chinese cabbage casserole

Creamed Napa Cabbage Casserole tastes juicy delicious in winter. This Chinese cabbage casserole is economical and easy to make. There are two versions for Paleo/Whole30 and Keto users.

Creamed Napa Cabbage Casserole

Napa cabbage

Turkey bacon or regular bacon or salted ham

(finely minced)

tbsp ghee (or butter)

½+1/4 tsp Takii Umami Mushroom Powder (or coarse sea salt)

coconut cream

cassava flour (or 2-3 tsp arrowroot starch

mozzarella (optional

chives scallions

Dice the Napa cabbage stems to 1 to 1.25-inch in width. Dice the cabbage leaves to 2-inch in width. Rinse and set aside to drain.

Dice bacon or ham to bite sizes and finely mince garlic.

In a well-heated wok or Dutch oven, melt ghee and add the bacon. Saute for about 1 minute over medium heat.

Add garlic and saute for 10-15 seconds or until you can smell the fragrance.

Add Napa cabbage. Turn high heat and season with Takii mushroom powder or salt. Saute for about 3 minutes, then cover it with a lid. Lower the heat to medium and cook for about 4 minutes additional or until the cabbage stems turn softer but not mushy.

Stir-in the coconut cream and turn heat to medium-high. Once the cream is melted and starts bubbling, sprinkle in thichner of choice 1 tsp a time (Cassava, arrowroot, or xanthan gum).  Keep stirring and tossing to mix the thickener with the sauce. The sauce should become thicker in about 1-2 minutes.

Off heat. Taste and adjust with more salt and black pepper if desired. Sprinkle chives or scallions. Serve warm.

If adding cheese to make a casserole dish. Preheat oven to 450F. Pour the cabbage into a medium size casserole dish and sprinkle the cheese evenly on top. Bake for 10-15 minutes or until the top is golden brown color. Serve hot or warm.

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Creamed Napa Cabbage Casserole

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