Nappa cabbage, a versatile vegetable for all seasons

Nappa cabbage, also known as Chinese cabbage, is a vegetable that really deserves to be brought out of the shadows. It's often found in abundance in the exchange box when we offer it in our organic baskets... and I think to myself all the time, "If people could just try it, I'm sure they'd fall in love with it!" Its pale green leaves, so fresh and crunchy, harbor a delicate, sweet flavor just waiting to be discovered.

Not everyone realizes that it can be eaten raw. In a salad, Chinese cabbage is a bit like "Mini-Wheat": it offers its "leafy side" that rivals any lettuce, but it also offers its little "sweet side", irresistible and crunchy when you cut the juicy stems. I love mixing these crunchy strips with other foliage in spring and summer - they add an unexpected textural contrast that really makes the other greens stand out.

In winter, 4-5 whole Chinese cabbage leaves cut into strips with a vinaigrette or mayo is a quick and tasty way to add fresh vegetables to our plate. Chinese cabbage is like nature’s version of potato chips, but much more nutritious! The mild, slightly sweet flavor of nappa cabbage also goes wonderfully with all kinds of other salad ingredients, from tangy vinaigrettes to salty cheeses and juicy tomatoes.

At school, my kids really stand out when they open their lunchboxes and find a Chinese cabbage leaf! They're happy to eat it, because once you've tasted this crispy leaf, you can't resist it! The whole leaves can also be used to make wraps, if you want to reduce your wheat intake or simply do something a little different. Give it a try!

You can also cook with nappa cabbage. When other greens are scarcer, in the warmer months, it can be added to omelettes, quiches and stir-fries of all kinds. I like to add the cut stems towards the end of cooking to my vegetable stir-fries to keep them crunchy. For all kinds of seasoning ideas and variations for your vegetable stir-fry, use our culinary assistant, Robo-Cuisto, and ask him for suggestions in complete sentences, indicating the ingredients you have on hand and the type of cooking or flavour you're looking for!

When it comes to storage, Chinese cabbage is a superstar. It keeps for weeks in the fridge with no problems. I sometimes eat Chinese cabbage harvested in October as late as February (after removing a few leaves, of course ;-) ). But even in summer, I sometimes cut off the leafy part for my sandwiches or burgers and keep the bottom half in the fridge without any problems until it's time to use it in a stir-fry or to add crunch to a salad.

Another area where nappa cabbage excels is in lacto-fermentation. It's the staple vegetable of kimchi: a Korean lacto-fermentation that blends daikon radish, hot pepper and spices, among other ingredients. Traditionally in Korea, employers gave their employees a bonus in the autumn to buy nappa cabbage and all the ingredients needed to prepare large quantities of kimchi, which fed them all winter long! You can find the recording of our introductory workshop on lacto-fermentation, canning and other techniques for eating local year-round in Vaudreuil-Soulanges here.

A simple recipe I like to recommend to people to discover Chinese cabbage is simply to use it to replace romaine lettuce in your favorite Caesar salad. Here's my version of Nappa cabbage Caesar salad. Let me know if you like it in the comments below!

Ceasar Salad with Nappa Cabbage

Ingredients

For the Salad:

• 1 medium Napa cabbage, finely sliced

• 1 cup of croutons

• 1/2 cup of grated Parmesan cheese

• 1 cup of cherry tomatoes, halved

• 2 grilled chicken breasts, sliced (optional)

For the Caesar Dressing:

• 1/2 cup of mayonnaise

• 2 tablespoons of fresh lemon juice

• 1 teaspoon of Dijon mustard

• 2 teaspoons of Worcestershire sauce

• 2 cloves of garlic, minced

• 1/4 cup of grated Parmesan cheese

• Salt and pepper to taste

Instructions

Prepare the Dressing:

1. In a bowl, mix the mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic.

2. Add the grated Parmesan cheese, then season with salt and pepper to your taste.

3. Mix well until smooth. Set aside in the refrigerator.

Prepare the Salad:

1. Wash and finely slice the Napa cabbage. Place it in a large salad bowl.

2. Add the croutons, grated Parmesan cheese, and cherry tomatoes to the bowl.

3. If using grilled chicken, slice the chicken breasts into thin strips and add them to the salad.

Assemble the Salad:

1. Pour the Caesar dressing over the salad and mix well to coat all the ingredients.

2. Serve immediately to enjoy the crunchiness of the croutons and the freshness of the Napa cabbage.

As you can see, Chinese cabbage is a true Olympian in the kitchen, performing well raw, in salads, cooked, preserved and even lacto-fermented! I hope I've convinced you to try this delicious vegetable the next time it's offered as a choice in your organic basket.

To learn more about our organic basket program, visit this page on our website or download our harvest calendar!

If you'd like to grow Chinese cabbage in your own garden, we offer the Tokyo Bekanavariety, which is a Chinese cabbage that doesn't form a head. It is therefore grown for its leaf, like a lettuce, and is excellent when harvested at the baby stage for mescluns and mixed greens.