Napa Cabbage could be eaten raw in salads. It has high water content and takes on a sweet and juicy flavor when cooked, picking up other flavors from the food it’s cooked with. Since it softens as well, it’s frequently added to stir-fries and soups in the last stages of cooking.
Organically grown Napa Cabbage is a sweet, crunchy and refreshing leafy green. It can be eaten raw, or perfect for making Kimchi or used in stews. They are white and light green in color with a mild, sweet flavor and lightly crunchy that softens with cooking. This is the cabbage of choice for many dishes such as kimchi, gyoza, and pork stir-fry.
Uses: Slice the off the hard stem at the base of the cabbage before peeling the leaves off and using as desired. The center leaves are particularly tender and can be used raw as lettuce wraps for your favorite fillings.
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