Category: Cabbage, Napa

This bowl uses bean thread noodles aka mung bean, cellophane, glass or vermicelli noodles made with mung bean starch, as its foundation. The sauce is a light one that you'll also use to marinate the tofu.... Read more »

I love combining cooked and raw elements in salads and here the warm, crispy mushrooms are a lovely counterpoint to the bright crunchy slaw.   You can use carrots, kohlrabi, celery, bok choi stems, black Spanish radish or even cabbage in any combination you'd like, however, radishes are too strong on their own so be sure to mix with something sweeter like kolrabi or carrots.... Read more »

This dish came to be one summer day when I had made (very inauthentic) ramen for my son and a friend for lunch and ran out of noodles before I had eaten. I had added sauteed Napa Cabbage to their bowls, below, and I had plenty of cabbage left so I just added lots of cabbage to my bowl of broth, herbs and egg. It was light and delicious. By all means add noodles and reduce the amount of cabbage if you do have them!   This is a very simply, modified ramen broth. Feel free to add mirin, sake, ginger, garlic and/or miso to the broth. ... Read more »

This is crunchy and bright and fragrant with herbs. Simplify with fewer herbs, add tofu or chicken or shrimp or cooked for more heft. If you don't have komatsuna you can substitute young bok choi, tatsoi or young mustard greens. You can substitute cashews or even toasted almonds or sunflower seeds for the peanuts--some crunch really balances out the salad. ... Read more »

Only three ingredients in this simple dish. The crunch and depth of the deeply toasted nuts is critical. You could certainly try other nuts or seeds--I imagine walnuts and pine nuts would be good and probably also hazelnuts. ... Read more »

If you have a grill, fire it up for this one or just use your broiler. Both work well and will enable you to get this beautiful plate of food on the table quickly. Serve over rice and make a little extra sauce and top with a fried egg and you have a meal. Substitute savoy or regular green cabbage if you'd like but slice the wedges a little thinner if you do.  And have a steak knife ready at the table to cut up those pretty wedges or eat them with your hands and make a mess and have fun.   Miso varies in pungency and strength and typically the darker the miso the stronger the flavor, so use a bit less if you only have red miso on hand. The sauce will be quite strong but the cabbage is very plain so the combination is lovely. ... Read more »

This takes 5 minutes to put together and 35-40 to bake so if you turn the oven on the minute you walk in the door it might be a doable weeknight dinner component. I've served it with sausages or fried eggs and good, crusty bread for a simple wintry dinner.   You can use savoy or regular cabbage in the place of the Napa though it may take a little longer to bake. To speed things up you can also parboil the cabbage (any kind) in lightly salted water for 2 minutes, then drain well and proceed with the recipe. It will take more like 20-25 minutes in the oven in this case.... Read more »

I like the texture and feel of finely chopped vegetable salads. It's almost a cross between a salad and a garnish or salsa but I eat lots of eat, not garnish-sized portions. As always, substitute vegetables and herbs as needed. Keep it crunchy though. ... Read more »

I call this quick because when made with Napa cabbage you really can start eating it after a day or two. By all means let it ferment for 4-5 and then refrigerate but since the Napa cabbage is so tender it's delicious very soon after starting. It's the same technique as for regular cabbage so use either kind.  ... Read more »

  The mint or some tender herb makes this salad vibrant and the yogurt dressing adds a refreshing tang. Scale this as you’d like. If you have a big crowd use a whole head of cabbage.   Serves 4-6  ... Read more »

[caption id="attachment_14141" align="aligncenter" width="660"] I happened to have a gorgeous purple Napa cabbage for this batch.[/caption] --inspired by Heather Arndt Anderson   There are entire books on this wonderful Korean condiment and it can be made with many different kinds of vegetables, spices and aromatics. Here is a fairly basic version that uses the traditional Napa cabbage and various roots (carrots, daikon, other radishes). Kimchi typically uses gochugaru, a smoky, sweet and somewhat hot coarsely ground chili powder. If you don't have gochugaru you can substitute a combination of red pepper flakes (spicier than gochugaru) with some smoked paprika and/or chipotle powder. You'll want to use a smaller quantity to account for the increased heat level of the red pepper flakes.   Kimchi-making does not have to be exact, you just want to be sure to have very clean containers and work surfaces. 1 large Napa Cabbage (about 2 1/2 lb) 3 carrots (optional) 1 medium daikon or large watermelon radish and/or the "honorary root" kohlrabi 1 quart water + scant 1/4 cup salt Aromatics: 1/4 - 1/2 cup gochugaru, medium grind (ground Korean red chili pepper), depending on how spicy you'd like it to be 3-4 green onions/scallions – white and green parts, trimmed and cut into 2-inch length or 1 cup spring onion tops, chopped 1 tablespoon finely grated ginger (microplane works great) 6 cloves garlic, grated or minced 1/2 small apple peeled and grated or 1 1/2 teaspoons sugar 1/2 small onion, minced 1 tablespoon fish sauce (optional)  ... Read more »

Fresh, quick and good . . . if you’re having any kind of grilled meat, this would be perfect, or as part of a dinner of other salads.... Read more »

This is my go-to, quick slaw. I vary the ingredients based on the week/season. Thinly sliced sweet peppers would be wonderful here too. Quantities are approximations so please feel free to use what you have. You can add thinly sliced celery and some celery leaves as well. And it is a fairly light slaw.... Read more »

--adapted from Food52 by Amanda Hesser   This is delicious and one of my favorite ways to eat Napa cabbage. Trust that the sauce will come together. The egg works wonders.   Serves 4 to 6... Read more »

  This is a Vietnamese-inspired salad that is bright, spicy, sweet, and delicious. You can substitute cubes of fried or baked tofu for the chicken. You can use Napa, Savoy or green cabbage. I had some roasted broccoli that I added to this batch, which was delicious. It's a very adaptable recipe so adjust the vegetables to your taste. [caption id="" align="aligncenter" width="660"] It's really a meal in one if you add the vermicelli noodles, as seen above.[/caption]  ... Read more »

This is a variation of Okonomiyaki, Japanese Cabbage Pancakes and is a perfect CSA/market template in that you can use whatever bits and pieces you have on hand.... Read more »

Napa cabbage is a type of Chinese cabbage. It's more delicate in flavor than bok choy or green cabbage. It's often associated with the Korean fermented condiment kimchi. Napa cabbage can be eaten raw as well as cooked, in stir fries or soups. It's delicious in slaws as it is so tender and sweet.             A Place To Start Napa Cabbage Slaw w/ Herbs Vietnamese-Style Napa Slaw w/ Chicken Kimchi ... Read more »