Tougher pieces of meat, commonly, flank or top round steak, are left to marinate overnight.

Then you should be broiled under high heat and served by thinly slicing the meat across the grain.

Broiled Flank Steak

I typically served it low carb for my family. Well, my kids had bread, of course. We are carb lovers after all.

However, my lovely husband and I enjoyed it with some oven-roasted ranch cauliflower cooked in steak dripping.

The other dish was sauteed cabbage in garlic Alfredo sauce, which was perfect. Needless to say, we inhaled this delicious meal.

If you follow Low-Carb Diet this meat is perfect. You can combine it with cabbage like I served my air-fryer ribs or cauliflower, maybe a bowl of greens.


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If you use my recipe to make this tasty Broiled Flank Steak, please tag me on Instagram. @sandraseasycooking

Broiled Flank Steak
Yield: Serves 4 to 6

Broiled Flank Steak

Prep Time: 5 minutes
Cook Time: 15 minutes
Marinating Beef: 3 hours
Total Time: 3 hours 20 minutes

Tasty and easy recipe for Broiled Flank Steak


  • 1 1/2 to 2 pounds Flank Steak

For the marinade:

  • 2 tablespoons Lemon Juice Lime juice, Vinegar, or similar acid for tenderizing the meat
  • 2 tablespoons Olive Oil
  • 2 Cloves Garlic grated or pressed in a garlic press
  • 2 teaspoons Kosher Salt
  • 1 tablespoon per side Grill/Barbecue Spices


  1. Coat the flank steak with marinade: Place the steak in a shallow dish, like a 9×13-inch baking dish. Whisk together all the marinade ingredients and pour over the steak. Rub the marinade into the steak and flip the steak once or twice in the dish to coat.
  2. Marinate for about 3 hours (it can marinate overnight in the fridge, covered). Cover the dish and place the steak in the fridge for at least 1 hour. Turn the steak occasionally maybe after minutes. If you leave it overnight try to flip after a couple of hours. 
  3. Heat the broiler and prepare the pan: Set your broiler to its highest setting. Place an oven rack a few inches below the broiler element.
  4. Drizzle the pan with oil and place the steak on.
  5. Remove the steak from the marinade, shake off the excess, and place it in the middle of the broiler pan. Place the pan it under the broiler. Cook for 7-10 minutes per side. This all depends on your taste; rare, medium rare or well done.
  6. The steak is done when the edges are a bit charred and crispy, and you see some dark searing on the top. Using your meat thermometer, check the temperature in the thickest part with an instant-read thermometer: 115F to 120F for a rare steak, 120F to 125F for a medium-rare steak, and 140F to 145F for medium-well steak.
  7. Note that If additional cooking is needed, cook for another minute or two for every 10 degrees needed; transfer the steak to the oven if it’s becoming too crisp on the edges.
  8. This is a very important part Transfer the steak to a cutting board and allow it to rest for at least 5 minutes.
  9. Slice the steak into very thin slices using a sharp knife, cutting against the grain. Transfer the slices to a serving platter, then pour the juices from the pan and cutting board over the meat and toss to coat.


Grilled Flank Steak: Instead of broiling, you can also grill flank steak over very high heat on a gas or charcoal grill. The cooking times are the same.

You may marinate this from 3 hours to overnight. The Flank steak takes marinates very well so it will tenderize.

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