8.5.14

STIR FRIED NAPA CABBAGE

Napa or nappa cabbage, also known as celery cabbage, is a type of cabbage originating near the Beijing region of China, and is widely used in East Asian cuisine. In much of the world, this is the vegetable referred to as "Chinese cabbage" 

One of many cabbage women created by Chinese artist Yu Duoki 
 Will this make you want to eat your napa cabbage or do you find it a bit cannibalistic?

STIR FRIED NAPA CABBAGE 
10 napa cabbage leaves 
1 Tbsp olive oil 
2 cloves of garlic, smashed 
salt and pepper to taste 

• Cut the leaves off the stems. 
• Wash the stems and the leaves under running water and let them drain. 
• Lay the stems and the leaves on kitchen towels and dab them with paper towels until completely dry. 
• Chop the stems and break the leaves into bite size peaces. 
• In a non stick skillet, on medium low heat, fry the smashed garlic in oil until golden. 
• Scoop out the garlic and set it aside. 
• Add the chopped stems and sauté for two minutes. 
• Add the leaves and sauté until they are bright green. 
• Remove from the heat and season with salt and pepper. 
• Place in a small serving bowl and add the fried garlic. 
• Amount is perfect for two vegetable sides.

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!