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Preparation
15 minutes
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Cooking
15 minutes
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Difficulty
Easy
Sometimes you may feel bored with eating due to the excessive amount of oil and fat consumed daily. But don’t worry, Tastetutorial.com will bring you a super simple yet nutritious boiled dish that will solve this problem for you right away. Let’s get cooking right away with boiled napa cabbage!
Ingredients for Boiled Napa Cabbage Serves 3
Napa cabbage 500 gr (1 head) Ginger 5 gr (2 slices) Salt/MSG a little
How to choose fresh ingredients
How to choose fresh napa cabbage
- Fresh napa cabbage has bright white leaves, thin, with light green tips. Additionally, the surface should not be too rough or have any pests that cause tiny spots to appear.
- Choose cabbages of moderate size, not too large. When held, it should feel firm, and the leaves should stick closely together.
- Avoid choosing napa cabbage that is too dark green as this indicates older cabbage, which lacks sweetness and crunchiness, and the nutritional content is significantly reduced.
How to choose fresh ginger
- It is best to choose medium-sized tubers, not too large, with a rough outer skin, many branches sprouting, and a lot of intersecting grooves.
- Additionally, you can also rely on the aroma to select ginger; if you can smell that characteristic pungent fragrance, it is a sign that the ginger is good.
- Moreover, you should avoid choosing ginger that feels soft and lacks firmness, or is even bruised, as this indicates that the ginger has been stored for too long.
How to prepare boiled napa cabbage
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Prepare napa cabbage
After purchasing napa cabbage, remove the ends and separate the leaves. Then, soak them in diluted salt water for 10 minutes, rinse them clean, and drain. After that, use a knife to cut the napa cabbage into bite-sized pieces.
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Boil Napa Cabbage
Once the Napa cabbage is prepared, place a pot on the stove with 700ml of water over high heat. When the water boils, add the cabbage stems along with 2 smashed slices of ginger first, using chopsticks to stir the cabbage for 2 minutes until submerged in water.
Then, add the remaining leaves along with 1/2 teaspoon of MSG and 1/2 teaspoon of salt, and stir everything together.
Tip: To avoid losing the crispness of the cabbage and ensure even cooking, add the stems first and then the leaves.
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Completion
After adding all the Napa cabbage to the pot, cover it for 3 minutes over medium heat. Finally, when the cabbage is just cooked, turn off the heat and transfer it to a plate.
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Finished Product
In the blink of an eye, the boiled napa cabbage is ready. Isn’t it incredibly appealing? This will be an excellent choice to make the meal more light and refreshing.
After boiling, the napa cabbage has a beautiful green color, not too soft but still retains its crunchy sweetness. What could be better than dipping it in a bowl of fish sauce with spicy chili? So why hesitate? Show off your skills right now!
So, the article above has provided you with a very simple way to make boiled napa cabbage without oil, helping to make the meal much fresher. Wishing you success!
*Refer to the images and recipes from the YouTube channel mother and child care
