Napa Cabbage Recipes
Crisp and mild napa cabbage recipes — stir-fries, dumplings, kimchi, slaws, and Asian-inspired dishes.
★ Dinner
DinnerNapa Cabbage Rolls
A nutritious and flavorful dish filled with lean chicken and vegetables, wrapped in blanched Napa cabbage leaves, and topped with sweet soy sauce, green onions, and chili oil.
Ingredients
- 1 pound ground chicken
- 2, finely chopped shallots
- 3 cloves, minced garlic
- 1 cup, chopped mushrooms
- 1 cup, grated carrots
- 8-10 leaves, blanched Napa cabbage leaves
- 2 tablespoons soy sauce (sweet)
- 1 tablespoon sesame seeds
- 1 teaspoon chili oil
- 2 tablespoons vegetable oil
- 2, sliced green onions
Instructions
- 1Prepare the filling by mixing ground chicken, shallots, garlic, mushrooms, carrots, and seasonings in a bowl.
- 2Blanch Napa cabbage leaves in boiling water for 1-2 minutes until pliable, then drain and set aside.
- 3Place a spoonful of filling onto each cabbage leaf, then roll tightly like a burrito.
- 4Heat vegetable oil in a skillet over medium heat. Sear the cabbage rolls for 2-3 minutes on each side until golden and cooked through.
- 5Serve the rolls topped with sweet soy sauce, sesame seeds, green onions, and a drizzle of chili oil.
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Open in Pepper →Why Napa Cabbage Belongs in Your Weekly Cooking
Napa cabbage is more delicate and sweeter than regular green cabbage, which makes it ideal for both raw preparations and quick cooking. It's the essential ingredient in kimchi, the classic Chinese hot and sour soup, and dozens of stir-fry and dumpling preparations across Asia.
Slice it thin for slaws and it wilts gently without losing its crunch. Quarter it and char it in a hot pan and it caramelizes beautifully. In soup, it adds sweetness and body without the bulk of regular cabbage.
Home cooks on Pepper are constantly discovering new ways to use napa cabbage, proving this versatile vegetable has a place far beyond classic dishes.
Quick Tips
- 1
Salt before making slaw
Toss shredded napa cabbage with salt and let it sit 10 minutes before dressing. It draws out moisture so the slaw stays crisp rather than getting watery in the bowl.
- 2
Quarter and char it
Cut napa cabbage into quarters lengthwise and sear cut-side down in a very hot pan with oil. The flat surface caramelizes and the interior steams — a great quick side with soy and sesame.
- 3
Add it last to soups
Napa cabbage cooks in 2 to 3 minutes in hot broth. Add it right before serving so it stays tender-crisp — overcooked it becomes limp and loses its mild sweetness.
- 4
Use bigger leaves for wraps
The outer leaves of napa cabbage are large and flexible — use them as grain-free wraps for Korean BBQ, lettuce wraps, or Vietnamese-style ground meat preparations.
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