Napa Cabbage

RADICAL ROOTS ASIAN STIR FRY

• Napa Cabbage, shredded
• Boy Choy, stalks and leaves chopped
• Kohlrabi, chopped
• Leeks, chopped
• 3 tablespoons Olive Oil
• 1 tablespoon Sesame Oil
• 1 teaspoon Ginger, minced
• 2 cloves garlic, minced
• ¼ cup Tamari or Soy Sauce
• 1/8 cup Balsamic Vinegar
• ½ to 1 tablespoon Honey or Maple Syrup
• Peanut Butter, a dollop or two to taste (THIS IS THE SECRET INGREDIENT!!!!)
• Rice or noodles

In a large fry pan or wok, heat olive oil and gently sauté minced ginger and garlic. Do not allow to burn. Add all veggies, and lightly stir fry until cooked to taste. Mix together sesame oil, tamari, vinegar and honey. Add to stir fry and gently stir. Allow to simmer for 3-5 minutes. You will notice juice on the bottom of the fry pan or wok. To that juice, add peanut butter. Stir with fork or very small whisk, until thoroughly mixed. Gently toss into veggies. Serve over rice or noodles.

Napa Cabbage Coleslaw

Veggies:

• 2 cups chopped/shredded cabbage
• 1 medium carrot, shredded
• 1 small sweet onion, chopped fine
• Optional: chopped snap peas, julienned kohlrabi, shredded radicchio, scallions, or any other veggies you would like to add to this delicious salad/slaw!

Dressing: 

• 1/2 cup mayonaise
• 1 tablespoon vinegar (we like to use either cider or red wine vinegar)
• 2 teaspoons sugar
• salt and pepper as desired

Napa Cabbage Salad with Buttermilk Dressing

Gourmet Magazine, November 2007

• 1/2 cup well-shaken buttermilk
• 1/4 cup blue cheese
• 
2 tablespoons mayonnaise
• 
2 tablespoons cider vinegar

• 2 tablespoons minced shallot

• 1/2 tablespoon sugar

• 3 tablespoons finely chopped chives

• 1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups)
• 
6 radishes, diced
• 
2 celery ribs, thinly sliced diagonally 

Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives. Toss cabbage, radishes, and celery with dressing.

Hot and Sour Cabbage Salad

• 1 pound Napa cabbage (1/2 head), thinly shredded
• 1 scallion, thinly sliced
• 1/4 cup seasoned rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon minced peeled fresh ginger
• 1 1/2 teaspoons sugar
• 1/2 to 3/4 teaspoon dried hot red pepper flakes

 Bring vinegar, ginger, sugar, and red pepper flakes (to taste) to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. Add oil. Pour hot dressing over cabbage, tossing to combine.

Put cabbage and scallion in a large bowl.

Stir-Fried Cabbage and Bok Choy

Gourmet Magazine, May 2009

• 1 pound bok choy
• 3 tablespoons vegetable oil
• 3 garlic cloves, finely chopped
• 1 pound Savoy or Napa cabbage, cored and thinly sliced
• 1/2 teaspoon Asian sesame oil
• 1 teaspoon sesame seeds, toasted
• 1 teaspoon soy sauce or tamari
• Salt and pepper to taste 

Trim 1/8 inch from bottom of bok choy, then quarter lengthwise and thinly slice crosswise.

Heat a 14-inch flat-bottomed wok or 12-inch heavy skillet over high heat until a drop of water evaporates instantly. Pour vegetable oil down side of wok, swirling to coat sides. Add garlic and stir-fry 10 seconds. Add cabbage and 1/4 teaspoon salt and stir-fry 3 minutes. Add bok choy and stir-fry until ribs are crisp-tender, about 4 minutes. Serve drizzled with ssoy saudce, sesame oil and sprinkled with sesame seeds.