Best 3 Jacques Pepin Sauteed Napa Cabbage Recipes
**Discover the culinary delight of stir-fried Napa cabbage, a dish that harmonizes simplicity and flavor, and unveil a collection of mouthwatering recipes that bring this humble vegetable to life.**
From a classic French bistro to the bustling streets of Beijing, sautéed Napa cabbage has captured the hearts of food enthusiasts worldwide. Also known as Chinese cabbage, Napa cabbage boasts a crisp texture, slightly sweet flavor, and versatility that lends itself to a myriad of cooking techniques. In this article, we present an array of recipes that showcase the diverse culinary expressions of this remarkable vegetable.
**Jacques Pépin's rendition of sautéed Napa cabbage**, with its elegant simplicity, exemplifies the essence of French cuisine. The cabbage is sliced thinly, tossed in butter, and seasoned with salt and pepper, allowing its natural flavors to shine through. A splash of white wine deglazes the pan, adding a touch of acidity and depth to the dish.
For those seeking a bolder, more assertive flavor profile, **Sichuan-style stir-fried Napa cabbage** is a must-try. This fiery dish features a symphony of flavors, with the heat of chili peppers, the pungency of garlic and ginger, and the numbing sensation of Sichuan peppercorns dancing on the palate.
If you're looking for a vegetarian main course that packs a flavorful punch, **Napa cabbage and tofu stir-fry** is the perfect choice. Tender tofu absorbs the savory sauce, while the cabbage provides a crisp, refreshing contrast. A medley of vegetables, such as carrots, bell peppers, and snow peas, adds color and nutritional value to this wholesome dish.
For a quick and easy side dish that complements grilled meats or fish, **sautéed Napa cabbage with bacon** is a delightful option. The smokiness of the bacon infuses the cabbage with an irresistible savory flavor, while a splash of vinegar adds a touch of brightness.
Lastly, for those who enjoy the convenience of one-pot meals, **Napa cabbage soup** is a comforting and nourishing choice. This hearty soup combines tender cabbage, savory broth, and a variety of vegetables, making it a perfect meal for a chilly evening.
These diverse recipes showcase the versatility of Napa cabbage and offer a culinary journey that spans continents and cultures. Whether you prefer the classic simplicity of French cuisine, the bold flavors of Sichuan cooking, or the comforting warmth of a hearty soup, these recipes are sure to satisfy your taste buds and inspire your culinary creativity.
SAUTEED NAPA CABBAGE
This is a great way to prepare napa cabbage. It is sauteed with onion and spices like ginger, cumin, and parsley and flavored with sake.
Provided by barbara
Categories Side Dish Vegetables Onion
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add napa cabbage, sprinkle with sugar, and mix well. Cook and stir over low heat, 3 to 5 minutes. Season with ginger, cumin, salt, and pepper and cook for 1 more minute.
- Pour sake and broth into the skillet with the cabbage and bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Stir in balsamic vinegar and adjust seasoning to taste. Mix in parsley.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 19.4 g, Fat 7.7 g, Fiber 3.9 g, Protein 4.1 g, SaturatedFat 1.1 g, Sodium 220.6 mg, Sugar 11.7 g
SAUTEED NAPA CABBAGE
Provided by Jacques Pepin
Categories easy, quick, side dish
Time 10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- In a sink filled with cold water, wash the cabbage, lifting it in and out of the water, and drain in a colander. Heat the oil in a saucepan until hot, add the butter and, as soon as it melts, add the wet cabbage. Cover and cook over medium-to-high heat, stirring occasionally, for 4 to 5 minutes, until the cabbage is wilted and tender but still slightly firm. The cabbage will sizzle initially but then will stew as the water emerges from it. Mix in the pepper and salt and serve immediately.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 281 milligrams, Sugar 2 grams, TransFat 0 grams
JACQUES' STUFFED CABBAGE
Let me tell you what I went through to get this recipe. Grrrr. DH saw it on an episode of Jacques Pepin and Julia Child Cooking at Home. It was episode #116 Winter Vegetables. I searched and searched and searched the internet for the recipe, to no avail. The book is available, but what if the recipe is not in the book? By the way, no one else seems to make it as a whole stuffed cabbage, rather than cabbage rolls, for some reason. I posted a query in the forums, but unfortunately, no one had the recipe or the book. Oh wait! Duh! I found the book in my public library. Yay libraries! Now I know why my sister is a librarian. But she can't cook. Oh well. I altered the recipe a bit because I could not find a savoy cabbage that was 3 pounds. I also added coriander, which will be optional.
Provided by threeovens
Categories One Dish Meal
Time 4h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Remove the 12 outermost leaves from the cabbage; blanch for a few minutes in boiling, salted water to soften.
- Rinse blanched leaves in cold water, then drain, and let dry; cut out a v-shaped "notch" to remove some of the tough rib of each leaf, set aside.
- Core remainder of cabbage and chop inner leaves into 1 inch pieces so that you have about 2 cups; wash and set aside.
- Preheat oven to 375 degrees F.
- Heat oil in a large saute pan over medium high heat; add onion and celery and saute, while tossing and stirring, until they begin to soften, about 5 minutes.
- Add garlic and cabbage, cook another minute or so while tossing and stirring.
- Season with salt, pepper, caraway, and coriander, if using.
- Pour in stock, cover, bring to a boil, then reduce heat and simmer, stirring occasionally, until most of the liquid evaporates and vegetables are soft, about 10 to 15 minutes (if too much liquid remains, simply remove cover and continue cooking).
- Remove vegetables to a mixing bowl and allow to cool; add cooked rice and ground beef, mix well (with hands).
- Be sure mixture is well seasoned as this is the stuffing (to test, fry a small amount in butter to taste seasonings).
- To make the sauce, set a casserole, or other oven proof pot, on the stove top and heat over medium high heat; add oil, onion, celery, and carrots.
- Saute until vegetables begin to soften, about 4 to 5 minutes.
- Stir in tomatoes, salt and pepper, and bay leaves; cover and simmer on low while you stuff the cabbage.
- Okay, now the fun part, stuffing the cabbage (this is a Jacques Pepin exclusive method that Julia Child found utterly charming and much easier than the traditional method): Lay a large square of aluminum foil flat on your work surface.
- Place the four largest cabbage leaves on the foil; they should overlap and form a circle with the "notch" on the outside of the circle.
- Spread 1/3 of the stuffing on top, leaving about a 2 or 3 inch margin all around.
- Repeat using the next largest leaves and another 1/3 of the stuffing; then layer with the smallest leaves and remainder of the stuffing.
- Now you are going to use the foil to reshape the cabbage into it's original ball shape, no, seriously.
- Lift the corners and outside edges of the foil, and bring toward the center, so that the bottom layers of cabbage come up and sort of cover the smaller leaf layers.
- Keep pressing and forming into a ball, you will have a small opening at the top of the foil.
- Pour wine and stock into the casserole with the sauce; invert the cabbage ball and place into the sauce with the opening DOWN.
- Bring to a boil, over high heat, cover and place in center of preheated oven.
- Cook 2 hours.
- Once done, remove cabbage to a serving platter; this can be accomplished, heh heh heh, with one of those wire pasta thingys, or a heavy spatula (the opening should still be down).
- Pierce the foil and gently remove, from around and under, without disturbing the shape of the cabbage.
- Cut into wedges to serve; spoon sauce over or serve on side.
Tips:
- Choose the right cabbage: Napa cabbage is the preferred choice for this recipe due to its mild flavor and tender texture. If you can't find Napa cabbage, you can substitute regular green cabbage, but it may be slightly tougher.
- Wash and prepare the cabbage properly: Remove any wilted or damaged leaves from the cabbage. Cut the cabbage in half lengthwise, then slice it into thin strips. Rinse the cabbage strips thoroughly under cold water and drain them well.
- Use a large skillet or wok: A large skillet or wok will allow you to cook the cabbage in a single layer, ensuring that it cooks evenly. If you don't have a large enough skillet or wok, you can cook the cabbage in batches.
- Heat the oil over medium-high heat: This will help to prevent the cabbage from sticking to the pan and will also help to create a nice sear on the cabbage.
- Add the cabbage and cook until tender: Cook the cabbage, stirring occasionally, until it is tender and slightly browned. This should take about 5-7 minutes.
- Season the cabbage: Once the cabbage is cooked, season it with salt, pepper, and other desired seasonings. You can also add a splash of rice vinegar or soy sauce for extra flavor.
- Serve immediately: Sautéed Napa cabbage is best served immediately, while it is still hot and tender.
Conclusion:
Jacques Pepin's sautéed Napa cabbage is a simple but delicious side dish that can be enjoyed with a variety of meals. It is a healthy and flavorful dish that is perfect for a quick and easy weeknight dinner. With its vibrant green color and slightly crunchy texture, sautéed Napa cabbage is a great way to add some color and crunch to your next meal. `
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