Crunchy Napa Cabbage Boats

The Laboratory of Edibles -Culinary experiments of a food obsessed nerd, brings us the quick and dirty version of similar, but more involved recipe from Eating Well magazine using Napa Cabbage as your base and boat for yummy chicken and veggies, I suspect leftover pork or turkey would also work really well here!


Materials: (makes about 6 boats)

Half a head of  Napa cabbage

Half a carrot, julienned

2 green onions, chopped

Left over chicken, shredded (you can also substitute with canned fish, cold cuts, char siu, tofu, whatever.)

Srirarcha and/or soy sauce, to taste.



1. Wash cabbage and reserve 6 large pieces that can serve as “boats”. Cut the rest up into strips.

2. Mix cabbage with carrots, onions, and chicken, and 1/2T Sriracha sauce, some soy sauce (more or less depending on desired spiciness). If you want, you could also first cook the cabbage until it is soft – this will hold the filling together better but will make it less crunchy.

3. Stuff boats with the cabbage mixture and serve.