info: Napa Cabbage (a.k.a. Chinese Cabbage) is a leafy green vegetable with a crunchy texture and a mild flavor, somewhat sweeter than regular green cabbage. Excellent source of vitamins C and calcium.
storage: Wrap in paper towels & refrigerate for up to a week.
preparation: Cut head in half and remove the core and central stalk. Wash leaves in cold water & pat dry. Chop to desired size/consistency.
Napa cabbage can be eaten raw or cooked. It can be boiled, steamed, braised, sauted, stir-fried, or roasted. Be careful not to overcook.
from Cabbage History
In the East, pots containing cabbage that date back to 4,000 B.C. have been found in Shensi province in China. North China is probably the original home of Chinese cabbage. To the ancient Chinese, it was considered a ‘cooling’ food in the yin and yang construct. Cabbage is favored for pickling and is considered ts’ai or suitable to go over rice. The pickled cabbage known as Kim Chee is a staple throughout Korea. …read more