Chinese Cabbage Recipes


Chinese Cabbage

Chinese Cabbage

Wondering what to do with the Napa Cabbage? 

Here are 8 different ways to prepare it.

Spicy and Sweet Chinese (Napa) Cabbage 

from Rolling Prairie Cookbook

  • 1 Tbsp peanut oil
  • 1 ½ pounds Chinese Cabbage, thinly sliced (8 to 10 cups)
  • 2 tsp finely grated ginger root
  • crushed hot pepper flakes to taste
  • ¼ cup golden raisins, soaked in ½ cup warm water, then drained
  • 1 Tbsp honey or brown sugar
  • 1 Tbsp Cider Vinegar
  • ½ tsp salt

Heat oil in deep skillet or wok over medium-high heat.  Add Chinese cabbage, ginger, and hot pepper flakes.  Stir-fry for 2 minutes, stirring constantly.  Reduce heat to medium.  Mix sweetener and vinegar.  Pour over cabbage mixture.  Toss in raisins, season with salt.  Cook for approximately 3 more minutes, stirring often.  Cabbage should be wilted but still slightly crunchy.  Serve immediately.
Serves 4.



Asian Sesame Noodles 

from Brad, a friend of Open Hands Farm

  • 1 Tbsp Olive Oil
  • 1 clove garlic or 2 garlic scapes
  • 1 bunch of scallions
  • 1 Tbsp fresh ginger
  • 1 Tbsp raw sesame seeds
  • 1 lb Fusilli Noodles
  • 1 head Chinese Cabbage
  • 3 Tbsp Tamari
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Maple Syrup
  • 1 Tbsp Sesame Oil
  • 2 Tbsp Cilantro, chopped

Cook noodles, drain and rinse with cold water.  Set aside.  Mince garlic and white part of scallions (save green parts for later) and sauté in olive oil until soft, add Chinese Cabbage and half of the tamari and cook until wilted.  Remove from heat and add to the noodles.  In a separate bowl, mix ginger, tamari, lemon juice, maple syrup, sesame oil, cilantro, and scallion greens.  Pour over noodles and mix together.  Toast sesame seeds in a toaster oven or in a dry cast iron pan, add to noodles.  Refrigerate for 2 to 24 hours before eating.
Since this recipe didn’t come with amounts, I estimated the amounts J —so if it doesn’t taste quite right, tamari and maple syrup are safe bets to add more of.


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