Wilted Chinese Cabbage Recipe


Difficulty LevelMediumCuisine
VegetarianMain Ingredient


 Sesame seeds1⁄4 Cup (4 tbs)
 Napa cabbage head3 Pound (1 Large Head)
 Green onions6
 Oriental noodle soup mix3 Ounce (Any Flavor, 1 Package)
 Sugar1⁄4 Cup (4 tbs)
 Salad oil1⁄2 Cup (8 tbs)
 Sesame oil1 Teaspoon
 White wine vinegar6 Tablespoon
 Soy sauce1 Tablespoon
 Pepper1⁄2 Teaspoon
 Cherry tomato halves4
 Fresh cilantro sprigs2 (Coriander)

Nutrition Facts

Serving size: Complete recipe

Calories 2128 Calories from Fat 1245

% Daily Value*

Total Fat 142 g218.1%

Saturated Fat 8.5 g42.7%

Trans Fat 2 g

Cholesterol 48.1 mg

Sodium 6455.3 mg269%

Total Carbohydrates 193 g64.5%

Dietary Fiber 41.1 g164.3%

Sugars 97.6 g

Protein 37 g73.3%

Vitamin A 97.7% Vitamin C 906%

Calcium 91.5% Iron 94.1%

*Based on a 2000 Calorie diet


Toast sesame seeds in a small frying pan over medium-high heat, stirring often, until golden (about 2 minutes).
Set aside.
Insert slicing disc.
Shred cabbage.
Transfer to a large salad bowl.
Slice onions and add to cabbage.
Break uncooked noodles into small pieces and stir into cabbage mixture.
In a bowl, stir together sugar, salad oil, sesame oil, vinegar, soy, and pepper.
Pour over cabbage mixture and toss to mix well; then cover and refrigerate until cabbage is wilted and noodles are soft (2 to 4 hours).
Stir well; toss with sesame seeds, then garnish with cherry tomato halves and cilantro.