Napacabbagesteak Recipes

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CABBAGE STEAKS

One of my favorite side dishes, as it's very easy to make! I personally love garlic so I go crazy with it, but put as much as is good for you. This is a very simple recipe and you can put as much or as little of the seasonings you want.

Provided by Amber Jessie

Categories     Side Dish

Time 1h

Yield 6

Number Of Ingredients 5



Cabbage Steaks image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut the bottom off of the cabbage and set it so that the flat end is on the cutting board; cut into 1-inch thick slices. Arrange slices in a single layer in a large casserole dish.
  • Drizzle olive oil over the cabbage slices and top with garlic. Season cabbage with salt and pepper. Cover the dish with aluminum foil.
  • Bake in preheated oven until the cabbage core is easily pierced with a fork, about 45 minutes.

Nutrition Facts : Calories 93.6 calories, Carbohydrate 12.4 g, Fat 4.7 g, Fiber 5 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 229.8 mg, Sugar 6.3 g

1 head cabbage
2 tablespoons light olive oil
2 tablespoons minced garlic
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste

NAPA CABBAGE SLAW

With its long crinkled leaves, Napa cabbage is more delicate in flavor than green or red cabbage, making this slaw recipe unique. Rice-wine vinegar and hot chili oil are available in most supermarkets; white or red radish may be substituted if daikon is unavailable.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Serves 4

Number Of Ingredients 12



Napa Cabbage Slaw image

Steps:

  • In a small bowl, whisk together garlic, zest and juice of lime, vinegar, soy sauce, and chili oil. Season with salt; set aside.
  • In a medium bowl, toss together cabbage, pepper slices, scallions, daikon, snow peas, and chives. Pour dressing over the slaw, toss to combine, and serve.

1 small garlic clove, minced
Zest and juice of 1 lime
2 tablespoons rice-wine vinegar
2 teaspoons soy sauce
1/4 cup chile oil
Salt
3 cups (1/2 small head) Napa cabbage, very thinly sliced
1/2 red, yellow, or orange bell pepper, stem and seeds removed, very thinly sliced
3 scallions, white and pale-green parts only, cut into 2-inch lengths, julienned
2 ounces daikon, peeled, very thinly sliced into 1/2-by-2-inch pieces
1/4 cup (about 3 ounces) snow peas, trimmed and very thinly sliced
1/4 chives, snipped into 2-inch lengths

NAPA CABBAGE 'STEAK'

Provided by Nobu Matsuhisa

Categories     main course

Time 45m

Yield 6 servings

Number Of Ingredients 8



Napa Cabbage 'steak' image

Steps:

  • Slice off bottom inch of cabbage at stem end. Remove one layer of leaves and discard. Carefully remove remaining leaves until you get to smaller central ones. Reserve smaller leaves for another use. You should have about 12 large leaves.
  • Place one leaf on work surface. Top with another leaf facing the opposite direction, that is, with cut end at leafy end. Dust with pinch of sea salt. Continue stacking leaves, alternating their direction, and dusting every second leaf with salt. Place stack four inches from end of a 16-inch sheet of foil. Lift end of foil over stack of leaves and tightly roll, wrapping the foil as you go. Be careful that foil is wrapped around only the outside of cabbage roll. Tightly tie roll with butcher's cord at 1 1/2- to 2-inch intervals. You should be able to make 6 ties. Use large knife to slice about 1/2 inch from ends of roll, so cut sides are smooth. Then slice roll in sections between cord. You should have 6 thick rounds of cabbage, each wrapped in foil and tied.
  • Preheat oven to 250 degrees. Heat 1 tablespoon olive oil in skillet large enough to hold rolls, a cut side down, in single layer. Cook rolls over medium-low heat until lightly browned on bottom and steam rises from center, 5 to 8 minutes. Turn rolls and cook on other side until lightly browned. Remove rolls to baking dish and place in oven.
  • While cabbage is cooking, mix yuzu juice, soy sauce and grapeseed oil together and set aside.
  • Place remaining olive oil in skillet. Add mushrooms and sauté over medium-high heat until softened and lightly browned. Remove from heat. If not serving dish immediately, place mushrooms in small baking dish in oven to keep warm.
  • To serve, remove cabbage from oven and, keeping rolls standing on a cut side, transfer to serving dish or put each on a salad plate. Snip cords and carefully remove foil. Cabbage rolls should hold together neatly. Sprinkle cabbage rolls with bonito flakes. Toss mushrooms with yuzu mixture, place a few mushroom pieces on top of each cabbage roll and serve.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 513 milligrams, Sugar 3 grams, TransFat 0 grams

1 large head Napa cabbage
Sea salt
3 tablespoons extra virgin olive oil
1 tablespoon yuzu juice or lemon juice
1 1/2 teaspoons soy sauce
2 tablespoons grapeseed oil
6 ounces shiitake mushrooms, stems removed, or thick slices of portobello mushrooms
1 tablespoon bonito flakes

GINGERED STEAK AND NAPA CABBAGE SALAD

Categories     Gourmet

Number Of Ingredients 19



Gingered Steak and Napa Cabbage Salad image

Steps:

  • Make marinade:
  • In a shallow bowl stir together marinade ingredients.
  • Add filets to marinade, turning to coat, and marinate at room temperature 15 minutes. Remove filets from marinade, letting excess drip off, and reserve marinade. In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté filets about 4 minutes on each side for medium-rare meat. Transfer filets to a cutting board.
  • In any drippings remaining in skillet cook mushrooms with salt, stirring frequently, until golden, about 3 minutes. Add reserved marinade, water, and honey and bring to a boil. Remove skillet from heat and cool mixture 10 minutes.
  • In a large bowl combine cabbage, mizuna or arugula, bell pepper, pear, scallions, and all but 4 sprigs coriander. Add mushroom mixture and toss to coat. Cut filets into thin slices. Mound cabbage mixture on 4 dinner plates and arrange steak slices on top. Garnish with reserved coriander sprigs.

For marinade
2 tablespoons soy sauce
2 tablespoons fresh lemon juice
1 tablespoon red-wine vinegar
1 tablespoon grated peeled fresh gingerroot
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/4 teaspoon dried hot red pepper flakes, or to taste
two 1-inch-thick filets mignons (3/4 pound), any fat trimmed
2 teaspoons vegetable oil
1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced
1/2 teaspoon salt
1/4 cup water
1 tablespoon honey
1 small Napa cabbage (about 1 1/2 pounds), trimmed and sliced thin crosswise
1 cup packed >I/I
1 medium red bell pepper, cut into thin strips
1 Asian pear or firm-ripe Bosc pear, cut into 1/4-inch julienne strips
2 scallions, sliced thin
1/2 cup packed fresh coriander sprigs

NAPA CABBAGE STEAK

What if cabbage was the most important thing on the plate? Chef Nobu Matsuhisa came up with this meatless dish to answer that very question.

Provided by skat5762

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7



Napa Cabbage Steak image

Steps:

  • Slice off bottom inch of cabbage at stem end.
  • Remove one layer of leaves and discard.
  • Carefully remove remaining leaves until you get to smaller central ones.
  • Reserve smaller leaves for another use.
  • You should have about 12 large leaves.
  • Place one leaf on work surface.
  • Top with another leaf facing the opposite direction, that is, with cut end at leafy end.
  • Dust with pinch of sea salt.
  • Continue stacking leaves, alternating their direction, and dusting every second leaf with salt.
  • Place stack four inches from end of a 16-inch sheet of foil.
  • Lift end of foil over stack of leaves and tightly roll, wrapping the foil as you go.
  • Be careful that foil is wrapped around only the outside of cabbage roll.
  • Tightly tie roll with butcher's cord at 1 1/2- to 2-inch intervals.
  • You should be able to make 6 ties.
  • Use large knife to slice about 1/2 inch from ends of roll, so cut sides are smooth.
  • Then slice roll in sections between cord.
  • You should have 6 thick rounds of cabbage, each wrapped in foil and tied.
  • Preheat oven to 250 degrees.
  • Heat 1 tablespoon olive oil in skillet large enough to hold rolls, a cut side down, in single layer.
  • Cook rolls over medium-low heat until lightly browned on bottom and steam rises from center, 5 to 8 minutes.
  • Turn rolls and cook on other side until lightly browned.
  • Remove rolls to baking dish and place in oven.
  • While cabbage is cooking, mix yuzu juice, soy sauce and grapeseed oil together and set aside.
  • Place remaining olive oil in skillet.
  • Add mushrooms and sauté over medium-high heat until softened and lightly browned.
  • Remove from heat.
  • If not serving dish immediately, place mushrooms in small baking dish in oven to keep warm.
  • To serve, remove cabbage from oven and, keeping rolls standing on a cut side, transfer to serving dish or put each on a salad plate.
  • Snip cords and carefully remove foil.
  • Cabbage rolls should hold together neatly.
  • Sprinkle cabbage rolls with bonito flakes.
  • Toss mushrooms with yuzu mixture, place a few mushroom pieces on top of each cabbage roll and serve.

1 head napa cabbage
sea salt
3 tablespoons extra virgin olive oil
1 tablespoon yuzu juice or 1 tablespoon lemon juice
1 1/2 teaspoons soy sauce
2 tablespoons grapeseed oil
6 ounces shiitake mushrooms, stems removed

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