Another cabbage and rice dish

Since we got double our veggies in our CSA box last week, I had to figure out what to do with all the napa cabbage I had. So I changed another recipe I had to include rice and not pasta.

1 head of napa cabbage leaves and stalks

desired amount of country blend long grain rice (or any rice you prefer)

1 onion

5 small cloves of chopped garlic

1 tbs. fresh chopped sage

2 cups low sodium chicken broth

5 ounces of goat cheese

We use a rice cooker for the rice. We also buy the rice from the bulk dispensers at the grocery stores. You can use any kind of rice you want, and cook it any way you'd like.

I use the napa cabbage leaves and stalks. I tear the leaves from the stalk and rinse them in water. I wash and cut the stalks as I would celery. It makes a nice crunchy taste.

Chop the onions, sage and garlic.

Brown the cabbage stalks, onions and garlic in a frying pan or wok. Add the cabbage leaves and chicken broth to the mixture. Saute until tender. About half way through, I added the sage.

When the rice is cooked and cabbage is tender, mix the rice, cabbage mixture and goat cheese in the wok. Cook until the goat cheese is blended in.

Serve!

Had I had tomatoes I would have added those as well.

Now I have another head of napa cabbage and a bunch of potatoes. So I'm searching the web for a recipe to combine those two items.