Description :
Typically August to November.
This oblong, large-headed cabbage has firmly packed, crinkly, pale green, thickly veined leaves and a white stalk.
Napa Cabbage can be eaten raw or cooked–steamed, boiled, and quickly stir-fried. Cooked leaves and stalks add flavor to soups, stews, pasta dishes, and stir-fries.
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