Also known as “Chinese” and “Peking” cabbage from its country of origin long ago, napa or “celery” cabbage grows in an oblong head with tight, crinkled pale green to white leaves. As with other cruciferous vegetables (cabbage, broccoli, etc.), napa cabbage provides a good source of vitamins A and C, calcium, potassium and folate for overall health and disease prevention. Napa cabbage, with a somewhat milder and sweeter flavor than regular green cabbage, is low in calories and sodium and is free of fat, saturated fat and cholesterol.
From savory appetizers to decadent desserts and each course in between, the Foxy-brand line of produce adds healthful nutrients and flavorful ingredients. These recipes offer suggestions for food pairings, hint at the culinary versatility Foxy-brand products provide and help you fill half your plate with vegetables and fruit at every meal, as suggested by U.S. dietary guidelines.
|Thai-Style Chicken Roll-ups||50 min prep|
Choose an oblong head with compact ribs and unblemished leaves; avoid yellowing and brown spots. Refrigerate in crisper, unwashed in a sealed plastic bag, for 5—7 days. To use, cut head in half lengthwise, remove and discard bottom center core. Separate and wash leaves in cool water; dry with paper towels or salad spinner. Napa cabbage works well in raw or cooked dishes: shred for coleslaw, mixed salad, stir-fry and soup; blanch leaves to stuff or wrap fish before steaming; pickle with salt and spices to make the Korean dish kimchi.