Napa Cabbage Steak Recipes

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NAPA CABBAGE STEAK

What if cabbage was the most important thing on the plate? Chef Nobu Matsuhisa came up with this meatless dish to answer that very question.

Provided by skat5762

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7



Napa Cabbage Steak image

Steps:

  • Slice off bottom inch of cabbage at stem end.
  • Remove one layer of leaves and discard.
  • Carefully remove remaining leaves until you get to smaller central ones.
  • Reserve smaller leaves for another use.
  • You should have about 12 large leaves.
  • Place one leaf on work surface.
  • Top with another leaf facing the opposite direction, that is, with cut end at leafy end.
  • Dust with pinch of sea salt.
  • Continue stacking leaves, alternating their direction, and dusting every second leaf with salt.
  • Place stack four inches from end of a 16-inch sheet of foil.
  • Lift end of foil over stack of leaves and tightly roll, wrapping the foil as you go.
  • Be careful that foil is wrapped around only the outside of cabbage roll.
  • Tightly tie roll with butcher's cord at 1 1/2- to 2-inch intervals.
  • You should be able to make 6 ties.
  • Use large knife to slice about 1/2 inch from ends of roll, so cut sides are smooth.
  • Then slice roll in sections between cord.
  • You should have 6 thick rounds of cabbage, each wrapped in foil and tied.
  • Preheat oven to 250 degrees.
  • Heat 1 tablespoon olive oil in skillet large enough to hold rolls, a cut side down, in single layer.
  • Cook rolls over medium-low heat until lightly browned on bottom and steam rises from center, 5 to 8 minutes.
  • Turn rolls and cook on other side until lightly browned.
  • Remove rolls to baking dish and place in oven.
  • While cabbage is cooking, mix yuzu juice, soy sauce and grapeseed oil together and set aside.
  • Place remaining olive oil in skillet.
  • Add mushrooms and sauté over medium-high heat until softened and lightly browned.
  • Remove from heat.
  • If not serving dish immediately, place mushrooms in small baking dish in oven to keep warm.
  • To serve, remove cabbage from oven and, keeping rolls standing on a cut side, transfer to serving dish or put each on a salad plate.
  • Snip cords and carefully remove foil.
  • Cabbage rolls should hold together neatly.
  • Sprinkle cabbage rolls with bonito flakes.
  • Toss mushrooms with yuzu mixture, place a few mushroom pieces on top of each cabbage roll and serve.

1 head napa cabbage
sea salt
3 tablespoons extra virgin olive oil
1 tablespoon yuzu juice or 1 tablespoon lemon juice
1 1/2 teaspoons soy sauce
2 tablespoons grapeseed oil
6 ounces shiitake mushrooms, stems removed

NAPA CABBAGE 'STEAK'

Provided by Nobu Matsuhisa

Categories     main course

Time 45m

Yield 6 servings

Number Of Ingredients 8



Napa Cabbage 'steak' image

Steps:

  • Slice off bottom inch of cabbage at stem end. Remove one layer of leaves and discard. Carefully remove remaining leaves until you get to smaller central ones. Reserve smaller leaves for another use. You should have about 12 large leaves.
  • Place one leaf on work surface. Top with another leaf facing the opposite direction, that is, with cut end at leafy end. Dust with pinch of sea salt. Continue stacking leaves, alternating their direction, and dusting every second leaf with salt. Place stack four inches from end of a 16-inch sheet of foil. Lift end of foil over stack of leaves and tightly roll, wrapping the foil as you go. Be careful that foil is wrapped around only the outside of cabbage roll. Tightly tie roll with butcher's cord at 1 1/2- to 2-inch intervals. You should be able to make 6 ties. Use large knife to slice about 1/2 inch from ends of roll, so cut sides are smooth. Then slice roll in sections between cord. You should have 6 thick rounds of cabbage, each wrapped in foil and tied.
  • Preheat oven to 250 degrees. Heat 1 tablespoon olive oil in skillet large enough to hold rolls, a cut side down, in single layer. Cook rolls over medium-low heat until lightly browned on bottom and steam rises from center, 5 to 8 minutes. Turn rolls and cook on other side until lightly browned. Remove rolls to baking dish and place in oven.
  • While cabbage is cooking, mix yuzu juice, soy sauce and grapeseed oil together and set aside.
  • Place remaining olive oil in skillet. Add mushrooms and sauté over medium-high heat until softened and lightly browned. Remove from heat. If not serving dish immediately, place mushrooms in small baking dish in oven to keep warm.
  • To serve, remove cabbage from oven and, keeping rolls standing on a cut side, transfer to serving dish or put each on a salad plate. Snip cords and carefully remove foil. Cabbage rolls should hold together neatly. Sprinkle cabbage rolls with bonito flakes. Toss mushrooms with yuzu mixture, place a few mushroom pieces on top of each cabbage roll and serve.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 513 milligrams, Sugar 3 grams, TransFat 0 grams

1 large head Napa cabbage
Sea salt
3 tablespoons extra virgin olive oil
1 tablespoon yuzu juice or lemon juice
1 1/2 teaspoons soy sauce
2 tablespoons grapeseed oil
6 ounces shiitake mushrooms, stems removed, or thick slices of portobello mushrooms
1 tablespoon bonito flakes

GINGER-MAPLE STEAK WITH NAPA CABBAGE AND GRILLED ONIONS

Provided by Food Network

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 11



Ginger-Maple Steak with Napa Cabbage and Grilled Onions image

Steps:

  • Whisk marinade ingredients in medium bowl. Place beef steaks and 1/2 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Cover and refrigerate remaining marinade for dressing.
  • Preheat charcoal grill to medium heat.
  • Remove steaks from marinade; discard marinade. Sprinkle steaks with pepper. Place steaks in center of grill over medium, ash-covered coals; arrange onion around steaks.
  • Grill steaks, uncovered, 15 to 18 minutes for medium-rare to medium doneness, turning occasionally. Grill onions 15 to 20 minutes or until tender, turning occasionally.
  • Carve steaks into slices. Cut onion slices into quarters. Toss cabbage, onion and 2 tablespoons reserved dressing in large bowl. Arrange beef on cabbage mixture. Drizzle with some of the dressing. Pass remaining dressing.

1/2 cup reduced-sodium soy sauce
1/3 cup pure maple syrup
1/4 cup lemon juice
2 tablespoons minced fresh ginger
1 tablespoon sesame oil
1 1/2 teaspoons minced fresh garlic
1 1/2 teaspoons chile-garlic paste
2 (10-ounce) boneless beef top loin (strip) steaks, cut 1-inch thick
1/4 teaspoon pepper
1 large red onion, cut into 1/2-inch thick slices
4 cups thinly sliced napa cabbage

ASIAN STEAK SALAD WITH CUCUMBER AND NAPA CABBAGE

Making an exotic, vibrant steak salad is no big deal. Just mix lime juice, rice vinegar, and seasonings into a multi-tasking marinade and dressing. This Asian Steak Salad with Cucumber and Napa Cabbage is a flavorful salad that's sure to please.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 25m

Number Of Ingredients 12



Asian Steak Salad with Cucumber and Napa Cabbage image

Steps:

  • Heat broiler, with rack set 4 inches from heat. In a small bowl, whisk together lime juice, vinegar, oils, red-pepper flakes, and garlic.
  • Pierce steak all over with a fork; place in a shallow dish or resealable plastic bag. Pour soy sauce and half of lime-juice mixture over steak (reserve remaining half for dressing), and marinate at room temperature, 10 minutes (or up to overnight in the refrigerator).
  • Spray a baking sheet with cooking spray. Lift steak from marinade (discard marinade), and place on baking sheet. Broil, without turning, until medium-rare, 8 to 10 minutes. Let rest 5 minutes. Slice thinly on the diagonal, across the grain.
  • In a large bowl, toss cabbage and cucumber with reserved dressing; divide among four plates. Top salad with steak and peanuts.

Nutrition Facts : Fiber 2 g

1/4 cup fresh lime juice (from 2 limes)
1/4 cup unseasoned rice vinegar
2 tablespoons vegetable oil, such as safflower
1 tablespoon toasted sesame oil
1/2 teaspoon crushed red-pepper flakes
1 garlic clove, crushed through a press
1 pound flank steak
1/4 cup soy sauce
Nonstick cooking spray
1/2 head napa cabbage (1 pound), thinly sliced crosswise
1 English cucumber, halved lengthwise and thinly sliced on the diagonal
1/4 cup coarsely chopped unsalted roasted peanuts

CHINESE NAPA CABBAGE SALAD WITH GRILLED FLANK STEAK

I made this one day after picking up napa cabbage to make eggrolls with and had a lot left over. It's great for a main course salad served with pot stickers, eggrolls, or a Chinese soup.

Provided by CookinCowgirl

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 23



Chinese Napa Cabbage Salad With Grilled Flank Steak image

Steps:

  • Marinate the flank steak in a plastic bag and refrigerate for 2 hours.
  • Prepare the dressing in a blender and refrigerate it.
  • Toast the sesame seeds in a small skillet until light brown.
  • Grill the flank steak on a high heat 3-4 minutes each side, discarding the marinade.
  • The flank steak will be medium rare, but the dressing will finish "cooking" it.
  • Place the steak on a plate and let it rest for 10 minutes. Boil the vermicelli in salted water according to package directions.
  • Rinse the pasta in cold water and drain.
  • Thinly slice the flank steak against the grain.
  • In a large salad bowl toss all the ingredients together and refrigerate for an hour or more, then serve it.

Nutrition Facts : Calories 470.2, Fat 24.8, SaturatedFat 4.7, Cholesterol 51.4, Sodium 1161.3, Carbohydrate 41.6, Fiber 2.5, Sugar 5.1, Protein 20.2

2 tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
2 limes, juice of
1 teaspoon ground ginger powder
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 lb flank steak
1/4 cup canola oil
2 tablespoons rice wine vinegar
2 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon fish sauce
2 teaspoons crushed red pepper flakes or 1 teaspoon Tabasco sauce
1 (8 ounce) package rice vermicelli
1 head napa cabbage, washed and thinly sliced
1 cucumber, peeled seeded, and chopped
1 red bell pepper, washed, seeded and cut into thin strips
3 scallions, washed and cut into strips
2 tablespoons toasted sesame seeds
1/4 cup chopped fresh cilantro

BEEF AND NAPA CABBAGE STIR-FRY

Provided by Andrea Albin

Categories     Wok     Beef     Ginger     Stir-Fry     Low Carb     Quick & Easy     Low Cal     Fall     Winter     Healthy     Cabbage     Gourmet

Number Of Ingredients 11



Beef and Napa Cabbage Stir-Fry image

Steps:

  • Stir together soy sauce, vinegar, oyster sauce, and cornstarch.
  • Pat steak dry, then halve lengthwise and cut crosswise into 1/4-inch-thick slices. Toss with 1/2 teaspoon salt and 1 teaspoon pepper.
  • Heat wok over high heat until a drop of water evaporates immediately. Add 2 tablespoons vegetable oil, swirling to coat, then stir-fry garlic and ginger until golden and fragrant, about 30 seconds. Add beef, quickly spreading pieces in 1 layer on bottom and sides of wok. Cook, undisturbed, 2 minutes, then stir-fry until meat is just browned but still pink in center, about 1 minute. Transfer to a bowl.
  • Wipe wok clean, then swirl in remaining tablespoon oil and stir-fry cabbage stems over high heat until crisp-tender, about 2 minutes. Add cabbage leaves and beef with juices, then stir soy mixture and add. Stir-fry until sauce is simmering and slightly thickened, 1 to 2 minutes. Discard ginger if desired; season with salt.

1 tablespoon soy sauce
1 tablespoon rice vinegar (not seasoned)
2 teaspoons oyster sauce
1 tablespoon cornstarch
1 pound flank steak
3 tablespoons vegetable oil, divided
3 garlic cloves, smashed
1 (1-inch) piece peeled ginger, cut into 1/4-inch-thick slices
1 pound Napa cabbage, leaves and stems separated if desired, then cut into 1 1/2-inch pieces
Equipment: a well-seasoned 14-inch flat-bottomed wok
Garnish: chopped scallion

NAPA CABBAGE SALAD

Napa cabbage, with its long crinkled leaves, is more delicate in flavor than green or red cabbage.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 13



Napa Cabbage Salad image

Steps:

  • In a small bowl, whisk together the garlic, zest and juice of the lime, vinegar, soy sauce, and chili oil. Season with salt; set aside.
  • In a medium bowl, toss together the cabbage, pepper slices, scallions, daikon, snow peas, and chives. Pour the dressing over the slaw, toss to combine, and serve.

1 small clove garlic, minced
Zest and juice of 1 lime
2 tablespoons rice-wine vinegar
2 teaspoons soy sauce
1/4 cup hot chili oil
Salt
3 cups (1/2 small head) Napa cabbage, very thinly sliced
1/2 red, yellow, orange bell pepper, stem and seeds removed, very thinly sliced
3 scallions, white and pale-green parts only, cut into 2-inch lengths, julienned
1/3 cup peeled, very thinly sliced, 1/2-by-2-inch-pieces daikon (about 2 ounces)
1/4 cup trimmed, very thinly sliced snow peas (about 3 ounces)
1/4 bunch chives, snipped into 2-inch lengths
juice of 1 lime

GINGERED STEAK AND NAPA CABBAGE SALAD

Categories     Gourmet

Number Of Ingredients 19



Gingered Steak and Napa Cabbage Salad image

Steps:

  • Make marinade:
  • In a shallow bowl stir together marinade ingredients.
  • Add filets to marinade, turning to coat, and marinate at room temperature 15 minutes. Remove filets from marinade, letting excess drip off, and reserve marinade. In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté filets about 4 minutes on each side for medium-rare meat. Transfer filets to a cutting board.
  • In any drippings remaining in skillet cook mushrooms with salt, stirring frequently, until golden, about 3 minutes. Add reserved marinade, water, and honey and bring to a boil. Remove skillet from heat and cool mixture 10 minutes.
  • In a large bowl combine cabbage, mizuna or arugula, bell pepper, pear, scallions, and all but 4 sprigs coriander. Add mushroom mixture and toss to coat. Cut filets into thin slices. Mound cabbage mixture on 4 dinner plates and arrange steak slices on top. Garnish with reserved coriander sprigs.

For marinade
2 tablespoons soy sauce
2 tablespoons fresh lemon juice
1 tablespoon red-wine vinegar
1 tablespoon grated peeled fresh gingerroot
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/4 teaspoon dried hot red pepper flakes, or to taste
two 1-inch-thick filets mignons (3/4 pound), any fat trimmed
2 teaspoons vegetable oil
1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced
1/2 teaspoon salt
1/4 cup water
1 tablespoon honey
1 small Napa cabbage (about 1 1/2 pounds), trimmed and sliced thin crosswise
1 cup packed >I/I
1 medium red bell pepper, cut into thin strips
1 Asian pear or firm-ripe Bosc pear, cut into 1/4-inch julienne strips
2 scallions, sliced thin
1/2 cup packed fresh coriander sprigs

SAUTEED NAPA CABBAGE

Provided by Jacques Pepin

Categories     easy, quick, side dish

Time 10m

Yield 6 servings

Number Of Ingredients 5



Sauteed Napa Cabbage image

Steps:

  • In a sink filled with cold water, wash the cabbage, lifting it in and out of the water, and drain in a colander. Heat the oil in a saucepan until hot, add the butter and, as soon as it melts, add the wet cabbage. Cover and cook over medium-to-high heat, stirring occasionally, for 4 to 5 minutes, until the cabbage is wilted and tender but still slightly firm. The cabbage will sizzle initially but then will stew as the water emerges from it. Mix in the pepper and salt and serve immediately.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 281 milligrams, Sugar 2 grams, TransFat 0 grams

1 large or 2 small Napa cabbages (about 2 pounds), cut horizontally into 1 1/2-inch chunks (yielding about 14 to 15 cups, lightly packed)
3 tablespoons safflower or canola oil
2 tablespoons unsalted butter
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt

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Popular in Chinese cuisine, napa cabbage can be served raw, such as in a salad or slaw. There’s also the lion head Chinese meatballs, which features napa cabbage. The …
From cookingchew.com


10 BEST NAPA CABBAGE RECIPES | YUMMLY
sesame oil, napa cabbage, soy sauce, sesame oil, napa cabbage and 10 more Asian Napa Cabbage Slaw Dinners Dishes and Dessert radishes, snow peas, Cilantro leaves, …
From yummly.com


11 RECIPES FOR NAPA CABBAGE » FAST AND FUN MEALS
The most recommended way of storing napa cabbage is by refrigerating it. If stored properly, it can last up to 2 weeks. Place it in a plastic container with its head covered with a …
From fastandfunmeals.com


HAM AND NAPA CABBAGE STIR-FRY | CANADIAN LIVING
Method. In glass measure or small bowl, whisk together broth, cornstarch, vinegar, honey, five-spice powder, salt and 1/4 cup water. Set aside. In wok or large nonstick skillet, heat oil over …
From canadianliving.com


EASY GRILLED NAPA CABBAGE RECIPE - THE SPRUCE EATS
While the grill heats, trim the cabbage, removing any damaged outer leaves and cutting off any browned or excess stem still attached to the head, but leaving the center core …
From thespruceeats.com


BEEF AND NAPA CABBAGE STIR FRY - WILLOW HAVEN FARM
Transfer to a bowl. Wipe wok clean, then swirl in remaining tablespoon oil and stir-fry cabbage stems over high heat until crisp-tender, about 2 minutes. Add cabbage leaves …
From willowhavenfarmpa.com


STEAK AND NAPA CABBAGE SALAD WITH MISO DRESSING - FINECOOKING
Preparation. In a blender, combine the miso, 1/4 cup of the avocado oil, the vinegar, ginger, and sesame oil. Purée until smooth. Season the beef all over with 1 tsp. salt and 1/8 tsp. pepper. …
From finecooking.com


QUALITY AUTO PARTS LLC
Find car parts and auto accessories in Warrenton, VA at your local NAPA Auto Parts store located at 151 W Lee Hwy, 20186. Call us at 5403596694.
From napaonline.com


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