Recipe Archives->Vegetables->Napa Cabbage 01

Gingered Nappa Cabbage
Makes 2 cups.

1/4 head nappa cabbage
1/4 head radicchio
1 tablespoon olive oil, divided
2 cups packed spinach leaves (1 ounce)
1/2 teaspoon finely chopped ginger
1/2 teaspoon finely chopped garlic 
1/2 teaspoon finely chopped scallions
2 tablespoons golden raisins, soaked in hot water 20 minutes, chopped
1/2 teaspoons sherry vinegar
1/2 teaspoons salt
1/2 teaspoons sugar
1/4 teaspoons sesame oil

Pound into puree ginger, garlic and scallions, using a mortar and
pestle.

Chop the cabbage and radicchio into 1-inch dice.  Heat 1 teaspoon
olive oil in a medium skillet over low heat. Saute the cabbage,
spinach and radicchio separately until tender, about 5 to 6 minutes
each. Return all the sauteed greens to the pan.  Add the ginger,
garlic and scallion puree to the greens and cook until aromatic,
about 1 to 2 minutes.  Add the raisins, vinegar, salt and sugar.
Remove from the stove and dress with sesame oil.

Printable version: napa-cabbage01.txt.