Napacabbagesteak Recipes

NAPA CABBAGE STEAK

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.

NAPA CABBAGE SLAW

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.

ASIAN STEAK SALAD WITH CUCUMBER AND NAPA CABBAGE

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.

SAUTEED NAPA CABBAGE

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.

GINGERED STEAK AND NAPA CABBAGE SALAD

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 WITH PEAS AND PROSCIUTTO

Steps:

• In a large heavy skillet, heat oil over moderate heat until hot but not smoking. Add peas, cabbage, prosciutto, and zest and cook, stirring, 4 to 5 minutes, or until cabbage is wilted and tender. Remove skillet from heat and stir in lemon juice, Parmesan, and salt and pepper to taste.

PORK 'N' NAPA CABBAGE

Steps:

• In a small bowl, combine 1 cup water, soy sauce, peanut butter, ginger, browning sauce if desired and red pepper flakes; set aside. In another bowl, combine cornstarch and remaining water until smooth; set aside., In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil until browned. Remove and keep warm. In the same pan, saute onion and garlic in remaining oil for 2 minutes. Add cabbage and carrots; stir-fry 3-4 minutes longer or until crisp-tender. , Return pork to the pan. Stir in peanut butter mixture. Stir cornstarch mixture and gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

NAPA CABBAGE 'STEAK'

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.

NAPA CABBAGE SALAD

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.

ROASTED NAPA CABBAGE

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.