Are you looking for a delicious and versatile ingredient to add some excitement to your meals? Look no further than Chinese cabbage, also known as napa cabbage or bok choy. With its mild flavor and crunchy texture, it’s a staple in many Asian cuisines. And the best part? It’s incredibly easy to work with, making it a great addition to a wide range of dishes.
From stir-fries and soups to salads and dumplings, Chinese cabbage is a chameleon ingredient that can be used in countless ways. And today, we’re celebrating its culinary versatility by sharing 18 flavorful recipes that showcase its deliciousness. Whether you’re a seasoned cook or just starting to explore the world of Chinese cuisine, these dishes are sure to inspire you to get creative with this amazing vegetable.
Stay tuned for our next article where we’ll dive into the wonderful world of Chinese cabbage recipes and share some of our favorite dishes from around the globe.
Stir-Fried Chinese Cabbage with Garlic
A classic Chinese stir-fry that’s quick, easy, and packed with flavor. This recipe is perfect for a weeknight dinner or as a side dish for your next family gathering.
Ingredients:
– 1 large head of Chinese cabbage (napa), thinly sliced
– 3 cloves of garlic, minced
– 2 tablespoons vegetable oil
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the garlic and stir-fry for 30 seconds until fragrant.
3. Add the cabbage and stir-fry for 4-5 minutes until it starts to soften.
4. Add the soy sauce and season with salt and pepper to taste.
5. Continue stir-frying for another 2-3 minutes until the cabbage is tender but still crisp.
6. Garnish with chopped scallions if desired.
Cooking Time: 10-12 minutes
Chinese Cabbage and Pork Dumplings
A classic Chinese dish that combines the flavors of tender pork and crunchy cabbage, wrapped in a delicate dumpling wrapper.
Ingredients:
– 1 package round wonton wrappers (about 20-24 wrappers)
– 1/2 pound ground pork
– 1/4 cup finely chopped Chinese cabbage
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Water for boiling
Instructions:
1. In a mixing bowl, combine ground pork, chopped cabbage, garlic, soy sauce, and sesame oil. Mix well until all ingredients are fully incorporated.
2. Lay a wonton wrapper on a clean surface. Place a small tablespoon of the pork-cabbage mixture in the center of the wrapper.
3. Dip your finger in water and run it along the edges of the wrapper. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point.
4. Press the edges together to seal the dumpling, making sure they are tightly closed.
5. Repeat with remaining wrappers and filling.
6. Bring a large pot of water to a boil. Gently add the dumplings to the boiling water, making sure not to overcrowd.
7. Cook for 8-10 minutes, or until the dumplings float to the surface.
Cooking Time: 15-20 minutes
Spicy Sichuan-Style Cabbage Stir-Fry
Experience the bold flavors of Sichuan cuisine with this spicy cabbage stir-fry, featuring crispy fermented bean paste and a kick of chili oil.
Ingredients:
– 1 medium-sized cabbage, thinly sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon fermented bean paste (doubanjiang)
– 1 teaspoon Sichuan peppercorns, toasted and ground
– 1/4 teaspoon red pepper flakes
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic and stir-fry until fragrant, about 10 seconds.
3. Add cabbage, fermented bean paste, Sichuan peppercorns, and red pepper flakes. Stir-fry for 2-3 minutes, or until the cabbage is slightly softened.
4. Season with salt to taste.
5. Garnish with chopped scallions, if desired.
Cooking Time: 10-12 minutes
Chinese Cabbage and Mushroom Hot Pot
This hearty hot pot recipe combines the flavors of Chinese cabbage and mushrooms with a savory broth, perfect for a chilly evening.
Ingredients:
– 1 large head of Chinese cabbage, thinly sliced
– 2 cups of mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons of vegetable oil
– 2 cloves of garlic, minced
– 1 tablespoon of soy sauce
– 1 tablespoon of sesame oil
– 4 cups of chicken broth
– 1 teaspoon of grated ginger
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the garlic and cook until fragrant, about 30 seconds.
3. Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
4. Add the Chinese cabbage, soy sauce, sesame oil, chicken broth, and ginger. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the cabbage is tender.
5. Season with salt and pepper to taste. Garnish with chopped scallions if desired.
Cooking Time: 20-25 minutes
Sweet and Sour Chinese Cabbage Salad
Add a tangy twist to your salad game with this refreshing Sweet and Sour Chinese Cabbage Salad! This simple recipe combines the crunch of cabbage with the sweetness of pineapple and a hint of vinegar.
Ingredients:
– 1 head of Chinese cabbage, thinly sliced
– 1 cup of pineapple chunks
– 2 tablespoons of soy sauce
– 2 tablespoons of brown sugar
– 2 tablespoons of apple cider vinegar
– 1 tablespoon of vegetable oil
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. In a large bowl, whisk together soy sauce, brown sugar, and apple cider vinegar.
2. Add the sliced cabbage, pineapple chunks, and vegetable oil to the bowl. Toss until the cabbage is well coated with the dressing.
3. Season with salt and pepper to taste.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Just before serving, garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes (including chilling time)
Chinese Cabbage and Shrimp Wontons
These bite-sized wontons are a perfect combination of tender shrimp, crunchy cabbage, and savory broth. Serve them as an appetizer or add to your favorite stir-fry.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– 1/2 cup cooked and chilled shrimp
– 1/4 cup finely chopped Chinese cabbage (napa cabbage)
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 2 tablespoons sesame oil
– Salt and pepper to taste
– Vegetable oil for pan-frying
Instructions:
1. In a medium bowl, combine shrimp, cabbage, garlic, soy sauce, and sesame oil. Mix well.
2. Lay a wonton wrapper on a flat surface. Place about 1 tablespoon of the shrimp mixture in the center of the wrapper.
3. Dip your finger in water and run it along the edges of the wrapper.
4. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the wonton.
5. Repeat with remaining wrappers and filling.
6. Pan-fry wontons in hot oil until golden brown, about 2-3 minutes per side.
7. Serve with your favorite dipping sauce.
Cooking Time: 10-12 minutes
Braised Chinese Cabbage with Tofu
A comforting and flavorful vegetarian dish that combines the sweetness of cabbage with the savory taste of tofu.
Ingredients:
– 1 head of Chinese cabbage, cut into bite-sized pieces
– 1 block of firm tofu, drained and cut into cubes
– 2 tablespoons of vegetable oil
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 cup of chicken or vegetable broth
– 1 tablespoon of soy sauce
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. Add the onion and garlic to the pan and cook until the onion is translucent.
4. Add the cabbage to the pan and stir-fry for 2-3 minutes.
5. Pour in the broth and soy sauce, and bring the mixture to a simmer.
6. Return the tofu to the pan and stir to combine with the cabbage mixture.
7. Reduce heat to low and let braise for 10-15 minutes or until the cabbage is tender.
8. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Chinese Cabbage and Chicken Spring Rolls
Enjoy a delicious and refreshing snack or appetizer with these crispy spring rolls filled with shredded chicken, Chinese cabbage, and savory spices.
Ingredients:
– 1 package of spring roll wrappers (usually found in the produce section)
– 1/2 cup cooked, shredded chicken
– 1/2 cup finely chopped Chinese cabbage
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine the cooked chicken, Chinese cabbage, soy sauce, oyster sauce (if using), and sesame oil. Mix well.
2. Lay a spring roll wrapper on a flat surface with one corner pointing towards you.
3. Place about 1 tablespoon of the chicken-cabbage mixture in the center of the wrapper.
4. Fold the bottom corner over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.
5. Repeat with the remaining wrappers and filling.
6. Fry the spring rolls in hot oil (about 350°F) for 2-3 minutes on each side, or until golden brown.
7. Drain excess oil on paper towels and serve warm.
Cooking Time: 10-12 minutes
Pickled Chinese Cabbage with Chili
This recipe adds a bold twist to traditional pickling by incorporating spicy chili flakes into the mixture, creating a tangy and addictive snack. Perfect for topping tacos or using as a crunchy side dish.
Ingredients:
– 1 head of Chinese cabbage (also known as napa cabbage), thinly sliced
– 1/4 cup white vinegar
– 1/4 cup water
– 2 tablespoons sugar
– 1 tablespoon salt
– 1 teaspoon chili flakes
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine the sliced Chinese cabbage, vinegar, water, sugar, salt, chili flakes, and black pepper.
2. Mix well to coat the cabbage evenly.
3. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 48 hours.
4. After the pickling time has passed, give the mixture a good stir and adjust the seasoning if needed.
5. Serve chilled, garnished with chopped green onions or toasted sesame seeds if desired.
Cooking Time: 24-48 hours (depending on how long you prefer it to pickle)
Chinese Cabbage and Egg Drop Soup
This classic Chinese soup is a comforting and nutritious meal that combines the freshness of Chinese cabbage with the richness of egg drop soup.
Ingredients:
– 1 head of Chinese cabbage, thinly sliced
– 4 cups chicken broth
– 2 tablespoons vegetable oil
– 2 eggs
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. In a large pot or wok, heat the oil over medium-high heat.
2. Add the Chinese cabbage and cook until slightly wilted, about 3-4 minutes.
3. Pour in the chicken broth and bring to a boil.
4. Reduce the heat to low and crack in the eggs.
5. Stir gently with a spoon to create thin, egg-drop-like strands.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Garlic Bok Choy and Napa Cabbage Stir-Fry
A flavorful and nutritious stir-fry featuring garlic-infused bok choy and crisp napa cabbage, perfect for a quick weeknight dinner.
Ingredients:
– 1 bunch bok choy, cleaned and chopped
– 1 head napa cabbage, cleaned and chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and cook for 30 seconds until fragrant.
3. Add the chopped bok choy and napa cabbage, stirring to combine.
4. Cook for 4-5 minutes or until the vegetables are tender-crisp, stirring occasionally.
5. Season with soy sauce, salt, and pepper to taste.
Cooking Time: 10-12 minutes
Chinese Cabbage Stir-Fry with Black Bean Sauce
A flavorful and nutritious vegetarian dish that combines the crunch of Chinese cabbage with the richness of black bean sauce.
Ingredients:
– 1 medium-sized head of Chinese cabbage, thinly sliced
– 2 cloves of garlic, minced
– 1/4 cup of black beans, cooked and mashed
– 2 tablespoons of vegetable oil
– 1 tablespoon of soy sauce
– 1 tablespoon of oyster sauce (optional)
– Salt and pepper to taste
– Scallions, chopped (for garnish)
Instructions:
1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
2. Add the minced garlic and stir-fry for 30 seconds until fragrant.
3. Add the Chinese cabbage and stir-fry for 3-4 minutes until slightly tender.
4. In a small bowl, mix together the mashed black beans, soy sauce, and oyster sauce (if using).
5. Pour the black bean sauce into the wok or skillet and stir-fry for an additional 2-3 minutes until the cabbage is coated with the sauce.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions and serve immediately.
Cooking Time: 10-12 minutes
Steamed Chinese Cabbage with Oyster Sauce
A simple and flavorful way to enjoy steamed cabbage with a savory twist, this recipe is perfect for a quick weeknight dinner or as a side dish.
Ingredients:
– 1 medium-sized Chinese cabbage (about 2 lbs), cut into 2-inch pieces
– 2 tablespoons oyster sauce
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt and pepper to taste
Instructions:
1. Fill a large steamer basket with the cabbage pieces.
2. In a small bowl, mix together oyster sauce, garlic, and vegetable oil.
3. Pour the sauce mixture over the cabbage in the steamer basket.
4. Steam the cabbage for 15-20 minutes, or until it reaches your desired level of tenderness.
5. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Chinese Cabbage and Ground Pork Noodle Bowl
This Asian-inspired noodle bowl is a flavorful and nutritious meal that can be prepared in under 30 minutes. The combination of crispy cabbage, savory ground pork, and springy noodles will satisfy your cravings.
Ingredients:
– 1 cup ground pork
– 2 cups Chinese cabbage (such as bok choy or napa), chopped
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– 1/4 teaspoon black pepper
– 8 oz rice noodles
– Salt, to taste
Instructions:
1. Cook the rice noodles according to package instructions and set aside.
2. In a large skillet or wok, cook the ground pork over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the chopped cabbage, soy sauce, sesame oil, ginger, and black pepper to the skillet. Stir-fry until the cabbage is tender-crisp.
4. Serve the cooked noodles in a bowl and top with the ground pork and cabbage mixture.
Cooking Time: 20-25 minutes
Chinese Cabbage and Tofu Miso Soup
This hearty soup combines the creamy richness of miso paste with the crunch of Chinese cabbage and the tender texture of pan-fried tofu. Perfect for a comforting and nutritious meal.
Ingredients:
– 1 head of Chinese cabbage, thinly sliced
– 1 block of firm tofu, cut into small cubes
– 2 tablespoons of vegetable oil
– 4 cups of water or vegetable broth
– 2 tablespoons of miso paste
– 1 teaspoon of grated ginger
– Salt and pepper to taste
– Optional: sesame seeds and chopped green onions for garnish
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes per side. Remove from pot.
3. Add the sliced cabbage to the pot and cook until wilted, about 5 minutes.
4. Pour in the water or broth, then add the miso paste and grated ginger. Whisk until smooth.
5. Return the tofu to the pot and season with salt and pepper to taste.
6. Simmer for 10-15 minutes or until the flavors have melded together.
7. Serve hot, garnished with sesame seeds and chopped green onions if desired.
Cooking Time: 20-25 minutes
Chinese Cabbage and Glass Noodle Salad
This salad is a light and revitalizing combination of crunchy Chinese cabbage, chewy glass noodles, and savory seasonings. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 large head of Chinese cabbage, thinly sliced
– 200g glass noodles
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1/4 teaspoon sugar
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Cook the glass noodles according to package instructions and set aside.
2. In a large bowl, combine the sliced Chinese cabbage and cooked glass noodles.
3. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, and salt.
4. Pour the dressing over the cabbage mixture and toss to combine.
5. Sprinkle chopped scallions on top (if using) and serve.
Cooking Time: 10 minutes
Hakka-Style Stuffed Chinese Cabbage Rolls
A flavorful and nutritious twist on traditional stuffed cabbage rolls, this Hakka-style recipe combines the crunch of fresh cabbage with savory meat and spices.
Ingredients:
– 1 large head of Chinese cabbage (Napa or Bok choy), separated into individual leaves
– 1 pound ground pork
– 1/2 cup cooked rice
– 1/4 cup chopped scallions
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
– Vegetable oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine ground pork, cooked rice, chopped scallions, garlic, soy sauce, and oyster sauce (if using). Mix well.
3. Lay a cabbage leaf flat on a work surface. Place about 1/4 cup of the meat mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll up the cabbage to form a neat package. Repeat with remaining leaves and filling.
5. In a large skillet or wok, heat some vegetable oil over medium-high heat. Add the stuffed cabbage rolls and cook until browned on all sides, about 5 minutes.
6. Transfer the rolls to a baking dish and cover with aluminum foil. Bake for 25-30 minutes, or until the cabbage is tender.
Cooking Time: About 45 minutes total.
Chinese Cabbage and Scallion Pancakes
A classic Chinese recipe that combines the crunch of cabbage with the pungency of scallions, all wrapped up in a crispy pancake.
Ingredients:
– 1 cup finely chopped Chinese cabbage (Napa or bok choy)
– 1/4 cup chopped scallions (green onions)
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon white pepper
– 1/4 cup warm water
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine cabbage, scallions, and a pinch of salt. Mix well.
2. Add flour, salt, and white pepper to the bowl. Mix until just combined.
3. Gradually add warm water to form a dough. Knead for 5 minutes.
4. Divide dough into 6-8 portions. Roll each portion into a ball and flatten slightly.
5. Heat about 1 inch of vegetable oil in a wok or large skillet over medium-high heat. Fry pancakes until golden brown, about 2-3 minutes per side.
6. Drain on paper towels and serve hot.
Cooking Time: About 15-20 minutes to prepare the dough and fry the pancakes.
Summary
Get ready to explore the flavorful world of Chinese cabbage! This article presents 18 authentic recipes that showcase the versatility and deliciousness of this versatile vegetable. From stir-fries and soups to salads and dumplings, these recipes offer a range of flavors and textures that are sure to please even the most discerning palates. Whether you’re looking for a quick weeknight dinner or a special occasion dish, there’s something here for everyone. Try your hand at making Chinese Cabbage and Pork Dumplings, Spicy Sichuan-Style Cabbage Stir-Fry, or Sweet and Sour Chinese Cabbage Salad – the possibilities are endless!
