Hot and Sour Cabbage Salad

This recipe is taken from One Straw Farm's website, and originally appeared in Gourmet Magazine.

Ingredients

1lb Chinese or green cabbage thinly shredded or sliced
1/4 cup rice vinegar
4 baby leeks or green onions, thinly sliced (I prefer onions)
1 T. Minced peeled fresh ginger
1 t. sugar
1/2 to 3/4 t. dried hot pepper flakes

Directions
Begin by placing cabbage and onions/leeks in a large bowl.

Bring vinegar, ginger, sugar and red pepper flakes to taste in small saucepan over moderate heat, stirring until sugar is dissolved. Pour hot dressing over cabbage, tossing to combine. Serve warm or chilled.

Chinese Cabbage Salad

Ingredients

1 head Chinese (Napa) cabbage
1 bunch green onions

Dressing Step 1:
½ c seasoned rice vinegar
½ c sesame oil
3 tbs sugar or honey.

Dressing Step 2:
3 tbs sesame oil
3 tbs peanut oil
2 pk Ramen noodles (uncooked and broken into very small pieces, discard seasoning)
½ c sliced almonds
½ c raw sunflower seeds
1/3 c sesame seeds.

Directions
Prepare greens by chopping up the Napa cabbage and the green onions. You may use a coarse chop or shred depending on preference: coarser than most cole slaw but not "bite sized"
pieces.

Boil together the vinegar, ½ cup sesame oil, and sugar.

In a frying pan, add the dressing ingredients listed in Step 2 and saute until the Ramen noodles and sesame seeds are lightly browned.

Mix with the sweet oil and vinegar mixture and chill.

Keep greens and dressing separate until ready to serve. Toss dressing in with greens. You may add cooked chicken if you like.

Yield: 12 servings.

Quick Cabbage Soup

Ingredients 2 cups shredded Chinese cabbage or other greens 2 ts oil 3 cups water 1 vegetable bouillon cube

Directions
Saute cabbage in oil for 2 minutes over medium-high heat.

Add water and bouillon cube. Continue cooking over medium heat for 8 minutes.

Serve hot.

Chinese Cabbage & Cilantro Slaw

Ingredients 1 lb Chinese cabbage finely shredded 3/4 cup thickly sliced red pepper 2 T finely chopped green onions 2 T finely chopped fresh cilantro 1/4 cup lime juice 2 T vegetable oil 1/8 ts salt 1/8 ts red pepper flakes 1 clove garlic sliced

Directions
Combine cabbage, red pepper, green onions & cilantro in a large bowl. Toss & set aside.

Combine lime juice, oil, salt, red pepper flakes & garlic in a small bowl, stirring with a wire whisk until well blended.

Pour lime juice mixture over cabbage mixture, tossing well.

Cover & chill thoroughly.

Braised Chinese Cabbage

Savoi is a type of cabbage that has more tender leaves than other types of regular cabbage, making it more similar to Chinese Cabbage.

It can be used in any way that you use regular cabbage, including cabbage rolls. Also, because of its tender leaves, Savoi Cabbage can be used in any way in which Chinese Cabbage is used, such as in a stir fry.

The following recipe is taken from Healthy Asian Food.

Ingredients
1 head of Chinese cabbage chopped up in bite size pieces
1 T peanut oil + 1 t. chili oil
2 cloves of crushed garlic
1 ts of grated ginger
¾ cup of chicken stock (or veggie)
1 ½ T soy sauce
2 ts corn starch
½ t. sesame oil.

Directions
In a wok or frying pan heat oil and stir fry garlic and ginger for a few seconds.

Add cabbage and fry for one minute.

Add stock and soy sauce. Cover and cook until cabbage is tender but crunchy.

Mix corn starch in 1 T cold water and stir into sauce. Cook until boils and thickens.

Add sesame oil, toss to mix and serve with rice.

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Spiced Rosetta Pak Choi from Oriental Vegetable

This recipe is by Joy Larkcom.

Ingredients
5 or 6 small pak choi weighing about 250g
3 tbsp cooking oil
2 tbsp soy sauce
1/2 tsp sugar
1/3 tsp nutmeg
a little salt
cornflour (optional)

Directions
Cut the rosette pak choi into quarters, wash and drain.

Stir-fry briefly in the oil, seasoned with soy sauce, sugar, nutmeg and salt, then cover and simmer for about a minute (it turns a soft green when ready).

Uncover and stir-fry for a few moments more before serving.

If you wish, the liquid can be thickened by stirring a little cornflour, dissolved in water, into the juice in the wok or pan.