We’re pulling a little TV magic here. Cabbages came in the shares this week, but the problem we run into is that we receive one cabbage per a full share. The first time we received cabbages in the shares, we purchased extras so that we could give everyone whole cabbages (to the detriment of our food cost). Fortunately, a few weeks back we had cabbages in the shares again and dealt with the problem by keeping the cabbages to ferment into saurkraut. Now we’ll share that saurkraut with you all, and keep these cabbages to get another batch of saurkraut started.
Napa is the variety of cabbage traditionally used for kimchi, but it definitely isn’t a one trick pony. It’s part of the Brassica rapa group (turnips, rapini, bok choy). It does really well sautéed, or you can shred it and use it in a slaw. You can use it just about anywhere you would green cabbage.
