Season Twelve, Episode Seven. Orchard and Vine
Explore the origins of napa cabbage and its importance in cuisines around the world.
The complete script for this episode, with the two hosts, in eleven parts.
Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
Poke: I am good, just swaying in the breeze. How about you?
Amiyah: Could not be better, let us get into it.
Amiyah: All right, let's spin the wheel and see what we have today.
Poke: boom. Napa cabbage!
Amiyah: The wheel spun to napa cabbage, the tall frilly cabbage at the heart of so many Asian dishes. The hosts explored a crisp and tender garden favorite.
Poke: Buckle up, folks. We are doing napa cabbage today.
Poke: Give me the history. Where did napa cabbage begin?
Amiyah: Napa cabbage comes from China, where it has been grown for centuries. Its name is linked to a word for leafy vegetable, and it became a staple across East Asia.
Poke: Mild and versatile, napa cabbage spread around the world and is now loved fresh, cooked, and especially fermented.
Amiyah: Okay, hit me with the fun facts.
Poke: Napa cabbage has crinkly, frilly pale green leaves.
Amiyah: I did not know that at all.
Poke: It is the main ingredient in many kinds of kimchi.
Amiyah: That tracks.
Poke: It is more tender and mild than round green cabbage.
Amiyah: Wait, really?
Poke: The whole head can be cooked or eaten raw.
Amiyah: Let us talk varieties. What is out there?
Poke: Napa cabbage comes in a couple of shapes.
Amiyah: Go on.
Poke: Tall barrel shaped napa is the most common.
Amiyah: Squat round napa is denser and crisp.
Poke: That tracks.
Amiyah: Baby napa is tender and quick to cook.
Amiyah: I love this part. How do different cultures enjoy it?
Poke: In Korea, napa cabbage is fermented into kimchi.
Amiyah: Okay, that is so good to know.
Poke: In China, it is stir fried and added to dumplings.
Amiyah: I did not know that at all.
Poke: In Japan, it is simmered in hot pot dishes.
Amiyah: That tracks.
Poke: Around the world, it brings crunch to fresh slaws.
Amiyah: Okay, myth time. What is the misconception?
Poke: A lot of people think some think napa cabbage is just regular cabbage with a different name.
Amiyah: Oh, I love that.
Poke: Here is the truth. Napa cabbage is its own kind, with tall frilly leaves that are far more tender and mild than the dense round green cabbage.
Poke: A listener wrote in. Let us hear it.
Poke: Can you eat napa cabbage raw?
Amiyah: Great question.
Amiyah: Yes, raw napa cabbage is crisp and mild, lovely in slaws and salads, and it also cooks quickly into stir fries and soups.
Amiyah: Alright, real talk. Here is what I actually think.
Amiyah: Not my usual pick, but I respect it, and I would give it a fair shot.
Poke: Classic Amiyah take. I respect the commitment to the bit.
Amiyah: Amiyah loves napa cabbage stir fried with garlic.
Poke: Poke prefers it fermented into tangy kimchi.
Poke: See, this is why people tune in, the strong opinions.
Amiyah: Lightning round. Rapid fire, here we go.
Amiyah: Napa cabbage has frilly pale leaves.
Poke: It is the base of most kimchi.
Amiyah: It is milder than round cabbage.
Poke: It cooks quickly.
Amiyah: Quick recap before we cook.
Poke: The hosts learned that napa cabbage is a tall, frilly, tender cabbage from China, mild and versatile, and the heart of kimchi and countless dishes across East Asia.
Amiyah: Time to head to the kitchen.
Poke: Today we are making Stir Fried Napa Cabbage. The full ingredients and steps are right below.
Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™
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