a vegetarian pop-up for New Orleans

Tag: cabbage

Menu for Friday

Louisiana Jasmine Rice


Roasted Green Bell Pepper and Pecan Sauce with Potatoes + Cucumber and Cumin Beet Egg

Black Bean and Shiitake Mushroom Sauce + Carrots and Spicy Cabbage

Spicy Summer Squash with Tomatillos and Cranberry Beans + Cream and Creole Tomato Relish


Plum Corn Bread with Tahini Glaze


Iced Tea

Covington Stawberry Pale Ale

Rum Spritzer with Watermelon and Tomato


Menu for Saturday

Spinach and Ricotta Dumplings

Pickled Beets with Parsley

Fingerling Sweet Potatoes with Duck Egg

Braised Beans with Mushrooms and Woodland Sorrel

Greens with Carrots and Radishes

Jasmine Rice


Cinnamon Rolls



Raspberry Lemonade

Mint Tea


OCH Art Market Menu

We’ll be at the OCH Art Market this Saturday, 8/11, from 10 a.m. to 3 p.m. Our menu looks something like this:

Cabbage and Onion Sesame Buns

Sweet Pear Sesame Buns

Sesame Soy Milk with Salted Radish and Scallions Served with Sweet Corn and Cumin Beignets

Jade Gourd and Tomato Lemongrass Sauce with Rice and and Pickled Hakurei Turnips and Cucumbers

Bitter Melon, Shiitake Mushroom, and Thai Basil Omelette with Rice and Pickled Hakurei Turnips and Cucumbers


Soy Custard with Ginger Syrup


Coconut Limeade

Mint Iced Tea


Photos from the 4/14 Art Market

Our next event will be on the evening of Saturday, 5/5 at a beautiful location on S. Jeff Davis. Until then, here are a few pictures from the OCH Art Market earlier this month.

shiitake mushroom beignets with horseradish and home-made mustard

tomato tart with greens and marinated artichokes


BBQ tomato fried rice and cabbage wraps with cucumbers, carrots, and a peanut pepper sauce

Elizabeth and Sarah helping one of our customers choose from one of our biggest menus yet.


Menu for Sunday

We’re still working on this menu for this Sunday’s TSAI House event, which will be from 6-9 at a downtown location, but the main components are in place and should look something like this:

Pickled Fennel and Cabbage

Kale Kimchi and Cantaloupe

Taiwanese Tea Eggs

Fried Ginger Okra and Tomato

Miso Tofu and Wakame

Jasmine Rice with Garlic and Sweet Pea Puree

Custard and Almond Fruit Tarts

Plum Cocktails and Iced Tea

Let us know if you’re coming at tsainola@gmail.com. Click here for a fun little write-up of one of our previous events.

Two Recipes: Leek Cabbage Stew and Seared Cabbage with Gogi Berries and Shiitake Mushrooms

Cabbage is one of our favorite vegetables. It has a texture somewhere between raw bell pepper and lettuce, and it is as good stewed and tender as it is raw and crunchy. It is a substantial vegetable, filling and distinct in flavor, but it also combines well with other ingredients. Also, cabbage is cheap. So here are two recipes in honor of cabbage and contemporary economics, one a leek and cabbage stew, and the other a dish we served back in the first week of August.     

Leek and Cabbage Stew

Ingredients: leeks, hot peppers, cabbage, celery, carrots, mushrooms, lemon juice, feta cheese

1. Add finely chopped leeks and hot peppers to hot oil, and cook on medium heat for 6-8 minutes, or until the leeks are fragrant and translucent.

2. Add chopped cabbage, chopped carrots, and minced celery, and a little more than enough water and vegetable stock to cover. Bring to a boil, cover, and cook on low heat for thirty minutes, or until the cabbage and carrots are tender.

3. Add chopped mushrooms and any chopped herbs you might like to use at this point, and cook for an additional three to five minutes. (We prefer the spring of just-cooked mushrooms, which is why we wait to add them.) Once the mushrooms are cooked through, add salt and pepper to taste, and serve the stew with a squeeze of lemon juice and a sprinkling of feta cheese with each bowl.

Seared Cabbage with Goji Berries and Shiitake Mushrooms

Ingredients: cabbage, hot pepper flakes, goji berries, radishes, shiitake mushrooms, rice wine, kosher salt

1. Reconstitute a handful of goji berries and shiitake mushrooms by soaking them in water at least 30 minutes prior to cooking. Approximate proportions: 1 tablespoon of dried berries and two to three mushrooms to one cup of uncooked cabbage.

2. In a wok or large frying pan, bring oil to as high of a temperature as possible before the oil starts to smoke and burn. Add chopped cabbage (we prefer 1 inch square pieces for this recipe) and cook on the highest heat possible for two to three minutes, stirring only occasionally so that the cabbage is allowed to brown in spots.

3. Add sliced shiitake mushrooms, sliced radishes, and goji berries, and continue cooking on high heat for one to two minutes. Add rice wine to deglaze the pan, and continue cooking on high heat for another minute or two, until all of the ingredients are fully cooked and sizzling hot. Serve immediately with rice, with kosher salt sprinkled on top.

Decadent Burritos

We’re interrupting our regular programming to bring burritos to the Quarter during Southern Decadence this Friday evening, Saturday evening, and possibly Sunday as well. We’ll post our approximate locations and schedule in the coming days and hope to see some of you out there.

All burritos will have rice, red beans, zucchini, cabbage, onions, and mushrooms. The two types of burritos will feature, respectively:

  • salsa verde, roasted cherry relish, and cilantro.
  • teriyaki sauce with pickled carrots and scallions.

As always, everything will be made from scratch. We’ve done some careful taste-testing over the week and think you’ll like these combinations a lot.


Noodles and Music Menu

Noodles (Egg; Buckwheat Soba; and Plain Old Wheat)


Taiwanese Tea Eggs and Sweet Pickled Cabbage

Sauce (Mushroom Black Bean, Garlic Pepper, Sesame Seaweed)

and your choice of:

Baby Bok Choy; A-Tsai; Daikon Radish; Salted Radish; Shiitake Mushrooms; Oyster Mushrooms; Enoki Mushrooms; Asparagus; Cherry Tomatoes, Lima Beans; Dried Mustard Greens; Tofu; Cucumbers; Carrots; Thai Basil  


Coconut Ginger Rice Pudding (limited)

Recipe: Cabbage Salad with Toasted Corn

Two weeks ago, we served a simple salad featuring thinly sliced cabbage with corn, raw garlic, and radishes. The sweetness of summer corn works well with the sharpness of the garlic, radishes. and the crunchy raw cabbage, and we use golden raisins for contrast in flavor and texture, along with lemon juice to brighten the whole dish. The salad takes minutes to put together, and we think you’ll like it quite a bit.

Ingredients: thinly sliced raw cabbage; fresh corn kernels; finely minced raw garlic; thinly sliced radishes; lemon juice; canola oil; chopped cilantro

1. Fry corn kernels in hot oil until they start to brown, stirring ocassionally.

2. Combine garlic, lemon juice, canola oil, and salt and pepper to taste.  

3. Combine raw cabbage with the cooked corn, radishes, and a handful of golden raisins.

4. Dress salad and mix in cilantro before serving.