Napa (also called Chinese) Cabbage is one of our favorite veggies. It’s great either cooked or raw. You can use it anywhere you would use regular cabbage, and also, with the rib removed, most places you would use lettuce. It makes a great slaw, awesome stir-fry, a topping for tacos, a tasty sandwich addition, or a wrap for spring rolls or leftover rice or tuna salad or the recipe below.
Steam your cabbage for 3-4 minutes. When cool, pull off 8-10 outer leaves. These will be your wrappers. Trim out the bottom of the stalk if it is tough.
Brown 1 lb ground pork, & remove from pan. Dice a small onion and a few garlic cloves (or scapes!) and cook in the pan drippings until soft. Slice a few mushrooms (shiitakes are especially nice) and scallions. Chop finely the rest of the cabbage. Mix it all together. Add a glug of sesame oil and soy sauce. Chinese rice wine or hoisin sauce would also be good additions.
Place a scoop of filling on each leaf, fold in two sides, then roll up. Can be eaten room temp or put in a covered casserole dish and warmed in a 350º oven for 10 minutes or so.
Brown 1 lb ground pork, & remove from pan. Dice a small onion and a few garlic cloves (or scapes!) and cook in the pan drippings until soft. Slice a few mushrooms (shiitakes are especially nice) and scallions. Chop finely the rest of the cabbage. Mix it all together. Add a glug of sesame oil and soy sauce. Chinese rice wine or hoisin sauce would also be good additions.
Place a scoop of filling on each leaf, fold in two sides, then roll up. Can be eaten room temp or put in a covered casserole dish and warmed in a 350º oven for 10 minutes or so.
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