Nappa Cabbage
Nappa cabbage originates from China where it has
been widely used in local cuisine for thousands of years. Like
mustard, it is part of the cruciferous family and was first
cultivated in China, Japan and the Philippines. Today, it is grown
in many areas of the United States.
Nappa cabbage is also referred to as Chinese cabbage, Shantung
cabbage or pe-tsai cabbage.
Nappa cabbage is an elongated head vegetable with compact, light
green, curly-edged leaves that are crunchy when raw. Nappa cabbage
looks a lot like Romaine lettuce.
It can be eaten raw or cooked and is much easier to digest than
regular round cabbage. The light and delicate taste of Nappa
cabbage is in fact reminiscent of round cabbage but slightly
sweeter and milder.
Select a Nappa cabbage that is compact and firm, with fresh crisp
leaves that show no trace of yellowing.
- Cook as you would any other type of cabbage but be careful not to overcook.
- Cook the base first and add the leaves midway through the cooking process.
- Eat raw, shredded in salads.
- Excellent cut in strips and stir-fried in a wok with other vegetables.
- Nappa cabbage can be used in any recipe that calls for cabbage.
Nappa cabbage can be found year-round in supermarkets.
Like all cruciferous vegetables, Nappa cabbage is good for you and contains cancer-fighting nutrients. It is rich in vitamin C and a good source of fibre.
Nappa cabbage can be refrigerated in a perforated plastic bag for up to a week. Like all other cabbage varieties, it should be eaten as soon as possible after purchase to enjoy its full flavour and crunchy texture.
It is very important not to wash cabbage until ready to use. Freezing Nappa cabbage is not recommended because it would cause loss of colour and consistency.
