When it comes to beautiful vegetables, my eyes tend to be bigger than my stomach. Last week I came home from the farmer’s market with more cabbages than any one person could reasonably be expected to eat. Tonight I’m going to give kimchi a try for the first time using this post from Signal Mountain Farmer blogger Chyela Rowe to guide me, but today I’ll share with you my current favorite way to eat Napa cabbage.
To make this recipe vegan, substitute natural sugar for the honey. To make it gluten free, substitute tamari for the soy sauce and brown rice noodles for the soba noodles.
Spice cabbage and noodles
For the sauce:
Meanwhile make the sauce by whisking or shaking the ingredients together in a small jar until combined completely.
When the mushrooms are beginning to brown, add the cabbage, and cook until it begins to wilt but has not lost its texture. Add roughly half of the sauce and continue to saute until the sauce is quite thick.
In the meantime, boil the noodles according to package instructions.
To serve, toss together the noodles and cabbage mixture. Drizzle with a little more of the sauce and sprinkle with sesame seeds, if desired.