Gluten Free 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 sauteed Napa cabbage would be a way to make a quick meal. My intention was to eat it all up as a main dish, 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. So, I thought since I had leftover roast, already sliced, why not add some of that in, as well. It was great! You can keep this recipe vegetarian/vegan, but I am sure it would be fantastic with chicken or pork (chops or bacon), as well, or over rice or noodles, plain! I’m thinking Chinese BBQ Pork would be ideal! Enjoy!

Sauteed Napa Cabbage

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Sauteed Napa Cabbage

An Asian-style gluten free sauteed napa cabbage recipe for use as a vegetarian main dish or a side dish.

Ingredients:

  • 1 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 Soy or Tamari sauce (or Gluten Free Soy Free Soy Sauce)
  • 2 Tablespoons white or rice vinegar
  • 3 scallions (green onion), thinly sliced and then coarsely chopped

Instructions:

  1. Preheat a deep skillet or pot with olive oil.
  2. Add cabbage and cook until just a few pieces begin to brown.
  3. Remove from pan and set aside.
  4. Add a tiny bit more oil and allow to heat.
  5. In a small bowl, whisk together tamari sauce, water, tapioca starch vinegar and powdered ginger; set aside.
  6. Add garlic to pan and saute until just almost golden brown.
  7. Add liquid and cook for about 1 minute.
  8. Add cabbage and green onion and stir until all is coated.
  9. 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.
  10. Top with raw, sliced green onion.
  11. Serve immediately. When thickening sauces with cornstarch or tapioca starch the thickening does not last if reheated.

Tips

If you desire to thicken the sauce more you may whisk additional tapioca flour/starch 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.

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