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Cabbage, Celery and Chinese (Napa)

cabbage

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.

Try it Out in a Recipe

Stir-Fried Noodles with Cabbage
Stir-Fried Noodles with Cabbage
You can serve this Asian extravaganza as a great main dish, but try it in smaller amounts as a side ...
 
Sichuan Beef with Rice Stick Noodles
Sichuan Beef with Rice Stick Noodles
It's bowls of fun! Fill bowls with rice stick noodles and top with this savory beef flavored with ch...
 
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