About Napa/Chinese Cabbage

Selection: Look for fresh, healthy looking green cabbage. A few outer leaves may be loose and open, but inside you should feel a firm, heavy head. Napa and Chinese cabbages are elongated, almost stalk like. Their coloring is paler green, with white ribs. their flavors are clearly cabbage, but more delicate than head cabbage.

Storage and Preparation: Cabbage keep well, especially if it’s fresh  when purchased. Wrap it, unwashed, in foil, cellophane or plastic and store it in the refrigerator. It will stay fresh for about 10 days. To  serve the cabbage, pull a few outer leaves off and discard. Wash well and drain upside down.

Raw: The most common use for raw cabbage is coleslaw. Food processors make slaw quick and easy to prepare. Use the slicing blade or for a finer texture use the chopping blade.

Steam: Cut in large cubes or slices. Steam 8-12 minutes, depending on the size of the cabbage. Taste a bite raw to see if it’s sweet to your tongue.

Stir-fry: Dice cabbage into 1 and 1/2 inch cubes, or slice. Allow about 5-8 minutes.



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