Easy Sauted Napa Cabbage
This Easy Sauted Napa Cabbage is vibrant, healthy, and packed with flavor! A quick side dish that complements any meal.
Servings: 4 servings
Ingredients
- 1 medium Napa cabbage
- 1 tbsp avocado oil
- 1 clove garlic minced
- 1 tsp ginger minced
- 1 tsp red pepper flakes or to taste
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tsp paprika
- 1 tsp sesame oil or to taste
- 1 tbsp sesame seeds for garnish
Instructions
- Begin by rinsing the Napa cabbage under cold water. Remove any damaged outer leaves, then slice the cabbage in half lengthwise. Cut each half into bite-sized pieces, ensuring uniform size for even cooking.
- In a large skillet or wok, heat the avocado oil over medium-high heat. Allow the oil to get hot, which will help in sautéing the cabbage quickly.
- Add the minced garlic and ginger to the hot oil. Sauté for about 30 seconds until fragrant, being careful not to let them burn.
- Add the chopped Napa cabbage to the skillet. Toss it gently to coat in the oil and aromatics. Sauté for about 5-7 minutes, stirring occasionally, until the cabbage is tender but still has a slight crunch.
- Once the cabbage is cooked to your liking, add the red pepper flakes, soy sauce (or tamari), rice vinegar, and paprika. Stir well to combine all the flavors, cooking for an additional 1-2 minutes.
- Drizzle the sesame oil over the cabbage and give it a final toss. Remove from heat, and sprinkle with sesame seeds for garnish before serving.
Equipment
- Large skillet or wok
- Cutting Board
- Sharp Knife
- Measuring spoons
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet with a splash of water or oil to prevent sticking.
- Feel free to add other vegetables for extra nutrition.