Chinese Cabbage is a leaf vegetable that has been cultivated for over six thousand years in China. It is commonly used in Korea and Japan and is quite commonly found in markets throughout the world. It is high in potassium, vitamin C and vitamin B2. Vitamin B2 is effective for fatigue especially combined with garlic or green onion. It’s great right now fresh in salad or a slaw. Put in stir-fries, soups and cream sauces or tomato sauces. It stores well in a cool dark place rolled up in newspaper for about a month.
1 small napa cabbage, chopped in 1 inch sizes
3 large shitake mushrooms from Spain Farm, big slices
1 new onion with green tops, chopped
1 lb ground beef from Cohen Farm
2 Tbsp oil
2 Tbsp brown sugar
2 Tbsp water
3-4 Tbsp soy sauce
1. Heat oil in a frying pan and add onions. Saute for a few minutes. Add the beef and cook through on medium high heat.
2. Add the shitake, onion tops and napa cabbage. Add the following on the top evenly in this order: brown sugar, water and soy sauce without mixing.
3. Cover with a lid and steam for 10 minutes on medium low heat.
Adjust with salt and pepper if necessary.
Have with or on rice, with miso soup on the side! Enjoy!