Does anyone else remember the book The Celery Stalks at Midnight from when they were a kid? About a vampire bunny who sucked the juices from vegetables, turning them into zombies? I swear I am not making this up.
Anyway, I got a Napa cabbage in my Greenling box this week, and it’s one of the most ginormous vegetables I’ve ever come across. If it were a zombie cabbage, it would be dangerous. Ryan seemed to feel this way too, because he said “no!” every time I tried to get him to hold it so I could take a picture. This was the closest I got:
See the size of that thing? Out of curiosity, I weighed it on my trusty food scale. It weighed 6 lbs, 7 oz. Ryan weighed 6 lbs, 6 oz when he was born. This cabbage weighs as much as a newborn. Think about it.
Here’s another comparison shot, with the paper towel holder:
I should also mention that these pics were taken after we used a few leaves in an Asian noodle salad recipe that turned out not so good. So it used to be even bigger!
Anyway, I now have more than six pounds of Napa cabbage that I have to do something with. Any suggestions?
LOL That IS a giant cabbage!!!
I know, right? I get something like 4 cups of chopped cabbage from two leaves.
Cole Slaw?
Chinese Potstickers! Lots of them….. they use ground pork, napa cabbage, ginger and pot sticker wrappers which can be found in the refrigerated asian food isle at the grocery store.
The same thing happened to my friend Emily! I’m staying with her, and when she opened her Greenling box last night, she just let out this belly laugh… neither one of us knew what to say! We just stared in bewilderment… What do you do with a cabbage the size of Texas?
A friend recommended this saute with bacon, sausage, and cabbage, so we may try that. Or cabbage rolls. Or cabbage soup. Or… maybe all of the above! hahaha
Kim Chi!
Kelly, that’s exactly what happened! Belly laugh and all! These are great ideas — thanks everyone!
Our Vegetarian Times this month has a whole section of cabbage, I thought of you! Cabbage calzones, cabbage casserole…
Ooh, I’m going to have to pick that issue up.
I used half of mine in an asian variation on chicken soup (from this cookbook: http://www.amazon.com/Spoonful-Ginger-Irresistible-Health-Giving-Kitchens/dp/0375400362).
Then made a hot & sour cabbage salad w/ the other half: http://www.epicurious.com/recipes/food/views/Hot-and-Sour-Cabbage-Salad-105892
Heather, I made that hot and sour cabbage salad, and it was awesome. Thanks for the recipe!
[...] to see the return of Napa cabbage. Not only is it tasty, but it reminds me of last year’s Frankencabbage. Now, there’s no guarantee that this week’s bounty will be the behemoth size of [...]