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Cabbage, Napa Each
Napa or napa cabbage is a type of Chinese cabbage originating near the Beijing region of China and 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, this is the vegetable referred to as "Chinese cabbage"
Here are 6 easy things to do with your Napa Cabbage:
1. Soup: Add a cup or two of shredded napa cabbage to virtually any soup. Napa is especially good in chicken and beef soups. One easy idea is a to make a simple miso soup broth and just add some steamed chopped Napa, quick, easy, delicious! Try this Miso Noodle Soup – great in fall and summer!
2. Quick Kimchi: Kimchi is a Korean lacto-fermented pickled Napa Cabbage dish. It usually involves a long brine time in an airtight container mixed with hot pepper, fall radishes, onions, and garlic. However, you can make a quick and easy overnight version. Just take about 3 cups of shredded Napa Cabbage, add a Tablespoon or so of Sriracha (or other Korean garlic-hot pepper sauce), about 3 Tablespoons of rice or white wine vinegar, 4 chopped Garlic cloves, and a half teaspoon or so of salt – Mix it all together and let chill overnight in the fridge.
3. Slaw. Do you have a favorite Coleslaw recipe? Just substitute Napa Cabbage for the European standard for a unique and delicious summer salad! Try this creamy version with yogurt.
4. Stuffed. Blanch whole Napa leaves until they just wilt. Stuff with beans, rice, ground beef, pork – whatever! The sky is the limit with this one. Try using napa cabbage in our Asian inspired Cabbage Rolls or the Vegetarian version with tempeh!
5. Stir Fry: If you’ve ever eaten a stir fry at an Asian restaurant, there’s a good chance there was Napa Cabbage in your stir-fry. There’s a million ways to add Napa to a Stir fry, separating the white stems and dicing them into one inch squares can make for a nice presentation. Don’t throw the green part out though – just add it to the stir fry toward the end (since it takes less time to cook) Check out our tips for making your own stir-fry without a recipe.
6. Spring Rolls: add Napa cooked or raw to a mix of other veggies, shrimp, pork, bean thread noodles…and wrap in spring roll wrappers. Serve with an asian style dipping sauce. Great in our fresh rolls with peanut sauce!
Store heads of cabbage in the refrigerator for up to a month. Cut pieces can be refrigerated for up to 10 days.
Just like green cabbage, it can be used raw or cooked. Its sweet-spicy flavor and brilling color make it delicious in several dishes. Red cabbage normally turns pale blue as soon as heated. To hold its lively red color throughout cooking, add a few amount of vinegar or lemon juice, or cook the vegetable along with acidic ingredients such as apples or wine. It is used in preparations both raw and cooked. It is often pickled fresh and made into sauerkraut. Red cabbage is complimented by varying textures and flavors rich, bold and spicy, such as stewed and grilled meats, cream, olive oil, butter, eggs and cheeses, avocados and chilies. Other companion ingredients include citrus, nuts, garlic, shelling beans, farro, sausages, mushrooms, ginger, fennel, shallots and light-bodied vinegars.
The concentration of anthocyanin polyphenols in Red cabbage provide far greater health benefits than that of Green cabbage varieties. The anthocyanins act as dietary antioxidants, as digestive aids, as an anti-inflammatory, and they have potentially protective, preventative, and therapeutic roles in a number of human diseases.