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Cabbage Chinese, Napa, Single Piece

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  • Napa cabbage is a densely packed, large, and elongated head, averaging 25-50 centimeters in length and 15-20 centimeters in width, with an oval to oblong shape. The bright white stems are thick, lightly grooved, and smooth, tightly clustered at the base forming basal rosettes. Attached to the fibrous stems are crinkled, delicate, and curved leaves that range in color from pale green to yellow and are covered in white veins that extend across the surface. Napa cabbage is crisp and aqueous with a subtly sweet, mild flavor.

  • Napa cabbage is best suited for both raw and cooked applications such as braising, stewing, grilling, stir-frying, and boiling. Traditionally used in Asian cuisine, Napa cabbage can be shredded into slaws or green salads, or it can be stuffed into dumplings, fresh spring rolls, and steamed buns. The leaves can also be simmered in a hot pot or other soups, cooked into curries, or lightly stir-fried with other vegetables and mixed into noodle and rice dishes. In addition to cooked preparations, Napa cabbage is popularly fermented and used to make kimchi. Outside of Asian cuisine, Napa cabbage is also being used in sandwiches, as a lettuce wrap, in salads, or as a creamed side dish. Napa cabbage pairs well with potatoes, mushrooms, carrots, cucumber, celery, parsnips, meats such as white fish, poultry, and duck, grapefruit, oranges, and pistachios.

  • The leaves will keep 1-2 weeks when wrapped in plastic and stored in the crisper drawer of the refrigerator.

  • Roasted Napa Cabbage

    Ingredients:

    1 head napa cabbage
    3/4 cup oil
    1 1/2 Tbsp. minced garlic
    salt
    pepper

    Instructions:

    1. Heat the oil in a pan on medium heat. When it's hot, add the garlic, and gently cook for about 5 minutes. Be careful not to burn the garlic. Take it off the heat, and set it aside to cool.
    2. Preheat the oven to 450.
    3. Place aluminum foil on a baking pan.
    4. To cut up the cabbage, cut the head in half, remove the core, and then slice widely at the leafy green portion and thinly at the white celery-like side.
    5. Toss the sliced cabbage in the oil and garlic, coating everything evenly.
    6. Season with salt and pepper. It will likely take more salt than you think to taste seasoned, but you can always add more later.
    7. Roast for 15 minutes. When it's done, parts of the cabbage will be browned, caramelized, and delicious.