Helen Getz’s Napa Cabbage with Hot Bacon Dressing Recipe on Food52 (2024)

FAQs

Helen Getz’s Napa Cabbage with Hot Bacon Dressing Recipe on Food52? ›

Before using, discard any damaged or wilted outer leaves. Looser varieties, such as napa and bok choy, should also be rinsed to get rid of any dirt between leaves.

Before using, discard any damaged or wilted outer leaves. Looser varieties, such as napa and bok choy, should also be rinsed to get rid of any dirt between leaves.

Stored unwashed in the refrigerator, Napa is fresh up to a week. Wrapping in plastic wrap can help prevent wilting, and if a recipe calls for just part of a head, I would suggest just plucking the leaves from the outer layer instead of using a knife to chop it all at once.

Do you eat napa cabbage raw or cooked? You can enjoy crunchy napa cabbage raw in salads, as a sandwich topping and as healthy wraps. The leafy vegetable is also a mainstay in stir-fries, soups, stews and casseroles. Napa is a great choice for pickling too.

Weather Condition

A significant reason for the rising price of cabbage is drought which makes it hard to grow the crop.

Napa cabbage has manganese, which has been shown to help prevent overly high blood sugar levels that can contribute to diabetes. Napa cabbage is also rich in Vitamin C, which helps to enhance our immunity. It consists of vitamin B6 which is responsible for dealing with number of emotional disorders.

Once it's washed and cut up, cabbage can be frozen, but for longer-term storage, it's best to blanch it first. Blanched cabbage can be frozen for up to nine months, while unblanched cabbage will only keep for one to two months.

Blanch Them. Blanching your greens is key to getting that bitterness level down. Because glucosinolates are water-soluble compounds, a lot of them are leached out into the water, allowing for a less bitter green.

Washing fruits and vegetables with vinegar kills up to 98% of bacteria on the surface of your produce. Use 1 part white vinegar to 3 parts water for your vinegar bath. Soak fruits and veggies in vinegar bath for 2 minutes.

Can you use the outer leaves of Napa cabbage? ›

I washed and chopped up the outer leaves, I'll use those in a stir fry tonight. The outer leaves are a little tougher than the inside head. You can store the head of the Napa cabbage wrapped in an airtight container or plastic in the refrigerator for up to two weeks.

For longer storage, place heads inside a loose bag before putting them into the crisper. This will help them retain their moisture and crunch. They can store months like this. For Napa cabbage, you will want to store the full head unwashed in a plastic bag.

Clean cabbage by removing the outer layer of leaves. Cut the cabbage head in quarters and then rinse under cold, running water. Do not wash cabbage until you are ready to use it.

Blanch Them. Blanching your greens is key to getting that bitterness level down. Because glucosinolates are water-soluble compounds, a lot of them are leached out into the water, allowing for a less bitter green.

Avoid any that have puffy leaves or outer layers removed. Red cabbages are easy to prepare. Strip off the outer leaves, wash, then slice into quarters, cut out the hard central core on each, then chop or shred.

Eat napa cabbage raw or cooked. Thoroughly wash the leaves and remove and discard the core before using it. Raw napa cabbage works well in coleslaw, salads, or as a wrap. Use cooked napa cabbage in soups, stews, kimchi, or stir-fries.