Savory Napa Cabbage Wraps with Fermented Anchovy Sauce
Napa Cabbage Wraps
A delightfully simple yet incredibly flavorful dish perfect for autumn. By boiling tender, smaller napa cabbages until perfectly soft, and serving them with a savory fermented anchovy dipping sauce, you’ll find yourself easily finishing a bowl of rice. This dish highlights the natural sweetness of fall cabbages.
Main Ingredients- 3 small napa cabbages
Dipping Sauce Ingredients- 6 Tbsp fermented anchovy sauce (fish sauce)
- 1 Tbsp minced garlic
- 1 Tbsp red vinegar (or regular vinegar)
- 1/2 stalk scallion (or white part of green onion), thinly sliced
- 1 Korean green chili pepper, thinly sliced
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1.5 Tbsp red pepper flakes (gochugaru)
- 1 tsp sugar
- 6 Tbsp fermented anchovy sauce (fish sauce)
- 1 Tbsp minced garlic
- 1 Tbsp red vinegar (or regular vinegar)
- 1/2 stalk scallion (or white part of green onion), thinly sliced
- 1 Korean green chili pepper, thinly sliced
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1.5 Tbsp red pepper flakes (gochugaru)
- 1 tsp sugar
Cooking Instructions
Step 1
Prepare the small napa cabbages. Trim any tough outer leaves and make a small cut at the base of the core. Wash them thoroughly under running water and shake off excess water.
Step 2
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt. Carefully submerge the whole cabbages into the boiling water, starting with the stems. Cook for about 5-7 minutes until the thicker parts of the leaves are tender. Flip the cabbages halfway through cooking to ensure even tenderness. Be careful not to overcook, as you want them to retain some bite.
Step 3
Once cooked, remove the cabbages from the boiling water and immediately rinse them under cold running water to stop the cooking process and cool them down. Gently press them by hand to squeeze out as much water as possible. This step is crucial for preventing the wraps from becoming watery and allowing the sauce to adhere well.
Step 4
Once squeezed dry, cut the napa cabbage leaves into bite-sized pieces or your desired shape. Prepare the dipping sauce by combining the fermented anchovy sauce, minced garlic, red vinegar, thinly sliced scallions, sliced green chili peppers, sesame oil, toasted sesame seeds, red pepper flakes, and sugar in a small bowl. Mix everything well. Serve the cabbage wraps with the prepared sauce. The natural sweetness of the cabbage combined with the savory, tangy sauce makes this a perfect accompaniment to rice!
