Cabbage, Celery and Chinese (Napa)
Unlike the round-headed cabbage with strong-flavored waxy leaves, Chinese cabbage (or celery cabbage) looks more similar in shape to a huge bunch of celery with large, long, crinkly, thickly veined, cream-colored leaves with green-colored tips. This cabbage is frequently used raw in salads or cooked in stir-fries.
How to Buy
Choose crisp, green heads with no signs of browning. The leaves can be firm or leafy.
How to Prepare
Remove root ends. Wash cabbage; shred.
How to Cook Conventionally
Boil: 4 to 5 minutes or until crisp-tender.
Steam: 4 to 5 minutes or until crisp-tender.
How to Microwave
Add 1/4 cup water. Microwave 4 to 7 minutes or until crisp-tender.
How to Store
Refrigerate, tightly wrapped, up to 3 days.