NAPA CABBAGE
Napa or Chinese Cabbage
This Asian cabbage cooks quickly and is even milder than the European
varieties. Allow 11/2 pounds or more for four servings. Chop the whole
cabbage including the firm white base, into strips of whatever width appeals
to you. Heat a few tablespoon water or rice wine in a wide skillet, add the
cabbage and sprinkle with salt. Cook over medium high heat, turning the
leaves with tongs, until wilted. Drain, then toss with dark sesame oil,
roasted peanut oil or butter. Garnish with chopped parsley, cilantro or
dill; snipped chives, toasted sesame seeds or Gomashio
Green Jade Soup
4 dried shiitake mushrooms
1 cup boiling water
6 cups vegetable stock or 2 cubes vegetable bouillon dissolved in 6 cups
water
1 ½ tablespoons grated fresh ginger root
1 ½ cups thinly sliced carrot rounds
1 ½ cups thinly sliced leeks or onions
2 cups chopped Napa cabbage, bok choy or kale
4 cups firmly packed rinsed, chopped fresh spinach or use the Tatsai
1 cake tofu, cut into ½ inch cubes
Place the shiitake mushrooms in a heatproof bowl, cover with the boiling
water, and set aside for about 10 minutes. Heat the stock or bouillon in a
large soup pot, when it comes to a boil, add the ginger, carrots, leeks or
onions, and cabbage. Lower the heat and simmer for about 10 minutes until
the vegetables are tender. Drain the shiitake and add the soaking liquid to
the soup. Thinly slice the shiitake caps and stir them into the soup along
with the spinach and tofu. Cook for 5 minutes, add salt to taste. Garnish
with scallions and sesame oil if desired. This soup is best when it’s
just cooked. If you are preparing the soup ahead of time don’t add the
spinach until just before serving.
Napa Cabbage Salad with
Peanuts
Although this salad can be made at the last minute, it doesn’t suffer from
being dressed hours earlier. Add the peanuts just before serving so they’ll
be nice and crunchy.
½ cup skinned raw peanuts
1-teaspoon peanut oil
1 large carrot
4 cups thinly sliced Napa Cabbage
2 cups slivered lettuce leaves
3 scallions, including some of the greens finely sliced
¼ cup chopped cilantro
2 tablespoons chopped mint leaves
2 tablespoons basil leaves (used dried)
The dressing
½ jalapeno Chile finely diced
¼ cup rice vinegar
¼ teaspoon sea salt
¼ cup roasted peanut oil.
Heat the peanuts in the oil over medium heat, shaking them occasionally,
until lightly browned after a few minutes. Blot with paper towels and set
aside. Using the vegetable peeler remove long strips of the carrot until
you’ve reached the core. Combine the cabbage; lettuce and carrot with
everything except the nuts. Whisk the dressing ingredients together and toss
with the greens. Add the peanuts just before serving.