Napa in a Nut Sauce

Napa cabbage is widely used in China, Japan, and Korea. Napa cabbage is used as a sign of prosperity in China, and often appears as a symbol in glass and porcelain figures. The Jadeite Cabbage sculpture of Taiwan's National Palace Museum is a carving of a napa cabbage variety.


In Korean cuisine, napa cabbage is the main ingredient of kimchi,

but is also eaten raw as a wrap! The outer, tougher leaves are used in soups. It can be used in stir-fry with other ingredients such as tofu, mushroom and zucchini. It is also eaten with hot pot meals, as cooked in a broth, the sweetness of this vegetable is really brought out.


The vegetable is rich in Vitamin C (26 mg/100g) and has a fair amount of calcium (40 mg/100g).


While I love to add it to stir-fries, noodle broths, and hot-pot, my current favourite way to dress it up a bit, is to steam it and slather it with a spicy nut sauce!!! I alternate between using peanut butter, or fresh macadamia nuts, it depends what I have on hand and who I'm cooking for. You will need a good blender to make this sauce. Although if you are using peanut butter instead of raw nuts, you can probably mix it pretty well by hand.


Napa in a nut sauce

Ingredients:

1 head of napa cabbage

1/2 onion

1/2 cup of other vegetables (carrot, pepper, mushroom... whatever)

1 tsp coconut oil for frying.

1 cup water (or stock) for steaming.

1 cup of cubed chicken, or tofu, or tempeh, or FIRM fish (optional).


The sauce:

2 Tblsp peanut butter, or mac nuts, or even sunflower seeds if that's what you have

1 tsp tamari/soy sauce

splash of hot sauce

1/2 cup of coconut/rice/almond/hemp milk

1 tsp salt

1 clove of fresh garlic, or 1 tsp crushed garlic (you could use ginger instead if you prefer).

Hot sauce or hot pepper - to taste


Preparation


Prepping the cabbage: Take hold of the entire head of cabbage, and pin its leaves in with one hand, with the other hand holding a large sharp knife, cut the root end off, then continue cutting in about 1.5 inch intervals. Gather up a