Napa Cabbage Stir-Fry
  • 1 head napa cabbage
  • 2 tablespoons sesame or peanut oil
  • 2-3 cloves garlic, chopped
  • 6 scallions, chopped (including green part)
  • 1 carrot shredded
  • 2 tablespoons fresh ginger root, chopped
  • Coarse salt and freshly ground pepper to taste
  • A splash of soy or Tamari sauce (optional)
1. Slice or chop the cabbage into even pieces, we like to slice our napa into ribbons or one-inch pieces. How you cut the napa really changes the stir fry. Try experimenting with different sized pieces a bit! Heat the oil in a wok or heavy frying pan and add the garlic, scallions and ginger for  about two minutes, stirring constantly.

2. Add the cabbage and season to taste. Stir-fry quickly until the napa turns slightly translucent. Remove and serve immediately over noodles or rice.
Asian Cabbage Slaw 
from Moosewood New Classics
  • 4 cups grated cabbage
  • 2 cups peeled and grated carrots
  • 3/4 cups diced red bell peppers
  • 2 fresh green chiles, seeded
  • 1 -1 1/2 cups diced shallots
  • 1 garlic clove
2 tbls chopped fresh cilantro
  • 2 tbls vegetable oil
  • 2 tbls sesame oil
  • 3 tbls rice vinegar or more to taste
  • 2 tbls orange juice
  • 1 tbls mirin or dry sherry
  • 1 tbls soy sauce
  • 3 tbls sugar or to taste
  • pinch of salt (optional)
1. Place the cabbage, carrots, peppers, chiles, shallots, garlic, and cilantro in a bowl. In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the vegetables and toss thoroughly. Taste and if needed, add a pinch of salt or more vinegar.
Serve immediately or refrigerate until serving.

Winter Napa Cabbage Rolls
  • Outer Napa Cabbage Leaves
Other ingredients are up to you! We like:
  • Brown Rice
  • Sauted ground turkey, lamb, pork, or tofu
  • Shredded Carrot
  • Diced Raisins
  • Sauted onions, garlic or and/or ginger
  • Tomato Sauce
Instead of using green cabbage for cabbage rolls, try some of the larger
outer leaves of napa cabbage. Cut them in half and steam them until
they just turn soft. We like to fill them with a mixture of cooked rice
and browned mild sausage or other ground meat. We shred carrot and at
that too, or even stick in a few finely chopped raisins. If we have
time, we'll saute onions, garlic and/or ginger and add that too. We top
with tomato sauce and bake until bubbly. We like that we can change this
recipe in lots of ways to work with the dietary needs and preferences
of our current crew and/or dinner guests.