NAPA CABBAGE

NAPA CABBAGE was a totally new find for us – really! While it’s the foundation for spicy kimchi, it makes absolutely delicious slaw too! Napa’s sweet, crunchy, and celery-flavored leaves are one of the most sought-after ingredients in the far East-Asian cuisine. Undoubtedly, Chinese cabbages are increasingly being used in the western, Mediterranean as well as American cuisines for thier wholesome nutrition profile. Napa is packed with many antioxidant plant compounds such as carotenes, folates and Vitamin C In addition, it is an abundant source of soluble and insoluble dietary fiber.

How to Store: Keep whole in a plastic bag in the refrigerator for up to a week. To prepare the entire head at once, cut it in half lengthwise, remove the core, and chop as desired. Or, separate and wash individual leaves as needed.

How to Prepare: Try Napa cabbage slaw with a sesame oil and rice vinegar dressing, wrapping the leaves into spring/summer rolls, thrown in a soup, or sautéd with garlic, ginger, and soy sauce.

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