Red and Napa Cabbage Salad with Empire Apples and Spiced Nuts


I have been in a salad mood lately. I think it's a knee-jerk reaction to all the holiday indulgence and lately I can't get enough raw food. This one calls for Napa and red cabbage but you could get away with just the Napa. Adapted from a January 2007 Bon Appetit recipe.

1 teaspoons butter
1 cup pecan halves (or walnuts)
2 tablespoons honey
1 tablespoon Worcestershire sauce
1/8 teaspoon (scant) cayenne pepper

2 tablespoons seasoned rice vinegar
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil

2 medium unpeeled Empire apples (or other crisp apple), quartered, cored, thinly sliced crosswise
2 tablespoons fresh lemon juice
3 cups thinly sliced red cabbage
2 cups thinly sliced Napa cabbage
3/4 cup dried cranberries (about 5 ounces)

Melt butter in nonstick medium skillet over medium-high heat. Add pecans and stir 1 minute. Add brown sugar, Worcestershire sauce, and cayenne; stir until nuts are coated, about 1 minute. Transfer nuts to foil sheet and cool.

Whisk both vinegars and mustard in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.

Toss apples with lemon juice in large bowl. Add cabbage and dried crans. Add dressing and toss. Stir in pecans and season salad with salt and pepper.

Do ahead: Spiced pecans and dressing can be made 1 day ahead. Store pecans airtight at room temperature. Cover and chill dressing; bring to room temperature and rewhisk before using.

Published in Salads
Tuesday, 30 November 1999 00:00

Asian Coleslaw Dressing

Asian Coleslaw Dressing


1 bag Pete's slaw mix
1/2 head Napa cabbage, sliced thinly
1 onion or 2-3 scallions, thinly sliced

1/2 bunch cilantro, roughly chopped
1/4 cup tamari
1/4 cup lemon juice
1/4 cup vegetable oil
3 tbsp. grated fresh ginger
3 tbsp. white vinegar
2 tbsp. dark brown sugar
2 tsp. sesame oil
3 tbsp. sesame seeds, optional

Place all ingredients in large bowl and whisk until well incorporated. Add slaw mix, onion and Napa cabbage and toss until well coated. Adjust seasoning with salt and pepper. This slaw is best served within 15 minutes of making.

Tuesday, 30 November 1999 00:00

Braised Napa Cabbage

Braised Napa Cabbage



3 tsp. neutral oil, sunflower, grape seed or vegetable
1head Napa cabbage, cut into 2 inch pieces
3 cloves garlic, sliced
2 tbsp. ginger, finely chopped
1/4 cup water
1.5 tsp. cornstarch or arrowroot
1/4 cup tamari
6 scallions, thinly sliced
1 tsp. rice wine vinegar

In a large skillet or wok, heat 1 tsp. of the vegetable oil . When it is very hot, add half the cabbage. Cook, stirring constantly, for 3 minutes or until leaves begin to brown. Remove them from pan. Use 1 tsp. of the remaining vegetable oil to cook the remaining cabbage in the same way; remove from the pan. Add the remaining 1 tsp. vegetable oil to pan. Cook the garlic and ginger, stirring constantly, for 1 minute.

In a small bowl, stir together the water and cornstarch. Stir the tamari into the pan. Add the cornstarch mixture and bring to a boil. Return all the cabbage to pan, stirring well to coat it all over. Cook, stirring often, for 5 minutes or until the cabbage is tender. Remove from the heat. Stir in the scallions and vinegar. Grilled chicken or shrimp can be added to this to make a complete meal. Just add the pre-cooked protein to the pan when tossing cabbage with tamari mixture.

Published in Dinner
Tuesday, 30 November 1999 00:00

Napa Cabbage Picnic Salad Recipe

Napa Cabbage Picnic Salad Recipe


From www.elise.com. This salad is sooo tasty! I have made it a lot lately because it's just really good, flavorful with a good amount of spice. The recipe below is great, but there's lots of room for improvisation (vary up the veggies, reduce the amount of mayo in dressing, etc). You can also prepare a lot of this salad ahead and then just throw it together in minutes when you are read to serve it. I have been washing, salad spinning dry, and then chopping a whole head of Napa and then storing it in a bag in my fridge. It easily stays fresh 5 days or more. I make the dressing ahead and keep it in the fridge. Then when I want the salad I put some Napa in a bowl, toss in snap peas or a substitution of garlic scapes, carrots, salad turnips, thinly sliced beets, whataver I have on hand. It's all good. The almond are really good in this and the cilantro is totally optional.

1/3 cup slivered almonds
4 cups (.5 lb) coarsely shredded napa cabbage
6 ounces snow peas, strings removed, rinsed and thinly sliced
2/3 cups thinly sliced salad turnips
2/3 cups thinly sliced scallions including greens (or baby leeks)
2/3 cups lightly packed fresh cilantro leaves (optional)

Dressing
1.5 Tbsp rice vinegar (seasoned or unseasoned)
1 Tbsp sugar
1 Tbsp soy sauce
1 clove peeled and minced garlic
1/4 teaspoon Asian sesame oil
1/4 teaspoon ground ginger
1/8 teaspoon cayenne powder
1/2 cup mayonnaise

1. Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Careful not to burn. Set aside.
2. Combine cabbage, snow peas, radishes, scallions, cilantro in a large bowl. Can make this step a day or two ahead.
3. In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
4. When ready to serve, gently combine the dressing and almonds with the cabbage mixture.

Published in Salads
Tuesday, 30 November 1999 00:00

Asian Chicken Cabbage Rolls

Asian Chicken Cabbage Rolls


Here's a recipe I found on a Canadian Poultry Marketing Board website.  I've changed it around a bit already, but  feel free to substitute ground pork or turkey or crumbled tofu for the chicken. Makes 6 servings
1 head napa cabbage
1 # ground chicken
1 tbsp oil
2 cloves garlic, minced
2 tbsp minced chives
1 tbsp grated fresh ginger
1 c sliced mushrooms
pinch red pepper flakes
3/4 c cooked rice
2 tbsp soy sauce
1 egg, beaten
Heat oil in a skillet and add garlic, ginger, mushrooms, and chives.  Saute until liquid evaporates.  Add chicken and red pepper flakes.  Cook until no longer pink, breaking it up into crumbles with a spoon.  Stir in soy sauce and rice.  Remove from heat, mix in egg.
Meanwhile, dunk napa into a large pot of boiling water just to wilt it, then rinse in cold water.  Remove about 12 individual leaves and blot dry.  Place a scoop of filling in the stalk end, then roll up.  You don't have to worry too much about tucking in the ends.  Place rolls in a steamer and steam about 10 minutes, until tender.  Do this in a couple batches.  Serve with a sauce made up of soy sauce, ginger, chives, garlic, maple sugar and a pinch of red pepper flakes.

Published in Dinner
Tuesday, 30 November 1999 00:00

Cabbage and Beet Slaw

Cabbage and Beet Slaw


This makes a beautiful presentation, something that can't be said for every slaw out there. Adapted from Epicurious.com. Serves 4.

4-6 small beets, trimmed
4 cups thinly sliced Napa cabbage
2 scallions, thinly sliced on the diagonal
3 shredded salad turnips, optional
2 TB + 1 tsp cider vinegar
3 tsp Dijon mustard
3 tsp grated orange peel
1 tsp honey
6 TB sunflower oil
Chopped fresh parsley

Preheat oven to 375°F. Wrap beets in foil. Bake until tender when pierced with knife, about 1 hour. Cool. Peel if necessary. Cut into 2 x 1/4 x 1/4-inch strips. Place in medium bowl.

Toss together cabbage, scallions and turnips (if using), in large bowl. Combine cider vinegar, Dijon mustard, grated orange peel and honey in small bowl. Gradually beat in oil. Pour enough dressing over beets to coat. Pour remaining dressing over cabbage and mix. Season both salads with salt and pepper.

Arrange cabbage around edge of platter. Mound beets in center. Garnish with parsley and serve.

Published in Salads
Tuesday, 30 November 1999 00:00

Thai CSA Noodles

Thai CSA Noodles


This is Nancy's favorite go to recipe for a spring and summer CSA share. Although, this recipe calls for Napa cabbage, you could easily use spinach, broccoli, kale and/or chard instead. The adults in our family like to add an extra hot chili, the kids prefer just the mild kick one chili provides. Serves 6.

1 lb. pork sausage, plain or breakfast
1 lb. spaghetti or linguini
2 tsp sunflower oil
1 medium onion, thinly sliced
3 garlic scapes chopped fine, or 3 garlic cloves minced
1 hot pepper, seeds removed, finely chopped, or 1/4 tsp crushed red pepper flakes
1 head Napa cabbage, sliced in thin ribbons
3 TB fish sauce
2 TB soy sauce
1 TB green curry paste
2 TB dry sherry
1 tsp ground ginger
1/2 tsp freshly ground black pepper
juice of 1/2 a lime
1 cup basil, julienned
1 cup cilantro, optional
1 cup scallions, thinly sliced

Bring a large pot of salted water to boil while you fry the crumbled sausage in a large, heavy-bottomed pan or wok over medium-high heat. When sausage is fully cooked drain meat and reserve. Add pasta to the boiling water. Heat oil in the heavy-bottomed pan over medium-high heat. Add onion, garlic and chili. Saute, stirring frequently, for 2-3 minutes. Add Napa cabbage. Cook, tossing frequently, for about 5 minutes, or until cabbage just begins to wilt. Add fish sauce, soy, sherry, curry paste, ginger, pepper and reserved sausage. Toss to combine and bring to a simmer. Reduce heat and simmer for 2-3 minutes. Remove from heat. Stir in lime juice, basil, scallions and cilantro (if using). Drain pasta, reserving up to 1 cup of the cooking water. Toss the sausage and veggies with drained pasta, adding a bit of the reserved water, if necessary.

Published in Dinner
Tuesday, 30 November 1999 00:00

Stir Fried Napa Cabbage and Carrots

Stir Fried Napa Cabbage and Carrots


Here's a simple quick recipe that you could serve with brown rice. This is a basic stir fry into which you could sub in broccoli, garlic scapes, some cooked chicken or pork or beef, and garnish with scallions too. From the 75th Anniversary Edition of the Joy of Cooking.

Combine in small bowl:
2.5 TB tamari
1 tsp toasted sesame oil
1/4 tsp crushed red pepper

1 TB canola oil (or sunflower)
2 garlic cloves, minced
1 TB fresh ginger, peeled and minced
2 cups shredded carrots
1 medium Napa Cabbage, thinly sliced
Minced parsley or cilantro

Heat a wok or large skillet over high heat. Add and stir fry the garlic and ginger for a few seconds taking care not to allow the garlic to brown. Add the carrots and stir fry for 3 minutes. Add the cabbage and stir fry until tender, about 3 more minutes. Add the tamari mixture and heat through, stiring to coat the vegetables. Serve garnished with minced parsley or cilantro.

Published in Light Sides
Tuesday, 30 November 1999 00:00

Napa Cabbage, Kohlrabi, Carrot Slaw

Napa Cabbage, Kohlrabi, Carrot Slaw


Adapted from a recipe in Bon Appetit July 1998

3 tablespoons rice vinegar
3 tablespoons sunflower oil
2.5 tablespoons creamy peanut butter
1.5 tablespoons tamari or soy sauce
1.5 tablespoons (packed) brown sugar
1 tablespoons minced peeled fresh ginger
1 tablespoons minced garlic

1 Napa Cabbage chopped
2 kohlrabi peeled and cut into matchstick size strips
1 large red or yellow bell peppers, cut into matchstick-size strips
2 medium carrots, peeled, cut into matchstick-size strips
4 scallions, cut into matchstick-size strips
1/4 cup chopped fresh cilantro

Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)

If you have a food processor you can use it to grate the carrots, kohlrabi and cabbage and peppers. Otherwise hand chop and mix together in a large bowl. Add dressing and toss to coat. Season with salt and pepper and serve.

Published in Salads

Napa Cabbage Ramen Salad (is this salad or dessert?)


I have thought of including this one before but somehow, with the ramen noodles (reminding me of bad food college days) crisped in butter and topped with sugar, I thought perhaps I should look for something more wholesome. But each time we have Napa cabbage I can't help but think mmmm ramen noodles crisped in butter and topped with sugar.... And well, we all probably share some weaknesses and this recipe gets rave reviews otherwise, so here it is!

1 head napa cabbage
1 bunch minced green onions
1/3 cup butter
1 (3 ounce) package ramen noodles, broken
2 tablespoons sesame seeds
1 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 tablespoons tamari

1. Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.

2. Preheat oven to 350 degrees F (175 degrees C).

3. Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F oven, turning often to make sure they do not burn. When they are browned remove them from the oven.

4. Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
5. Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

Published in Salads
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