Braised Napa Cabbage
Anyone can cook! This quick Braised Napa Cabbage will satisfy your taste buds. This versatile vegetable can be used to make soup, spring rolls, cabage rolls, slaw, and makes the best Kimchi. Napa cabbage, also known as Chinese cabbage, has crunchy leaves that pair well with a light sauce. Similar to bok choy, but more delicate (use either in this recipe), Napa cabbage is more elegant than regular firm-headed green cabbage. Slice the head of Napa lengthwise in half and remove the core. Chop into 2-inch pieces. Then cook the cabbage in a searing hot skillet - high heat is essential - to caramelize the leaves. Saute for 8 minutes in two batches so overcrowding doesn’t steam the vegetables. It’s fast and good for you.
Alternative: For a quick and easy side dish, add the cut-up white stems of the napa cabbage to a skillet, and cover them halfway with vegetable broth, ground ginger, garlic powder and a few teaspoons of soy sauce. Cook over medium heat for 8 – 10 minutes or until the napa cabbage becomes soft.