In the past week, we have made Napa cabbage slaw with a sesame oil and rice vinegar dressing, wrapped the leaves into spring/summer rolls, threw finely sliced leaves and stalks into a pot of white bean and root vegetable soup, and made a quick sauté with garlic, ginger, and soy sauce. There's still plenty of cabbage left, so we're thinking of this Napa Cabbage and Red Onion Salad from Serious Eats and Pickled Napa Cabbage with Umeboshi Plums from Gourmet. Do you have any other ideas? We're all ears!
Storage and preparation note: Store Napa cabbage whole in a plastic bag in the refrigerator for up to a week. To prepare the entire head at once, cut it in half lengthwise, remove the core, and chop as desired. Or, separate and wash individual leaves as needed.
Related: Know Your Asian Greens
(Image: Emily Ho)