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May 20, 2008 07:32 PM

Need ideas for using Joi Choi and Monument Cabbage

We've just begun growing the two aforementioned veggies and we're in need of some ways to prepare them....mahalo nui loa for your help.

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  1. You can use Joi Choi as a replacement for Pak Choi or similar brassica. Just look up some recipes for Pak Choi and there you have it.

    I'm not sure what Monumnet Cabbage is...a quick Google turned up nothing. Is there another name that I might be familiar with?

    1. From this pic it looks like a variation of Napa Cabbage.

      Making kimchi is one option. Steaming the leaves and using as a wrap for meat dishes is another.
      Can also be used in salads, soups, and stir fry dishes.
      This cabbage roll is pretty good:

      Korean Clam Stuffed Cabbage Rolls

      10 Napa Cabbage leaves
      1/2 bunch watercress
      2 tablespoons blended sesame/soy bean oil

      1 1/2 cups Clam meat (substitute or combine with crab, lobster, or shrimp
      )1 Onion
      3 Eggs
      Clam Seasoning Mix

      Broth Mix:
      1/2 cup Beef broth
      1 tablespoon Soy sauce
      2 teaspoons Sugar

      Clam Seasoning Mix:
      1/2 teaspoon Salt
      1 teaspoon Sesame seed paste*
      1 green onion
      3 fresh cloves garlic
      1/2 teaspoon Pepper



      Cabbage Leaves
      Bring a pot of water to a boil over high heat.
      Holding the leafy potion of the cabbage leaves, place the stem (thicker) portion into the boiling water until they soften, then drop completely into the water.
      Boil for 3 minutes, remove from water and drain.

      Clam Meat
      Remove clam meat from shell, clean, and wash.
      Place into boiling water and boil for about four to five minutes.
      Remove meat from pot, drain and cool.
      Coarse chop the meat.

      Mince onion and stir fry (saute) for 1 minute.
      Set aside.

      Clam Seasoning Mix
      * Dry toast 2 teaspoons sesame seeds in a hot wok/skillet until golden brown.
      * Place in a mortar and grind with pestle until you have a fine smooth paste.
      Mince green onion and garlic cloves, then mix all seasoning ingredients.

      Mix Stuffing
      Combine chopped clam, minced onion, and stuffing mix together.
      Mix well.

      Hard cook eggs by boiling over high heat for about 13 minutes.
      Cool, peel, and cut each egg into quarters from top to bottom.

      Wash in cold water then immerse the stem portion in boiling water for about 1 1/2 minutes.

      Fill leaves
      Spread the cabbage leaves then cut away the thickest portion of the stems.
      Place about one tablespoon of the stuffing and one egg quarter on each leaf, then roll carefully, folding the outer edges inward "burrito" style.
      Tie each roll with watercress stem.

      Mix broth ingredients together in a mixing bowl.
      Heat a large fry pan over high heat.
      Add oil, then cabbage rolls. Cook about 45 seconds to 1 minute on each side, until lightly browned.
      Reduce heat to low and pour the broth mix over the rolls.
      Simmer over low heat fifteen to eighteen minutes.

      Serve hot with sticky rice and ban chan.