Napa Cabbage Recipes

NAPA CABBAGE SLAW

Napa Cabbage Slaw image

Provided by Bobby Flay

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 lime, juiced
3 tablespoons rice vinegar
2 tablespoons Asian chili oil
1 tablespoon mayonnaise
1 tablespoon soy sauce
3 cups finely shredded napa cabbage
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/2 cup thinly sliced snow peas
3 scallions, thinly sliced
Salt and freshly ground black pepper

Steps:

Whisk together the lime juice, vinegar, chili oil, mayonnaise and soy sauce in a large bowl. Add the cabbage, peppers, snow peas and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld.

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

Braised Napa Cabbage with Bacon, Red Wine Vinegar, and Mint image

Provided by Bobby Flay

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

Ingredients

8 ounces bacon, diced
1 cup red wine vinegar
2 tablespoons honey
2 cups chicken stock
2 pounds Napa cabbage, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons fresh mint leaves, thinly sliced

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 a roasting pan with rendered bacon fat, stir in the vinegar, honey and chicken stock and season with salt and pepper. 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.

SAUTEED NAPA CABBAGE

Sauteed Napa Cabbage image

Provided by Jacques Pepin

Categories easy, quick, side dish

Time 10m

Yield 6 servings

Number Of Ingredients 5

Ingredients

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

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

ROASTED NAPA CABBAGE

Roasted Napa Cabbage image

This is a great, easy side dish to just about anything...chicken, pork, etc. The roasting carmelizes the sugar in the cabbage and develops a rich deep flavor. Adapted from 'The Everything Cooking for Two Cookbook'.

Provided by Hey Jude

Categories Greens

Time 40m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

6 tablespoons vegetable oil
2 garlic cloves, crushed
6 cups napa cabbage, roughly shredded
salt, to taste
pepper, to taste

Steps:

Heat the oil in a skillet on low; add the garlic cloves and cook very gently for 15 minutes. Discard the garlic and toss the cabbage with the oil, salt and pepper.
Preheat your oven to 450°.
Place the cabbage on a baking sheet and bake for about 15 minutes or until the tops of the cabbage pieces are browned.
Serve hot.

NAPA CABBAGE SALAD

Napa Cabbage Salad image

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

Ingredients

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

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.

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