Napa Cabbage Napa cabbage can be used in recipes calling for green, purple, or savoy cabbage. Napa cabbage has a spongier texture and can have a slight bite in flavor than green or purple cabbage.
The sections below were copied with permission from Mi Ae Lipe'sTastes from the Valley to Bluff: The Featherstone Farm Cookbook (2008).
Storage
To help cabbage stay fresh longer, do not wash it until you are read to use it. Store cabbage in the refrigerator vegetable crisper. Avoid slicing or shredding cabbage in advance as this will cause it to lose some of its vitamin C. Napa cabbage should be kept in a plastic bag as it tends to absorb odors; it will keep for 4 to 5 days. Most head cabbages will keep for 1 week or 10 days, but their flavor and aroma will increase as they become older.
Complementary Herbs, Seasonings, & Foods
Apples, bacon, bechamel sauce, beef, beets, black pepper, butter, caraway seeds, carrots, celery root, celery seed, chervil, chicken, chiles, chives, coconut, corned beef, cream, dill weed, garlic, ginger, ham, horseradish, leeks, lemon, lime, mustard, nutmeg, olive oil, onions, parsley, pepper, pork, potatoes, sausage, savory, sesame, soy sauce, spinach, tarragon, thyme, tofu, vinegar.
Serving Suggestions
•Try cutting up small wedges of raw cabbage and serve with your favorite dip or salad dressing. Kids especially love eating cabbage (and many other raw veggies) this way.
• Try baking cabbage with cheese at 350°F for 30 to 40 minutes for an unusual vegetable treat.
• Stuffed cabbage dishes abound around the world. Some delicious fillings include bacon and onions, ground beef, sausage, lamb, tomatoes, mushrooms, and sauerkraut.
• Braise red cabbage with apples, a ittle red wine, and cinamon or cloves.
• Cabbage is one of the staples of the New England boiled dinner, where it is cooked with corned beef, potatoes, carrots, and onions
• Napa cabbage is ideal for stir fries; cut it into strips and toss in with garlic and ginger.
• Thinly shred napa cabbage and add to very hot, clear beef or chicken broth. Sprinkle with soy sauce and top with tofu, thinly sliced mushrooms, and scallions for a delicate soup.
Links
Cook out of the Box - Tried and True: Coleslaw
Cook out of the Box - Hands On: Sauerkraut
Recipes
Napa Cabbage Braised in Beer with Kielbasa(serves 4)
One cup sliced onions
1 T. butter or olive oil or a combination
1 bottle (12 oz.) of beer
1 pound kielbasa or other polish type sausage, sliced
Two pounds shredded or thinly sliced cabbage (you could use white cabbage, savoy or napa. You also could use collards or kale)
salt, pepper (red or black or both) to taste
Heat a large pot, add the butter/oil and then the onions. Stir, cover and cook on medium low heat about 5 minutes. Then uncover, raise heat, add sausage and cook until onions and sausages are browned. Add cabbage, beer, salt and pepper. Cover and cook for about 30 minutes - stirring occasionally. You want the cabbage soft but not mushy.
Credit: Cook out of the Box 2010 - Week 13
Chinese Cabbage and Noodle Soup(serves 4)
2-3 pounds Napa cabbage - washed and sliced in about one inch strips - separate the harder stalk sections from the leafy parts.
1 T. cooking oil
4 cloves fresh garlic, smashed
8 dried Chinese black mushrooms, softened in hot water, drained, stems removed, caps sliced (save strained mushrom soaking liquid for broth)
1/2 cup Chinese rice wine or sake
one ten ounce package rice stick noodles
1 t. salt, or to taste
4 - 5 cups chicken broth (simmer with 2 T. chopped fresh ginger and strain before using in soup)
Heat oil in a large pot. Add stalk sections of cabbage, garlic and sliced mushrooms and stir fry about one minute. Add one cup of broth and rice wine, cover and simmer about 5 minutes on medium heat. Uncover, add remaining broth and salt and bring to a boil. Then turn down to simmer and cook another 15 minutes.
While broth is simmering, put the rice stick noodles in a pan and pour boiling water over them so they will soften.
Strain noodles. Add them and the leafy sections of the cabbage to the broth. Cook and stir about 2 minutes - until the cabbage wilts and the noodles are tender. Serve in large bowls. Garnish with fresh cilantro if desired. Serve with soy sauce or hot pepper sauce if desired.
Credit: Cook out of the Box 2010 - Winter Box #1
Cabbage Casserole
FromMake it Minnesotan, Minnesota's SesquicentenntialCookbook.
This recipe is from Jill Schafer, Ottertail County. She says it is like stuffed cabbage, but without the extra work. I would probably add some dill or caraway or both and maybe double the rice. If I had some chopped canned tomatoes around I would add a cup of those.
1 pound ground beef or pork
1 cup onion, chopped
2 cups tomato juice
1 3/4 pounds chopped cabbage
1/2 cup uncooked rice
1/2 t. salt
3 cloves chopped garlic
2 cups beef broth
2 cups sauerkraut, partially drained
4-5 strips bacon
Brown beef and onions, drain off any extra fat. Mix all ingredients except bacon together and place into a deep heavy casserole. Place bacon strips on top. Bake covered at 350 degrees one hour. Uncover. Remove bacon and stir. Replace bacon. Bake uncovered an additional half hour.
Credit: Cook out the Box 2011 - Winter Box #8
Cabbage Hotpot
This is from an old English cookbook I inherited from my Aunt Evelyn. It is wonderfully simple and humble. I might add a few carrots along with the potatoes. Apple pie and some cheddar cheese would round out this meal.
1 cabbage - sliced and braised in water or broth until partly cooked
2 large onions - chopped and cooked in butter until soft
1 pound potatoes -peeled and sliced
4 T. butter (1/2 a stick)
salt and pepper to taste
Butter a large baking dish with a cover. Layer - first cabbage, then onion, then potatoes. Cover and bake in a moderate oven until potatoes are tender. Bake uncovered a little while to brown potatoes if desired.
Credit: Cook out the Box 2011 - Winter Box #8
Borscht
Make about 10 cups meat stock - use soup bones or lean meaty ribs or chuck roast. Add a little onion, carrot, celery and bay leaf to the water. About one pound meat and bones to 5-6 cups water is a good proportion. Simmer several hours and strain. Cut up meat to add to soup later. Add vegetables to the stock and simmer until all are tender - about 2 cups chopped onion, 4 cups shredded cabbage, 3 cups each chopped carrot and potato. If you have some parsnip or rutabaga a little of that is good too. Add about 3 cups chopped cooked and peeled beets near the end of cooking. I also like to add a can of whole or diced tomatoes and their juice- about 3 cups. If you are lucky, you will have a row of beautiful home canned tomatoes in your larder - now is the time to break out a jar.
Use salt and pepper to taste. A handful of fresh chopped parsley and dill is nice. Near the end of cooking, add about 1/2 cup red wine vinegar or lemon juice and 1/2 cup sugar.
Serve topped with some sour cream or creme fraiche. Good with rye bread. Also good with a full flavored red wine or some dark beer or ale.
Credit: Cook out of Box 2011 - Winter Box #6
Karelian Borsch
This is adapted from Beatrice Ojakangas' classic Finnish Cookbook.
Vegetables: 2 cups beets, peeled and grated; 2 cups carrots, peeled and chopped or grated; 6 cups red or green or mixed cabbage, shredded or thinly sliced
1 bay leaf
1 clove garlic
2 T. red wine or cider vinegar
1 T. sugar
1 t. salt
2 T. butter or lard or sunflower oil
4 T. flour
8 cups meat broth
1/2 pound Polish or similar sausages, sliced
Sour cream or creme fraiche
Thinly sliced lemons, optional
Saute beets and carrots in fat about 5 minutes in a large pot. Add salt, flour and vinegar and mix. Add all other ingredients except sausage, sour cream and lemons. Before you serve the soup, add the sliced sausages and heat. Pass sour cream and lemon slices with the soup.
Credit: Cook out the Box 2011 - Winter Box #8
Beet Root Soup
Chop into small pieces: one onion (peeled), 1 turnip (peeled), a few cups of chopped cabbage, a little celery if you have it, about 1 heaping cup cooked beet. Boil all together with 3 cups milk and water mixed. Add salt and pepper to taste. When vegetables are soft, puree in a blender (cool a bit first) or rub through a sieve. Add a few tablespoons of butter or cream before serving. A pinch of cloves would be a nice addition.
Credit: Cook out the Box 2011 - Winter Box #8
Winter Minestrone
This recipe is based on a version by Alice Waters inThe Art of Simple Food. She shows how you can vary basic minestrone according to the season.
Finely chop 2 carrots, 2 stalks of celery and one onion. Saute in 1/4 cup olive oil about 15 minutes, until rich golden brown. Add four cloves chopped garlic, 5 thyme sprigs, 2 t. salt and one bay leaf and cook another five minutes. (If you don't have thyme, I think crumbled dried sage would be nice.) Then add 3 cups boiling water.
Meanwhile, cut half a head of cabbage into bite sized pieces and cook until tender in a small amount of boiling salted water.
Add the following to the carrot, onion, celery pot: 1 pound turnips and 1/2 pound potatoes, cut into bite sized pieces. Cook for another 15 minutes. Then add 3 cups of cooked cannellini or borlotti beans with one cup of their cooking water and also the cabbage and cooking water. If the soup is too thick, add more bean cooking liquid.
Serve drizzled with more olive oil and pass grated Parmesan cheese.
Fresh ground pepper would be good, too.
Credit: Cook out the Box 2011 - Winter Box #8
Coleslaw
I started with one half a medium cabbage, one robust carrot and one small red onion. I peeled the carrot with a peeler and grated it by hand on a box grater. Sliced the cabbage and (peeled) onion thinly with a good sharp chef's knife. (Note - I saved the end of the carrot and onion for soup stock and the cabbage cores will go into the compost.) All the veggies went into a big mixing bowl. Dressing: 3 T. oil (I used canola. Walnut oil would be lovely if you had some.) 2 t. sugar, 4 T. red wine vinegar, rounded 1/4 t. salt, few pinches of black pepper and a few shakes of red pepper flakes, rounded 1/2 t. celery seed (the celery seed is really important, I think.) I tasted it and might add another teaspoon of sugar. Whisk together dressing, pour on salad and toss. This should feed six hungry people and will keep well covered in the refrigerator for several days.
Credit: Cook out of the Box - Crunchy Fresh Winter Salads
Overnight Coleslaw
This recipe is fromSavoring the Seasons of the Northern Heartlandby Beth Dooley and Lucia Watson. I love this cookbook. This link includes a great recipe for pork chops and German potato salad from the book. They would be good with this salad. http://www.upress.umn.edu/excerpts/Dooley.html
Dressing
1 bay leaf
1 cup red wine vinegar
3 T. brown sugar (light or dark)
Dash of Tabasco sauce
1 clove garlic, crushed
1 T caraway seeds, toasted in a 350 degree oven for about 5 minutes
1 T Dijon mustard
1/2 cup vegetable oil
salt and freshly ground pepper to taste
1/2 head red or green cabbage (or combination) thinly sliced (Note from Peggy: I would use the whole head in your box - it is not that big. Use your judgment - you want a good proportion of cabbage to dressing)
1 red onion, peeled and thinly sliced
Combine the first five ingredients in a saucepan and bring to a boil. Remove from heat and cool. Whisk in remaining ingredients. Toss with cabbage and onion. Cover and refrigerate overnight.
Credit: Cook out of the Box 2010 - Week 6
Basic NOT Creamy Coleslaw(12 servings)
It took me 7 minutes to slice the cabbage and 15 minutes to make the entire batch of coleslaw. This does not count the 2 minutes or so I spent setting out all the ingredients. You will save a lot of money if you make this with fresh CSA or other homegrown vegetables instead of buying pre-made coleslaw at the store. You will also be healthier.
Ingredients
2 pounds cored and thinly sliced red or green cabbage or a combination - this much cabbage will yield about 12 cups, lightly packed This is what two pounds of cabbage looks like
1 or 2 carrots, shredded
1 T. onion, finely minced or grated
Dressing
Mix together in a small bowl: 1/2 c. cider vinegar, 1/4 c. sugar, 1 1/2 t. Dijon mustard, 1 T. vegetable oil, 1 t. celery seed, 1/2 t. salt, 1/4 t. black pepper
Credit: Cook out the Box - Tried and True: Coleslaw
Coleslaw with a Mexican Twist
Finely shred or slice napa or other cabbage - about 1 cup cabbage, lightly packed, per serving. Mix with the following dressing (about 1 T. per serving). Garnish with chopped fresh cilantro or toasted pumpkin seeds or both, if available.
1/2 cup oil (olive or canola)
2 T fresh lime juice
1/2 t. salt
1 t. sugar
1 t. chili powder
1/4 t. (or to taste)red pepper flakes or minced chiles, according to taste
Credit: Cook out of the Box 2010 - Week 13
| Click here for more searchable recipes! |
0 Response to "Corned Beef Cabbage Near Winona Mn"
Post a Comment