Asian Cabbage
Add spices and vinegar. To form tighter heads tie the outer leaves together around the plant loosely.
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Sprinkle with salt pepper and soy sauce.
Asian cabbage. Just like coleslaw this Asian slaw recipe uses thinly sliced red cabbage and carrot. The veggies used are also very similar. However instead of green cabbage we use wombok also known as Chinese or napa cabbage.
Shred the cabbage finely using a sharp knife or a food processor. This is a great variety of Chinese cabbage which is fast growing flavorsome and great for Asian salads and stir frys. Fry the cabbage in half of the butter in a large frying or wok pan on medium-high heat.
After chopping the veggies add the cabbage carrots and mandarin oranges to a bowl or storage container. Wombok along with green onions and sesame seeds is used to incorporate the Asian ingredients and flavor. This variety has looser heads with thinner stems.
It takes a while for the cabbage to soften but dont let it turn brown. Directions In a small skillet saute the cabbage celery and onion in oil for 4-5 minutes or until crisp-tender. Add all the dressing ingredients together in a jar and shake well until the.
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