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CSA series: one small serving bowl with sauteed napa cabbage topped with my garlic scape vinaigrette

Sautéed Napa Cabbage with Garlic Scape Vinaigrette

  • Author: Stacey
  • Prep Time: 5 minutes
  • Cook Time: 3 minutes
  • Total Time: 8 minutes
  • Yield: 4-6 portions 1x


Sautéed organic Napa cabbage with garlic scape vinaigrette or homemade chili oil. Pick your topping for this healthy side dish!




  1. 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. 
  2. 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. 
  3. Melt olive oil and butter in a large pan on low-to-medium heat. 
  4. Transfer cabbage to the pan and toss with kitchen tongs to lightly coat the cabbage. 
  5. 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. 
  6. Remove the lid and mix the cabbage. Test to make sure it’s cooked to your liking. 
  7. Sprinkle salt and pepper on cabbage then mix again. 
  8. Divide cabbage into two small serving bowls
  9. 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.