Best 5 Sweet Napa Cabbage With Pasta Recipes

**Savor the Sweet Harmony of Napa Cabbage and Pasta: A Culinary Journey Through Diverse Flavors and Textures**

Embark on a tantalizing culinary adventure with this delightful fusion of sweet Napa cabbage and pasta. This versatile duo offers a symphony of flavors and textures, promising a satisfying meal that caters to various dietary preferences. Indulge in a vegetarian delight with the Sweet Napa Cabbage with Pasta, where the natural sweetness of cabbage blends harmoniously with the savory sauce, creating a symphony of flavors. For a seafood extravaganza, the Sweet and Sour Fish with Napa Cabbage and Pasta presents a vibrant combination of tangy sauce, tender fish, and crunchy cabbage, tantalizing your taste buds with every bite. If you seek a hearty meaty option, the Pork Belly with Napa Cabbage and Pasta delivers a delightful interplay of succulent pork belly, succulent cabbage, and aromatic sauce, offering a satisfying and savory experience. With these diverse recipes, the harmonious union of sweet Napa cabbage and pasta awaits your culinary exploration.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY PASTA WITH NAPA CABBAGE AND BACON

Creamy Pasta with Napa Cabbage and Bacon image

Never underestimate the power of simplicity. This Creamy Napa Cabbage and Bacon Pasta is low effort but it's everything you need for a comforting, delicious meal. To give the cheesy topping a nice crispy char, set the pasta in the broiler for the final touch.

Provided by Namiko Chen

Categories Main Course

Time 55m

Number Of Ingredients 14

Ingredients

1 onion ((8.8 oz, 250 g))
½ lb napa cabbage ((about ½ small napa cabbage))
4 button mushrooms ((sliced, 106 g))
4 slices applewood smoked bacon
1 lb penne pasta ((4 oz, 113 g per person))
4 Tbsp unsalted butter ((¼ cup))
5 Tbsp all-purpose flour (plain flour)
2 cups whole milk ((use reduced-fat milk, if you prefer))
½ tsp kosher salt (Diamond Crystal; use half for table salt)
⅛ tsp freshly ground black pepper
2 oz Parmigiano-Reggiano (Parmesan) cheese ((½ cup; shredded or freshly grated))
2 oz Gruyere cheese ((½ cup; freshly grated))
¼ cup panko (Japanese breadcrumbs) ((4 Tbsp))
parsley ((fresh, finely chopped))

Steps:

Gather all the ingredients. Start boiling 4 quarts (16 cups, 3.8 L) water in a large pot. When the water boils, keep it covered and on low heat until you're ready to cook the pasta.

Nutrition Facts : Calories 922 kcal, Carbohydrate 110 g, Protein 36 g, Fat 37 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 89 mg, Sodium 689 mg, Fiber 6 g, Sugar 14 g, UnsaturatedFat 16 g, ServingSize 1 serving

SWEET AND SPICY PORK AND NAPA CABBAGE STIR-FRY WITH SPICY NOODLES

Sweet and Spicy Pork and Napa Cabbage Stir-Fry with Spicy Noodles image

The Thai sweet chili sauce gives this dish a sweet and spicy flavor that my kids love. You can adjust the heat level by adding more or less of the sauce or adding additional red pepper flakes, if you like it really hot.

Provided by thriftybob

Categories World Cuisine Recipes Asian Chinese

Time 45m

Yield 6

Number Of Ingredients 19

Ingredients

12 ounces dry Chinese noodles
3 tablespoons soy sauce
¾ cup sweet chili sauce
½ teaspoon garlic powder
¼ teaspoon ground ginger
3 tablespoons sesame oil
½ cup soy sauce
½ teaspoon garlic powder
1 (1 pound) pork loin, cut into 2-inch strips
2 tablespoons cooking oil
2 onions, cut into bite-size pieces
⅛ teaspoon crushed red pepper flakes
3 tablespoons sweet chili sauce
3 cups chopped napa cabbage
¾ cup sliced celery
1 cup sliced carrots
3 red bell peppers, chopped
2 teaspoons cornstarch
¼ cup cold water

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
Whisk together the 3 tablespoons soy sauce, 3/4 cup sweet chili sauce, 1/2 teaspoon garlic powder, the ground ginger, and the sesame oil in a large bowl; add the drained Chinese noodles and toss to coat; set aside
Whisk together the 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add the pork and stir to coat. Allow to marinate 5 minutes.
Heat the cooking oil in a wok or a large, deep skillet over medium-high heat. Add the pork, onions, and red pepper flakes to the oil; cook until the pork is browned completely. Stir in 3 tablespoons sweet chili sauce, the napa cabbage, celery, carrots, and bell peppers; cook and stir until vegetables are completely heated, about 5 minutes. Whisk together the cornstarch and water and add to the stir fry, stirring until the mixture thickens. Serve the stir-fry over the noodles.

Nutrition Facts : Calories 527 calories, Carbohydrate 72.5 g, Cholesterol 35.9 mg, Fat 19.3 g, Fiber 12 g, Protein 22.1 g, SaturatedFat 4.1 g, Sodium 2131.4 mg, Sugar 18.7 g

20 BEST WAYS TO USE NAPA CABBAGE

20 Best Ways to Use Napa Cabbage image

Try these Napa cabbage recipes for dishes everyone will love! From dumplings to salads to soup, you can't top these cabbage dishes.

Provided by insanelygood

Categories Recipe Roundup

Number Of Ingredients 20

Ingredients

Easy Sautéed Napa Cabbage
Stir-Fried Napa Cabbage with Hot u0026amp; Sour Sauce
Seared Napa Cabbage with Miso Butter
Cabbage Tofu Delicata Squash Stew
Traditional Kimchi
Ramen Noodle Salad
Chinese Napa Cabbage Soup
Steamed Cabbage Rolls
Napa Cabbage Slaw
Cabbage Egg Drop Soup
Napa Cabbage Steaks
Chinese Chicken Salad
Slow Cooker Chicken Soup with Napa Cabbage
Napa Cabbage Caesar Salad
Napa Cabbage Summer Rolls with Chicken u0026amp; Spicy Peanut Sauce
Pork Dumpling with Napa Cabbage
Braised Glass Noodles with Pork and Napa Cabbage
Napa Cabbage Salad with Corn
Shrimp Pork Soup Dumplings
Napa Cabbage Picnic Salad

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a cabbage recipe in 30 minutes or less!

Nutrition Facts :

CARAMELIZED CABBAGE AND WALNUT PASTA

Caramelized Cabbage and Walnut Pasta image

A single, modest cabbage goes a long way in this recipe. Green cabbage (though you could also use Savoy) becomes jammy and sweet when cooked with aromatic leeks and garlic for 15 minutes, a practically effortless concoction to toss with pasta. Cumin seeds add just the right amount of earthiness along with a subtle citrus tone; add more if you want a pronounced flavor, or substitute with fennel seeds or caraway. The walnuts balance out the sweetness of the cabbage and leeks, and introduce a slight bitterness and crunch. Store-bought roasted walnuts are a time saver here, but if you want them extra dark and crispy, toast them for 6 to 8 minutes in a 325-degree oven until deeply golden. If you have chives or scallions on hand, toss these in at the end for a lively finish.

Provided by Hetty McKinnon

Categories weeknight, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
3 tablespoon unsalted butter
2 teaspoon cumin seeds
2 leeks, white and tender green parts, thinly sliced into rings
4 garlic cloves, finely chopped
2 pounds finely sliced green cabbage
Kosher salt (Diamond Crystal)
1 pound spaghetti or other long pasta
4 ounces pecorino cheese, grated, plus more for serving
2 to 3 teaspoons freshly ground black pepper, plus more as needed
3 to 4 tablespoons lemon juice (from 1 large lemon)
1 to 1½ cups toasted walnuts, roughly chopped
Handful of chopped chives (optional)

Steps:

Heat a large Dutch oven or pot over medium. Add the olive oil and butter. When the butter has melted, add cumin seeds and bloom for 15 seconds, then add the leeks, garlic, cabbage and 2 teaspoons salt, and stir for 3 to 4 minutes until wilted. Cover, reduce heat to medium-low and cook for 10 minutes without stirring. Check every few minutes to make sure the bottom is not burning. If needed, give it a stir.
After 10 minutes, remove the lid from the cabbage and stir. Cover and cook for another 4 to 5 minutes, until it is supersweet and tender. Taste and season with kosher salt.
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. When the pasta is ready, do not drain, but use tongs to drag the pasta out of its cooking water and straight into the pot with the cabbage. Add about 1 cup of pasta cooking water, along with the pecorino and the black pepper. Toss well to combine.
Add lemon juice. Taste, adjusting seasonings with more salt, pepper or lemon, if needed. To serve, scatter with walnuts and finish with more pecorino and chopped chives, if using.

SPAGHETTI WITH SWEET SAUSAGE AND CABBAGE

Spaghetti with Sweet Sausage and Cabbage image

Sweet Italian sausage and tender sauteed cabbage transform spaghetti into a sophisticated meal that's suited to the season's cool weather.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 35m

Number Of Ingredients 7

Ingredients

Coarse salt and ground pepper
8 ounces spaghetti
1 teaspoon olive oil
1 pound sweet Italian sausage, casings removed
1 large red onion, halved and thinly sliced
1 head Savoy or green cabbage (about 2 pounds), halved, cored, and thinly sliced
1 tablespoon white-wine vinegar

Steps:

In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta, and return to pot. Set aside.
While pasta is cooking, heat oil in a large nonstick skillet over medium-high. Add sausage; cook, breaking up with a wooden spoon, until browned and cooked through, 4 to 6 minutes. With a slotted spoon, transfer sausage to a plate; set aside (reserve skillet with rendered fat).
To skillet, add onion, 2 tablespoons water, and as much cabbage as will fit; season with salt and pepper. Cover; cook until tender, tossing occasionally and adding more cabbage as space becomes available, 6 to 10 minutes.
To pasta, add cabbage mixture and sausage. Toss with enough pasta water to create a sauce. Season with salt and pepper, and stir in vinegar.

Nutrition Facts : Calories 454 g, Fat 12 g, Fiber 8 g, Protein 30 g

Tips:

Choose the right cabbage: Napa cabbage is best for this recipe, as it is sweeter and milder than other types of cabbage. Look for cabbages that are firm and have tightly packed leaves.
Slice the cabbage thinly: This will help it cook evenly and quickly. You can use a sharp knife or a mandoline to slice the cabbage.
Use a large skillet: This will give the cabbage and pasta plenty of room to cook. A Dutch oven or wok would also work well.
Cook the cabbage over medium heat: This will help it caramelize and develop a delicious flavor. Stir the cabbage frequently so that it cooks evenly.
Add the pasta to the skillet once the cabbage is cooked: This will help the pasta absorb the delicious flavors of the cabbage. Cook the pasta according to the package directions.
Season the dish to taste: Add salt, pepper, and garlic powder to taste. You can also add other seasonings, such as red pepper flakes or Italian seasoning.
Serve the dish immediately: Sweet Napa cabbage with pasta is best served hot. It can be garnished with Parmesan cheese, chopped parsley, or a squeeze of lemon juice.

Conclusion:

Sweet Napa cabbage with pasta is a quick and easy dish that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table. This dish is also a great way to use up leftover cabbage. So next time you have some extra cabbage on hand, give this recipe a try!