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{"id":2189,"date":"2017-07-08T08:35:53","date_gmt":"2017-07-08T11:05:53","guid":{"rendered":"http:\/\/www.theorganicfarm.net\/?p=2189"},"modified":"2018-06-24T09:34:22","modified_gmt":"2018-06-24T12:04:22","slug":"chinese-cabbage-recipes","status":"publish","type":"post","link":"https:\/\/www.theorganicfarm.net\/?p=2189","title":{"rendered":"Chinese Cabbage Recipes"},"content":{"rendered":"<p><strong><br \/>\nThe Miracle of Chinese Cabbage<\/strong><\/p>\n<p><a href=\"http:\/\/www.theorganicfarm.net\/wp-content\/uploads\/2017\/07\/chinese-cabbage.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"wp-image-2479 alignright\" src=\"http:\/\/www.theorganicfarm.net\/wp-content\/uploads\/2017\/07\/chinese-cabbage.jpg\" alt=\"\" width=\"214\" height=\"184\" \/><\/a>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<\/p>\n<p>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.<\/p>\n<p><strong>Nutrition.<\/strong>\u00a0From 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.<\/p>\n<hr \/>\n<p><strong>Over the Rainbow Cabbage Salad (adapted from Oh She Glows) with Lemon-Tahini Dressing<\/strong><\/p>\n<p><a href=\"http:\/\/www.theorganicfarm.net\/wp-content\/uploads\/2017\/07\/image1.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"wp-image-2190 alignright\" src=\"http:\/\/www.theorganicfarm.net\/wp-content\/uploads\/2017\/07\/image1-300x294.jpg\" alt=\"\" width=\"220\" height=\"215\" srcset=\"https:\/\/www.theorganicfarm.net\/wp-content\/uploads\/2017\/07\/image1-300x294.jpg 300w, https:\/\/www.theorganicfarm.net\/wp-content\/uploads\/2017\/07\/image1.jpg 750w\" sizes=\"(max-width: 220px) 100vw, 220px\" \/><\/a>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.<\/p>\n<p><span style=\"text-decoration: underline;\">Ingredients<\/span><br \/>\n5 cups shredded Cabbage<br \/>\n1 bell pepper sliced<br \/>\n2 shredded Carrots<br \/>\n2 finely sliced Celery stalks<br \/>\n1\/4 cup chopped (fresh) Cilantro<br \/>\n4 tbsp Pumpkin seeds or hemp seeds<br \/>\nSalt &amp; Pepper to taste<\/p>\n<p><u class=\"\">Dressing:<br \/>\n<\/u>1\/4 cup Tahini<br \/>\n1-2 Garlic cloves<br \/>\n3\/4 cup Lemon juice<br \/>\n1\/4 cup Nutritional Yeast<br \/>\n6 tbsp (light) Olive Oil<br \/>\n3 Tbsp water<br \/>\nSalt &amp; Pepper to taste<\/p>\n<hr \/>\n<div><\/div>\n<p><strong>Braised Chinese Cabbage (taken from Healthy Asian Food)<\/strong><\/p>\n<p>1 head of Chinese cabbage chopped up in bite size pieces<br \/>\n1 T peanut oil + 1 ts chili oil<br \/>\n2 cloves of crushed garlic<br \/>\n1 ts of grated ginger, cup of chicken stock (or veggie)<br \/>\n1 T soy sauce, 2 ts corn starch, ts sesame oil<\/p>\n<p>In a wok or frying pan heat oil and stir fry garlic and ginger\u00a0for a few seconds. Add cabbage\u00a0 and fry for one minute. Add stock\u00a0and soy sauce. Cover and cook until cabbage is tender but\u00a0crunchy. Mix corn starch in 1 T cold water and stir into sauce.\u00a0Cook until boils and thickens. Add sesame oil, toss to mix and\u00a0serve with rice.<\/p>\n<hr \/>\n<p><strong>Chinese Cabbage &amp; Cilantro Slaw<\/strong><\/p>\n<p>1 lb Chinese cabbage finely shredded<br \/>\n3\/4 C thickly sliced red pepper<br \/>\n2 T finely chopped green onions<br \/>\n2 T finely chopped fresh cilantro<br \/>\n1\/4 C lime juice<br \/>\n2 T vegetable oil<br \/>\n1\/8 ts salt<br \/>\n1\/8 ts red pepper flakes<br \/>\n1 clove garlic sliced<\/p>\n<p>Combine cabbage, red pepper, green onions &amp; cilantro in a large\u00a0bowl. Toss &amp; set aside. Combine lime juice, oil, salt, red pepper\u00a0flakes &amp; garlic in a small bowl, stirring with a wire whisk until\u00a0well blended. Pour lime juice mixture over cabbage mixture,\u00a0tossing well. Cover &amp; chill thoroughly.<\/p>\n<hr \/>\n<p><strong>Quick Cabbage Soup<\/strong><\/p>\n<p>2 C shredded Chinese cabbage or other green<br \/>\n2 ts oil<br \/>\n3 C water<br \/>\n1 vegetable bouillon cube<\/p>\n<p>Saute cabbage in oil for 2 minutes over medium-high heat. Add\u00a0water and bouillon cube. Continue cooking over medium heat for 8\u00a0minutes. Serve hot.<\/p>\n<hr \/>\n<p><strong>Chinese Cabbage Salad<\/strong><\/p>\n<p>(Yield: 12 servings)<\/p>\n<p>Greens- 1 head Chinese (Napa) cabbage<br \/>\n1 bunch green onions<\/p>\n<p>Dressing Step 1: c seasoned rice vinegar, c sesame oil, 3 tbs\u00a0sugar or honey.<br \/>\nDressing Step 2: 3 tbs sesame oil, 3 tbs peanut oil, 2 pk Ramen\u00a0noodles (uncooked and broken into very small pieces, discard\u00a0seasoning), c sliced almonds, c raw sunflower seeds, 1\/3 c\u00a0sesame seeds.<\/p>\n<p>Prepare greens by chopping up the Napa cabbage and the green\u00a0onions. You may use a coarse chop or shred depending on\u00a0preference: coarser than most coleslaw but not &#8220;bite sized&#8221;\u00a0pieces. Boil together the vinegar, cup sesame oil, and sugar.\u00a0\u00a0In a frying pan, add the dressing ingredients listed in Step 2\u00a0and saute until the Ramen noodles and sesame seeds are lightly\u00a0browned. Mix with the sweet oil and vinegar mixture and chill.<\/p>\n<p>Keep greens and dressing separate until ready to serve. Toss\u00a0dressing in with greens. You may add cooked chicken if you like.<\/p>\n<hr \/>\n<p><strong>Hot and Spicy Soup contributed by Natalie Godden (4 large servings)<\/strong><\/p>\n<p>8 cups water<br \/>\n1 pound tofu firm<br \/>\n8 tsp. of Knorr veggie bouillon powder<br \/>\n1 lb. Chinese Cabbage<br \/>\nl\/4 c. Rice Wine Vinegar<br \/>\nl\/2 tsp. Cayenne Pepper<br \/>\n1 very large onion sliced<br \/>\nl\/4 c soy sauce.<\/p>\n<p>Boil water and add tofu, veggie bouillon and Chinese cabbage (cut into\u00a0pieces). Return to a boil and add vinegar and cayenne. Add the onions\u00a0and soy sauce. Simmer for 10 minutes and enjoy.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 &hellip; <a href=\"https:\/\/www.theorganicfarm.net\/?p=2189\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=\/wp\/v2\/posts\/2189"}],"collection":[{"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2189"}],"version-history":[{"count":6,"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=\/wp\/v2\/posts\/2189\/revisions"}],"predecessor-version":[{"id":2478,"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=\/wp\/v2\/posts\/2189\/revisions\/2478"}],"wp:attachment":[{"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2189"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2189"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}