napa cabbage

This kimchi recipe, made with napa cabbage, is a staple side dish in Korea and is delicious in kimchi stew and stir-fried rice.

Easy Napa Cabbage Kimchi (Kimchee)

(2-pound) napa cabbage

salt

cold water, plus more as needed

daikon radish,

Korean red pepper powder

fish sauce

ginger

garlic (from 6 to 8 medium cloves)

Korean salted shrimp, minced

sugar

Sauté hot Italian sausage meat with ginger and garlic, mix with veg, and dinner’s a wrap!

One-Skillet Hot Sausage and Cabbage Stir-Fry with Chives

ginger, peeled, finely grated

garlic cloves, finely grated

sausage,

(or more) vegetable oil

shiitake mushrooms, thinly sliced

Napa cabbage, divided

seasoned rice vinegar

soy sauce

chives

sesame oil

sesame seeds

flour tortillas

Hoisin sauce and Sriracha (for serving)

Bon Appétit

Using your hands or a wooden spoon, work ginger and garlic into sausage in a medium bowl. Heat 2 Tbsp. vegetable oil in a large skillet, preferably cast iron, over medium-high and cook sausage mixture, breaking up with a wooden spoon, until browned, crisp, and cooked through, 6–8 minutes. Using a slotted spoon, transfer sausage mixture to a clean bowl.

Increase heat to high and cook mushrooms in the fat in the skillet, tossing often, until browned and starting to release their juices, about 4 minutes (if skillet looks dry at any point, add a bit more oil). Add half of cabbage and cook, tossing often, until cabbage is wilted and tender, about 4 minutes. Drizzle in vinegar and soy sauce and cook, tossing, until liquid is mostly reduced and skillet is dry in spots, about 2 minutes.

Remove skillet from heat and mix chives, sausage, and remaining cabbage into stir-fry. Drizzle with sesame oil and sprinkle with sesame seeds.

Serve stir-fry with tortillas, hoisin sauce, and Sriracha for making individual wraps.

Okonomiyaki are savory, fried Japanese pancakes that are crisp on the outside and custardy at their core. They traditionally feature cabbage and pork, but this meatless version opts for spinach, zucchini and Napa cabbage. You’ll want to visit a Japanese market for the more unusual ingredients like Hondashi, Kewpie mayo, okonomiyaki sauce and dried shaved bonito, though truthfully you can pick and choose your preferred toppings (Hondashi and shaved bonito contain fish, so skip them if you’re serving vegetarians). The vinegary okonomiyaki sauce combines with the creamy mayo and umami-rich bonito for a playful topping that makes these pancakes truly unique. Leftovers make a great breakfast sandwich filling or snack; reheat at 375 degrees until warmed through, about 15 minutes.

Green Okonomiyaki

instant dashi powder,

eggs

all-purpose flour (3 1/2 ounces)

baking powder

baking soda

Napa cabbage, finely shredded (about 4 cups)

zucchini

baby spinach (2 packed cups), coarsely chopped

Okonomiyaki sauce and Kewpie mayo,

bonito

In a large bowl, whisk 1 cup water with dashi powder (if using) until dashi is dissolved. (If you’re not using dashi, you can simply use plain water.) Whisk in eggs until well blended, then add flour, salt, baking powder and baking soda and whisk until smooth. Fold in cabbage, zucchini, spinach and ginger until well incorporated.

In an 8-inch nonstick skillet, heat 2 tablespoons oil. Add half the batter, spreading cabbage mixture into an even 6-inch round about 1-inch-thick (avoid the urge to push down on the cabbage, which would prevent fluffier pancakes). Cook over medium-low heat until pancake is set and golden-brown underneath, 8 to 10 minutes. Reduce heat to low and carefully flip pancake. (You might want to put a plate on top of the pancake, flip to invert the pancake onto the plate, then slide it back into the skillet.) Cook until golden-brown on second side and cooked through in center, about 8 minutes. Flip pancake over onto a fresh large plate. Wipe out skillet and repeat with remaining oil and batter.

Drizzle pancakes with okonomiyaki sauce and Kewpie mayo, and top with a handful of shaved bonito, if using, and nori. Serve warm.

While firm tofu is traditional, any vegetable or meat would be in good company with this stew’s spicy-funky base of kimchi, gochugaru, and gochujang.

Kimchi Jjigae

pork bacon

onion,

Napa cabbage kimchi

Tbsp. gochugaru (coarse Korean hot pepper flakes)

Tbsp. gochujang (Korean hot pepper paste)

firm tofu, cut into 1" pieces

scallions, thinly sliced

rice (for serving)

Slice pork belly into long strips about ½" thick, then thinly slice strips crosswise. Heat a small pot over medium. Add pork belly and cook, stirring often, until some fat has cooked out into the pan and meat is cooked through but not browned, about 3 minutes. Pour off all but 1 Tbsp. fat (if needed). Add onion and cook, stirring often, until translucent, about 5 minutes. Add kimchi and juices and cook, stirring occasionally, until liquid evaporates and kimchi is softened, about 5 minutes.

Add gochugaru, gochujang, and 2 cups water and bring to a simmer over medium-high. Reduce heat to medium and cook, stirring occasionally, until kimchi is very tender and flavors in stew come together, 20–30 minutes.

Add tofu to stew and cook until heated through, about 3 minutes. Divide stew among bowls and top with scallions. Serve with rice alongside.

Do Ahead: Stew can be made 4 days ahead. Let cool; cover and chill.

Forget the takeout and make this spicy pot of Chinese beef, chicken, fish and vegetables.

Chinese Dry Pot

For the Spice Oil:

vegetable oil

Sichuan peppercorns

cumin seeds

black cardamom, crushed

fennel seeds

allspice

nutmeg

cloves

½ teaspoon green cardamom

garlic cloves, smashed

star anise

bay leaves

orange zest

scallion, roughly chopped

ginger,

For the Chile Paste:

(2 ounces) red Thai chile peppers

water

garlic

white pepper

For the Dry Pot:

(12 each) chicken wings

glass noodles

spice oil

(1 fillet) tilapia,

(6 small) prawns

chile paste

garlic cloves, thinly sliced

red Thai chile peppers

short ribs

shiitake mushrooms,

bok choy, roughly chopped

Cilantro leaves,

rice,

Sichuan Dry Pot

You can use this foolproof steaming method to cook any sturdy fish—salmon, snapper, black cod, or arctic char would all be great in place of the black bass. The kombu, though optional, adds a subtle layer of umami flavor to the delicate broth.

Soy And Ginger Steamed Fish

6–8-oz. skinless black bass fillets

Kosher salt

kombu (optional)

Tbsp. sake

mirin (sweet Japanese rice wine)

mushrooms

2" piece ginger, peeled,

Tbsp. toasted sesame oil

Soy and Ginger Steamed Fish

Slice fish into six pieces; season all over with salt.

Combine kombu (if using), sake, soy sauce, mirin, and ¾ cup water in a medium donabe or Dutch oven with lid. Bring to a boil, then reduce heat to low. Layer cabbage stems, then leaves in pot. Scatter mushrooms and ginger over, then place fish over mushrooms. Cover pot and steam until fish is opaque and just cooked through, 8–10 minutes.

Drizzle with sesame oil and top with scallions. Serve in shallow bowls with broth spooned over and rice alongside.

This was a breakfast staple in my house growing up. My dad fries up Spam until crispy, adds some kimchi for flavor, and scrambles in a few eggs. We serve it over rice with seaweed seasoning, but salt and pepper work great too.

Kimchi, Spam, And Egg Scramble Recipe By Tasty

Spam®, diced

olive oil

¼ cup kimchi, diced

unsalted butter

white rice, steamed

kosher salt,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Kimchi, Spam, And Egg Scramble Recipe by Tasty

Crack the eggs into a small bowl and beat to combine.

Heat the olive oil in a medium nonstick skillet over medium-high heat. Add the Spam and cook until golden brown and crispy, stirring often, 3–4 minutes.

Reduce the heat to medium-low, add the kimchi, and cook until fragrant, 2–3 minutes. Push mixture to one side of the pan and melt the butter in the empty side. Reduce the heat to low, add the eggs, and cook, stirring frequently, until scrambled to your desired doneness. Stir in the kimchi and spam until well combined.

Add the rice to 2 serving bowls and divide the scrambled egg mixture between the bowls. Top with furikake, if desired.

https://vid.tasty.co/output/168350/landscape_480/1590516270

Chicken, seafood, glass noodles, and vegetables get briefly poached in dashi-based broth. Cutting the ingredients into uniform pieces ensures they cook in the same amount of time.

Anything Goes Donabe

bean thread noodles,

Dashi

mirin

soy sauce (usukuchi)

Napa cabbage,

littleneck clams

jumbo shrimp, preferably head-on

red snapper

skinless, boneless chicken thigh, cut into 1-inch pieces

firm tofu, sliced ½ inch thick

oyster mushrooms, torn into bite-size pieces

carrot, peeled, halved crosswise, thinly sliced lengthwise

Place noodles in a large bowl and add cold water to cover; let soak 15 minutes. Drain.

Meanwhile, combine dashi, mirin, and soy sauce in a medium bowl.

Place thinly sliced scallions in a small bowl and add cold water to cover. Soak until they begin to curl, 8–10 minutes. Drain; squeeze to remove excess water.

Lay cabbage in a large donabe or Dutch oven. Arrange clams, shrimp, snapper, chicken, tofu, mushrooms, carrot, 2" scallion pieces, and noodles on top; add dashi mixture.

Cover donabe and heat over medium-high until liquid is just simmering. Uncover, reduce heat to low, and gently simmer until clams open and chicken and fish are cooked through, 5–8 minutes.

This veggie-packed lo mein is a filling, super fast, super easy noodle stir fry. It uses staple vegetables like cabbage and carrots, with bell peppers for a pop of color. Use what you have on hand — lo mein is a great mix and match meal.

Easy Vegetable Lo Mein

hoisin sauce

lo mein noodles, fresh or dry

cremini mushrooms, sliced

red pepper, sliced

carrot, grated

head napa cabbage, chopped

Fresh scallion, chopped

Sesame seeds

Wasabi edamame (Dad Add)

Combine the sauce ingredients: In a small bowl, stir together soy sauce, hot water, hoisin sauce, and sesame oil.

Cook the lo mein noodles: Fill a large pot with water and set it over medium heat. Add the salt and bring the water to a boil. Add the noodles and cook until tender, usually around 4 minutes, but check the package directions for the noodles you are using.
Drain the noodles, transfer to a bowl, and toss with sesame oil to prevent sticking.

Cook the vegetables: Set a wok or large skillet over medium-high heat. Once hot, add olive oil along with the sliced mushrooms, and stir fry for 2-3 minutes until the mushrooms lose their water and start to brown slightly. Then add the red pepper, carrot, and cabbage. Continue to cook for about 3 minutes, stirring regularly until the vegetables are wilted.

Add the noodles and sauce: Add noodles along with the sauce and stir with the vegetables to combine. The sauce should coat the noodles and vegetables. If the noodles seem dry, add more water, a tablespoon at a time.
Taste and adjust the flavor to your liking. It might need another dash of soy sauce, for example.

Serve: Serve the Veggie Lo Mein topped with scallions, sesame seeds, and wasabi edamame (if you like it hot) for some nice spicy crunch.
Leftovers! You can store leftovers in the fridge for 3-4 days. They will reheat beautifully in the microwave.

"This is one of my favorite Chinese dishes and I have  been wanting to make it for a long time.  The recipe was perfect. The sauce was great and gave us very authentic tasting chow mein. It is a keeper and I will make it again soon.  May thanks!"

"Great recipe! I added 1 tsp of fresh ginger, doubled the hoisen sauce &amp; only half of the soy sauce for the sauce. (watching my sodium intake)  I also used baby bok choy and snow peas along with the veggies in the recipe. I cooked the red pepper, snow peas &amp; bok choy stems after the mushrooms. Then I added the carrots and baby bok choy leaves. Then continued on with your recipe and it was amazing. Thanks, I've been looking for a recipe that was authentic or even close to authentic to Asian cuisine."

There's an art to eating pork soup dumplings—and an art to making them.

Pork Soup Dumplings

½ lb. pork skin,

lb. pork bones

pig's foot

scallions,

3" piece ginger, peeled, thinly sliced

Tbsp. Shaoxing wine (Chinese rice wine)

pork shoulder (Boston butt; 20% fat)

scallions, finely chopped

garlic clove, finely grated

kosher salt

Shaoxing wine (Chinese rice wine)

¾ tsp. white pepper

all-purpose flour,

2" piece ginger, peeled, julienned

black vinegar

Napa cabbage

Nonstick cooking oil spray

There's an art to eating pork soup dumplings: Nibble a bite, cautiously slurp the soup, then eat the rest. Check out the step-by-step process here and a video here.

Place pork skin in a small stockpot or large saucepan and add cold water to cover. Bring to a boil; drain and rinse with cold water. Slice skin lengthwise into 1"-wide strips, trimming any fat, then slice strips crosswise into about ¼"-wide pieces. Return skin to same stockpot and add bones, foot, scallions, ginger, wine, and 8 cups cold water. Bring to a boil, skim surface of any foam, and reduce heat. Simmer, skimming often, until liquid is almost opaque and reduced to 2 cups, 60−75 minutes.

Strain liquid into a 13x9" baking dish; discard solids. Season with salt and chill until set, at least 2 hours and up to 3 days. If making ahead, cover soup with plastic wrap once jelled.

Mix ground pork, scallions, garlic, soy sauce, salt, wine, sugar, oil, ginger, and pepper with chopsticks in a medium bowl, stirring in one direction until it all comes together and a light film forms on the sides of bowl, about 20 seconds.

Cut a fine crosshatch pattern in jelled soup to create very small pieces (about ⅛" squares). Scrape into bowl with filling and mix to combine. Cover and chill until ready to use.

Place 3 cups flour in a medium bowl. Slowly drizzle in 1 cup very hot tap water, mixing constantly with chopsticks or a fork, until dough starts to hold together in shaggy pieces. Cover bowl with plastic wrap and let rest 15 minutes (this allows flour to hydrate).

Add oil and mix until dough comes together and forms a shaggy ball. Transfer to a lightly floured surface and knead, adding more flour as needed to prevent sticking, until dough is very soft, smooth, supple, and just a little bit tacky, about 10 minutes. Dust dough lightly with flour and wrap in plastic. Let rest 1 hour.

Mix scallions, ginger, vinegar, and soy sauce in a small bowl; set aside.

Place several large cabbage leaves in steamer, leaving about a 1" border around the sides for steam to travel through. Lightly coat cabbage with nonstick spray (a dumpling that sticks is a dumpling that tears) and set steamer next to work station.

Divide dough into 4 equal pieces. Working with 1 piece at a time and keeping other pieces covered with plastic wrap, roll out dough with your palms to make 12"-long ropes.

Cut each rope into twelve 1"-pieces with bench scraper. Using a ruler as a guide means all your pieces will be the same size, resulting in uniform dumplings. You’ll look like a pro!

Working with 1 piece of dough at a time and keeping other pieces covered in plastic wrap (it’s important to keep the dough covered while you work because it dries out very easily), press your thumb into cut side of dough to flatten.

Dust very lightly with flour and use dowel to roll out into thin rounds, about 4" in diameter—work from the center moving outward, applying slightly more pressure as you reach the edges to make them a little thinner. Cover with plastic.

Lay a wrapper across the upper part of your palm and bottom half of the fingers of your nondominant hand. Spoon 1 Tbsp. filling into wrapper, making sure to get some pieces of jelled soup.

Lightly spread out filling with the back of the spoon, leaving at least a ½" border. Spoon a couple more pieces of jelled soup into center of filling. Slightly cup your palm around dumpling and gently grasp edge of wrapper between your thumb and index finger. Position your other thumb and index finger ½" away in the same fashion.

Top 40 napa cabbage recipes from across the web

The most viewed napa cabbage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Napa Cabbage Kimchi (Kimchee)

One-Skillet Hot Sausage and Cabbage...

Green Okonomiyaki

Kimchi Jjigae

Chinese Dry Pot

Soy And Ginger Steamed Fish

Kimchi, Spam, And Egg Scramble Reci...

Anything Goes Donabe

Easy Vegetable Lo Mein

Pork Soup Dumplings

Pad Thai

Sauteed Napa Cabbage

Braised Fish And Napa Cabbage With ...

Napa Cabbage Salad

Fermented French Fries

Pickled French Fries

Spring Vegetable Bhajia

Weeknight Steak and Rice Noodle Sal...

Spicy Thai Pork Tenderloin Salad

Nabak Kimchi (Water Kimchi)

Napa Cabbage Stir Fry

Creamy Pasta with Napa Cabbage and ...

Spicy Glass Noodles With Shiitake M...

Brothy Beans With Kimchi and Squash

Napa Cabbage Gyoza

Daegu Tang (Mild Cod Fish Stew)

Mille-Feuille Nabe

Clean-Out-the-Fridge Kimchi

Kimchi

Melting Napa Cabbage recipe

Herbal Mushroom Hot Pot Broth

Seared Napa Cabbage with Miso Butte...

Quick Korean Fresh Kimchi

Tongbaechu Kimchi (Whole Napa Cabba...

Kimchi

Baek Kimchi (White Kimchi)

Fresh Kimchi (Geotjeori)

Pork And Cabbage Dumplings Recipe

Pork And Cabbage Dumplings Recipe

How To Make Sauerkraut

The most viewed napa cabbage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine