Choice Ingredient: Napa Cabbage

Raw, cooked, or pickled, this versatile veggie is an early-summer treat.
Phillip Rhodes

Napa’s broad leaves and mellow sweetness stand up to nearly any cooking method―grated raw (like in our Thai Summer Slaw), sliced and stir-fried, or spiced and pickled as kimchi, often found on Korean menus.

A cup of napa cabbage contains small amounts of calcium, fiber, and vitamin C. And, like other cabbages and cruciferous vegetables, napa contains compounds called indoles, which preliminary studies indicate may help prevent certain cancers. When purchasing, first check the name; napa may also be listed as celery cabbage or Chinese cabbage. Then pick a head that seems heavy for its size and does not appear dry or cracked.