Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Red Napa Cabbage
Inventory, 30 lbs : 0.87
This item was last sold on : 09/09/17
Red Napa cabbage is an elongated, deep maroon colored variety of cabbage. The large, oval-shaped heads of Red Napa cabbage have broad-sized, tightly wrapped leaves with well-defined veins and pale ribs. The leaves are all wrapped around a central stem or heart. Red Napa cabbage leaves are a bright purple color and are frilled at the edges. The flavor is slightly different than that of the green Napa cabbage variety; it is mild and sweet, not bitter like many other red cabbage varieties. Red Napa cabbage leaves are crisp and crunchy. The intense color of the leaves may stain other vegetables.
Red Napa Cabbage is available year-round with a peak season in the late summer.
Red Napa cabbage is a very new variety, developed by the Kwonnong Seed Co., LTD. and released in 2016. Red Napa cabbage, also known as Red Chinese cabbage, is botanically classified as Brassica rapa subsp. pekinensis. The name “napa” comes from a Japanese colloquialism referring to any type of leafy vegetable. Over time, it has come to be used to describe this particular variety of Chinese cabbage. Napa cabbage is sometimes referred to as Pe-tsai or celery cabbage in Asia.
Red Napa cabbage is rich in vitamins C and A, as well as zinc and calcium. The deep burgundy color of Red Napa cabbage is due to the presence of anthocyanins, phytonutrients responsible for pigment in fruits and vegetables, which also serves as a powerful antioxidant.
Red Napa cabbage can be used in most applications calling for napa cabbage. Unlike the smaller, rounded red variety of cabbage (Brassica oleracea), Red Napa cabbage doesn’t lose its vibrant hue when cooked, which adds color to both hot and cold dishes. Sautee Red Napa cabbage with garlic, salt and pepper and serve as a side dish. Use Red Napa cabbage for making slaws or salads. Roll ground meats, herbs and rice in the large Red Napa cabbage leaves for a colorful take on cabbage rolls. Use Red Napa cabbage as a filling for dumplings. Red Napa cabbage will keep in the refrigerator for up to a week. Wilted or brown looking leaves should be discarded.
Napa cabbage is traditionally used to make kimchi, a spicy condiment made from fermented cabbage, radish, ginger, garlic and ground hot chile peppers. The fermented cabbage is eaten at almost every meal in some parts of southern Asia, particularly in Korea. The rich purple pigments of Red Napa cabbage give kimchi a vibrant color as well as important antioxidant properties.
The vibrant Red Napa cabbage has its origins in South Korea, and was bred and selected by a seed company called Kwonnong Seed Co., LTD. The varietal was first field tested under the distinction "WS4402," and then introduced under the name Chinese cabbage ‘Scarlette’. Chinese cabbage has been grown in Asia since the 5th century, and over that time many varieties have been selected for color or resistance to environmental conditions. So many varieties exist, that some are even broken down into sub-categories. Napa cabbage, for instance, has two distinct types: che foo and chilili. Red Napa cabbage is a che foo type, identified by its rounded compact shape. Many of the commercial cultivars of Chinese cabbage available today are hybrids, hand selected for disease resistance or drought tolerance. Red Napa cabbage is primarily available in Europe.
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