I came up with this idea to use up some “less-than-happy” napa cabbage that I got half-price – it turned out delicious, and I’m sure would be great with any type of cabbage.
Braised Napa Cabbage with Mustard
1 head Napa (or other type) cabbage, chopped into shreds
1 small onion, sliced
6 cloves garlic, thinly sliced
2 tablespoons mustard seed
1/4 cup fish sauce
2 tablespoons dijon mustard
1 tablespoon lemon juice
Mix together fish sauce, mustard and lemon juice in measuring cup.
Cook, stirring occaisionaly until cabbage is tender to your taste. Remove cabbage to serving dish with slotted spoon. There will probably be a lot of liquid leftover – boil this down until you have just a bit of thickened liquid in the pan, then pour over cabbage, toss, and serve as a side dish.Result: We had this cabbage with sausages and white bean mashed potatoes, which was a really good if slightly monochromatic meal! I will try this again with other kinds of cabbage.