Chinese (Napa) Cabbage
A compact head, full of minerals, vitamins and flavour. Chinese cabbage is the most versatile of Asian greens, it can be steamed, boiled, quickly stir-fried, or eaten raw. Cooked leaves and stalks add flavour to soups, stews, pasta dishes, and stir-fries. Succulent central ribs are amazing raw: sliced or coarsely shredded for salads or slaws, or cut into strips for raw-vegetable platters.