418 C.R. 2788 Sunset, Texas 76270 Ph.# (940) 427-2609
|Rose Creek Farms|
Producing white leaves at the bottom and pale green leaves at the top, attractive napa cabbage leaves are somewhat crinkly. Delicately flavored compared to common cabbage, napa is deliciously juicy, crisp, sweet and mild. A very versatile vegetable, this type of cabbage is especially appreciated by gourmet and health-conscious chefs.
A must cabbage for salads and slaws. Steam, stuff, stir-fry, microwave, sauté or braise. Season with curry powder, dill seed, dill weed, mustard or caraway seeds. Pair with pasta, roasts and chicken. Add to soups and stews. Its mild taste is perfect for relish. Use in any recipe that calls for common cabbage.
To store, refrigerate in plastic perforated bag. Do not wash until ready to use. Do not remove all of the outer tough leaves before storage. They will help retain moisture, keeping the inside crisp and fresh. Keep Chinese cabbage in the hydrator drawer of the refrigerator for up to two weeks.
Nutritionally richer than regular cabbage, napa
is higher in calcium and vitamin A. All cabbages offer vitamin C,
potassium, folacin and dietary fiber.
2 lbs of Chinese Cabbage
6 scallions, white and green parts thinly sliced
4 garlic cloves, crushed and finely chopped
2 tbsp finely chopped fresh ginger
1 tbsp Korean chili powder, or cayenne pepper mixed with paprika
1 tsp sugar
1. Quarter the cabbage lengthways, then cut each quarter width-ways into approximately 2-inch pieces.
2. Pour 6 1/4 cups water into a large bowl and stir in 3 tbsp salt until dissolved. Add the cabbage and weight down with a plate to keep the pieces submerged.
3. Cover and leave for 12 hours, stirring the cabbage occasionally. Using a slotted spoon, remove the cabbage from the bowl, and reserve the salted water.
4. Mix the cabbage with the remaining ingredients and 1 tsp salt. Pack into clean, dry 2-quart jars. Pour in enough of the reserved salted water to cover the cabbage. Leave a space of 1 inch at the top of the jar. Cover the jar loosely with a non-metallic lid and leave for 3-6 days until the pickle has become sour enough for your taste. Cover tightly and keep in a cold, dark place. It will keep in these conditions for up to 1 year.
Classic Beef (or
Live Earth Farm
Chinese Cabbage Salad
head Chinese Cabbage
1 medium head cabbage,
Brown beef, onion and green pepper. Drain. Put cabbage in 9 x 13 inch casserole. Add rice to meat. Pour over cabbage. Mix water and tomato soup; pour over cabbage and beef. Add cheddar cheese. Cover with foil. Bake 1 hour at 350 degrees.
2 heads cabbage
Fry hamburger and drain grease. Cook cabbage (cut into quarters), onion, green peppers and tomato juice in pan and cook down, then add hamburger and cook until cabbage is tender.
1 large head green cabbage or Chinese cabbage
Bring a large pot of water to a boil. Core the cabbage and finely chop the onions. Carefully plunge the cabbage into the boiling water, cover, and cook for about 8 minutes or until the leaves pull away easily from the head. Set aside 12 leaves to cool while preparing the filling.
In a large skillet, sauté the onions in the oil for about 10 minutes, until translucent. Add the mushrooms, carrots, and garlic and cook, stirring often, for 3 minutes. Stir in the thyme, dill, and parsley and continue to cook until the mushrooms become soft and juicy. Add the lemon juice, soy sauce, miso, and mashed tofu and mix well. When the tofu is heated through, remove from the heat and set aside.
Preheat oven to 350.
Assemble the rolls. Put about ½ cup of filling at the broad end of each cabbage leaf, fold the side edges toward the center over the filling, and then roll up lengthwise. Place the rolls, seam side down, in an unoiled 9 X 12-inch baking pan and pour the tomato juice over them. Cover the pan tightly with foil and bake for 40 minutes or until hot and steaming.
Savoy and napa cabbage have a lighter taste and texture than green cabbage. They offer a delightful change from the traditional cabbage salad.
8 cups thinly sliced Savoy or napa (Chinese)
YIELD: 8 servings (serving size: 1 cup)
1/3 cup rice or cider vinegar
Melt butter in a large nonstick skillet over medium-high heat. Add almonds, sunflower kernels, and noodles; cook 3 minutes or until lightly toasted, tossing occasionally. Spoon mixture into a large bowl; cover and chill. Add vinegar mixture to noodle mixture; let stand 15 minutes. Add cabbage, carrot, and onions, tossing to coat.
YIELD: 12 servings (serving size: 3/4 cup)
These roll-ups are great for picnics, but remember to keep them properly cooled. Include a blue chill pack in your basket to keep the filling at a safe temperature.
2 tablespoons lime juice
Spread each tortilla with 1 tablespoon mayonnaise mixture. Top each tortilla with 2 tablespoons basil, 1 cabbage leaf, one-fourth of chicken, and 1/4 cup bell pepper, and roll up. Wrap in plastic wrap; chill.
YIELD: 4 servings
Chinese Cabbage Salad- (Completely Raw Dish)
1 head of Napa Cabbage- finely shredded
2 large carrots- finely shredded
1 bunch green onions- finely chopped
1 package Ramen Noodles- crushed into bits & toasted (uncooked), also discard season packet, it is not used.
1 & 1/2 cups thinly sliced almonds- toasted
1/3 cup rice wine vinegar
1/3 cup light tasting oil- such as light olive oil, or almond oil. Not EVOO, because the taste is too strong
1/3 cup sugar
optional- 1 teaspoon of Vietnamese chili garlic sauce for a bit of heat or spice
Hint for Salad- The noodles and almonds with absorb the sauce if left sitting together overnight, and become mushy, and NOT tasty. Its the crunch that makes this salad so great, so we keep the parts separate until ready to serve. If you think there might be a lot of leftovers (and don't want them ruined by being mushy), you can keep all the parts separate, and put them together on your plate when ready to eat!
This was mostly my mothers recipe (Ida Whitted)- I'm not sure where she got it from, I've eaten it my while life, but my husband Phillip, added the optional Vietnamese chili garlic sauce a few years ago, and it really changes the dish. You can make is as mild or as spicy as you like, but I encourage everyone to try it with the spice, it is amazing!
Linda Hague - Rose Creek Farms CSA Member