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Napa Cabbage Cooking Tips


 Cooking Tips

* Napa make wonderfully light, juicy slaw. For coleslaws, thinly slice Napa cabbage, do not grate (Napa becomes watery when grated.) Mix in grated carrot, green onion and a traditional mayo or yogurt dill dressing.

* Try fruity slaws: mix cabbage with thin slices of apple or pear, dried fruit such as raisins, chopped fig or dates, and pine nuts or pecans. Top with simple dressing of olive oil, cider vinegar, and honey. Stir-fry cabbage with broccoli and carrots, etc.

* Add to vegetable soups, miso soup, chicken soup.

* Replace Napa cabbage for traditional cabbage in recipes, but reduce cooking time. (Napa cooks very quickly, because it is so tender.)

 Storage Tips

* Do not remove outer leaves. Store in plastic bag in fridge, with damp cloth if necessary to prevent drying out.

* Napa should keep for up to 2 weeks this way. 

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