Discovering Akusay
Isn't this a gorgeous veggie?
When placing my last organic veggie order, I came across two things I had never heard of before. One was akusay. I added it to the box, figuring it was a great opportunity to try a new vegetable.
But what is akusay? In the US it’s apparently called Napa cabbage or Chinese cabbage, and is used in Chinese, Korean, and Japanese cuisine. It’s the main ingredient in kimchi. It’s high in Vitamin C and also has some calcium.
And what to do with it? Well, it’s the main ingredient in many Chinese chicken salads. Or you can use it in a stir fry. I Googled “Napa cabbage recipes” and came up with a variety of recipes, all for either salads or stir fry.
I can’t wait to use it. It’s so perfect and beautiful. I’ll update with results once I decide what to make with it. What’s your favorite Napa cabbage recipe?
I love cabbage cut up and sauted in butter with a little garlic and salt. Super simple, but very tasty. Make sure you get it a little brown to get some carmelization out of it.
I’ve never been a huge cabbage fan, but I really liked this stuff. Thanks for the tip! We are no longer eating garlic (with some exceptions), but I’ll give that a try with ghee and salt.
I love Napa cabbage. I have cooked it in a chop suey recipe that adds a little butter to it. It was very good. I could have eaten it all, I think.
Okay, so I definitely need to try it with some ghee next time, then. Thanks for the recommendation!