From the Yangtze River Delta to Your Dinner Table…
First recorded in 15th century China, napa cabbage is a fiber-rich green that brings a burst of freshness to any meal. Since its introduction to Korea and Japan from Chinese immigrants in the late 19th century, it has become a staple for many classic Asian dishes and can be served with a variety of starches and vegetables. All year it’s readily available, affordable, and stays fresh in the fridge for up to 2 weeks (uncut).
This sautéed cabbage is simple, sweet, and with a hint of spice, it can be dressed up or dressed down depending on your preference. It’s got just enough heat to pique your palate’s curiosity, and a satisfying crunch too. Although this cabbage has traveled a long way to reach your plate, it only takes 15 minutes to make!
Is Sautéed Napa Cabbage Healthy?
While at first glance, napa cabbage doesn’t look like much, it actually packs a nutrient-dense punch. High in fiber, it benefits gut health, lowers cholesterol, and helps stabilizesblood sugar. It’s also full of antioxidants, vitamins, and minerals – including vitamins B6, C and K.
You can use it raw in a salad, but in this recipe the cooking ramps up the flavor and enhances its digestibility. Even better. This sautéed napa cabbage is gluten-free, dairy-free, and meat-free, so it works well for a wide range of dietary preferences.
When it comes to food staples, this one is definitely a “win” to have in your kitchen!
INGREDIENTS
- 1 medium napa cabbage, sliced into 1-inch strips
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon apple cider vinegar
INSTRUCTIONS
Prepare
Wash and slice cabbage.
Sauté
Cook garlic and spices, then add cabbage.
Season
Finish with vinegar and serve.
Devour!
FAQs & Tips
We recommend making this dish fresh and serving immediately, but if you choose to save leftovers, they will keep in a sealed fridge-safe container for up to 2 days. Keep in mind that the longer you leave it, the soggier it will get. To disperse some of the moisture, try reheating it in the oven instead of a microwave, and toss in a fresh layer of seasonings.
Napa cabbage is more delicate than regular cabbage, and so it cooks quicker; whereas regular cabbage is better for slow-cooking recipes. Napa is also generally more watery than regular cabbage, so be mindful of that while cooking.
We recommend separating the cabbage leaves and rinsing them as you would with any vegetables, and then pat them dry with a kitchen towel.
It’s also important to cut the cabbage evenly to ensure thorough, even cooking.
Serving Suggestions
When it comes to this nutritious napa, the pairing possibilities are nearly endless!
Classically, it’s served over rice or bean curd, but we recommend mixing it up a little by serving it with quinoa fried rice for a boost of plant-based protein.
You could also try pairing this cabbage with Asian salmon for an even more filling and good-fat meal.
Whether it’s veggie or meat, choose a savory pairing that complements the sautéed cabbage’s mild flavor with vibrant umami or more sweet spice.
Ingredients
- 1 medium napa cabbage sliced into 1-inch strips
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes
- Salt to taste
- Black pepper to taste
- 1 tablespoon apple cider vinegar
Instructions
- Wash the napa cabbage and slice it into 1-inch wide strips, discarding the tough bottom stem.
- Heat olive oil in a large skillet over medium heat, then add minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
- Add the sliced cabbage to the skillet, season with salt and pepper, and sauté until the cabbage is wilted and tender, about 5-7 minutes.
- Stir in apple cider vinegar and cook for an additional minute, then remove from heat and serve immediately.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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