“Be adventurous! Don’t be afraid of vegetables you don’t know!” is something that I tell many of my women clients. So if you are not familiar with Nappa cabbage you are in for a wondelish (yes, it’s a word!) surprise.
Nappa cabbage, also known as Chinese cabbage is a vegetable from the cruciferous family that includes cabbage, brussels sprouts, broccoli and cauliflower to name a few. Nappa cabbage is high in cancer fighting nutrients, dietary fiber, calcium, potassium and powerful anti-oxidants.
It can be found in farmers markets, Asian markets, health food stores and many supermarkets.
Nappa cabbage can be eaten raw in salad and cooked in many different ways. It had a mild and sweet flavor and it is wonderful in soups, stir-fries and sautes, and blends well with other vegetables, legumes and chicken.
This recipe is bursting with flavor and extra nutrients from sesame oil and seeds.
Heat up 2 tablespoons of toasted sesame oil
Add 1 washed and shredded Nappa cabbage and stir
2 tablespoons of soy sauce (you can use low sodium)
1 tablespoon of rice vinegar (or any other vinegar)
2 tablespoon of mirin (sweet rice cooking wine, if you do’t have it substitute with a teaspoon of honey)
1-2 cloved of crushed garlic
Pour liquid mixture on top of the Nappa cabbage and cook for 5-7 minutes.
Toast sesame seeds (I used black and white) in a dry skillet for a few seconds, until they start to pop and sprinkle on top.
This recipe can also be made with regular cabbage or with bok choi.
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