<< Back

napa cabbage

Posted 11/14/2015 7:26pm by Elaine L. Lemmon.

 I bet a lot of you are thinking the same thing: what IS this cabbage-like vegetable I found in my CSA box?  Well, it is a type of cabbage — Napa cabbage, to be exact!  This delicious vegetable originates in East Asia, and it’s used in a lot of delicious Asian cuisine.  In fact, it’s sometimes called Chinese cabbage.  How can you use it this week?  We have some recipe suggestions for you! 

Fresh Rolls With Peanut Sauce

Fresh Rolls

1lb of brown rice noodles, cooked or soaked according to package directions
1 8 oz package brown rice spring roll wrappers
2 cups assorted vegetables, thinly sliced or grated
fresh cilantro, thai basil, or mint, optional

Peanut Sauce

1 can coconut milk
4 tablespoons peanut butter
1 tablespoon grated ginger
1 tablespoon minced onion
1 tablespoon minced garlic
1 tablespoon tamari, gluten free if necessary
1 tablespoon toasted sesame oil
1 tablespoon honey or maple syrup
1 tsp turmeric
dash of cayenne (or more if you like)

Prepare spring rolls.  Set up a work area near the stove with noodles and prepared vegetables. Heat an inch of water in a low, wide saucepan. The water should be hot, but not so hot you can’t dip your finger in. If it cools off, just reheat it. Place spring roll wrapper in water until softened. Place wrapper on clean countertop.  Top with 1/4 cup noodles and 2 tablespoons veggies. Fold sides in, then roll tightly.  Place spring roll seam side down on a serving platter. Repeat for remaining wrappers.

Prepare peanut sauce.  Bring 1/3 can of coconut milk to a boil over medium high heat, add garlic, ginger, and onion, cook for 1-2 minutes until coconut milk is reduced by half.  Reduce heat to medium and add remaining ingredients.  Stir with a whisk until combined, and cook for about 5 minutes until sauce is thickened.  Remove from heat.  Serve cool.


Grilled Napa Cabbage With Chinese Mustard Glaze And Scallions



  • 3 tablespoons hot Chinese mustard
  • 1 tablespoon agave nectar
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon finely grated garlic
  • 2 tablespoons chopped fresh basil leaves
  • 2 small heads napa cabbage (about 2 pounds total)
  • 1 large bunch scallions, roots trimmed (if scallions are thick, cut them in half lengthwise)


  1. Heat grill to high. Mix together mustard, agave nectar, 1 teaspoon oil, the garlic, and basil. Cut cabbage lengthwise into quarters, leaving core intact. Brush cabbage and scallions with remaining 2 teaspoons oil.

  2. Grill cabbage, flat side down, 3 minutes. Flip, and continue to grill until charred. Remove from grill. Add scallions to grill, and cook until partially charred, flipping halfway through cooking, about 2 minutes total.

  3. Brush cabbage and scallions on all sides with mustard glaze. Cut scallions lengthwise into thirds. Arrange cabbage on a platter, and top with scallions.

These recipes seem a little complicated or time consuming for your taste?  Try making your favorite cole slaw — but use Napa cabbage instead of regular cabbage!  

Send us photos of your favorite ways to use this delicious veggie, and enjoy!  


*recipes adapted from marthastewart.com and earlymorningfarm.com


Summer 2016 CSA starts in May!


Follow Us
Recipe Blog

Introducing Lemmon Twist, our blog that is soley for your cooking endeavors. We hope that you find some family favorites and new, delicious ways to prepare Everblossom's fresh, organic provisions.