This isn't new by any means; it's my tweaked recipe for Napa Slaw. It's very popular in my family.

Napa Coleslaw

NOODLE MIX
3 packages original flavor Ramen noodles -- crushed
4 tbls black sesame seeds
8 oz sliced almonds
½ stick melted butter

FOR NOODLE MIX: Combine to coat with butter and heat in 300F oven for approximately 15-20 minutes, watching that the mixture does not get too brown. Cool. It keeps well in a zip-lock.

THE DRESSING
1 c. peanut oil
2 tsp. soy sauce
1 c. caster sugar
1/2 c. rice vinegar
1/2 tsp. salt
2 flavor packets from the noodles

FOR THE DRESSING: Combine and blend well. I use the stick blender.

THE ASSEMBLY
1 large head of napa cabbage  shredded entire head for a party
1 bunch green onions  thinly sliced
The Noodle Mix
The Dressing

FOR THE ASSEMBLY: Make all components separately the day before. When ready to serve, combine cabbage and onions, dressing, and noodle mix and toss.

I use a whole head when I make eggrolls.

This is one of my favorite soups. I usually use Napa instead of bok choy; I prefer it. This is a very useful recipe, especially for students and busy families, because you can make it much faster than most soups, and it makes a complete (and cheap) meal.

Meatball soup (Baitsai fensz rouwan tang)

2/3 lb -- about 3 cups -- (I always use more) Chinese cabbage (celery cabbage or Napa), cut to about 1 ½" sections
2 oz dried bean thread (cellophane noodles)
6 c water
1 ½ T soy sauce
½ t salt
½ lb ground beef (original recipe called for pork)

For marinating the meat:
¼ t salt
1 T soy sauce
1 T minced scallion
½ t minced ginger root
1 t dry sherry
4 T water
2 t cornstarch

1. In a bowl, mix the meat with the marinade ingredients: salt, soy sauce, scallion, ginger, and sherry. Add water, one tablespoon at a time, while with a spoon or a fork mixing in one direction until all the water is used up and the meat has become a smooth paste. Sprinkle on the cornstarch and mix well.

2. Soak the bean thread in hot water for about 5 minutes. Drain and cut into about 6" lengths.

3. Wash the cabbage and drain. Cut the cabbage stalks into 1 1/2" sections.

4. In a saucepan, bring 6 cups of water to a boil. Add the cabbage, bring back to a boil, and cook for 5 minutes. Add the salt, soy sauce, and bean thread and cook for another 2 minutes. With a spoon, scoop some meat mixture and with the help of the palm of your left hand, form the meat into a ball about 1 ¼" in diameter. Wet your left hand beforehand and also dip the spoon into a bowl of cold water every time you start a new meat ball. Drop the balls into the boiling soup one by one until all the meat is used up. Cover and simmer for 5 minutes. Serve hot.

Gellchom that soup sounds SO YUMMY!

Here's a recipe I found at the grocery store a couple of weeks ago. It is on my "to try" list.

Slow Cooked Italian Sausage Agrodolce
Serves 6. 20 min. prep. time
Total time, 4 hours or 10 hours depending on how you use the cooker

1 TBLSP Pine nuts, toasted (do this by shaking them about in a saucepan on med. heat for just under 10 min. Watch closely, they burn in a nano-second)
1 package mild italian pork sausage links (or whatever kind of italian sausage you like. I would use vegetarian sausage, lol!)
1/2 med. head green cabbage, cored and thinly sliced into bite sized pieces (about 10 cups it says)
2 red onions peeled and thinly sliced
1/2 cup golden raisins (it's an aesthetic thing I have found, regular raisins work fine)
1 14.5 oz. can italian style petite diced tomatoes with garlic and olive oil (I dunno about the "petite" part, if the ones you find in your store aren't "petite" enough, dice 'em up more, and if you just have regular diced tomatoes, add some oil and garlic to the sauce.)
1 6 oz. can tomato paste
1/2 tsp. crushed red pepper (or to taste I guess, I like a little zing in my italian stuff)
1/2 cup chianti red wine vinegar (I would use a little less cheapo red wine vinegar and mix with some balsamic and a dash of dark red wine)
1 TBLSP sugar (I would use brown)

Heat some oil in a skillet on med. high until it faintly smokes. Brown the sausages 4-5 min. Set aside

Layer cabbage and onions in your slow cooker.
Combine raisins, tomatoes, paste, crushed red pepper, vinegar, sugar in med. sized bowl. Pour atop cabbage mixture in slow cooker. Place sausage on top of all this.
Set cooker to HIGH, 4-6 hours, or LOW 8-10 hours.

To serve, arrange on individual plates or serving platter and top with pine nuts.

You could also make this as a braise in the oven in a large braising pan, or saute the cabbage and then simmer in the sauce on top of the stove until the cabbage is tender.

WARNING to anyone who makes the Sausage Agrodolce too much hot peepper! Its a delicious recipe, I just made it for lunch, I braised it in the oven instead of doing it in the crockpot, and even though I like a little hotness, 1 half tsp. was too much! I think I will leave it out next time or just do a tiny pinch. Otherwise delish, and very easy to make.

lpinkmountain, that sounds fantastic. I'm going to try it (caution about pepper noted).

I am confused about the cabbage, though -- would half a cabbage really make ten cups?

Probably doesn't matter. I'll just use as much as I feel like.

I second bumblebeez on the eggrolls. Eggrolls, springrolls, fried wontons..

Napa is perhaps the most often used vegetable for making kimchee. I've made kimchee and found it easy to do. The result was good. I'll do it again soon. Sorry I don't have the recipe at hand but you will find many if you do a Google search.

Jim

Here is one, with chicken.

dcarch

I didn't even know what Napa cabbage was until I made dumplings - and discovered the football field sized Asian market in the next town, very cool. You don't see many live bullfrogs and eels at the neighborhood ShopRite.

Dcarch, has anyone ever told you that your photo's are disgusting! ; ) NOT! I'm so jealous of your work!

Beverly

Napa cabbage is very good stir-fried with oyster sauce and served with rice, either as part of an Asian type meal, or just side dishes with grilled meats or fish.

I like it cut in a very fine julienne and tossed in with a green salad.

If you use the outer leaves first, and keep working inwards, it keeps in the fridge almost as long as regular cabbage.

A very nice soup can be made with chicken stock simmered with a few slices of fresh ginger, a smashed clove of garlic and some chicken wings, or fine slivers of pork. A few minutes before serving, add the chopped Napa cabbage (and some tofu or noodles if you like)and simmer until it's tender. Sprinkle some sliced green onions and a bit of white pepper on top before serving.

"Posted by beverlyal ------Dcarch, has anyone ever told you that your photo's are disgusting! ; ) NOT! I'm so jealous of your work! Beverly"

LOL! Thanks Beverly.

I love napa cabage. It is so underused. First, it is the cheapest veggie. In NYC Broccoli rabe is $2.75 a lb, N Cabage is $0.45 a lb. It can be cooked or used in a salad or pickled. It's a great substitude for Belgium Endive. It keeps forever in the frig.

dcarch