It isn't hard to cut napa cabbage, but there are easy ways to do it right. Whether you're prepping a new recipe or reworking a favorite, you want to be sure every bite is a perfect fit.
It's really simple when you follow a few guidelines.
Let's trim it down to the basics for cutting napa cabbage like a restaurant pro. We've included an appetizing lineup of delicious recipes, so get ready to make the most with that premium head of cabbage.
As a restaurant owner or manager, you cater to customers with brunch menus that feature their favorites. You also know how a well-received refocus can increase sales.
Brunch salads are ideal for renewing interest in the traditional mid-morning service. They deliver fresh choices to brunch buffets and tables, and they do it in a variety of ways.
Let's toss around salad basics, ideas and pairings that refresh brunch service and keep the dining room full.
All cabbages are members of the Brassicaceae family, but napa stands out with an unusually proportioned head and unique taste.
The leafy green is easily recognized by its oblong shape and enjoyed for its mild sweetness.
Napa cabbage also provides a healthy lineup of nutritional benefits and serves well in a variety of recipes.
Read on, and fill your plate with all the reasons this premium vegetable belongs in your refrigerator's crisper drawer.
Napa cabbage and green cabbage are categorized as cruciferous vegetables, so we expect them to be similar. Both leafy greens belong to the Brassicaceae family, so we can almost call them siblings.
While these favorite vegetables are similar in many ways, they do have their differences.
Let's enjoy an interesting serving of analysis that compares napa cabbage and regular cabbage. We'll leave room on the plate for new cabbage recipe ideas too.
A freshly tossed salad serves as one of the most versatile items on the menu. An inviting mix of healthy ingredients dressed just right appeals to everyone at the table.
When that table is set for fine dining, the salad serves as an elegant complement to the meal. It's a traditional starter that can also stand alone as an entree.
Whether you're entertaining at home or directing a restaurant kitchen, there are times when you want to prepare an exceptional salad. The right ingredients and special recipes make it easy.
Crisp, creamy slaw is a delicious dish that fills multiple culinary roles. It can serve as a classic side, a satisfying entree or even a crunchy garnish. Almost every cultural cuisine embraces a version of this ageless cabbage salad.
Some of the best slaw recipes start with premium napa cabbage. The very best slaw recipes are the ones you fine-tune with a custom touch in your own kitchen.
Let's graze through a buffet of everything you need to know about making napa cabbage slaw.
We all enjoy traditional food experiences, but a juicy hamburger stands out as a true classic. Over multiple generations, this oversized sandwich has evolved into delicious variations of the original.
From turkey to teriyaki to veggie burgers, we love them all. Regardless of our personal favorites, they have one must-have ingredient in common: fresh, crisp lettuce.
Our choices for the crunchy mainstay have expanded too, but which lettuce is best on which burgers?
Get ready to rally your appetite around rating the best lettuce for making great hamburgers even better.
When you're cooking with napa cabbage, you're making a culinary connection that reaches back to 15th century China.
The leafy vegetable's mild, sweet taste and crunchy texture earned it a permanent place in home pantries.
Across time and continents, the oblong cabbage evolved from a mainstay in Asian cuisine to a veggie appreciated around the world.
It's high on our list of favorite members of the Brassicaceae family, with an impressive nutritional value that keeps it there.
In this blog post, we’re sharing our top napa cabbage recipes.
Delicious Napa cabbage was originally cultivated in Asian countries, so it’s sometimes referred to as Chinese cabbage. We know it better as Napa cabbage, and we also know its name is a form of the Japanese word for vegetable leaves.
