One of the most wonderful things we get early in the season is Napa cabbage. If you haven't had it before, think of a cross between regular cabbage and iceberg lettuce. It has that delicate, lacy texture, with the punch of cabbage. It makes great cole slaw, but it is most often used in Asian cooking. In fact, Pat's friend Carol from Taipei loves it and gets excited when she hears about it. We found a lot of new ways to cook it, but one of the best ways is in dumplings or pot-stickers. Shredded cabbage, carrot and red pepper with tofu and asian dressings folded together in a little purse of a wonton wrapper. Then steamed, and if you want, deep fried. Apparently Carol says that is how they do it in China but we just steamed ours.
Another great way to cook Napa cabbage is to make stir-fry. We found a recipe for stir-fried Napa cabbage with ginger and marinated tofu. Even though I'm a vegetarian, I am not a huge tofu fan, but this stuff is good! It is marinated then broiled and basted with the asian dressing. Then added to the Napa cabbage and ginger. We have made this quite a few times! (although i have to admit, the pic doesn't look all that appetizing)
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