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Hello All and Happy Friday!

This week’s menu is full of treats perfect to warm up the crisp Autumn air. For the first time, we’ll be having Napa Cabbage (a.k.a. Celery Cabbage). It looks a little bit like iceberg lettuce in color and is somewhat rubbery to touch. This leafy looking cabbage is often used in East Asian recipes, but is a great substitute for just about any cabbage dish. Plus, it’s full of nutrients! One cup of raw Napa Cabbage provides half of your day’s vitamins A and C needs, as well as one gram of fiber and one gram of protein. It is also really low in calories, so keep the bowls comin’!

A little history: The name “napa” comes from colloquial and regional Japanese, where nappa refers to the leaves of any vegetable, especially when used as food. The Japanese name for this specific variety of cabbage is hakusai, lit “white vegetable”, a cognate of the Chinese name. Napa Cabbage is widely used in China, Japan, and Korea. Because of immigrants from these nations, it is also readily found in many North American, European and Australian cities. The flavor has been described by some as delicate compared to bok choy or cabbage.

How to use it: Napa Cabbage can be used in many different ways. It is great as slaw or a lettuce substitute in salads. We did a little research and found this great site with different Napa Cabbage recipes, including the GGO featured recipe of the week!

How will you be using your Napa Cabbage next week? We would love to hear! Share your recipes, ideas and tips on our Facebook page! Also, stay up-to-date with all things GGO on Twitter!

Have a great weekend everyone! As always, if you have any questions or need to get in touch with us, the best way to reach us is via e-mail at hello(at) We love to talk 🙂