Finally, summer has arrived and our garden is producing all sorts of deliciousness! One of our favorite homegrown vegetables is napa cabbage. We’ve been obsessed with it for the past few summers, first we were enjoying it in my Napa Cabbage Slaw with Feta then it got really intense when I came up with my Beef & Cabbage Bowl – I’m pretty sure we ate it at least once every week last summer. This year I’m excited to share another way we’re enjoying our homegrown napa cabbage, in my Napa Cabbage Wrapped Shiitake Pork Rolls!
Now I can’t take 100% credit for this awesome idea. Last year we made Diane Sanfilippo’s Shrimp & Pork Cabbage-Wrapped Dumplings a few times and they were so delicious that I we immediately started thinking about having them again when our homegrown napa cabbages were almost ready to be picked. But here’s the thing, I don’t often keep shrimp in the house because when I buy it we always eat it up quickly, but I do have at least 10 pounds of ground pork in the freezer from the 1/2 hog we got this spring… and I can’t forget to mention that our cultivated shiitake logs just flushed so I have bunches of shiitake mushrooms to use up!
I threw caution to the wind and modified Diane’s recipe to be a better fit with our selection of local, seasonal and on-hand foods. The napa cabbage, shiitakes, onions, garlic, and carrots were all home grown, pork from the 1/2 a local, woodland raised hog we got in the early spring — toss in a few pantry staples and my homemade Thai Sweet Chili Sauce — that’s a damn delicious dinner!