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Chinese/Nappa Cabbage- storage tips and recipes

Chinese/Napa Cabbage

Napa cabbage is also known as celery cabbage or heading Chinese cabbage. The flavor has been

described by some as delicate compared to bok choy or cabbage, and it can be used in stir-fry with other

ingredients such as tofu, mushroom or zucchini, or shredded for a slaw on fish tacos. For cabbage rolls,

instead of using green cabbage try some of the large outer leaves of napa cabbage. Cut them in half and

steam or boil them until they just turn soft and then fill with a mixture of cooked rice and browned mild

sausage or ground beef. Top with tomato sauce and bake until bubbly. 


Keeping cabbage cold will keep it fresh and help it retain its vitamin C content. Put the whole head in a

plastic bag in the crisper of your refrigerator. Napa cabbage will keep for about 1 week.


Even though the inside of cabbage is usually clean since the outer leaves protect it, you still may want to

clean it. Remove the thick fibrous outer leaves and cut the cabbage into pieces and then wash under

running water.  If you notice any signs of worms or insects, which sometimes appear in cabbage, soak

the head in salt water or vinegar water for 15-20 minutes first. To preserve its vitamin C content, only

cut and wash the cabbage right before cooking or eating it. Since phytonutrients in the cabbage react

with carbon steel and turn the leaves black, use a stainless steel knife to cut.


To cut cabbage into smaller pieces, first quarter it and remove the core. Cabbage can be cut into slices of

varying thickness, grated by hand or shredded in a food processor.



Roasted Napa Cabbage  

http://www.food.com/recipe/roasted-napa- cabbage-283763

Prep Time: 10 mins                        Total Time: 40 mins           Servings: 2

&quot;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 &#39;The Everything Cooking for Two




6 tablespoons vegetable oil

2 garlic cloves, crushed

6 cups napa cabbage, roughly shredded

salt, to taste

pepper, to taste



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.



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



 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 (optional)



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


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.



Chinese Chicken Cabbage Salad                                         from whfoods.org

Prep and Cook Time: 10 minutes                       Serves 1



4 cups napa cabbage, sliced thin

1 TBS extra virgin olive oil

1 TBS rice vinegar

1 tsp tamari

1 TBS minced ginger

1 medium clove garlic, pressed

2 TBS chopped cilantro

4 oz cooked chicken breast, shredded or cut into 1&quot; cubes



Toss all ingredients together and serve.



Thai Summer Slaw                                                           

By Jackie Mills, Cooking Light June 2007

“Prepare slaw and dressing one day ahead, and store separately in the refrigerator.”

Yield: 10 servings (serving size: about 1/2 cup)


Slaw Ingredients:

3 cups thinly sliced napa (Chinese) cabbage

1/2 cup (1/8-inch) julienne-cut yellow squash

1/2 cup (1/8-inch) julienne-cut zucchini

1/2 cup (1/8-inch) julienne-cut red bell pepper

1/2 cup (1/8-inch) julienne-cut yellow bell pepper

1/2 cup (1/8-inch) julienne-cut seeded peeled cucumber

1/2 cup shredded carrot

1/2 cup chopped fresh cilantro

1/4 cup thinly sliced green onions

1/4 cup grated radishes

1 minced seeded jalapeño pepper


Dressing Ingredients:

3 tablespoons fresh lime juice

1 tablespoon fish sauce

1 tablespoon water

1 1/2 teaspoons sugar

1/2 teaspoon chili paste with garlic (such as sambal oelek)



To prepare slaw, combine first 11 ingredients in a large bowl. To prepare dressing, combine juice and

remaining ingredients in a small bowl; stir with a whisk until sugar dissolves. Drizzle over slaw; toss well

to coat. Serve immediately.



Chinese Napa Cabbage Salad                                       

Submitted by Hopps to allrecipes.com

Prep Time: 10 Minutes       Cook Time: 15 Minutes      Servings: 6



1 (3 ounce) package chicken flavored ramen noodles

1/4 cup butter

1/2 cup sesame seeds, toasted

1/2 cup blanched slivered almonds

1 medium head napa cabbage, shredded

4 green onions, chopped

1/4 cup vegetable oil

1/4 cup rice wine vinegar

1 tablespoon soy sauce

1 tablespoon sesame oil

1/8 cup white sugar



1. Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds

and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a

large bowl with cabbage and onions.

2. Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and

sugar. Pour over salad, toss and serve.



Shrimp and Egg Fried Rice with Napa Cabbage   

Recipe courtesy Tyler Florence



6 tablespoons peanut oil

2 shallots, thinly sliced

1 (2-inch) piece ginger, peeled and grated

1/2 small head napa cabbage, core removed and finely sliced


2 cloves garlic, minced

1/2 pound medium shrimp, peeled and deveined

3 large eggs, lightly beaten

4 cups cooked long-grain white rice

1/2 cup frozen peas, thawed in warm water

3 tablespoons soy sauce

1/4 bunch scallions, sliced, for garnish

1/2 cup chopped peanuts, for garnish



 Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame. Give

the oil a minute to heat up, then add the shallots, the ginger, and stir-fry for 1 minute until fragrant. Add

the cabbage and stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch

of salt. Remove the vegetables to a side platter and wipe out the wok with dry paper towel.


Put the pan back on the heat and coat with 2 tablespoons of oil. Add the garlic and to the wok and sauté

gently until fragrant. Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with

vegetables. Add remaining oil to the wok and when hot, crack the eggs into the center. Scramble the egg

lightly, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg until

well combined, breaking up the rice clumps with the back of a spatula. Return the sautéed vegetables

and shrimp to the pan along with the peas and season with salt and soy sauce. Toss everything together

to heat through. Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts.

This entry is related to the following products. Click on any of them for more information.
Garlic, Cabbage, Mint, Eggs, Cilantro, Bacon, Jalapeño, Shrimp, Chicken, Peas, Rice and Seeds,
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