Napa cabbage is packed with many antioxidants, is low in calories and is a good source of many essential vitamins, predominantly vitamins C and K. It is rich in folic acid and is an excellent source of dietary fiber. For maximum nutritional benefits, use as soon as possible.
Unwashed, the cabbage will keep for a few days in the vegetable crisper drawer of the refrigerator. It’s best not to cut the leaves or ribs until they are to be used. Cut leaves begin to oxidize rapidly, and the cabbage will lose some of its vital nutrients and will spoil faster.
To prepare, remove any tough or wilted outer leaves. Wash the cabbage leaves under cool running water, massaging lightly to remove any soil or grit. Drain thoroughly and blot dry. It’s now ready to use whole for wraps, sliced crosswise for slaw, or shredded for stir fries.
Greetings to each of you, We've arrived at week 16, our final CSA share of the season. Thank you for your loyalty and support...