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 

Raw
Bake
Braise
Grill
Stew
Sauté
Stir-fry
Marinate (Kimchi)



Recipes

Napa Cabbage Salad with Toasted Almonds (Serves 9): 

Courtesy of: https://www.yummly.com

Ingredients: 

  • 1 medium Napa cabbage
  • 1 bunch of green onions optional, finely chopped
  • 1 cup slivered almonds, toasted
  • 3 ounce package of ramen noodles
  • ¼ cup of dried cherries or blueberries optional

 FOR THE DRESSING: 

  • ¼ cup rice vinegar
  • ½ cup olive oil
  • 1 teaspoon grated ginger
  • 2 tablespoon soy sauce Black pepper to taste

 Preparation: 

  1. Start with a fresh head of Napa cabbage. It's crisp, light, and it looks so pretty when it's shredded.
  2. Wash all of the leaves well, dry, and then chiffonade.
  3. Cut the cabbage strands in half if the leaves are really wide.
  4. Cut the bottom off of the cabbage and wash the leaves individually. Dry them and then slice into thin slivers (chiffonade). Cut in half if the strands are too wide.
  5. Spread the almonds out on a large baking sheet with a rim and toast them in the oven. Watch them carefully, shaking the pan every 45 seconds to 1 minute to ensure that they brown evenly. When they are a light brown remove from the oven.
  6. Crush the ramen noodle into small pieces on a large baking sheet and toast in the oven until they just begin to brown. Approximately 4 minutes.
  7. To Make the Dressing
  8. Whisk the ¼ cup rice vinegar, ½ cup olive oil, 1 teaspoon grated ginger, 2 tablespoon soy sauce, and black pepper to taste until fully combined.
  9. Put all of the ingredients to a LARGE bowl. Add the dressing and toss well.

 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.