If you want to use napa cabbage in your cooking, it’s important to know how to cut it properly. That way, you can get the best texture and flavor from this vegetable.
This type of cabbage has a tender texture and is often used in kimchi recipes. It also adds a mild sweetness to soups and stews.
How to Cut
Cabbage is a versatile vegetable that can be used in a variety of ways. It is an excellent addition to soups and stews, slaws, salads, and even braising.
When cutting cabbage, make sure you have a sturdy board that is stable and doesn’t move around as you cut. To prevent the board from sliding, wet a paper towel and place it over the top of the board.
It is also important to peel off the first two outer leaves before cutting. This will help protect the cabbage’s cells and help them stay fresher longer.
A great way to enjoy napa cabbage is to add it to a bowl of miso broth with cubed tofu and sliced green onions and shiitake or crimini mushrooms; drizzle with Asian sesame oil.
This is a healthy and comforting meal that can be made in a flash! For added zing, serve with a side of roasted sweet potatoes or fried rice.
One of the best ways to shred napa cabbage is using a mandolin. It’s quick, easy, and results in uniformly thin slices that are perfect for slaw and gratins.
First, remove any tough outer leaves (especially if they are bruised or discolored). Rinse the cabbage and dry thoroughly.
Next, slice the bottom stem off to create two halves. Stand the cabbage upright with the stem side down.
Once you have the two halves, cut each half in half again to create four quarters.
Finally, cut the cabbage into wedges. Set one wedge on its side and make a diagonal incision at the bottom to cut away the core.
A mandolin is the most hands-off way to shred cabbage, but it requires a little precision for consistent results. If you don’t have one, you can use a chef’s knife or a large non-slip cutting board to quickly and evenly slice the cabbage.
The best way to cut napa cabbage is with a sharp chef’s knife. It makes the process easier, and it allows you to get a nice uniform thickness for roasting or searing.
In addition, a non-slip cutting board helps keep your work surface from moving as you cut. You can also use a mandolin to speed up the process and make it easier for you to cut thin strips.
When cutting the white part of the cabbage, tilt the knife to 45 degrees. This method cuts the stem into irregular bite-sized pieces that are thinner and more easy to cook through than a straight slice.
This is a great way to cut the cabbage for stir fry, because the irregular shape of the white parts creates more surface area for the sauce to absorb. It also cooks the cabbage in a shorter period of time, which prevents it from releasing too much water as it cooks.
Napa cabbage is a popular Chinese vegetable that has a crisp and crunchy texture. It’s an excellent source of dietary fiber and contains nutrients that help stabilize blood sugar levels, lower cholesterol and reduce inflammation.
It is easy to find in most well-stocked grocery stores and Asian markets, and it’s a great choice for making stir-fries or soups. Look for a firm head of napa cabbage with fresh light green or yellow leaves without blemishes.
Before cooking, it’s important to wash the napa cabbage thoroughly with cold water and remove any loose or discolored leaves. You can also use a colander or salad spinner to quickly dry the leaves before cutting.
Once you’ve washed and drained the cabbage, stack the leaves and cut them crosswise into thin strips. These can be used as a base for slaw salads or tossed with other veggies to create a quick side dish.