22 Napa Cabbage Recipes You Will Love

To make this napa vegetable recipe, start by cutting off the leaves and tearing them into bite-sized pieces. Slice the crunchy white stems into thin strips. Now, heat some oil in a wok or large pan. Toss in minced garlic and ginger, and let them sizzle until they smell amazing.

Add the white cabbage stems first. Give them a couple of minutes to soften up. Then, throw in the leafy parts and some delicate enoki mushrooms. Time for flavor!

Pour in a mix of water, soy sauce, fish sauce, and Chinese wine. Cover your pan and let everything simmer for a few minutes until the cabbage is nice and tender.

Start by heating some olive oil in a big pot. Chop up scallions, saving the dark green parts for later. Cook the light parts with garlic and ginger until they smell amazing. Stir in soy sauce and miso paste.

Now, pour in vegetable broth and water. Once it's boiling, add your ramen noodles. After 4 minutes, toss in some cabbage. Cook for another 4-5 minutes until everything's tender.

Finish with a splash of sesame oil, then divide into bowls. Top with sesame seeds, chili flakes if you like it spicy, and those green scallion bits you saved.

First, whip up a flavorful sauce. Mix oil, soy sauce, agave, paprika, and red pepper flakes in a small bowl. Now, let's prep Napa cabbage. Peel off the outer leaves and slice off the top. Then, cut the cabbage into thick "steaks" - about 1½ inches each. You should get about 4 steaks.

Place these cabbage steaks on a baking sheet lined with parchment paper. Brush them generously with our tasty sauce. For extra flavor, sprinkle some dried mint on top. Pop them in a hot oven (400°F) for 25-30 minutes.

You'll know they're ready when the edges are brown and crispy, but the middle is tender. This recipes using napa cabbage is delicious. 

Start by marinating your chicken pieces in a zesty mix of salt, white pepper, garlic powder, and water. After a quick 10-minute soak, coat the chicken in cornstarch and a splash of oil. Now, let's get cooking! Fry the chicken until it's mostly done, then set it aside.

Next, it's veggie time! Toss a colorful medley of carrots, mushrooms, water chestnuts, bamboo shoots, and cabbage into your wok. Add a punch of garlic, then throw in snow peas and your cooked chicken.

Time for the grand finale – create a savory sauce with Shaoxing wine, seasonings, and a cornstarch slurry to thicken things up.

Start by browning your pork in a hot skillet with a splash of soy sauce. Once it's sizzling, toss in garlic, onion, and ginger for extra flavor. Now, it's veggie time! Add a colorful mix of cabbage, bok choy, carrots, and mushrooms.

Drizzle with more soy sauce, a dash of rice wine, and sesame oil for that authentic egg roll taste. Cook until the veggies are soft but still have a bit of crunch.

When everything's ready, scoop this delicious mixture into bowls. Sprinkle some fresh scallions on top for a pop of color and fresh flavor. There you have it - all the yummy goodness of an egg roll without the wrapper! 

Start with a big pot. Quarter your cabbage lengthwise, keeping the bottom intact. Wash each quarter carefully, saving any loose leaves. Now, let's get creative! Tuck slices of pork belly between the cabbage leaves. Once stuffed, trim the bottom and cut each quarter into smaller pieces.

Next, make a quick dashi broth. Simmer dashi packets in water, then set aside. In your pot, arrange the cabbage and pork layers tightly, starting from the outside. Mix some of the dashi with sake, soy sauce, and salt.

Top your cabbage layers with a slice of ginger, then pour in the seasoned dashi. Bring it to a boil, then simmer until the cabbage is tender and pork is cooked through - about 5-8 minutes. Finish with a sprinkle of green onions.

Start by quartering and rinsing your napa cabbage. Soak it in salty water, then rub more salt between the leaves. Let it pickle for 6 hours, flipping every 2 hours. After pickling, rinse off the salt and drain for an hour.

While waiting, make a paste from glutinous rice flour and water. Once cooled, mix in Korean chili flakes. Next, prepare the kimchi seasoning. Combine radish, fish sauce, fermented shrimp, and other tasty ingredients in a bowl.

Now for the fun part! Spread your seasoning mixture between each cabbage leaf. Don't separate the leaves from the stem - this keeps everything together. Pack your seasoned cabbage into an airtight container.

Let this napa cabbage dish sit at room temperature for a day, then move it to the fridge. For the best flavor, wait 3-4 days before diving in.

Start by softening cabbage leaves and carrot strips in boiling water. While they cool, mix your filling - choose minced pork, beef, or chicken, and add chopped shiitake mushrooms with tasty seasonings.

Now, wrap spoonfuls of filling in cabbage leaves, tying each roll with a carrot strip. It's like making little edible gifts! Steam these bundles for 10 minutes.

Meanwhile, create a quick sauce using mushroom-soaking water, oyster sauce, and cornstarch. Once steamed, drizzle your rolls with the savory sauce and enjoy this cabbage napa recipe.

Start by setting up your hot pot with two flavors - spicy and mild. Add water and some garnishes for a nice look. Prepare dipping sauces, either homemade or store-bought, and serve with extra toppings like green onions and cilantro.

Now, prep your ingredients:

• Tear mushrooms into bite-sized pieces
• Arrange tofu varieties on a plate
• Cut veggies into easy-to-cook sizes
• Slice starchy veggies thinly
• Set out noodles and frozen dumplings

When guests arrive, heat up the pot. Everyone can cook their favorite items - quick-cooking veggies, tofu, or longer-cooking starches. Remember to take food out as soon as it's done to avoid overcooking.

Make beef cabbage wraps if you are looking for a recipe using napa cabbage. Cook your beef in a hot skillet until it's nicely browned. Then, add a flavor bomb of garlic, ginger, and scallions. Stir in a sweet and tangy sauce mix, letting it bubble and thicken.

While that's cooking, whip up an easy slaw. Just toss all the ingredients in a bowl - it's that simple! You can even make this ahead of time. Prep your cabbage leaves by trimming the end and gently separating the leaves. Give them a quick wash and dry.

To assemble, lay out your cabbage leaves, pile on the savory beef, and top with your crunchy slaw. For an extra kick, drizzle some sriracha on top.

First, mix up your sauce (water, soy sauce (low sodium), oyster sauce, Chinese cooking wine, dark soy sauce, sesame oil, brown sugar and cornstarch) in a bowl - this is where the magic happens.

Set it aside for now. Heat some peanut oil in a wok or large skillet. Toss in garlic for a quick sizzle, then add carrots. After a minute, throw in the cabbage and let it wilt down.

Now for the star of the show - the noodles! Add them to your veggie mix, then pour in that flavorful sauce you made earlier. Let everything cook for a few minutes, tossing to coat the noodles evenly. 

Finally, add a fresh crunch with green onions and bean sprouts. Give it all a good toss. Serve up your homemade chow mein while it's hot. For spice lovers, a drizzle of hot sauce takes it to the next level. 

Start by whisking up your dressing. Mix peanut butter with citrus juice and other tasty ingredients. Let it sit to blend the flavors. Feel free to adjust - make it thinner with extra juice or water, or thicker with more nut butter.

Now, prep your veggies. Chop up napa and red cabbage, scallions, red bell pepper, cucumber, and carrots. Toss these colorful ingredients into a big bowl.

Time to bring it all together! Pour your peanut citrus dressing over the veggies and give everything a good toss. Make sure every bit of veggie gets coated in that delicious dressing. Serve your salad in bowls, topped with crunchy peanuts or cashews. For a little heat, sprinkle some red pepper flakes on top.

Start by chopping your Napa cabbage - stems into 1-inch pieces and leaves into 2-inch pieces. Rinse and drain them. Dice some bacon or ham and mince garlic.

Heat up your wok or Dutch oven and melt some ghee. Toss in the bacon and sauté briefly, then add garlic for a fragrant kick. Now, add your cabbage and season with mushroom powder or salt. Stir-fry for a few minutes, then cover and let it steam until tender.

Time for the creamy part! Stir in coconut cream and let it bubble. Sprinkle in your choice of thickener, stirring constantly until the sauce is just right. Finish with chives or scallions, and adjust the seasoning to your taste.

Start by sautéing carrots, green onions, garlic, and ginger in a skillet. Set this flavorful mix aside. Pound your chicken breasts to even thickness, then brown them in a large pot.

Once golden, add chicken broth, soy sauce, mirin, rice vinegar, Sriracha, and sesame oil. Toss in your sautéed veggies and let everything simmer until the chicken is cooked through.

Take out the chicken to rest and slice. Meanwhile, add sugar, cabbage, and mushrooms to the soup. Once boiling, toss in your noodles and cook until tender. Finally, stir the sliced chicken back into the soup. Serve this warm, comforting dish with a sprinkle of fresh cilantro on top.

Start by sautéing onion in oil until soft, then add garlic for a fragrant kick. Next, toss in chopped cabbage, stock, ginger, and white pepper. Let this simmer until the cabbage is nice and tender.

Keep the soup simmering and stir it in a circular motion to create a little whirlpool. Slowly drizzle in whisked eggs, watching them form beautiful ribbons in the hot broth. 

Finish off your soup with a dash of sesame oil for depth. Give it a taste and adjust the seasoning to your liking. Add more salt, sesame oil, white pepper, or ginger if needed.

Start by rehydrating dried lily flowers, shiitake mushrooms, and wood ear mushrooms in separate bowls of hot water. Once soft, prep them: trim lily flowers, slice mushrooms, and cut wood ears into bite-sized pieces. Save some of the soaking water.

Soak vermicelli noodles until al dente, then drain. Mix your sauce ingredients in a bowl and set aside. Also prepare a cornstarch slurry for thickening later. Now, heat oil in a large skillet or dutch oven. Fry ginger and green onion until fragrant. Add carrots, lily flowers, and shiitake mushrooms, then bamboo shoots and wood ear mushrooms.

Next, add fried tofu and pour in the sauce. Toss in napa cabbage and bok choy, cover and cook until veggies are tender. Finally, add the vermicelli noodles and let them soak up the flavors. Thicken with the cornstarch slurry.

Start by marinating your shrimp in a zesty mix of honey, soy sauce, sesame oil, and chili garlic sauce. While that's soaking up the flavors, let's cook the cabbage.

Heat up some peanut oil in a large skillet. Toss in garlic, ginger, and white parts of green onions for a fragrant base. Add cabbage with a splash of chili garlic sauce and soy sauce, stir-frying until it's crisp-tender. Set this aside on a platter.

Now for the star of the show - the shrimp! Cook them in the same pan until they're perfectly done. Place them on top of your cabbage. Here's the chef's secret: reduce the pan juices into a glossy glaze. Pour this over your shrimp for extra flavor. Finish with a sprinkle of green onions and toasted sesame seeds.

Start with the marinade: Mix soy sauce, ginger, oils, hoisin sauce, and Sriracha. Marinate the chicken in some of this mixture for at least 30 minutes or overnight.

For the dressing: Add red wine vinegar and green onions to the remaining marinade. Set aside.

Cooking the chicken: Grill the marinated chicken until cooked through. Let it rest, then slice into strips.

Assembling the salad: In a large bowl, toss together cabbage, your grilled chicken strips, carrots, almonds, green onions, and cilantro. Drizzle with your homemade dressing and mix well. Finish with a sprinkle of sesame seeds on top for extra crunch and flavor.

Start by blending your peanut sauce ingredients - ginger, garlic, peanut butter, soy sauce, vinegar, chili sauce, sesame oil, honey, and water. Blend until smooth and set aside. Now, let's cook! Fry your tofu in a hot skillet until golden brown on all sides. Set it aside on a paper towel.

In the same skillet, stir-fry cabbage and broccoli until tender. Then, add the tofu back in along with half of your peanut sauce. Toss everything together and let it simmer briefly. Serve this delicious mixture over steamed rice or noodles.

Drizzle the remaining peanut sauce on top for extra flavor. For a finishing touch, sprinkle with green onions, red pepper flakes, and sesame seeds.

Mix ground chicken with spices and coconut aminos in a bowl. Add olive oil to keep the meat from sticking, then shape into six big meatballs. Sear the meatballs in a hot pan with avocado oil, for about 4 minutes per side. Be gentle when flipping!

In a big pot, sauté ginger and scallions in sesame oil. Add the meatballs, cabbage stems, and shiitake mushrooms. Pour in stock and coconut aminos, then simmer for 15 minutes. 

Toss in cabbage leaves and bok choy, cooking for another 5-10 minutes. Season to taste and serve your delicious, saucy meatballs hot. Enjoy this comforting, flavorful dish!

Start with your veggies: If you've got long cucumber noodles, chop them into bite-sized pieces. Toss these into a big bowl along with some shredded cabbage. For extra texture and flavor, add a handful of peanuts and some chopped cilantro.

Now for the dressing: In a small bowl, whisk together some oil and lime juice. Add a pinch of sugar and salt for balance, and a dash of garlic powder for zing. If you like it spicy, throw in some red chili flakes. Finally, pour your dressing over the veggie mix and toss everything together. Your light, refreshing salad is ready to be enjoyed!

Let's make this delicious recipe with napa cabbage! Start by cutting your cabbage in half, then slice it into thin strips. This makes it much easier to cook. Now, grab a big skillet and put it on medium heat. Add some butter and olive oil. Once it's hot, toss in minced garlic and let it sizzle for about 3 minutes.

Time for the star of the show! Add your sliced cabbage to the pan and sprinkle with salt and pepper. Cook it for 10-12 minutes, stirring occasionally, until it's nice and tender. Finish it off with a splash of vinegar for extra flavor.