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cuppacocoa
March 10, 2016

Did you know that Napa cabbage (aka Chinese cabbage) is better for you than KALE?! On this list of 10 Superfoods Healthier than Kale, it comes in at #2, second only to watercress! (Okay so WebMD puts kale as #1 and cabbage as #9, but still. It makes the top 10 either way!). This was a surprise to me because kale is a well-known veggie all-star, while Napa cabbage always seemed so plain… and pale… and not dark leafy greenish.

Right when I decided I had to learn how to cook it, someone asked for Napa cabbage recipes on one of my Facebook groups! One of the supermoms there (who blogs at L@WS) shared a bunch of recipes with us, including one called “Chinese Cabbage in Clear Sauce.” It looked simple enough: make sauce, then pour over boiled cabbage.

So I made some sauce. Then I poured it over boiled cabbage. And it was delicious! More importantly, my toddler loved it. Simple, healthy, and toddler-approved? DONE. Since then, I’ve made it so many times that my recipe printout is covered in sauce stains, which I take as a sign that it deserves a spot on my blog. Enjoy!

Chinese Cabbage in Clear Sauce
directions slightly adapted from L@WS, who blogs here

Ingredients

Instructions

  1. Combine broth, wine, salt, pepper, sugar, and sesame oil in a bowl.
  2. Place a medium saucepan over high heat until hot. Add the oil, swirling to coat the surface. Add ginger and garlic and cook, stirring until fragrant, about 10 seconds. Add the broth mixture and bring to a boil. Add the cornstarch solution and cook, stirring until the sauce boils and thickens. Keep warm.
  3. In a large pot, bring 3 inches of water to a boil. Plunge cabbage into the water and cook until crisp-tender, about 3 minutes. Drain well and place on a platter. Serve sauce over the cabbage.

 

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