note to self...

[sev]

...next time I find myself with a napa cabbage, find something else to do with it other than slaw. (stir-fry. soup. etc.) Regular-cabbage slaw is regularly consumed within 24 hours, and this stuff is still here four days later.

It's ... odd.

Comments

[sambc.livejournal.com]

What exactly is 'napa cabbage' - I've never heard of it?

[sev]

It's a variety of chinese cabbage, related to but different than bok choy. I wouldn't be surprised if they call it something else in your end of the world. According to a food network article, it's also called "hakusai, celery cabbage, wong bok and Peking cabbage".

It's generally ovoid, instead of round like the cabbage I'm used to. It's pale green or white, very crisp, and has a more complex and delicate flavor than "ordinary" cabbage. It also seems to have a higher water content, as my slaw ended up more watery than usual.

(there's a picture here -- the one I had looked almost exactly like that, only mine was much paler.)