Braised Napa Cabbage with Mustard

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

Heat some oil at medium heat in a large wok, then add oil, garlic, and mustard seed. shirt 002 Saute for a few minutes, then add onion, and saute until softened.shirt 003

Mix together fish sauce, mustard and lemon juice in measuring cup.

shirt 004Add cabbage to wok a few handfuls at a time, pouring a bit of liquid over cabbage each time, and stirring, until all liquid and cabbage have been added.  shirt 005

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, shirt 007then pour over cabbage, toss, and serve as a side dish.shirt 006Result:  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.mash 005


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