VEGETARIAN NAPA CABBAGE RECIPES RECIPES

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NAPA CABBAGE SALAD RECIPE - NYT COOKING



Napa Cabbage Salad Recipe - NYT Cooking image

Provided by Jacques Pepin

Total Time 12 minutes

Yield 6 servings

Number Of Ingredients 8

3 to 4 cloves garlic, peeled, crushed and chopped (2 teaspoons)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons Dijon-style mustard
1 tablespoon red-wine vinegar
1 tablespoon soy sauce
3 tablespoons canola oil
1 firm head Napa cabbage (about 1 pound)

Steps:

  • Put the garlic in a large salad bowl and mix in all the remaining ingredients except the cabbage.
  • Trim the cabbage, removing and discarding damaged or wilted leaves, and cut the head crosswise into 1-inch slices. You should have about 8 cups. Wash well and spin dry in a salad dryer (moisture would dilute the dressing). Ten or 15 minutes before serving, add the cabbage to the dressing, toss well and set aside, so the dressing can penetrate the cabbage and soften it slightly.

Nutrition Facts : @context http//schema.org, Calories 76, UnsaturatedFatContent 7 grams, CarbohydrateContent 2 grams, FatContent 7 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 1 gram, SodiumContent 214 milligrams, SugarContent 1 gram, TransFatContent 0 grams

SPICY STIR-FRIED CABBAGE RECIPE - NYT COOKING



Spicy Stir-Fried Cabbage Recipe - NYT Cooking image

This is a vegetarian version of a classic Chinese stir-fry. The authentic versions I’ve encountered include some pork or bacon, but the chilies, ginger, garlic, star anise and the cabbage are flavorful enough without meat. I’ve added carrots for color.

Provided by Martha Rose Shulman

Total Time 10 minutes

Yield Serves four

Number Of Ingredients 11

4 garlic cloves, minced
2 teaspoons minced ginger
1/2 teaspoon red pepper flakes
1 star anise, broken in half
2 teaspoons soy sauce (more to taste)
2 tablespoons Shao Hsing rice wine or dry sherry
2 tablespoons peanut or canola oil
1 small cabbage, 1 to 1 1/2 pounds, quartered, cored and cut crosswise into 1/8-inch shreds
1 medium carrot, cut into julienne
Salt to taste
2 tablespoons minced chives, Chinese chives or cilantro

Steps:

  • Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.
  • Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.

Nutrition Facts : @context http//schema.org, Calories 116, UnsaturatedFatContent 7 grams, CarbohydrateContent 10 grams, FatContent 7 grams, FiberContent 4 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 419 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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