Napa cabbage, also known as Chinese cabbage, is a part of the vast brassica family (along with cauliflower and Brussels sprouts). It's different from standard green cabbage in that it has thick white ribs and crinkly, soft yellow or pale green leaves with a feathery texture. But it's not just their looks that are different: As Russ Parsons notes in How to Pick a Peach: "Asian cabbages (Brassica rapa) actually come from a different species than European cabbages (Brassica oleracea). They are more closely related to bok choy, broccoli rabe, and, most oddly, turnips."
You can find napa cabbage at most grocery stores with well-stocked produce sections, but if not, an Asian market will definitely carry it. Pick a heavy head with bright white ribs and crisp leaves that don't look limp or tired. To keep it fresh, wrap the cabbage in plastic wrap and store in the vegetable crisper. Feel free to peruse our 17 favorite napa cabbage recipes for inspiration on how to use it. Napa cabbage has a more delicate flavor and texture than Western cabbage, but substitutes easily, making it perfect for eating raw in salad and slaw (but still tough enough to stand up well to all kinds of cooking methods).
from Food52 https://ift.tt/17TSRcZ
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