Asian Napa Cabbage Rolls

napa cabbage

Asian Napa Cabbage Rolls

Napa cabbage is a type of Chinese cabbage originating near the Beijing region of China. It is widely used in East Asian cuisine. Since the 20th century, it has also become a widespread crop in Europe, the Americas and Australia. In much of the world, it is referred to as “Chinese cabbage”.

In Korean cuisine, Napa cabbage is the main ingredient of kimchi. The outer, tougher leaves are used in soups. It can be used in stir-fry with other ingredients, such as tofu, mushroom and zucchini.

Compared to other cabbages, Napa is less pungent and has a mild and slightly sweet taste. It is extremely low in calories, but rich in vitamins and packed full of antioxidants and folic acids. It is also good for digestion as it contains dietary fibers.

CSA Customer – December 2020 – Asian Napa Cabbage Rolls

Asian Napa Cabbage Rolls Recipe

Ingredients

-Outer leaves of a cabbage
-1 lb. ground pork or chicken (or no meat)
-1 1/2 cup cooked brown rice
-2 cups diced veggies -carrots, peppers, celery, radish or any veggies from your CSA bag.
-1 red onion, diced
-1/2 cup veggie broth
-1 1/2 teaspoons toasted sesame oil
-2 tablespoons soy sauce
-1 tablespoon grated ginger
-3 cloves minced garlic
-Freshly ground black pepper & sea salt

Directions

1. Bring a large pot of salted water to a boil. Blanch the cabbage for 2 minutes & strain. Set aside.
2. Cook the onions, garlic, and ginger in veggie broth until the onions soften. 3. Add the diced veggies and cook until they start to soften. Combine the meat, rice, veggies. Stir in the soy sauce and rice vinegar.
4. Preheat oven to 400°F. Assemble the cabbage rolls. Lay a prepared cabbage leaf down. Place 1/3 cup mixture into cabbage leaf. Fold in the sides and roll up the leaf. Place roll, seam side down, into baking dish.
5. Whisk together the sauce ingredients, & pour over cabbage rolls. Bake 35 minutes. (2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1/3 cup veggie broth, 1 tablespoon toasted sesame oil)

Sweet Potato & Cabbage Slaw

Ingredients

-2 tablespoons canola oil
-1 tablespoon lime juice
-1 1/2 teaspoons toasted sesame oil
-1/2 teaspoon sea salt
-3 cups coarsely grated sweet potato (about 1 large potato)
-3 cups thinly shredded napa cabbage
-4 scallions, thinly sliced

Directions

Whisk canola oil, lime juice, sesame oil and salt in a large bowl. Add sweet potato, cabbage, and scallions; toss to combine. Serve immediately.

Melting Cabbage

Ingredients

-1 head Napa Cabbage
-4 tablespoons extra virgin olive oil
-3/4 teaspoons salt
-1 teaspoon caraway seeds
-1 teaspoon cumin seeds
-3 tablespoons tomato paste
-2 cups veggie broth
-1 teaspoon dry mustard
-chopped parsley

Directions

  1. Preheat oven to 350 degrees
  2. Slice cabbage in half through the root. Cut each half into 4 wedges, keeping the root intact. Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Add 4 cabbage wedges and cook until browned in spots on both sides, 3 to 5 minutes per side. Transfer to a plate and sprinkle both sides with 1/4 teaspoon each salt and pepper. Repeat with 1 tablespoon oil, the remaining cabbage, and 1/4 teaspoon each salt and pepper.
  3. Add remaining 2 tablespoons oil, onion, garlic, caraway seeds, and cumin seeds to the pan; cook, stirring, until starting to soften and brown, 2 to 3 minutes. Add tomato paste and cook, stirring, until starting to darken, about 2 minutes. Add broth, dry mustard, and the remaining 1/4 teaspoon each salt and pepper; increase heat to medium-high and bring to a boil. Return the cabbage to the pan, overlapping the wedges if necessary. Bake, turning once, until the cabbage is very soft and the sauce has reduced and thickened, 40 to 45 minutes. Sprinkle with parsley.
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