Harvest cabbage at any size after the head becomes firm and before it splits. Leave two to four wrapper leaves around the head to keep it from drying. Heading cabbage can be harvested when the head is about the size of a softball—5 inches (12 cm) or more across, squeeze it to test firmness. Elongated…
Napa Cabbage
Napa Cabbage and Wong Bok: Kitchen Basics
Napa cabbage or wong bok is a sweet-tasting hearted-type of Chinese cabbage. It is barrel-shaped, with tightly-wrapped leaves and a dense heart. Napa cabbage can be steamed, boiled, quickly stir-fried, or eaten raw. Napa cabbage has a light, sweet taste and is tender. It is the best storing of Chinese cabbages and can be kept…
How to Serve Chinese Cabbage
Chinese cabbage can be eaten raw or cooked–steamed, boiled, and quickly stir-fried. Cooked leaves and stalks add flavor to soups, stews, pasta dishes, and stir-fries. Chinese cabbage is a general name for several varieties of thick-stalked and green- or pale green-leaved vegetables that fall under the even more generic name Chinese leaves. Chinese leaves are…
