Asian Cabbage

Fry the cabbage in half of the butter in a large frying or wok pan on medium-high heat. However instead of green cabbage we use wombok also known as Chinese or napa cabbage.

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Add all the dressing ingredients together in a jar and shake well until the.

Asian cabbage. It takes a while for the cabbage to soften but dont let it turn brown. To form tighter heads tie the outer leaves together around the plant loosely. The veggies used are also very similar.

This is a great variety of Chinese cabbage which is fast growing flavorsome and great for Asian salads and stir frys. This variety has looser heads with thinner stems. Add spices and vinegar.

Directions In a small skillet saute the cabbage celery and onion in oil for 4-5 minutes or until crisp-tender. 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.

Shred the cabbage finely using a sharp knife or a food processor. Sprinkle with salt pepper and soy sauce. Just like coleslaw this Asian slaw recipe uses thinly sliced red cabbage and carrot.

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