Napa Cabbage, a.k.a. Brassica rapa, subspecies pekinensis
Who am I?
- Plant family & botanical details: Brassicaceae. Napa cabbage originated in China, and is more closely related to bok choy than to green cabbage.
- Harvest season: Summer and fall
- Great source of*: Vitamin C
How to care for me:
- Store me whole in a plastic bag in the crisper section of your fridge for up to a week! Wash me directly before use.
- I have a mild taste, and with a neutral palette there are endless options for pairings.
- I'm great with cilantro, ginger, garlic, scallions, sesame seeds, tofu, vinegar, soy sauce, pork, scallops, and salmon.
How to cook me:
- I am delicious raw, but also am a wonderful ingredient in soup, slaws, and stir fries.
- I can also be preserved, and am a main ingredient in a kimchi or sauerkraut.
- I am the most popular cabbage in supermarkets worldwide.
- I once was considered the patriotic vegetable of China, and am still a mainstay of rural Chinese winter cooking.
- The largest cabbage dish ever made was on 19 December 2008 in the Macedonian city of Prilep, with 80,191 sarmas (cabbage rolls) weighing 544 kg (1,221 lbs).