Sauteed Napa Cabbage

I have been doing very well on my gluten-free diet; yet another gluten-free meal! I had a Napa cabbage in my frig waiting to make another batch of gluten-free potstickers, but never got around to it. I did not have another Napa cabbage recipe and thought that sauteing it would be a way to make a quick meal. My intention was to eat it all up as an entire meal, without adding anything to it, but I was starving and because of the tamari sauce it really needed to be served over rice, which was perfect. Then I thought since I had leftover roast, already sliced, why not add some of that in, too. It was great! I am sure it would be fantastic with chicken too, or just over rice!

Ingredients

Tablespoon extra virgin olive oil
1 head Napa cabbage
2 – 3 cloves garlic, minced
1 teaspoon ginger powder
2 Tablespoons filtered water
2 teaspoons tapioca starch
4 Tablespoons gluten-free Tamari sauce
2 Tablespoons gluten-free or rice vinegar
3 scallions (green onion), thinly sliced and then coarsely chopped

Instructions

Preheat a deep skillet or pot with olive oil.
Add cabbage and cook until just a few pieces begin to brown.
Remove from pan and set aside.
Add a tiny bit more oil and allow to heat.
In a small bowl, whisk together tamari sauce, water, tapioca starch vinegar and powdered ginger; set aside.
Add garlic to pan and saute until just almost golden brown.
Add liquid and cook for about 1 minute.
Add cabbage and green onion and stir until all is coated.
Serve over rice. You can add in any type of meat, if you desire. You can even add in left over roast, chicken, steak, etc.
Top with raw green onion.
Serve immediately. When thickening sauces with cornstarch or tapioca starch the thickening does not last if reheated.

Tip

If you wish to thicken the sauce more you can just whisk additional tapioca powder with water and add to the cabbage while on high heat.
If you wish to use fresh ginger add it when you add the cabbage back to the pan.