Napa cabbage has long green and white compact leaves that are crisp and aqueous with a subtly sweet, mild flavor.
Napa can grow quite large, sometimes a foot high and 5-6” in width.
At KCSA you will see napa cabbage in the fall on the share.
Napa cabbage is best suited for both raw and cooked applications such as braising, stewing, grilling, stir-frying, boiling and is fermented as the main ingredient in kimchi.
Also, as bok choy and tatsoi are technically varieties of Chinese cabbage, they get an honorary mention here as well!
Best stored in the refrigerator in bags or containers.
RECIPES
Napa Cabbage and Bean Soup
3 tablespoons extra virgin olive oil
4 cloves garlic smashed and peeled
1 pinch pinch of red pepper flakes or more for serving (optional)
1 small head Napa cabbage leaves torn into 2-inch pieces
15.5 ounce can red kidney beans rinsed and drained
15.5 ounce can chickpeas rinsed and drained
4 cups vegetable broth
Kosher salt and fresh cracked black pepper to taste
lemon wedges and crusty bread for serving
Cut the bottom off the cabbage, then peel away the cabbage leaves; cut or tear into two-inch pieces. Rinse the leaves with cold water. Allow them to drain or use a salad spinner to remove excess water. Heat the oil in a medium pot over medium heat; add the garlic and red-pepper flakes. Cook, stirring, about 1 minute, or until oil becomes fragrant (do not brown). Add cabbage, toss to coat, and season with salt, to taste. Cook until cabbage is just wilted, about 2 minutes. Toss the beans and chickpeas into a strainer and rinse with cold water. Shake out excess water and add them and the broth to the pot of cabbage; bring to a simmer. Cook until heated through, about 3 to 5 minutes. Remove garlic and add salt and pepper if needed. Serve with crusty bread, lemon wedges, and red pepper flakes. https://www.themountainkitchen.com/napa-cabbage-and-bean-soup/
Pork, Shrimp, and Napa Cabbage Dumplings
Spicy Napa Cabbage Slaw with Cilantro Dressing
