I've got a fabulous side dish for you that is very easy to make and gives you two flavor options that both pack an exciting flavor punch. First, I give you my sautéed napa cabbage with garlic scape vinaigrette. Second, sautéed napa cabbage with homemade chili oil with sediment.
Community Supported Agriculture: A Great Way to Support Local Farmers
But before I get into that, I would like to welcome you to Season 2 of my Community Supported Agriculture Series. Community Supported Agriculture (CSA) is all about supporting local farms by buying a share of their harvest before the growing season and receiving farm fresh produce every week for a certain period of time. As I did last year, I purchased a summer farm share at Clark Farm in Carlisle, MA.
Each week I arrive at the farm to pick up amazing fresh salad greens, kale, swiss chard, napa cabbage, carrots, broccolini, strawberries, zucchini, and so much more. It’s such a relaxing summer ritual and I truly enjoy knowing I’m eating healthy, organic veggies that were locally grown.
I highly encourage you to look into any CSA opportunities within your community. I know it can get a little pricey depending on where you are. However, you can always split a share with a friend and make it your weekly “thing” to pick up your CSA together. I did this years ago with a friend of mine and we loved it. Most farms offer different size shares to suit different needs.
Are you local here in Massachusetts in the Carlisle/Lexington/Concord area? Great! If you don’t have a CSA share, you can still enjoy the amazing organic vegetables of Clark Farm by visiting the Clark Farm Market in Carlisle, MA. If you are not local, next time you see a farm stand, take a moment to check it out. Whenever you can, support local farming by buying a few healthy items.
Sauteed Napa Cabbage is a Simple Tasty Side Dish with a lot of Possibilities
This week I'm using my organic Napa cabbage from Clark Farm and topping it with the vinaigrette I made with garlic scapes from the farm as well. I knew I wanted to sauté this napa cabbage and do a side dish rather than incorporating it into a stir fry. But then that left the question of: Okay, I'm sautéing in olive oil and butter with salt and pepper - NOW WHAT?
If you recall from last week, I made a tangy garlic scape vinaigrette which I have been using in my salads. Then I thought, wait a minute, this would taste awesome on top of sautéed Napa cabbage too! And guess what? It does! Napa cabbage with garlic scape vinaigrette takes this veggie side to another level. Here's another bonus for you. I have been slightly obsessed with homemade chili oil with sediment since I made those Dan Dan Noodles a couple of months ago. I now always have this chili oil on hand. So if you're feeling adventurous and make that chili oil, you can also spoon that on top of the sautéed Napa cabbage. Seriously, both options tasted incredible and I highly recommend you give it a try.
ARE YOU TOTALLY INTO CSA AND LOOKING FOR MORE FABULOUS RECIPES? I GOTCHA COVERED:
- The Ultimate Roasted Veggie Sandwich
- Roasted Kohlrabi with Lemon, Garlic Tahini Sauce
- Zucchini Boats with Garlic, Tomatoes and Basil
- Swiss Chard Pasta with Lemony Bread Crumbs & Bacon Bits
- Crunchy Baked Kale Chips w/Kosher Salt
- Strawberry Torte/Cake with Clark Farm Strawberries
Sautéed Napa Cabbage with Garlic Scape Vinaigrette
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Total Time: 8 minutes
- Yield: 4-6 portions 1x
Description
Sautéed organic Napa cabbage with garlic scape vinaigrette or homemade chili oil. Pick your topping for this healthy side dish!
Ingredients
- 1 large head of Napa cabbage
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¼ to ½ teaspoon of salt (your preference)
- ¼ teaspoon pepper
- 2 tablespoons homemade chili oil with sediment
- 2 tablespoons garlic scape vinaigrette
Instructions
- Make sure your cabbage is washed thoroughly. Cut the bottom stem piece off and look inside. There may be dirt there and this is one of those vegetables that need a good rinsing and inspecting before continuing.
- Lay the cabbage horizontally on the cutting board and run your knife across the head. Cuts should be about one inch apart or so. I did discard some of the yellow center bits, but if you like that keep it.
- Melt olive oil and butter in a large pan on low-to-medium heat.
- Transfer cabbage to the pan and toss with kitchen tongs to lightly coat the cabbage.
- Place lid on the pan and set timer for about 3-4 minutes. We want to cook the cabbage until the leaves are soft, but there’s a little crunch to the white part.
- Remove the lid and mix the cabbage. Test to make sure it’s cooked to your liking.
- Sprinkle salt and pepper on cabbage then mix again.
- Divide cabbage into two small serving bowls.
- Spoon my Super Tangy Garlic Scape Vinaigrette over one bowl of cabbage and spoon my Homemade Chili Oil w/Sediment over the other bowl. Both flavors are totally awesome! Serve immediately.
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