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Seasons/Availability
Napa Cabbage is available year round.
Description/Taste
Producing white leaves at the bottom and pale green leaves at the top, attractive napa cabbage leaves are somewhat crinkly. Delicately flavored compared to common cabbage, napa is deliciously juicy, crisp, sweet and mild. A very versatile vegetable, this type of cabbage is especially appreciated by gourmet and health-conscious chefs.
Nutritional Value
Nutritionally richer than regular cabbage, napa is higher in calcium and vitamin A. All cabbages offer vitamin C, potassium, folacin and dietary fiber.
Applications
A must cabbage for salads and slaws. Steam, stuff, stir-fry, microwave, sauté or braise. Season with curry powder, dill seed, dill weed, mustard or caraway seeds. Pair with pasta, roasts and chicken. Add to soups and stews. Its mild taste is perfect for relish. Use in any recipe that calls for common cabbage. To store, refrigerate in plastic perforated bag. Use within three or four days. Do not wash until ready to use.
Ethnic/Cultural Info
In China and Thailand, sliced napa cabbage is a familiar addition to soups and stir-fries. In San Diego, California, shredded cabbage is preferred in their famous fish tacos.
Geography/History
Basically there are four types of cabbage: green, red, Savoy and napa. Causing some identity confusion, the name "Chinese cabbage" is frequently used for napa and bok choy, two very different varieties of cabbage. Napa is also known as Peking cabbage, celery cabbage, hakusai, siu choy, pechay, tsina and wong nga bok. Popular in Asia, it is grown in China, Japan and the Philippines. In the United States, California and Hawaii grow it year round and are major producers. Florida, New Jersey, New York and Ohio also contribute to the napa cabbage supply.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
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