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Cabbage
Recipes
All
about Nappa Cabbage (Brassica Pekinensis)
Also
called Chinese celery cabbage, Peking cabbage, Petsai
Origin: China
Cruciferae
family Napa
cabbage has long, oblong-shaped leaves that are flat and wide. They are a pale
green tending towards greenish white in the center.
Napa cabbage resembles
a head of Romaine lettuce, only more tightly compact and with curly edges. Nutritional
values per 100 g
Calories: 12; Water: 95%; Sugars: 10 g; Carbohydrates:
1 g; Fat: 0.2 g; Protein: 2 g.
Rich in vitamin C and fiber.
Storage
Napa
cabbage will keep unwashed for 4 to 5 days in the refrigerator crisper; it should
be stored in a plastic bag as it readily absorbs nearby odors. As soon as the
cabbage is cut it begins to lose its vitamin C content. Cooking
tips - It
is from the same family as the green cabbage, but its flavor is sweeter and milder.
- Cut out
the core and wash under running water. Blanch for a few minutes and discard the
blanching water. Cook like cabbage - do not overcook.
- Cook
the lower part first and add the leaves halfway through the cooking time.
- The
raw leaves have a pleasant crunchiness: grate them for cole slaw.
- To
change the texture, blanch Napa cabbage for a few seconds in boiling water. Plunge
it immediately into ice water. Drain and place on a kitchen towel.
- Excellent
cut in strips and sauté in a wok with other vegetables, garlic and ginger.
- Napa
cabbage is an excellent alternative to regular cabbage since its flavor is sweeter
and more delicate.
- Use
it to cover the bottom of a bamboo steamer basket. The leaves will prevent foods
from sticking and will impart a nice flavor.
- Because
of its wide leaves, it is well suited to stuffing, or for wrapping fish to be
steamed.
Worldwide
Gourmet
Asia - Like bok choy, Napa cabbage is regularly used in stir-fries.
China -
Sauté carrots, onions, mushrooms and sliced Napa cabbage in peanut oil
in a wok. Moisten with chicken broth and few spoonfuls of oyster sauce. Cover
and let cook a few minutes. United
States - Napa slaw - grated Napa cabbage, onion, beets, dill, chives and black
pepper. Dressing: sour cream, wine vinegar and brown sugar. Thailand
- Napa cabbage soup - Slice thinly and cook in a clear broth with a few drops
of soy sauce. Garnish with shiitake mushrooms, cubed tofu and green onions. Thailand
- Napa cabbage and chicken salad - Cut a blanched cabbage and a cooked chicken
breast into strips. Dressing: lime juice, soy sauce, garlic and crushed almonds.
A little hot red pepper may also be added. Return
to Cabbage Recipes
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