Cabbage (Napa, sml)

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Napa cabbage is known for its signature barrel-shape and crisp, pale green, tightly-wrapped leaves with a white mid-rib and a dense heart. The outer leaves curve inward and are true green to pale green. The interior leaves and the heart is yellow to ivory colored. Its flavor is more subtle and pleasant than European head cabbage. The water content is also higher, creating a crisper and more refreshing texture.

Napa cabbage is the principle ingredient in soups, slaws and stir-fries. It can be used in raw applications, braised, stewed and even grilled. Favorable pairings include savory ingredients such as garlic, onions, leeks and other alliums. Other complimentary include include ginger, mushrooms, soy sauce, tofu, pork, white fish, noodles, grains, potatoes, light bodied vinegars, fermented beans, eggs, citrus and chiles.

Handling & Storage Tips
Almost all of the cabbage can be used, although the outer leaves can be peeled off if they are thick and tough. Slice the cabbage and remove the thick stem from the centre. Rinse the cabbage once sliced. For salads you should chop or tear the cabbage and use raw.

Cabbage should be used quickly before it toughens. Store it, wrapped, in the bottom of your fridge.

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