Napa Cabbage and Joel’s Tasty Recipe Guide
By Alaina Dobkowski
Availabe for farm share pick up this week: Baby Kale/Arugula, Radish/Turnips, Cucumbers/Summer Squash, Scallions, Kohlrabi/Fennel, Cabbage/Broccoli, Head Lettuce/Kale/Chard, and U-Pick Berries/Peas
This week you’ll get cabbage as an option for your share! While cabbage might sound like it doesn’t need any explanation, napa cabbage might be new for you (it was for me when I started getting a CSA Share). It’s a sweeter, lighter, easy to use cabbage in salads, stir-fries, and more! I’ve come to love using napa cabbage. Thekitchn.com has an article that goes more in-depth about the different types of cabbage and their differences. You can also get some storage types and recipe ideas from their article specifically on napa cabbage.
Below is a simple coleslaw recipe that you can use with any type of cabbage, as well as with other produce you receive this week. I encourage you to take a look at the Everyday Recipe Guide written by Joel Schraam, New City Neighbors Kitchen Director. It shares templates you can use all season long to make soups, salads, grain bowls, and stir-fries with your fresh produce.
Coleslaw (from Joel’s Everyday Recipe Guide)
Shred any mixture of raw cabbage, napa cabbage, bok choy, and carrots with accents of red onions, scallions, beets, brussels sprouts, kohlrabi, radishes, or apples.
Try adding nuts or dried fruits if you are going for a slaw with raw apple.
Try adding soy sauce, garlic, and sesame seeds for a slaw with bok choy.
For the Dressing: Use a 4 : 2 : 1 ratio of mayonnaise : vinegar (cider or wine) : mustard.
Make sure to season with salt and pepper to taste. You can also add a teaspoon or two of sugar or honey to balance out the acid of the vinegar, but that is another ingredient that can be added according to preference.
Sauteed Napa Cabbage (NY Times)
Napa Cabbage and Red Onions Salad (Serious Eats)
Cabbage Rolls with Meat and Vegetables (sheknows)