Chinese Food

Chinese cabbage, also known as Napa cabbage, is a staple ingredient in many home kitchens around the world. Its mild, slightly sweet flavor and crisp texture make it incredibly versatile, lending itself to a variety of cooking methods—from stir-fries and soups to pickles and dumplings. This article explores a collection of time-tested, family-friendly Chinese cabbage recipes that are simple to prepare, budget-friendly, and packed with flavor. Whether you’re a novice cook or a seasoned home chef, these dishes will help you transform this humble vegetable into satisfying meals that the whole family will love.

Stir-Fried Chinese Cabbage with Garlic and Oyster Sauce

Stir-frying is one of the quickest and most common ways to prepare Chinese cabbage. This recipe combines the vegetable with aromatic garlic and a savory oyster sauce glaze, resulting in a dish that’s both comforting and vibrant.

Ingredients:

• 1 medium Chinese cabbage (about 1.5 lbs), sliced into 1-inch strips
• 3 garlic cloves, minced
• 2 tbsp vegetable oil
• 1 tbsp oyster sauce
• 1 tsp soy sauce
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 1/4 cup water or chicken broth
• 1 tsp sesame oil (optional)
• Salt to taste

Instructions:

1. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and stir-fry until fragrant (about 30 seconds).
2. Toss in the Chinese cabbage and stir-fry for 2-3 minutes until it begins to wilt.
3. Pour in the water or broth, then add the oyster sauce, soy sauce, sugar, and white pepper. Stir gently to coat the cabbage evenly.
4. Cover the pan and let it simmer for 3-4 minutes until the cabbage is tender but still slightly crisp.
5. Remove the lid, drizzle with sesame oil (if using), and adjust salt to taste. Serve hot with steamed rice.

Tip: For a spicy kick, add a sliced red chili pepper or a pinch of chili flakes during the garlic-stirring step.

Chinese Cabbage and Pork Stir-Fry

This hearty dish pairs tender pork with crisp cabbage in a savory sauce. It’s a one-pan meal that’s perfect for busy weeknights.

Ingredients:

• 1 lb pork loin or shoulder, thinly sliced
• 1/2 medium Chinese cabbage, sliced
• 1 small carrot, julienned
• 1 tbsp Shaoxing wine (or dry sherry)
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tbsp vegetable oil
• 3 garlic cloves, sliced
• 1 tbsp grated ginger
• 1/4 cup chicken broth
• 1 tsp sesame oil
• Salt and pepper to taste

Instructions:

1. Marinate the pork slices in a mixture of 1 tbsp soy sauce, Shaoxing wine, cornstarch, and a pinch of pepper for 15 minutes.
2. Heat the vegetable oil in a wok over high heat. Add the garlic and ginger, stir-frying until golden (about 1 minute).
3. Add the marinated pork and stir-fry until browned (3-4 minutes).
4. Toss in the carrot and cabbage, stirring for 2-3 minutes until slightly softened.
5. Pour in the chicken broth and remaining soy sauce. Stir-fry until the liquid reduces by half.
6. Drizzle with sesame oil, season with salt, and serve immediately.

Chinese Cabbage Soup with Tofu and Mushrooms

A light yet nourishing soup, this recipe combines cabbage with silken tofu and earthy mushrooms. It’s ideal for chilly evenings or when you need a reset from heavy meals.

Ingredients:

• 4 cups vegetable or chicken broth
• 2 cups Chinese cabbage, roughly chopped
• 1 cup fresh shiitake mushrooms, sliced
• 1 block (7 oz) silken tofu, cubed
• 2 green onions, sliced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp grated ginger
• Salt and pepper to taste

Instructions:

1. In a large pot, bring the broth to a simmer over medium heat.
2. Add the mushrooms and ginger, then simmer for 5 minutes.
3. Gently stir in the cabbage and tofu. Cook for another 3-4 minutes until the cabbage is tender.
4. Stir in the soy sauce, sesame oil, and season with salt and pepper.
5. Ladle into bowls, garnish with green onions, and serve.

Variation: For added protein, add cooked shrimp or shredded chicken during the final minute of cooking.

Spicy Pickled Chinese Cabbage (Kimchi-Inspired)

Inspired by Korean kimchi, this quick pickled cabbage offers a tangy, spicy crunch. It’s a fantastic side dish or condiment for rice bowls and noodles.

Ingredients:

• 1 small Chinese cabbage, chopped into bite-sized pieces
• 1 tbsp salt
• 2 tbsp gochugaru (Korean chili flakes)
• 1 tbsp sugar
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp fish sauce (or soy sauce for vegetarian)
• 1 green onion, sliced

Instructions:

1. Toss the cabbage with salt in a large bowl. Let it sit for 1 hour to wilt, then rinse and drain thoroughly.
2. In a separate bowl, mix the gochugaru, sugar, garlic, ginger, and fish sauce to form a paste.
3. Combine the cabbage with the paste, massaging it gently to coat.
4. Fold in the green onion, then transfer the mixture to a sterilized jar.
5. Let it ferment at room temperature for 1-2 days before refrigerating. Enjoy within 2 weeks.

Chinese Cabbage Dumplings (Jiaozi)

These dumplings are a labor of love but worth every minute. The cabbage filling is juicy and aromatic, wrapped in delicate dough pockets.

Dough Ingredients:

• 2 cups all-purpose flour
• 3/4 cup water

Filling Ingredients:

• 1 lb ground pork
• 2 cups Chinese cabbage, finely shredded and salted to wilt (then squeezed dry)
• 1/4 cup green onions, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp white pepper
• 1 tbsp grated ginger

Instructions:

1. For the dough: Mix flour and water until a smooth dough forms. Cover and let rest for 30 minutes.
2. For the filling: Combine all ingredients in a bowl. Mix thoroughly.
3. Roll the dough into ropes, then cut into 1-inch pieces. Flatten each into a round wrapper.
4. Place 1 tbsp filling in each wrapper, pinch the edges to seal, and shape into dumplings.
5. Boil the dumplings in salted water for 5-6 minutes until they float. Serve with dipping sauce (soy sauce, vinegar, and chili oil).

Braised Chinese Cabbage with Dried Shrimp

Dried shrimp add a savory umami depth to this braised cabbage dish, a common home-style recipe in coastal regions of China.

Ingredients:

• 1 medium Chinese cabbage, quartered lengthwise
• 2 tbsp dried shrimp, soaked and chopped
• 2 garlic cloves, sliced
• 1 tbsp vegetable oil
• 1 tbsp soy sauce
• 1/2 cup chicken broth
• 1 tsp sugar
• 1 tsp sesame oil

Instructions:

1. Heat the oil in a deep skillet. Add the garlic and dried shrimp, stir-frying until fragrant (1-2 minutes).
2. Add the cabbage, broth, soy sauce, and sugar. Cover and simmer for 10-12 minutes until tender.
3. Drizzle with sesame oil and serve.

Chinese Cabbage and Glass Noodle Stir-Fry

Known as “japchae” in Korean cuisine, this dish uses sweet potato noodles (glass noodles) and cabbage for a chewy, satisfying meal.

Ingredients:

• 4 oz glass noodles, soaked in hot water until soft
• 2 cups Chinese cabbage, sliced
• 1/2 cup carrots, julienned
• 1/2 cup spinach, blanched
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp sugar
• 2 garlic cloves, minced
• 1 tbsp vegetable oil
• Sesame seeds for garnish

Instructions:

1. Heat the oil in a wok. Stir-fry the garlic until golden.
2. Add the cabbage and carrots, stir-frying for 3 minutes.
3. Toss in the noodles, soy sauce, sugar, and spinach. Stir-fry for 2-3 minutes until heated through.
4. Drizzle with sesame oil, garnish with sesame seeds, and serve.

Chinese Cabbage Salad with Peanut Dressing

A refreshing salad that highlights the cabbage’s crunch, this recipe uses a creamy peanut dressing for a tropical twist.

Ingredients:

• 4 cups Chinese cabbage, shredded
• 1 carrot, shredded
• 1/4 cup cilantro, chopped
• 1/4 cup roasted peanuts, crushed

Dressing:

• 3 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp grated ginger
• 2 tbsp water

Instructions:

1. Whisk all dressing ingredients until smooth.
2. Toss the cabbage, carrot, and cilantro with the dressing.
3. Top with peanuts and serve chilled.

Chinese Cabbage and Egg Drop Soup

A lighter take on the classic egg drop soup, this version adds cabbage for extra texture and nutrients.

Ingredients:

• 4 cups chicken broth
• 1 cup Chinese cabbage, shredded
• 2 eggs, lightly beaten
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1 tsp sesame oil
• Salt and white pepper to taste

Instructions:

1. Bring the broth to a simmer. Add the cabbage and cook for 2 minutes.
2. Stir in the cornstarch slurry to thicken slightly.
3. Slowly pour in the beaten eggs while stirring gently to create ribbons.
4. Season with sesame oil, salt, and pepper. Serve hot.

Stuffed Chinese Cabbage Rolls

These elegant rolls are filled with a savory mixture of pork and mushrooms, then steamed to perfection.

Ingredients:

• 1 large Chinese cabbage, leaves separated
• 1 lb ground pork
• 1/2 cup wood ear mushrooms, rehydrated and minced
• 1/4 cup bamboo shoots, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 egg
• 1 tbsp cornstarch

Instructions:

1. Blanch the cabbage leaves in boiling water until pliable. Drain and pat dry.
2. Mix the pork, mushrooms, bamboo shoots, soy sauce, oyster sauce, egg, and cornstarch.
3. Place 2 tbsp filling on each leaf, fold the sides, and roll tightly.
4. Steam the rolls for 15-20 minutes. Serve with a dipping sauce.

Tips for Cooking with Chinese Cabbage

• Storage: Keep cabbage in the refrigerator’s crisper drawer, wrapped in plastic. It can last up to two weeks.
• Preparation: Always rinse cabbage leaves under cold water and pat dry to remove excess moisture.
• Texture: For crisp-tender results, avoid overcooking. Stir-fry or blanch briefly to retain its vibrant color and crunch.
• Flavor Pairings: Enhance its mild taste with garlic, ginger, soy sauce, vinegar, or chili.

Health Benefits of Chinese Cabbage

Rich in vitamins C and K, fiber, and antioxidants, Chinese cabbage supports immune health, digestion, and bone strength. Its low-calorie content makes it ideal for weight-conscious diets.

From quick stir-fries to comforting soups, Chinese cabbage is a kitchen champion that deserves a spot in your weekly meal rotation. Experiment with these recipes, and don’t hesitate to adapt them to your taste preferences. Whether you’re craving something warm, spicy, or fresh, this versatile vegetable has you covered.