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Kitchen Stories turns 10! To celebrate our birthday, we are launching a series of articles to bring you our Kitchen Stories Top 10: most loved recipes, best cooking hacks, quickest weeknight dinners, personal team favorites, and most controversial recipes. Ready for the best of the best? Let&#x27;s go! In 10 years of culinary ideas, recipe development, test cooking, and tasting together to perfection, an impressive number of recipes have accumulated in our Kitchen Stories archive. You want to know exactly? To date, there are over 10.000! With each and every one of these recipes, we want to show you and encourage you that truly anyone can cook. Among the numerous recipes, here are the crème de la crème of our entire collection: We have collected 10 all-time favorite recipes that are most popular with our community, and have proven to be absolute hits over time. From sweet classics to savory delights across different countries of origin, there&#x27;s definitely something for everyone! By the way: You&#x27;ll find some of these recipe favorites and many more delicacies in our brand-new Kitchen Stories cookbook Everyday Cooking from October 2. <a href="https://shop.kitchenstories.com/products/kitchen-stories-kochbuch-everyday-cooking?selling_plan=6189875468&amp;variant=44540624175372" rel="nofollow">Pre-order now via our store!</a> (Available in German language only and shipping to Germany, Austria &amp; Switzerland)

What are we waiting for? Let&#x27;s dive right into our 10 most popular recipes of all time, which you may already be familiar with. Curtain up!

Manhattan cheesecake

As befits an American cheesecake, cookie crumbs adorn the base, which is then topped with a generous mixture of cream cheese and sour cream. In our house, this is a true classic that never fails to capture hearts–especially when served with fresh berries.

Classic French toast

Whether it&#x27;s called French toast or Arme Ritter in German, bathed in milk and pan-fried, this brunch classic transforms stale bread into an absolute staple–the golden delight on our list!

Sweet potato curry

Colors, colors, and warmth! Our legendary vegan sweet potato curry is packed with fresh veggies that you can customize to your liking, guaranteed to bring good cheer to your plate.

Chewy chocolate chip cookies

Nothing like the smell of a freshly baked tray of cookies coming out of the oven! With your first bite into these &quot;chewy&quot; cookies, you&#x27;ll forget everything going on around you for a moment. This recipe is an absolute MUST!

Make classic tiramisu with Lisa

The Italian dessert classic par excellence has also become a staple on our platform! Layers of ladyfingers, velvety mascarpone and aromatic coffee make it simply irresistible – even if you&#x27;re actually already &quot;too full&quot; for dessert.

Molten chocolate cake

This small chocolate dream defines delectable in the world of desserts. Everything we have dreamed of before, this recipe actually makes it come true, letting us melt away with its soft core inside.

One-pot pasta

One-pot recipes have been one of our most beloved discoveries! This simple pasta version with cherry tomatoes, baby spinach, and Parmesan is sure to succeed, but at the same time is incredibly aromatic and intense in flavor. And best of all, of course, the minimal washing up!

Butter chicken in mildly spiced tomato sauce

Inspired by the Indian take-out classic, this homemade version is just as delicious, likely healthier and even more flavorful. Tender chicken breast goes swimming in a super creamy, rich tomato sauce and deservedly takes the bronze medal.

Easy Italian lasagna

Feel-good, comfort food at its finest, from which you know exactly what to expect: Intensely savory Bolognese sauce, pasta cooked al dente, creamy bechamel, and a golden-brown Parmesan crust–a warm embrace for stomach and soul and thus a well-deserved second place. And now, *drum roll* please....

Fluffy buttermilk pancakes

Meet our most popular recipe on our platform EVER! We agree, we all love pancakes: There&#x27;s a reason why you can find a total of almost 300 pancake recipes on our platform. But these fantastically fluffy buttermilk pancakes stand out among them all. And because first place deserves extra special attention, none other than our Kitchen Stories founder Mengting and the owner of this genius recipe shows you how to make the pancakes extra fluffy <a href="https://www.youtube.com/watch?v=-fZMbwcBwmM" rel="nofollow">in this Youtube video</a>, plus her 3 topping favorites. Which of these 10 recipes is your favorite? And which of your favorites would be just as deserving of a place in our golden ranking? Let us know in the comments! (Granted, a few of these recipe photos could probably use a new look - but don&#x27;t we all love a little nostalgia?)

von Kitchen Stories

Kochbuch: Everyday Cooking

Get ready for the countdown

Our 10 Most Loved Recipes of All Time

If you don’t already know her recipes or recognize her face, it’s probably because your main use of social media isn’t restricted to food content, you’re not into binge watching Youtube cooking videos, and you managed to escape the 2019 avalanche of Instagram posts featuring flaky salt topped, chocolate chunk studded shortbread, simply referred to as “<a href="https://cooking.nytimes.com/recipes/1019152-salted-chocolate-chunk-shortbread-cookies" rel="nofollow">the cookies</a>” (shortly thereafter, “<a href="https://www.youtube.com/watch?v=jaN3qsqXt38&amp;t=20s" rel="nofollow">the stew</a>” followed). For the majority of home cooks who do know her, we can be sure that one or both of her New York Times bestselling cookbooks, <a href="https://bookshop.org/books/dining-in-highly-cookable-recipes-a-cookbook/9780451496997?aid=19590&amp;listref=cookbooks-to-date" rel="nofollow">Nothing Fancy</a> and <a href="https://bookshop.org/a/19590/9780451497017" rel="nofollow">Dining In</a>, have a place on their bookshelves.

We’re talking about none other than <a href="https://www.instagram.com/alisoneroman/" rel="nofollow">Alison Roman</a>, the New York-based cook, writer, and author who’s made waves in the food scene since her launch into the public sphere through publications like <a href="https://www.bonappetit.com/people/our-team/article/alison-roman-goodbye" rel="nofollow">Bon Appétit</a> and <a href="https://cooking.nytimes.com/68861692-nyt-cooking/23071391-alison-roman-recipes" rel="nofollow">NYT Cooking</a>. She&#x27;s since created a popular bi-weekly YouTube series called <a href="https://www.youtube.com/channel/UCP2dODeygZWBJe2xoby-XzQ" rel="nofollow">Home Movies</a>, a weekly newsletter titled <a href="https://www.alisoneroman.com/newsletter" rel="nofollow">A Newsletter</a>, and is set to host an exclusive <a href="https://cnnpressroom.blogs.cnn.com/2022/01/06/alison-roman-comes-to-cnn/" rel="nofollow">CNN original series</a> that will premiere on their new streaming platform later this year.

We’re happy to announce that she will join us in cooking together on <a href="https://www.instagram.com/kitchenstories_official/" rel="nofollow">our Instagram</a> live next week, February 2nd at 6:30PM CET (12:30PM EST).

Alison’s recipes are distinctly her style and speak to the way she likes to eat; each one seems to be the ideal combination of practical and beautiful, and her unfussy ethos goes hand in hand with our own motto, “Anyone can cook.” Mark your calendars for the live event, and get familiar with her recipes through the selection below from her latest cookbook, <a href="https://bookshop.org/books/dining-in-highly-cookable-recipes-a-cookbook/9780451496997?aid=19590&amp;listref=cookbooks-to-date" rel="nofollow">Nothing Fancy</a>. See you next week!

A Better Garlic Bread / Caramelized Garlic on Toast with Anchovies

Celery Salad with Cilantro and Sesame

Creamy Cauliflower and Onion Gratin

Spicy Pork Meatballs in Brothy Tomatoes and Toasted Fennel

Catch her on February 2, 2022 on our IG live

Alison Roman x Kitchen Stories: A Live Event You Don’t Want to Miss

When I think of comfort food, I think of dipping the pointed tip of an after-school grilled cheese sandwich into a thick bowl of tomato soup. How my great grandmother spooned rich gravy over tender hunks of beef pot roast, the dish she always served because she knew it was my favorite. The torturous, but rewarding, wait to cut the first piece of lasagna when you pull it from the oven. And what about ice cream as it melts over a warm piece of pie?

What is a quintessential comfort food to you? My guess is that it’s quite a bit different from mine.

If we look to the books, comfort food, <a href="https://www.merriam-webster.com/dictionary/comfort%20food" rel="nofollow">as defined by Merriam-Webster</a>, is “food prepared in a traditional style having a usually nostalgic or sentimental appeal.” While this definition certainly isn’t wrong, it doesn’t seem to encompass all that comfort food can be and what it can make us feel when we eat it, cook it, and share it. Since comfort food means something different to everyone, to get even a fraction of the whole picture, we’re asking you, our global community, to share your stories alongside us this month. Let’s get the conversation started in the comments below: What’s your go-to comfort food and why?

We’ll be publishing tons of new recipes, from classic German takes on global favorites (think rice pudding, apple pie, and pancakes) to Korean soft tofu stew, a new, creamy potato soup to a seasonal variation on the aforementioned lasagna, and much more. Save and revisit this article throughout the month, we’ll be linking our latest recipes and stories below, and remember to follow us on <a href="https://www.instagram.com/kitchenstories_official/" rel="nofollow">Instagram</a> for exclusive content.

— <a href="https://www.kitchenstories.com/en/stories/38-comforting-recipes-for-when-its-cold-outside">38 Comforting Recipes for When It’s Cold Outside</a> — <a href="https://www.kitchenstories.com/en/stories/how-to-make-perfect-pies-at-home">How to Make Perfect Pies at Home</a> — <a href="https://www.kitchenstories.com/en/stories/26-ways-to-eat-lasagna">26 Ways to Eat Lasagna</a> — <a href="https://www.kitchenstories.com/en/stories/10-inventive-pancake-toppings-besides-maple-syrup">10+ Inventive Pancake Toppings Besides Maple Syrup</a> — <a href="https://www.kitchenstories.com/en/stories/5-tips-for-the-best-homemade-mashed-potatoes-ever">5 Tips for the Best Homemade Mashed Potatoes, Ever</a>

Sundubu jjigae (Korean soft tofu stew)

Hanna makes a rainbow vegetable pie

Super easy mixed berry slab pie

Vegan mushroom goulash with dumplings

Creamy chicken and vegetable soup

Homemade German-style rice pudding

German-style apple pie

Apple and cinnamon French toast roll-ups

Butternut squash and mushroom lasagna

Christian makes vegan German ravioli

Roasted garlic bread

German-style pancakes

Cottage pie with shiitake mushrooms

Kayseri mantısı (Turkish-style potato dumplings)

Bangers and mash with sage and onion gravy

Why comfort food might just be our favorite food

The Comfort Food Issue: Recipes That Are There For You

From one-pot pastas to homemade hand pulled Chinese noodles, this month is dedicated to exploring all ends of the pasta and noodle spectrum. To stay up to date with Slurp! The Everything Pasta and Noodles Issue, <a href="https://www.kitchenstories.com/en/stories/slurp-the-everything-pasta-and-noodles-issue">check back here</a> for the latest recipes and articles, and don’t forget to <a href="https://www.instagram.com/kitchenstories_official/" rel="nofollow">follow us on Instagram</a> for exclusive content.

Instant noodles equal endless possibilities wrapped up in a shiny package. They’ve always promised a little everyday magic to me: In my early memories, I thought everything shown on the outside of the packet—think a fried egg, fresh vegetables throughout, some slices of bbq pork—was what I would find inside. Although I soon realized that wasn’t actually the case (though the sachets of dehydrated veg have never lost their appeal to me), it doesn’t mean that you, like everyone else since the dawn of instant noodles, can’t jazz things up a bit yourself with a plethora of add-ins and have yourself food in minutes.

Before we start: Which instant noodles are the best noodles to upgrade?

There are choices upon choices of instant noodles, but to be a fan is to have your go-tos. The best ones, I find, are your favorites! For me, a firm favorite is <a href="https://amzn.to/3hYuhye" rel="nofollow">Indomie</a>, which was the brand of choice in my family; growing up there was always a jumbo box of the classic in the cupboard ready for a quick lunch or an afternoon snack. Their Mi Goreng flavor is based on stir-fried noodles and is something that was always easy to add an egg and scallions to for little extra mileage. While they’re my nostalgic flavor, I love love love the broad selection of Korean instant ramen, which have super bouncy noodles that keep their bite. From Nongshim’s sauce <a href="https://amzn.to/3EC9NVs" rel="nofollow">Chapaghetti</a> to Samyang’s selection including their cult hot chicken (and they mean hot chicken) <a href="https://amzn.to/3ACchAK" rel="nofollow">buldak flavor</a> to their delightfully chewy potato noodles. Xueci meanwhile, is a longtime fan of <a href="https://amzn.to/3lPVaWb" rel="nofollow">Shin-Ramyun</a>’s noodles. She claims to have eaten at least 100 packets since moving to Germany, which I don’t think is an overstatement: Back in the old days at the office, she had a giant box of them under her desk which was a savior on the “I forgot my lunch” days. But, she also recommends looking out for Tang Da Ren’s noodles at your local Asian supermarket, which she says are famous for their super flavorful broths—like their <a href="https://www.amazon.co.uk/Uni-Tang-Tonkotsu-Ramen-Pack/dp/B00BP5AL58?ref_=nav_custrec_signin&amp;" rel="nofollow">pork bone broth.</a>

Of course, not all instant noodles are equal: I’ve often found that cheaper varieties tend to have smaller portions of thinner noodles that either overcook easily or never quite seem to fully hydrate. If you’re feeling luxe I can recommend spending that little bit more (I’m talking around €3 (about $3.50) on Singaporean brand <a href="https://amzn.to/3CIjqjR" rel="nofollow">Prima Taste’s Instant Laksa</a>. It comes with a spice paste made with fresh ingredients, a sachet of coconut cream powder, and bouncy noodles. Honestly, its depth of flavor rivals store-bought laksa paste, so it’s a nifty weeknight go-to that I add <a href="https://www.kitchenstories.com/en/recipes/weeknight-chicken-laksa-malaysian-curry-noodle-soup">typical laksa ingredients</a> to: tofu puffs, a soft boiled egg, bean sprouts, and Southeast Asian herbs.<a href="https://www.kitchenstories.com/en/recipes/weeknight-chicken-laksa-malaysian-curry-noodle-soup">Or, try my new weeknight laksa recipe here.</a>

Here are our favorite ways to upgrade a humble bowl of instant noodles, plus 4 “mini-recipes” to get you started.

1. Poach your eggs in the soup or make an instant egg drop and tomato soup!

Mengting, Founder and CEO: I always cook them in a pot with tomatoes and <a href="https://www.kitchenstories.com/en/recipes/korean-inspired-white-bean-soup-with-tofu-4109">silken tofu.</a> Must have is dropping an egg into it at the end (sitting in the soup like a poached egg). Love to eat it with kimchi or fermented tofu on the side. Sidenote: If you love tomato and egg noodle soup, <a href="https://www.kitchenstories.com/en/recipes/tomato-and-egg-noodle-soup">see this new recipe</a>!

Mini recipe: Tomato and Egg-Drop Instant Noodles

2. Follow a “luxurious” instant ramen formula for a full, well-rounded meal

Xueci, Food Editor: I normally cook my instant ramen in a small saucepan or pot, and add veggies (shredded <a href="https://www.kitchenstories.com/en/stories/everything-you-need-to-know-about-preparing-and-storing-napa-cabbage">Napa cabbage</a>, quartered <a href="https://www.kitchenstories.com/en/recipes/bok-choy-and-crispy-tofu-stir-fry">bok choy</a>, frozen spinach, or whatever greens); a poached egg (add it when the ramen is almost done so you get runny egg yolk); and then some luxurious toppings like fish balls and crab stick, rice cake, <a href="https://www.kitchenstories.com/en/recipes/homemade-shortcut-kimchi">kimchi</a>, pre-sliced frozen beef, <a href="https://www.kitchenstories.com/en/recipes/mapo-tofu">tofu</a>. If I’m feeling very fancy on a weekend, I do a single version of Budae-jjigae (Korean army stew) using instant noodles. Eric, Photographer: I always add fish balls, fish tofu, and other general hot pot ingredients, or <a href="https://www.kitchenstories.com/en/recipes/kimchi-shirataki-noodles">kimchi</a>, tofu, spring onions, bok choy… Side note: If you’re looking for something very new, Eric also shared what the kids are doing to instant ramen on TikTok… <a href="https://vm.tiktok.com/ZMR6k1WLQ/" rel="nofollow">Egg with a Kewpie mayo-enriched broth</a> <a href="https://vm.tiktok.com/ZMR6k6uoq/" rel="nofollow">Creamy kimchi ramen</a>

Mini recipe: The souped-up instant noodle soup

3. Raid your fridge to use up veg and leftovers

Lisa, Lead Food Editor: I almost always add crispy <a href="https://www.kitchenstories.com/en/recipes/spicy-mushroom-ragu">shiitake</a> or other <a href="https://www.kitchenstories.com/en/recipes/mushroom-pad-kra-pao-vegan-thai-basil-stir-fry">mushrooms</a>, soft boiled <a href="https://www.kitchenstories.com/en/stories/every-which-way-to-cook-eggs">egg</a> and gomasio or simply toasted sesame seeds. If I have veggie leftovers of some kind, I would add those, too.

Sebastian, Head of Arts: Almost always, I’ll spoon in <a href="https://www.kitchenstories.com/en/stories/i-ve-always-known-that-chili-crisp-was-pantry-magic">some chili oil (homemade</a> or <a href="https://amzn.to/2XRnKOP" rel="nofollow">Lao Gan Ma</a>), a soft-boiled egg is always nice. Perhaps I’ll throw in some scallions or dried seaweed (the kind you have in miso soup).

Mini recipe: Buttery Kimchi Instant Noodles

And: you can even use crunchy instant noodles in recipes...Have you seen Xueci’s Napa cabbage salad with ramen noodles?<a href="https://www.kitchenstories.com/en/recipes/napa-cabbage-salad-with-ramen-noodles"> Click here to see it.</a>

What’s your favorite way to make instant noodles? Let us know in the comments!

Mini recipes! Tips and tricks! Instantly!

Make Instant Noodles Into Instant Magic with These Upgrades

This article is part of our monthly issue “All That Inspires”, a playful look into how we bring inspiration from around the world and our immediate surroundings into our own kitchens—whether through specific ingredients or traditional recipes, new techniques or viral trends. Check out <a href="https://www.kitchenstories.com/en/stories/this-month-were-taking-a-closer-look-at-all-that-inspires">this link</a> to find an overview of all our weekly topics, stories, and recipes—and don’t forget to follow us on <a href="https://www.instagram.com/kitchenstories_official/" rel="nofollow">Instagram</a> for behind the scenes, extras, and more!

For those that know me, it’s no secret I’m a huge fan of empanadas. In a time pre-covid, when I would make the annual trek from Germany to the northwestern tip of the US to visit family—a voyage that totals anywhere between 14 and 22 hours—I always lugged along a tupperware stuffed with homemade empanadas. So when I came across Meera Sodha’s <a href="https://www.epicurious.com/recipes/food/views/bombay-rolls-meera-sodha" rel="nofollow">Bombay rolls</a>, an ingenious interpretation of a Mumbai street food staple, I couldn’t help but wonder, could this mash-up work with empanada ingredients?

The answer? A resounding and resolute yes. These <a href="https://www.kitchenstories.com/en/recipes/cheesy-chimichurri-rolls">chimichurri rolls</a> are like my favorite empanadas, only deconstructed and simplified. Studded with olives, grated sharp cheddar, and thinly sliced red onion, think of them like the savory counterpart to a sticky <a href="https://www.kitchenstories.com/en/recipes/sticky-cinnamon-buns">cinnamon bun</a>, except they’re made with store-bought puff pastry for a textural experience that takes you from crisp and flaky to soft and squishy. The bright <a href="https://www.kitchenstories.com/en/stories/as-green-as-it-gets-11-green-sauces-to-add-freshness-to-your-plate">chimichurri</a> filling may not be the traditional sauce for an empanada but it packs a flavorful punch that intensifies the individual characteristics of each ingredient. Cheesy, salty, and buttery, these buns are how I imagine sleeping under a weighted blanket must feel.

This vibrant and vinegary sauce hails from Argentina, but has spilled over into other South American cuisines, namely Uruguayan. It’s as easy to make as throwing fistfuls of herbs, chili flakes, garlic, vinegar, and oil into a mortar and pestle (or a food processor) and will keep in the fridge, improving just about anything else you eat, for up to two weeks.

Although it’s classically used as a marinade for grilled meats, its mosaic of flavors—garlicky, citrusy, salty, earthy, and extremely acidic—lends itself incredibly well to dishes well beyond meat. Rub chimichurri into vegetables before tossing them into the oven. Smear a slice of crusty bread with it. Dollop it over soups. Fold a few spoonfuls into mashed potatoes or rice to lift dull carbs to new heights. Think of chimichurri as the one size fits all of sauces and think of these rolls as a celebration of its versatility.

Chimichurri sauce

Many of our favorite foods contain acidity (coffee, chocolate, wine, et al) and yet, as a flavor enhancer, we often forget about it, reaching instead for more salt and pepper when a squeeze of lime or splash of mirin could do the job much better. This recipe brings acidity to the forefront with briny black olives and a cascade of tangy red wine vinegar, sharpening each ingredient with every mouthful.

A cheesy roll for breakfast, lunch, or dinner

It has been 446 days since I’ve last seen my family—and counting—so my empanada production has stalled. Despite the uptick in kitchen activity to ward off spiraling into anxiety-oblivion, I just haven’t been able to justify baking a big batch of empanadas, knowing there’s no one on the other side of the table to eat them (plus, we have limited freezer space in my home). These <a href="https://www.kitchenstories.com/en/recipes/cheesy-chimichurri-rolls">chimichurri rolls</a> are my solution to that. They have all the warmth and coziness of my favorite comfort food, but with an unexpected twist that’s super easy to make and doesn’t require a whole family to finish off. With the help of store-bought pastry, melty cheese, salty olives, and a generous coat of chimichurri, these savory rolls are the perfect companion for any time of the day.

Cheesy chimichurri rolls

Cheesy, salty, bright, and buttery—what’s not to love?

Forget Cinnamon Buns, Make These Chimichurri Rolls

The best way to shop? With the seasons. So, every 2 weeks at Kitchen Stories, we&#x27;ll be highlighting a different in-season ingredient along with 5 new recipes. To the market, we go!

Just about any time you open my fridge, there’s always a Napa cabbage. It fulfills its mission in noodle or wonton soups, in many a spontaneous stir-fry, and of course, for weekend kimchi making. Like<a href="https://www.kitchenstories.com/en/stories/tofu-for-beginners"> tofu</a>, it’s one of the all-rounders in my cooking life. Whether you’re already a cabbage fan, or just purely devastated by the limited veggie choices before spring produce hits the market, if you haven’t tried Napa cabbage, now is the time.

Napa cabbage, aka Chinese cabbage, is from the Brassica rapa family and originates in Northern China. In China, as one of the most essential and accessible vegetables, Napa cabbage is known as (and called) the “king of all vegetables.” Napa cabbage is popular in Japan and Korea as well, and has become a staple vegetable in East Asian cuisine. With ruffled leaves and succulent stems, this oblong-shaped cabbage has both crisp and tender textures. Compared to other kinds of cabbages, Napa is less pungent, and has a mild and slightly sweet taste. It is extremely low in calories, but rich in vitamins and packed full of antioxidants and folic acids. It is also good for digestion as it contains dietary fibers.

Although Napa cabbage is available all-year around, it’s a cool-weather crop and reaches its peak season in the late fall and winter. Usually found in your average grocery store (of which I am very grateful for) and specialty Asian market, look for medium-sized cabbages with a dense head, firm stems and fresh light-green or yellow leaves, without any blemishes or black dots. A nice cabbage should feel heavy for its size. If you see any black dots on a Napa cabbage, it could be the result of its growing environment or mold. Simply peel off and discard any affected leaves. Napa cabbage can last for a long time in a chilled environment. In leaner times, northern Chinese would hoard huge amounts of Napa cabbage to last through the whole winter.

Of course all good things must come to an end, so it will, eventually, wilt and develop mold with time, so carpe diem while it’s still fresh. Stored unwashed in the refrigerator, Napa is fresh up to a week. Wrapping in plastic wrap can help prevent wilting, and if a recipe calls for just part of a head, I would suggest just plucking the leaves from the outer layer instead of using a knife to chop it all at once.

How to deal with a big head of Napa cabbage

Often sold in large heads, preparing a chunky Napa cabbage requires a secure cutting board, sharp knife, and some patience. Start with chopping off the stem, half lengthwise. Use a small knife to make a V cut, and remove the core. Separate the leaves and rinse under cold running water or soak it in cold water for 10 minutes, to remove any dirt. Another method is to pluck all the leaves from the steam, clean, and stack them before chopping the stack. Napa cabbage is commonly chopped across the veins into bite-sized pieces or shredded for slaws.

One magic solution for left-over Napa cabbage is to turn it into magical kimchi. <a href="https://www.maangchi.com/recipe/tongbaechu-kimchi" rel="nofollow">My killer recipe</a> is from Maangchi, a Korean Youtuber and cookbook author. For less effort and quicker time to the table, we have a shortcut version linked below. Some Korean stews mix both fresh Napa cabbage and kimchi, highlighting the contrasting textures begotten from the very same vegetable.

Homemade shortcut kimchi

Napa cabbage is versatile and works great stewed, steamed, and stir-fried. In general, it doesn’t need much cooking time to cook through (3 – 5 min. is typically enough), and is also delicious raw. Try swapping it out with white or <a href="https://www.kitchenstories.com/en/recipes/savoy-cabbage-salad-with-pears-walnuts-and-ham/">savoy cabbage</a> to get away with your salad and <a href="https://www.kitchenstories.com/en/recipes/coleslaw-with-cranberries">slaw</a> routine. Give it a punchy and refreshingly sour taste with rice vinegar or apple cider vinegar, or add miso paste or tahini to the vinaigrette for a creamier variation. I use my hands to massage the vinegar or dressing into cabbage and let it sit for a few minutes, so the leaves can absorb the flavors. A quick <a href="https://www.kitchenstories.com/en/stories/if-you-havent-yet-mastered-stir-frying-heres-how">stir-fry</a> gives it a nice caramelization while still retaining that crisp bite. Chop the cabbages into bite-sized pieces. Don’t overcook the leaves, just fry the thicker white ribs first for about 2 minutes, then add the leaves and fry another 2 minutes. Season with salt, or try my favorite classic sweet sour flavor: stir-fry 1 lb (500 g) cabbage with ½ tsp salt, 1 tbsp cornstarch, 1 tbsp sugar, and 1 tbsp dark rice vinegar.

Napa cabbage makes a humble component in soups or <a href="https://www.kitchenstories.com/en/recipes/vegetable-chow-mein">noodle dishes</a>, making sure you get your vegetables in—plus, it adds some crunch. Its cup-like leaves can be used as wraps for grilled meat (<a href="https://www.kitchenstories.com/en/recipes/korean-beef-bulgogi">Korean bulgogi</a>) or <a href="https://www.kitchenstories.com/en/recipes/stuffed-chinese-cabbage-rolls">stuffed cabbage rolls.</a> Shredded Napa cabbage is often used in dumpling or bun fillings combined with ground pork or chicken, or can be combined with other shredded veggies and a quickly blitzed batter for <a href="https://www.kitchenstories.com/en/recipes/id/cac3d5e5-1d82-4350-877f-4199aeb0b6a9?draft=1&amp;v=1581087684">Japanese-style pancakes</a>.

All week long, we&#x27;ll be featuring new Napa cabbage recipes on Kitchen Stories. Check back to see what&#x27;s new, then try one for yourself! Here&#x27;s where to start: