napa cabbage

Spicy Stir-Fried Cabbage



  • 5 Cups Cabbage, finely chopped

  • 2 Carrots, julienned

  • 2 Garlic Cloves, minced

  • 1 Tsp. Red Pepper Flakes

  • 1 Tbsp. Olive Oil

  • 2 Tbsp. Cilantro, chopped

  • 2 Tbsp. Soy Sauce

  • 2 Tbsp. Rice Wine Vinegar

  • Salt


  1. In a large pan, heat oil over medium heat

  2. Add garlic and red pepper flakes; cook until fragrant (around 30 Seconds)

  3. Add cabbage and carrots, cook until cabbage begins to wilt

  4. Once cabbage begins to wilt, add salt, soy sauce and rice vinegar; cover and cook on high for one minute, or until cabbage has completely wilted

  5. Uncover and allow to cook for 30 more seconds, stir in cilantro and remove from heat

  6. Serve with rice or noodles!

Napa Cabbage Rolls with Mushrooms and Kimchi



  • 6 Leaves of Napa Cabbage

  • 1 Cup Mushrooms, diced

  • 2 Cups of Kimchi

  • 1/4 Cup Cilantro, finely chopped

  • 2 Cups Vegetable Stock

  • 1 Cup Rice

  • Soy Sauce

  • 1 Tbsp. Olive Oil

  • Salt and Pepper


  1. In a medium sauce pan, bring Vegetable Stock to a rolling boil; add rice, cover and let simmer for around 15 minutes or until all liquid has been absorbed

  2. For Wraps, Bring around 10 cups of water to a boil in a large pot, season with salt; fill a second bowl with cold water and ice, leave next to the stove

  3. Carefully place the full cabbage leaves in the boiling water for 30-60 seconds, until just wilted

  4. Remove leaves and immediately place into an ice bath for 60 seconds; remove and set aside

  5. For filling, heat oil in a small pan; add mushrooms and garlic; cook around 3-5 minutes

  6. Mix together the cooked rice, mushrooms, garlic, kimchi and cilantro in a medium bowl

  7. Season with salt, pepper and soy sauce

  8. To assemble, place a leaf of cabbage on a plate, add 1/4 cup of filling to the middle of the leaf; fold over the stem and roll up gently so not to tear the leaf

  9. Continue until all leaves have been used

Napa Cabbage Slaw


Napa Cabbage Slaw

Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Veggie Side | Diet: V, GF

This simple slaw can be used as a crunchy topping on sandwiches, or as a side dish in its own right. You can use any acidic ingredients you like to brighten it up, from lemon juice to lime juice to white wine vinegar. And, you can also mix in mayo or sour cream for a creamy variation.

  • 1/4 Napa cabbage, shredded

  • 1 large carrot, grated (you can use the largest holes on a box grater)

  • 1/2 red or yellow onion, grated (as with the carrots, you can use the largest holes on a box grater)

  • 1/4 cup sunflower oil

  • 3 tablespoons lime or lemon juice, or vinegar

  • 2 teaspoons salt

  • a few grinds of pepper

  • chopped cilantro or parsley, if desired

  1. In a large mixing bowl, combine all of the ingredients. Mix (I like to use a pair of clean hands).

  2. Taste for seasoning. Does the salad need more acidity? Then add more lime juice, or vinegar. Does it need more salt? Depending on whether you're eating it as a salad on its own, or using it as a garnish, you may want to season a bit differently.