SAUTEED NAPA CABBAGE
This is a great way to prepare napa cabbage. It is sauteed with onion and spices like ginger, cumin, and parsley and flavored with sake.
Provided by barbara
Categories Side Dish Vegetables Onion
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add napa cabbage, sprinkle with sugar, and mix well. Cook and stir over low heat, 3 to 5 minutes. Season with ginger, cumin, salt, and pepper and cook for 1 more minute.
- Pour sake and broth into the skillet with the cabbage and bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Stir in balsamic vinegar and adjust seasoning to taste. Mix in parsley.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 19.4 g, Fat 7.7 g, Fiber 3.9 g, Protein 4.1 g, SaturatedFat 1.1 g, Sodium 220.6 mg, Sugar 11.7 g
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
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.
CABBAGE STEAKS
One of my favorite side dishes, as it's very easy to make! I personally love garlic so I go crazy with it, but put as much as is good for you. This is a very simple recipe and you can put as much or as little of the seasonings you want.
Provided by Amber Jessie
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut the bottom off of the cabbage and set it so that the flat end is on the cutting board; cut into 1-inch thick slices. Arrange slices in a single layer in a large casserole dish.
- Drizzle olive oil over the cabbage slices and top with garlic. Season cabbage with salt and pepper. Cover the dish with aluminum foil.
- Bake in preheated oven until the cabbage core is easily pierced with a fork, about 45 minutes.
Nutrition Facts : Calories 93.6 calories, Carbohydrate 12.4 g, Fat 4.7 g, Fiber 5 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 229.8 mg, Sugar 6.3 g
CHICKEN AND NAPA CABBAGE STIR FRY
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Slice the chicken into thin pieces, 1/8-inch thick and 2 to 3 inches long.
- Heat the oil in a large skillet or wok over medium heat. Add the chicken and cook for 4 to 5 minutes, tossing over high heat until it begins to brown evenly. Add mushrooms and carrots and stir fry briefly, shaking the pan and tossing the chicken and mushrooms together.
- Add the cabbage and stir to combine well. Add the fish sauce and sesame oil. Cook the cabbage briefly before adding the chicken broth. Bring quickly to the boil and reduce for a moment before adding the honey, vinegar, salt and pepper. Toss for another 1 minute. Add the dissolved cornstarch and stir in to coat evenly. Remove from the head before the cabbage loses its crispness and color and serve.
SWEET NAPA CABBAGE WITH PASTA
Provided by Food Network
Categories side-dish
Time 20m
Yield 2 generous servings
Number Of Ingredients 7
Steps:
- In a non-stick frying pan or a wok, heat oil until smoking. Add the onions and cook until softened, about 4 minutes. Add eggplant and cook for 4 more minutes. Add the cabbage, tomatoes and Herbes de Provence and simmer for 5 minutes. Toss with angel hair pasta and season to taste.
NAPA CABBAGE SALAD
Provided by Jacques Pepin
Categories easy, quick, salads and dressings, soups and stews
Time 12m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the garlic in a large salad bowl and mix in all the remaining ingredients except the cabbage.
- Trim the cabbage, removing and discarding damaged or wilted leaves, and cut the head crosswise into 1-inch slices. You should have about 8 cups. Wash well and spin dry in a salad dryer (moisture would dilute the dressing). Ten or 15 minutes before serving, add the cabbage to the dressing, toss well and set aside, so the dressing can penetrate the cabbage and soften it slightly.
Nutrition Facts : @context http, Calories 76, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 214 milligrams, Sugar 1 gram, TransFat 0 grams
SAUTEED NAPA CABBAGE
Provided by Jacques Pepin
Categories easy, quick, side dish
Time 10m
Yield 6 servings
Number Of Ingredients 5
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
NAPA CABBAGE SALAD
From eatthisdiet.com, with strawberries added because it's better. Serve the crunchy topping separately (sprinkle on) so that leftovers don't get soggy. Great with grilled chicken/fish/protein for an easy summer lunch or light dinner.
Provided by Randi0721
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat rice vinegar through soy sauce in a small sauce pan.
- Remove from heat when it reaches a boil.
- Place in refrigerator to chill while preparing the remaining salad. It will thicken slightly when it is fully cooled.
- Toast crushed ramen noodles (WITHOUT seasoning), sesame seeds, and almonds until all are lightly browned. Stir occasionally, but watch for scorching.
- Combine cabbage, scallions, and strawberries, and mix dressing over the mix.
- Serve with the crunchy topping.
Nutrition Facts : Calories 232.5, Fat 9.2, SaturatedFat 2.3, Sodium 646.1, Carbohydrate 35.2, Fiber 5.6, Sugar 14, Protein 5.7
NAPA CABBAGE SLAW
Cutting the mayonnaise brings out the sweet flavor of Napa cabbage and makes this slaw low in fat. Substitute malt vinegar for rice vinegar in this side dish, if you like.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- In a large bowl, toss together cabbage and carrots. In a small bowl, combine sugar, vinegar, sesame oil, and soy sauce. Stir until sugar dissolves, then pour over cabbage mixture. Toss until slaw is coated and top with mint leaves.
Nutrition Facts : Calories 62 g, Fat 1 g, Fiber 3 g, Protein 2 g
GINGERED STEAK AND NAPA CABBAGE SALAD
Categories Gourmet
Number Of Ingredients 19
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.
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
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.
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
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
BEEF AND NAPA CABBAGE STIR-FRY
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.
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