We took the cabbage leaves wrap one step (or two) further.
We cooked up a batch of brown rice and added it to finely chopped yellow summer squash, onion, different seasonings, and sauteed in garlic infused olive oil.
Scooped that mixture into the cabbage leaves and rolled them up.
We then steamed them in our Instant Pot pressure cooker for 3 minutes.
They were yummy! Our teenager even liked them! :)
Changes we will make in the next batch are additional seasonings and more veggies. We want to try adding some diced/shredded chicken, too. This batch was kinda bland (I was in a hurry), but adding some salsa on top of them before eating helped greatly!
From Julie, a long time EverGreen Farm CSA member and Workshare.
2/3 cup slivered almonds
8 cups (1 lb.) coarsely shredded Napa cabbage
12 ounces snow peas, strings removed, rinsed and thinly sliced
1 1/3 cups thinly sliced radishes
1 1/3 cups thinly sliced green onions (including greens)
1 1/3 cups lightly packed fresh cilantro leaves
3 Tbsp rice vinegar (seasoned or unseasoned)
2 Tbsp sugar
2 Tbsp soy sauce
1 clove peeled and minced garlic
1/2 tsp Asian sesame oil
1/2 tsp ground ginger
1/4 tsp cayenne powder
1 cup mayonnaise
1. Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350 degree F oven for 5 - 10 minutes, until nicely browned. Or toast in a stick-free or cast-iron skillet on medium high, stirring frequently until browned. Set aside.
2. Combine cabbage, snow peas, radishes, green onions, and cilantro in a large bowl. Can make this step a day or two ahead.
3. In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in mayonnaise.
4. When ready to serve, gently combine the dressing and almonds with the cabbage mixture.
is a recipe that uses Chinese cabbage. We really like it. Oh, and we
added some dill to the dressing to give it more zip. Hope you enjoy!
Crunchy Pork and Rice Salad
1 head Chinese cabbage, shredded (about 6 cups)
2 cups cubed cooked pork roast
1-1/2 c. cold cooked rice
1 pkg. (10 oz.) frozen peas, thawed
1 can (8 oz.) sliced water chestnuts, drained
½ cup sour cream
½ cup mayo.
1 tsp. Celery seed
½ tsp. Salt
(dill if you like-we do)
a large bowl, toss cabbage, pork, rice, peas and water chestnuts. In a
small bowl, combine dressing ingredients; mix well. Pour over the
salad and stir gently to mix. Chill for several hours. 8-10 servings.
Makes 50 pot stickers Time to make: 1 1⁄4 hours 45 min prep
1 lb ground pork 1 cup very thinly sliced napa cabbage 1/4 cup sliced green onion tops 1/4 cup thick teriyaki sauce 1 tablespoon minced fresh ginger 50 wonton wrappers, round 2 tablespoons vegetable oil, divided 2/3 cup chicken broth, divided
1. Stir together pork, cabbage, green onions, teriyaki sauce and ginger in a medium bowl.
2. Place a heaping teaspoon of filling in the center of each pot sticker wrapper. Brush water around the edges and fold up to enclose filling. Press firmly until edges are sealed well.
3. To cook, heat 1 tablespoons oil in a large skillet. Place half of pot stickers in a skillet, seam side up. Cook for 2 minutes or until bottoms are golden brown, tipping skillet to evenly distribute oil.
4. Add 1/3 cup chicken broth to the skillet; cook, covered, over medium heat for about 8 to 10 minutes until liquid has been absorbed and pork is cooked through.
5. Remove from skillet and repeat with remaining oil, pot stickers, and broth.