Napa Cabbage

(This is from The Wife, the one who's been up to her ears in nursing school. But now, I get to focus on my family, our garden, and YUM recipes!)

Last year, Jay introduced me to Napa Cabbage. I looked at the 3- and 4-pound cabbage heads he was bringing into the kitchen and I wondered how we would ever get through that much green. Then came Google. Since then, we've eaten probably 30 different variations on the Napa Cabbage salad.

The great thing about Napa Cabbage is that you can use it in so many ways. The leafy tops are dainty enough that they have the texture of lettuce but a more flavorful bite. The stems are more like a cabbage, great for cole slaw or kimchi. The hardest core can even be used like celery, which,in our house, means filled with peanut butter for a snack.

Our newest recipe is a spin on Paula Deen's Sweet and Spice Coleslaw. Our favorite part: this recipe is one more way to use our Jalapeno Jelly. The salad is best if made a day in advance, but an hour in the fridge would suffice if you are short on time.


Sweet and Sour Coleslaw

6 cups thinly sliced Napa Cabbage
2 apples, peeled, cored, and roughly diced
1/2 cup sugared walnuts
1/3 cup jalapeno pepper jelly
3 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon salt
pinch pepper
1/4 teaspoon ground cumin

1. Combine the jelly, vinegar, oil, salt, pepper, and cumin in a small bowl and whisk until smooth.
2. In a separate bowl, stir the apples into the cabbage.
3. Pour the jelly mixture over the cabbage. Refrigerate overnight or at least one hour.
4. Just before serving, stir in the walnuts. Enjoy!

Napa Cabbage