Napa Cabbage (Brassica rapa subsp. pekinensis) is a type of Chinese cabbage originating near the Beijing region of China that is widely used in East Asian cuisine. Since the 20th century, it has also become a widespread crop in Europe, the Americas and Australia. In much of the world, it is referred to as "Chinese cabbage"
Napa Cabbage is an excellent source of Vitamins B6, B9, C, K, and Iron, Calcium and Manganese. Napa cabbage is a great source of soluble and insoluble dietary fiber. Source: https://www.hitchcockfarms.com
Some flavors that pair well with Napa Cabbage: carrots, chicken, garlic, ginger, sesame oil, sesame seeds, seafood, rice vinegar
Methods of Preparation
Recipes
Napa Cabbage Salad with Toasted Almonds (Serves 9):
Courtesy of: https://www.yummly.com
Ingredients:
FOR THE DRESSING:
Preparation:
NUTRITION Serving: 1cup | Calories: 227kcal | Carbohydrates: 14g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Sodium: 384mg | Potassium: 343mg | Fiber: 3g | Sugar: 4g | Vitamin A: 298IU | Vitamin C: 25mg | Calcium: 102mg | Iron: 1mg
Notes:
Omit the ramen or use rice ramen to make it gluten-free. You can prepare the cabbage and green onions ahead of time. Store in the refrigerator. Toast the almonds and ramen up to 3 days ahead of time and store in an airtight container. Make the salad dressing up to a week in advance. Store in an airtight container in the refrigerator. Once the salad is made it's best eaten the day of. Store the salad in the refrigerator.
Prep Time: 15 mins Cook Time: 15 mins Servings: Yield: 4-6 Source: myeverydaytable.com
1 medium head of Napa cabbage, thinly sliced
4 oz. blue cheese crumbles
1/4 white onion, thinly sliced
1 clove garlic, minced
1/4 cup olive oil
2 Tbsp. apple cider vinegar
1 tsp. Dijon mustard
1 tsp. honey
1/2 tsp. celery seed
1/2 tsp. sea salt
pinch black pepper
Prep ingredients:
Thinly slice cabbage and onion.
Mince garlic.
Layer Napa cabbage, onions, and blue cheese in serving bowl and chill until serving.
Whisk together garlic, olive oil, apple cider vinegar, Dijon mustard, honey, celery seed, sea salt, and pepper until emulsified.
Toss dressing with cabbage and chill for 5-10 minutes before serving.
Feel free to swap apple cider vinegar for a white wine or white balsamic vinegar.Make and store the Napa slaw dressing in a small jar, simply add all of the ingredients, cover, and shake until emulsified.
Fat: 11.4 g
Calories: 134 calories
Saturated Fat: 3.7 g
Sodium: 339.8 mg
Fiber: 0.2 g
Cholesterol: 10.6 mg
Carbohydrate: 5 g
Sugar: 1 g
Serving Size: 1 cup
Trans Fat: 0 g
Protein: 4.7 g
Prep Time: 15 mins Cook Time: 15 mins Servings: 4 Source: allrecipes.com
5 cloves garlic
1 cup loosely packed chopped cilantro
½ jalapeno pepper, seeded and minced
3 tablespoons white sugar
¼ cup fresh lime juice
3 tablespoons vegetarian fish sauce
1 (12 ounce) package dried rice noodles
2 carrots, julienned
1 cucumber, halved lengthwise and chopped
¼ cup chopped fresh mint
4 leaves Napa cabbage
¼ cup unsalted peanuts
4 sprigs fresh mint
Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.