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Napa Cabbage

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A.K.A

Chinese cabbage

What is it?

Napa cabbage has ruffled, thin light-green leaves that are as tender as lettuce and crunchy white stems that are similar in texture to green cabbage. Juicy and sweet when braised, sautéed, or stir-fried, it’s equally good raw in salads or slaws. It pairs well with garlic, chives, mushrooms, carrots, radishes, ginger, and cured meats, such as bacon, prosciutto, speck, and even prepared duck confit.

Kitchen math:

1 medium head = about 2 lb.

Don’t have it?

Savoy cabbage has a similar crinkly, crunchy texture to its leaves.

How to choose:

Look for medium-size cabbages that feel heavy for their size and have plenty of light-green leaves.

How to prep:

Remove and discard any discolored outer leaves before cutting Napa cabbage as you would green cabbage. Begin by slicing it in half lengthwise and removing its tough core.

How to store:

Store whole cabbage in the refrigerator. Shredded cabbage will keep best sealed in a zip-top bag in the crisper drawer.

Cross Reference

Green cabbage

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