Braised Napa Cabbage With Bacon Red Wine Vinegar And Mint Recipes

SAUTEED NAPA CABBAGE

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.

BRAISED NAPA CABBAGE WITH BACON, RED WINE VINEGAR, AND MINT

Steps:

• Preheat oven to 400 degrees F. Place medium-sized roasting pan on burner over medium-high heat, add the bacon and cook until crisp. Remove the bacon with a slotted spoon to a plate lined with paper towels. Place cabbage in the roasting pan with rendered bacon fat. Season with salt and pepper. Combine the vinegar, honey and chicken stock. Pour over the cabbage. Cover with foil and roast in the oven until wilted, about 30 minutes. Remove from the oven and stir in the mint. Transfer to a platter and sprinkle with the cooked bacon.

NAPA CABBAGE SALAD WITH BLUE CHEESE

Steps:

• Combine oil, vinegar, sugar, garlic, celery seed, salt, pepper, and mustard in a jar. Cover tightly with the lid and shake until all ingredients are well blended. Refrigerate until ready to use.
• Place cabbage, blue cheese, almonds, and green onions in a large bowl. Pour dressing over the salad just before serving; toss to combine.

SALMON WITH BRAISED NAPA CABBAGE

Steps:

• In a large, deep skillet with a lid, cook bacon over medium until crisp, turning occasionally, 5 to 8 minutes. With a slotted spoon, transfer to a paper-towel-lined plate; set aside. Pour off all but 2 tablespoons fat from skillet.
• Raise heat to medium-high. Season salmon with salt and pepper. Cook in skillet until browned, 1 to 2 minutes per side (salmon will finish cooking in step 4). Transfer to a plate and reserve.
• Add as much cabbage to skillet as will fit; add vinegar. Cover skillet, and cook over medium-high, tossing occasionally. Add remaining cabbage as there is room, until tender, 10 to 12 minutes; season with salt and pepper.
• Stir in bacon, and place salmon on top. Cover skillet; cook until salmon is opaque throughout, 3 to 5 minutes. Transfer cabbage and bacon onto four plates, placing salmon on top.

BRAISED FISH AND NAPA CABBAGE WITH CHILIES

Steps:

• Mix egg white, cornstarch, sugar and pinch salt in small bowl. Place fish pieces in shallow bowl, pour egg white mixture over them and turn to coat. Set aside 15 minutes.
• Heat wok. Add Sichuan peppercorns, and toast until fragrant. Remove, cool briefly, grind in mortar and pass through fine sieve.
• Add oil to wok. When beginning to smoke, add fish, reduce heat and cook about 30 seconds, turning with tongs. Remove fish with slotted spoon, drain well on paper towels and set aside. Pour off all but 1 1/2 tablespoons oil, reserving 2 tablespoons for Step 5.
• Turn heat to high. Add ginger and garlic to wok, stir-frying until they start to brown, and add cabbage and leek. Stir-fry until wilted. Mix together chicken stock, soy sauce and chili paste, and add. Bring to simmer. Season to taste with salt. With slotted spoon, transfer cabbage and leek to deep serving platter. Top with fish, and spoon on cooking liquid.
• Heat reserved oil, add pepper flakes and ground Sichuan pepper and cook 10 seconds, until spices sizzle. Pour over fish, scatter scallion slivers on top and serve.