Heat olive oil in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add napa cabbage, sprinkle with sugar, and mix well. Cook and stir over low heat, 3 to 5 minutes. Season with ginger, cumin, salt, and pepper and cook for 1 more minute.
Pour sake and broth into the skillet with the cabbage and bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Stir in balsamic vinegar and adjust seasoning to taste. Mix in parsley.
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Add the napa cabbage, cover, and simmer for 10
chop napa cabbage and put in large bowl.<
Place napa cabbage, mandarin oranges, and apple in a bowl. Stir yogurt and lemon juice together in a small bowl and season with sugar, salt, and pepper. Pour dressing over salad and mix well. Set aside for 30 minutes to intensify the flavor.
ablespoons sweet chili sauce, the napa cabbage, celery, carrots, and bell peppers
In a small bowl, whisk together lemon zest and lemon juice. Slowly drizzle in the pistachio oil, whisking constantly, until the dressing is mixed well.
In a large bowl, toss together the sliced napa cabbage, sliced romaine lettuce, parsley and basil. Mix in the dressing, salt and pepper. Gently toss until dressing is distributed evenly. Top with chopped pistachios.
Combine the napa cabbage, jicama, shallot, dried cranberries and nuts.
In a small bowl, combine the oil, vinegar and honey. Pour over the salad and toss lightly.
Add salt and freshly ground black pepper.
Chill for at least an hour before serving.
Shred.
Add the prawns, Napa cabbage, carrot and ginger to stock
Heat large stock pot and begin to brown beef and pork. Add onion and carrot, salt and pepper to taste. Cook until meat and veggies are cooked through.
Drain all fat from the pan.
Add remaining spices, tomatoes and tomato sauce and bring to simmer.
Add cabbage and stir well.
Simmer soup 30 minutes or more.
Serve soup as is or with a scoop of cooked white rice in the bowl.
Put cabbage, carrot and green onion in a large bowl.
For dressing. Whisk together all dressing ingredients. Pour over cabbage mixture and toss well to coat. Taste, and adjust salt, if you feel more is necessary.
Cover and refrigerate for several hours or overnight to marry flavours. Toss again before serving to redistribute dressing.
Note: By 'cleaned weight' for the Napa Cabbage, I mean the weight once the stalk and outer leaves have been removed. I started off with a Napa Cabbage that weighed approximately 1 1/2 lbs.
he white parts of the napa cabbage, and stir-fry for 1
eads of bean sprouts. Wash cabbage and cut into bite-size
ot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2
he hot stock from the soup. Add lemon juice and soy
large Dutch oven or soup pot over medium-high heat
br>Stir in the mushrooms, Napa cabbage leaves, bamboo shoots, and green
Bring chicken stock and water to a boil in a large pot. Add linguine and serrano pepper; cook until linguine is tender yet firm to the bite, about 10 minutes.
Stir napa cabbage, kielbasa sausage, onion, and mushrooms into the pot. Simmer, stirring occasionally, until onion softens and kielbasa is heated through, 8 to 10 minutes.
Season soup with salt and white pepper. Serve garnished with cilantro.
Pour broth and water into a large pot over medium-high heat. Add napa cabbage, carrots, snow peas, and green onions. Bring to a boil. Reduce heat to medium. Stir in fish oil and sesame oil. Simmer until vegetables are tender, at least 20 minutes.
Drop frozen wontons gently into the soup. Bring back to a boil. Reduce heat to medium; simmer until wontons are translucent, about 10 minutes. Stir in tofu, miso, salt, sriracha, and white pepper.
ock fish, shrimps, mussels and Napa cabbage and when the stock come
Cook and shred chicken. Set aside.
In a large saucepan, cook mushrooms and garlic in hot oil over medium heat for 4 minutes, stirring occasionally.
Stir in broth, vinegar, soy sauce, and chile oil or red pepper flakes; bring to a boil.
Stir in chicken and coleslaw mix or napa cabbage; reduce heat to low and simmer uncovered for 5 minutes.
In a small bowl or cup combine cornstarch with water. Stir into soup; simmer about 2 minutes or until slightly thickened. Remove from heat. Stir in sesame oil.