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Cabbage, Napa


1 Head

One bunch Napa cabbage leaves.  Locally grown from Stalk & Vine on 39.

11 left

Napa cabbage has a sweet flavor and is loaded with vitamins and minerals.  Chinese cabbage can also be served raw, like in a salad or slaw. Simply chop the Napa cabbage into very thin strips and add in scallions, a chili, julienned carrots, or other vegetables. Top the mixture with a sauce of sesame oil, soy sauce, salt, and pepper. Stir it all together and serve cold. The idea is to julienne all the ingredients very thin so all the vegetables can absorb and mix well with the seasoning quickly. Make sure you eat this salad soon after serving otherwise the seasonings will make the Chinese cabbage soggy.

Stalk & Vine on 39

We grow healthy naturally grown fruits, vegetables, herbs, and flowers utilizing ecological methods. Compost and cover crops are used to feed the soil that in turn feeds our plants. we incorporate raised beds with plasticulture along with close or intensive plant spacing which prevents soil compaction, reduces weed growth, and helps develop bigger plant roots. From the beginning we use organic potting soil, and seeds to start our plants in our greenhouse. No chemical fertilizers, herbicides, or pesticides are ever used on your food. Our healthy, fresh and locally grown produce is provided through our CSA, Bundle Boxes, Customizable Online orders, and or Farm Stand.

Stalk & Vine on 39 - Website

Stir Fried Cabbage - Link Here
This is a vegetarian version of a classic Chinese stir-fry. The authentic versions I’ve encountered include some pork or bacon, but the chilies, ginger, garlic, star anise and the cabbage are flavorful enough without meat. I’ve added carrots for color.


  • 4 garlic cloves, minced

  • 2 teaspoons minced ginger

  • ½ teaspoon red pepper flakes

  • 1 star anise, broken in half

  • 2 teaspoons soy sauce (more to taste)

  • 2 tablespoons Shao Hsing rice wine or dry sherry

  • 2 tablespoons peanut or canola oil

  • 1 small cabbage, 1 to 1 1/2 pounds, quartered, cored and cut crosswise into 1/8-inch shreds

  • 1 medium carrot, cut into julienne

  •  Salt to taste

  • 2 tablespoons minced chives, Chinese chives or cilantro


  1. Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.

  2. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.

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