Tag Archives: Napa cabbage

Asian-Marinated Country Style Ribs

Although this is another slow-cooked grill recipe, you could certainly make it in the oven in a roasting pan or even in a slow cooker. I just needed a change from my usual rub flavors of chili powder, smoked paprika, cumin, and brown sugar. I still want the same tender, pulled pork in the end, but I’ll combine it with some Napa cabbage in a tortilla for a kind of fusion soft taco, drizzled with a honeyed hot sauce.

This marinade is wet, but thick, so it sticks to the meat better during the long cooking process.

Asian-Marinated Country Style Ribs

  • Servings: makes about 8 tortillas
  • Difficulty: easy
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Set up grill for indirect heat. I used the snake charcoal method to keep the heat between 250°-300° for at least 3 hours.

  • 3 lbs country style pork ribs—these are cut from the pork shoulder and may or may not have bones
  • Marinade:
    • 2 tablespoons soy sauce
    • 2 tablespoons grated ginger
    • 2 large garlic cloves, grated
    • 1 tablespoon rice vinegar, unsweetened
    • 1 teaspoon sesame oil
    • 1 tablespoon Asian hot sauce, like sriracha or chili-garlic sauce
  • Napa cabbage, thinly sliced
  • tortillas, fajita or soft taco size
  • Drizzling sauce: 2 tablespoons Asian hot sauce, like sriracha or chili-garlic sauce; 2 tablespoons honey; 2 teaspoons sesame oil
  1. Combine marinade ingredients and pour over ribs in large zippered plastic bag. Marinate for at least 2 hours, turning occasionally.
  2. Place ribs on pre-heated grill over drip pan. Cook with lid closed for about 3 hours or until tender.
  3. Shred ribs into bit-sized pieces.
  4. Serve on tortilla with Napa cabbage, drizzled with hot honey sauce.

Deep Fried Pheasant Egg Rolls

I wanted to make fried dumplings, but couldn’t find dumpling wrappers and didn’t want to fool around with cutting the egg roll wrappers into circles, so egg rolls it is. Not much different in ingredients or flavor from the other Asian-inspired pheasant dishes I’ve made, but I will be deep frying these, and that’s always a treat. I even went back and changed the title of the recipe to include the cooking method, just because “deep fried” is such a hook.

I find the big question about the vegetables in an egg roll to be how to wilt them so they still have crunch in the finished dish without being raw. The cabbage, I’m not worried about; it’s the carrots. Some people say to dump the just-cooked hot meat on top of them to wilt them, while others cite varying degrees of sautéing them. I’m going to throw them in with the ground meat after it is browned just for a minute and then cool it in the fridge before filling. Cooling/resting also allows the meat to absorb cooking juices, so that you don’t drain off more than you should. You don’t want a filling that makes the egg rolls soggy, but you don’t want it to be too dry either.

My rolling was maybe not as tight as it could have been if I had broken up the ground meat more in browning, but it was tight enough that the frying oil did not get inside, probably because I did not overfill them. Strips or shreds of meat would have been another choice for a less lumpy filling. I used more meat than vegetables in these egg rolls. You might like different proportions.

Deep Fried Pheasant Egg Rolls

  • Servings: makes 20-30 egg rolls
  • Difficulty: moderate
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1 lb ground pheasant (or chicken, turkey, pork)

1 minced green onion

1 tablespoon ginger, grated

1-2 cloves garlic, grated

1 teaspoon sesame oil

1 tablespoon rice vinegar

2 tablespoons soy sauce

1 lb Napa Cabbage, thinly sliced

1 cup carrots, shredded

2 tablespoons soy sauce

1/2 teaspoon sesame oil

1 or more packages egg roll wrappers

oil for frying

  1. Mix ground meat with minced onion and seasonings. This can be made earlier and refrigerated until ready to cook. Brown the meat mixture over medium-high heat in at least two tablespoons of oil if it is very lean like pheasant.
  2. Toss in the cabbage and carrots with the additional soy sauce and sesame oil. Toss for 1-2 minutes until wilted. Remove from heat and spread out mixture on a sheet pan and refrigerate for about 20 minutes until cool. Drain, if necessary.
  3. Heat oil for frying to 375°. I used a deep fryer, but you can use a straight-sided frying pan with about 2 inches of oil.
  4. While the oil is heating, wrap about 1 large tablespoon of the mixture in each egg roll wrapper and wrap, securing the end corner with a small dab of either a mixture of flour and water or beaten egg white. Roll all the egg rolls, covering them with a towel to prevent drying.
  5. Fry about 4 at a time until golden brown. Drain on paper towels.

Chinese Pheasant Meatballs and Cabbage

So far, this is my favorite pheasant meatball, not just because they simmer in broth instead of needing to be browned, but I like the vibrant flavors of ginger and garlic and soy with the pheasant. They are big enough to be called Lion’s Head meatballs, if you know those recipes, although the only thing that ties all such recipes together seems to be the size of the meatball. My 1.5 pounds of ground pheasant made 12 large meatballs. Most recipes that called for a pound of meat, suggest making 8 meatballs.

I have a recipe in a Chinese cookbook for “Meatballs and Cabbage” that I followed for cooking directions, but the seasoning seemed too tame to me, so I added some extra ingredients.

Chinese Pheasant Meatballs and Cabbage

  • Servings: 4-6
  • Difficulty: easy
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Prepare the meatballs:

1 1/2 lbs ground pheasant (or pork or chicken, etc.)

1 tablespoon cornstarch

3 cloves garlic, minced or grated

1 tablespoon ginger, minced or grated

1 tablespoon rice vinegar (my ginger was stored in vinegar, so included in that ingredient)

2 tablespoons soy sauce

1 teaspoon sesame oil

salt & pepper

Mix all the ingredients and set aside or refrigerate for up to four hours. When ready to cook the dish, form the meat mixture into about 12 large meatballs.

Prepare the cabbage and assemble the ingredients:

1 head of Napa cabbage, halved lengthwise and thinly sliced crosswise

1 1/4 cups chicken stock

2 tablespoons soy sauce

  1. Heat 3 tablespoons oil in large sautéing pan with straight sides and a tight-fitting lid over medium heat. Sauté the cabbage, stirring until wilted, not browned.
  2. Place meatballs on top of cabbage and pour in the stock/soy sauce mixture. Cover with the lid and reduce the temperature to low after the liquid comes to a slow boil. Simmer for 15 minutes or until the meatballs are done.

Serve in bowls as is or with noodles or rice.

Asian Apple Cabbage Slaw

I had half a large head of Napa cabbage left from yesterday’s egg rolls, so a quick slaw seemed like a good idea. We were already in an Asian flavor mood, but I had some Fuji apples, too, and that’s how it came together.

Asian Apple Cabbage Slaw

  • Servings: 6-8 as a side dish
  • Difficulty: easy
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2-3 cups thinly sliced Napa cabbage

1 Fuji apple, or apple of your choice, cut in matchsticks


1 tablespoon soy sauce

2 tablespoons rice vinegar, unsweetened and unseasoned

1/2 teaspoon sugar

1/3 -1/2 cup Hellmann’s® Mayonnaise

1/8 teaspoon sesame oil

2 tablespoons extra virgin olive oil

ground pepper to taste

Whisk sauce ingredients together until smooth. Pour over cabbage and apples in bowl, before they are mixed together, so that all the apples are covered to prevent browning. Toss. This is a slaw that can be eaten right away, as Napa cabbage is milder and more tender that regular cabbage. I don’t like to add salt to slaw, because it draws out too much water from the cabbage, but it can be added by diners at the table.