Stuffed Napa Cabbage
1 head cabbage
crumbled or finely diced tofu
minced peeled fresh ginger
- Pull off the largest whole leaves; steam until just flexible enough to bend, make a V-cut in each leaf to remove the tough central stem.
- Mix together all other ingredients for filling and spoon into the bowl of the cabbage, fold the sides over and roll, using a toothpick if necessary.
- Steam until the cabbage is tender and the filling is hot.
This is a recipe to make ahead! Perhaps the night before so the flavors can marinate.
6 cups napa cabbage
1 teaspoon salt
3 garlic cloves, minced
2 Tablespoons minced peeled ginger
1 jalapeno, stem removed and seeded, minced (red if you can find it)
½ cup chopped fresh cilantro
2 Tablespoons apple cider vinegar
Place shredded cabbage in large bowl. Sprinkle salt over and toss to mix. Place another bowl over cabbage and weight it down (anything heavy will do). Set aside for 30 min. and wait for cabbage to wilt. (It will also shrink considerably) Drain off liquid.
Add the garlic, ginger, jalapeno, and cilantro to the cabbage and mix well to distribute the flavors. Add the vinegar and mix again. Taste to see if more salt is necessary. Let sit at least 30 min. to let flavors marry.