kalanamak wrote:
>
> I love napa cabbage. However, I only know how to stir fry it. Anyone
> else use it in other ways? Oh, and I julienne the green part and add it
> to my "spring vegetable soup".
> TIA

From 'The Food of China'

Cabbage rolls with mustard

1 Napa cabbage
3 tbs English mustard powder
1 tbs light soy sauce
1 tbs clear rice vinegar
1 tsp (roasted) sesame oil

Separate the cabbage leaves and blanch them in boiling water. Refresh in
cold water and dry thoroughly.

Combine mustard powder, soy sauce, rice venegar and sesame oil. Add
enough cold water to make a stiff spreadable paste.

Trim cabbage leaves into long strips about 2 inches wide. Use three
strips for each roll. Lay a bottom strip on the work surface and cover
with a thin layer of mustard, lay another strip on top covered with a
layer of mustard and finish with a final strip and mustard. Roll up.
Repeat with the remaining cabbage to make four rolls. PUt the rolls
standing upright on a flameproof plate in a steamer. Cover and steam for
20 minutes.