Chinese Long Cabbage (北方大白菜)

Napa cabbage is a versatile vegetable that can be used in a variety of dishes. It is crunchy and watery with a slightly sweet, mild flavour and can be eaten raw, quickly roasted or gently cooked in a thick stew. Similar to tofu, Napa cabbage absorbs the flavours of the food it is surrounded by. This is why many Chinese like to add Napa cabbage to soups or prepare it in a hot pot. The delicate flavour of Napa cabbage adds a certain sweetness to soup. It can be eaten raw in salads and is often used in quickly prepared stir-fry and steamed dishes.

STORAGE

Chinese cabbage should be stored intact and unwashed until use. Cutting it causes it to lose vitamin C, which leads to rapid spoilage. Place a head of cabbage in a plastic bag in the vegetable compartment of your refrigerator. Stored like this, a head of cabbage will keep longer.

FUN FACTS & TIPS

In the past, Napa Chinese cabbage was only available during Chinese New Year. Today, however, it is available all year round. Eating it literally means "a hundred fortunes". This explains why this veggie appears at many family celebrations on New Year's Eve.

NUTRITION & HEALTH BENEFITS

• Helps build strong bones
• Promotes hair growth
• Helps fight skin infections and diseases
• Eliminates accumulated waste from the body's digestive tract
• Prevents macular degeneration and cataracts
• Prevents infections such as colds and gum disease.
• Promotes and maintains weight loss

High vitamin C, A, K , folic acid, antioxidants, fiber, folate, potassium and magnesium

Common Names: Napa Cabbage, Brassica Rapa, Pekinensis Group, Baechu, Dà Bái Cài, Celery Cabbage, Celery Cabbage, Siu Choy, Hakusai Wombok, Wong Bok, Won Bok, Wong Ngaa Baak, Chinese Leaf, Winter Cabbage, Petsay, Pe̍h-tshài, Pechay Baguio, Petsai, Pe-tsai, Wombok, Pekinskaya Kapusta, Пекинская Капуста, Beijing Cabbage, 大白菜, 紹菜, 배추, 黃芽白, 紹菜, 白菜, 元宵白菜, 娃娃菜, Da Bai Cai, Pao, Hsin Pei, Pe-tsai, Kimchi Cabbage, Milk Cabbage