Napa Cabbage is the most popular family of Chinese cabbages seen in the supermarkets on the West and Orient. Napa cabbage has long, oblong-shaped leaves that are flat and wide. They are a pale green tending towards greenish white in the centre. Napa cabbage resembles a head of Romaine lettuce, only more tightly compact and with curly edges. When buying Napa cabbage, look for a compact head with tightly closed, crisp, moist leaves, with no traces of yellow or brown.

8 large Napa cabbage leaves
Filling
2 baby corn cobs, sliced
1 carrot, finely chopped
1 celery stalk, chopped
4 scallions, chopped
4 water chestnuts, chopped
2 Tbs unsalted cashews, chopped
1 garlic clove, chopped
1 tsp grated fresh gingerroot
1 oz canned bamboo shoots, drained, rinsed, and chopped
1 tsp sesame oil
2 tbs soy sauce

1 Place the Napa cabbage leaves in a large heatproof bowl and pour over boiling water to soften them. Let them stand for 1 minute and drain thoroughly.
2 Mix the baby corn cobs, carrot, celery, scallions, water chestnuts, cashew nuts, garlic, ginger, and bamboo shoots together in a large bowl.
3 Wisk the oil and soy sauce together in a seperate bowl. Add this to the vegetables and stir well until alll the vegetables are thoroughly coated in the mixture.
4 Spread out the Napa cabbage leaves on a cutting board and divide the filling mixture between them, carefullly spooning an equal quantity of the mixture on to each leaf.
5 Roll up the Napa cabbage leaves, folding in the sides, to make neat packages. Secure the packages with wooden toothpicks.
6 Place in a small heatproof dish in a steamer, then cover and cook for 15-20 minutes, or until the packages are cooked.
7 Transfer the vegetable rolls to a warmed serving dish and serve immediately.

Special thanks go out to Lady Rose for featuring this recipe on The Diet Pulpit. “Don’t be a fool, eat for fuel!“