Napa Cabbage Flower Steamed Rice

March 30, 2023


One pot and full of savory, comforting Local Roots veggies, this steamed casserole dish looks complex but is simple to bring together. Flavored with fresh ginger and soy sauce, layers of meltingly tender napa cabbage are alternated with umami-packed mushrooms and fragrant steamed rice.



1 Local Roots napa cabbage
8 oz Local Roots mushrooms
2 Local Roots carrots
3 stems green onion
2 cloves garlic
1 inch fresh ginger, peeled
1 cup short grain white rice
¼ cup soy sauce
optional: white pepper



  1. Wash the napa cabbage well, including between each leaf. Remove the stem and separate each leaf. 
  2. In a food processor, chop the mushrooms, carrots, green onion, garlic cloves, and peeled ginger to a fine dice.
  3. In a medium bowl, mix 1 cup rice with the mushrooms, carrots, green onion, garlic, and ginger until evenly combined.
  4. In a medium pot, layer napa cabbage leaves on the bottom of the pot and up the sides. Place a thin, even layer of the rice and vegetable mixture on the leaves (about 1-2 handfuls). Add another layer of napa cabbage leaves, then repeat with another layer of the rice mixture. Continue layering until you’ve used all of the leaves and rice, or until you reach the level of the pot.
  5. Mix together ¼ cup soy sauce and 1 ½ cups of water (and a few dashes of white pepper, if using). Drizzle evenly over the cabbage and rice to season. 
  6. Cover the pot with a lid and cook on low-medium heat for 50-60 minutes, until the rice is steamed through. Allow to cool, then serve.


This recipe was created by Local Roots contributor Irena Huang / @irena__huang

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