The Miracle of Chinese Cabbage
Chinese Cabbage is one of the few vegetables able to survive in the cold, wet weather this time of year. Fortunately for us, it is a plentiful, nutritious vegetable. However, the baby slugs are just as eager to have a taste of the first, new crunchy `greens` of the season. Discard the outer, more damaged leaves and cut around the other holes, which makes this a holy vegetable. Easy to prepare, cheap and tasty, Chinese Cabbage deserves your attention, especially this time of year. The crispiness makes it a natural for salads. For example, shred or cut into strips and toss with a sesame oil dressing, maybe adding a few sunflower seeds or chives. Or try adding thinly shredded carrots and ginger dressing for another popular Asian salad
One head of cabbage will make several dishes. i.e. Save the crisp lower stalk for stir fry, while cutting most tender upper leaves into strip for a salad. The bulky middle parts are excellent for steaming, but remember, it will wilt much like spinach. Planning for this, you might use most of one head for 4 people. Chinese cabbage is also excellent in sweet and sour soups. Add strips the last three minutes before serving. Or try it in quiches and pasta dishes as well as Chinese dishes.
Nutrition. From a nutritional standpoint, Chinese cabbage is an excellent source of vitamins A and C and POTASSIUM. Unlike other members of the cabbage family, Chinese cabbage does not cause gas, a bonus for people with sensitive stomachs. Once you have invited our brave Chinese Cabbage into your kitchen and become comfortable gently tumbling out any harmless, baby slugs, it may become one of your best friends.
Over the Rainbow Cabbage Salad (adapted from Oh She Glows) with Lemon-Tahini Dressing
This recipe is from Jayne Simmons, one of the CSA members. Jayne also gives us the original source. Sharing recipes is one of my favourite things about our veggie membership arrangement.
Ingredients
5 cups shredded Cabbage
1 bell pepper sliced
2 shredded Carrots
2 finely sliced Celery stalks
1/4 cup chopped (fresh) Cilantro
4 tbsp Pumpkin seeds or hemp seeds
Salt & Pepper to taste
Dressing:
1/4 cup Tahini
1-2 Garlic cloves
3/4 cup Lemon juice
1/4 cup Nutritional Yeast
6 tbsp (light) Olive Oil
3 Tbsp water
Salt & Pepper to taste
Braised Chinese Cabbage (taken from Healthy Asian Food)
1 head of Chinese cabbage chopped up in bite size pieces
1 T peanut oil + 1 ts chili oil
2 cloves of crushed garlic
1 ts of grated ginger, cup of chicken stock (or veggie)
1 T soy sauce, 2 ts corn starch, ts sesame oil
In a wok or frying pan heat oil and stir fry garlic and ginger for a few seconds. Add cabbage and fry for one minute. Add stock and soy sauce. Cover and cook until cabbage is tender but crunchy. Mix corn starch in 1 T cold water and stir into sauce. Cook until boils and thickens. Add sesame oil, toss to mix and serve with rice.
Chinese Cabbage & Cilantro Slaw
1 lb Chinese cabbage finely shredded
3/4 C thickly sliced red pepper
2 T finely chopped green onions
2 T finely chopped fresh cilantro
1/4 C lime juice
2 T vegetable oil
1/8 ts salt
1/8 ts red pepper flakes
1 clove garlic sliced
Combine cabbage, red pepper, green onions & cilantro in a large bowl. Toss & set aside. Combine lime juice, oil, salt, red pepper flakes & garlic in a small bowl, stirring with a wire whisk until well blended. Pour lime juice mixture over cabbage mixture, tossing well. Cover & chill thoroughly.
Quick Cabbage Soup
2 C shredded Chinese cabbage or other green
2 ts oil
3 C water
1 vegetable bouillon cube
Saute cabbage in oil for 2 minutes over medium-high heat. Add water and bouillon cube. Continue cooking over medium heat for 8 minutes. Serve hot.
Chinese Cabbage Salad
(Yield: 12 servings)
Greens- 1 head Chinese (Napa) cabbage
1 bunch green onions
Dressing Step 1: c seasoned rice vinegar, c sesame oil, 3 tbs sugar or honey.
Dressing Step 2: 3 tbs sesame oil, 3 tbs peanut oil, 2 pk Ramen noodles (uncooked and broken into very small pieces, discard seasoning), c sliced almonds, c raw sunflower seeds, 1/3 c sesame seeds.
Prepare greens by chopping up the Napa cabbage and the green onions. You may use a coarse chop or shred depending on preference: coarser than most coleslaw but not “bite sized” pieces. Boil together the vinegar, cup sesame oil, and sugar. In a frying pan, add the dressing ingredients listed in Step 2 and saute until the Ramen noodles and sesame seeds are lightly browned. Mix with the sweet oil and vinegar mixture and chill.
Keep greens and dressing separate until ready to serve. Toss dressing in with greens. You may add cooked chicken if you like.
Hot and Spicy Soup contributed by Natalie Godden (4 large servings)
8 cups water
1 pound tofu firm
8 tsp. of Knorr veggie bouillon powder
1 lb. Chinese Cabbage
l/4 c. Rice Wine Vinegar
l/2 tsp. Cayenne Pepper
1 very large onion sliced
l/4 c soy sauce.
Boil water and add tofu, veggie bouillon and Chinese cabbage (cut into pieces). Return to a boil and add vinegar and cayenne. Add the onions and soy sauce. Simmer for 10 minutes and enjoy.
