Napa Cabbage

Napa Cabbage is a large, green, and roughly football shaped cabbage with highly texture leaves. It has a taste similar to that of a typical European cabbage, and can be eaten fresh or raw. Below are some recipes and ideas for how to use a napa cabbage.

1. Stir Fry: Napa Cabbage is great in stir fry. The white stems can be diced and cooked with the longer cooking vegetables, while the green part of the leaf can be diced or shredded and added at the end. It makes an excellent companion to your typical stir fry ingredients: bean sprouts, peas, garlic, radishes, squash, and basically whatever else you feel like adding.

2. Soup: Napa cabbage can be shredded and added to any soup. It is especially good with broth based soups such as a pork miso or a variation on an Italian wedding soup.

3. Kimchi: One of the most popular uses for Napa cabbage is kimchi, a chopped and fermented napa cabbage, often mixed with daikon radish and red chili pepper. Typically, it ferments for several days, but you can make your own overnight version.

·         3 cups of shredded Napa Cabbage

·         1 Tablespoon of Sriracha or similar hot sauce

·         1 Tablespoons of rice or white wine vinegar

·         4 garlic cloves, minced

·         1/2 teaspoon of salt, or to taste

Mix together, place in a container with a lid, and let it chill in the refrigerator overnight.

4. Coleslaw. Napa Cabbage can be substituted for your typical green cabbage in a coleslaw recipe! Add some shredded kohlrabi for a nice little kick.

5. Spring Rolls: Cooked or raw, Napa Cabbage can be added to a spring roll veggie mix. Carrots, bamboo shoots, garlic, and even shrimp make excellent companions for a delicious spring roll.