Napa Cabbage, Not Just for Kim Chi

2010-10-08 00:00

Napa cabbage is a variety of cabbage that is used widely in Chinese, Japanese, and Korean cuisine. Popular not just in Asia, many in the US regard the Napa cabbage to be the best tasting cabbage and to have a more palatable taste than another Asian favorite: bok choy. Napa cabbage is a green leafy plant that was first cultivated in China in the fifteenth century. Since then it has spread around the world and is a popular substitute for cabbage in many recipes. In the nineteenth century it was introduced to the US. It is one of the more popular vegetables and is present in the cuisines of many countries including Poland, India, and China. Cabbage is in the same family as broccoli and Brussels sprouts. It has many uses ranging from making a perfect ingredient in a stir fry dish to being a great vegetable for salads. In Korea, napa cabbage is used to make kim chi, the most common side dish in Korean cuisine.

Not just eaten for its taste, napa cabbage is also a valuable source of nutrition. It contains no cholesterol or saturated fat and is also very low in sodium. You don’t have to eat too much cabbage to enjoy its nutritional benefits either. While the largest cabbage ever weighed was 1251 pounds, you just need 100 grams of napa cabbage to get 45% of your RDA of vitamin C and 8% of your daily required calcium. Most impressively, it also contains compounds which aid in the prevention of cancer. Studies have shown that napa cabbage may lower rates of liver cancer and even may help in the treatment of prostate cancer.

Of course people began eating napa cabbage before they knew just how nutritious it was. Over the years many recipes featuring napa cabbage have been invented including Cabbage and Broccoli Stir Fry which is a favorite of both Chinese and Westerners.

Cabbage and Broccoli Stir Fry

Ingredients

1/2 tsp. chopped garlic

1 1/2 tsp. peanut oil

1/2 tsp. chopped ginger

1/2 cup thinly sliced napa cabbage

1/2 cup thinly sliced carrots

1/2 cup broccoli florets, blanched and cut into small pieces

2 tbsp. low-sodium soy sauce

Freshly ground black pepper

Preparation

1. Heat a skillet or wok large enough to accommodate all the ingredients over medium-high heat.