What is Napa Cabbage?

Napa cabbage is a type of Chinese cabbage originating from the Bejing area. Translated from Chinese, its name is roughly "big white vegetable." Napa cabbage is best grown in the cooler part of the growing season when days are more mild and short. It can be kept in cold storage for several months and is a great year-round vegetable. It can be eating raw in salads or slaws or cooked.

Can this recipe be made ahead?

This recipe is best when made just before serving. The Napa cabbage can be cut and the garlic, scallions and ginger chopped in advance. Cook it just before serving. Leftovers can be enjoyed cold, as reheating makes the sauté too watery.

Can I add chilies to make this spicy?

Yes! You can use red pepper flakes or Korean red chili flakes to taste. Add them into the saute in step two with the cabbage.

Are there other ways to season sautéed Napa cabbage?

Instead of using ginger, scallions and sesame try a different flavor profile. Saute the garlic with two chopped anchovies in step one. Deglaze with 3 tablespoons broth plus 2 teaspoons lemon juice. Once it comes off the heat in step 4, add on shaved Asiago cheese and black pepper on top.

Can regular green cabbage be substituted for Napa cabbage in this recipe?

Yes regular cabbage works, however, green cabbage takes longer to cook than Napa cabbage. In step 3 add more liquid (up to 3 more tablespoons) and more cooking time (about 5 minutes total) to ensure that the cabbage wilts before proceeding to step 4.

Simple Sautéed Napa Cabbage Recipe

Name: Sauteed Napa Cabbage Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian
Ingredients: 2 tablespoons neutral cooking oil such as avocado; 2 cloves garlic, minced; 1 tablespoon minced ginger root; 8 cups napa cabbage, chopped into bite-sized pieces; 3 tablespoons dry sherry (or 3 tablespoons vegetable broth plush 1 teaspoon rice vinegar); ¼ teaspoon salt; 2 scallions, chopped; Sesame seeds, preferably toasted, for garnish, optional

Description

This recipe for Simple Sauteed Napa Cabbage with garlic, ginger and scallions is an easy low-calorie side dish featuring Napa cabbage and it only takes 15 minutes to make!

Ingredients

Scale

2 tablespoons neutral cooking oil such as avocado

2 cloves garlic, minced

1 tablespoon minced ginger root

8 cups napa cabbage, chopped into bite-sized pieces

3 tablespoons dry sherry (or 3 tablespoons vegetable broth plush 1 teaspoon rice vinegar)

1/4 teaspoon salt

2 scallions, chopped

Sesame seeds, preferably toasted, for garnish, optional

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Instructions

Heat oil over high heat in a large skillet (not non-stick.) Add garlic and ginger, and cook, stirring constantly until fragrant and starting to brown, about 30 seconds.
Stir in Napa cabbage (the skillet will be full.)
Add dry sherry and cover with a well-fitting lid. Let cook about 2 minutes to allow the Napa to wilt.
Remove lid and sprinkle with salt. Cook, stirring often until the cabbage is tender, but not completely limp, 1 to 2 minutes. Stir in scallions and remove from the heat. Serve sprinkled with sesame seeds.

Notes

How To Cut Napa Cabbage Cabbage

Cut the head of cabbage in half lengthwise and then again into quarters.
Remove the core.
Cut each quarter into long 1-inch wide lengths.
Cut crosswise into 1-inch square pieces.

Prep Time: 15 minutes
Cook Time: 10
Category: Side Dish
Method: Stove Top
Cuisine: Asian

Nutrition

Serving Size: 3/4 cup each
Calories: 104
Sugar: 0 g
Sodium: 171 mg
Fat: 7 g
Saturated Fat: 1 g
Carbohydrates: 7 g
Fiber: 0 g
Protein: 3 g