I don’t know about you but I love the crispness of Napa Cabbage in a salad, but as the fall draws closer in the thought of a salad certainly in Chicago doesn’t seem so appealing.
In this recipe, I chose to use Prosciutto, as I had some in the fridge, and it became a family favorite… BUT you could totally switch this out to all Bacon, if you have that available! After all Prosciutto is just the sugar free, nitrate free version of Bacon, as typical ingredients are just Pork & Salt – but please be careful to read those labels.
So bottom line as the Bacon Mum I fully endorse this item in the Bacon Family 😉
As Napa Cabbage is also known under many guises globally – please see this description of Napa from Wikipedia, to make sure you source the correct type of cabbage
Napa or Nappa cabbage (Brassica rapa subsp. pekinensis), also known as celery cabbage, is a type of Chinese cabbage originating near the Beijing region of China, and is widely used in East Asian cuisine. In much of the world, this is the vegetable referred to as “Chinese cabbage”. Nappa cabbage is lighter in color than other Chinese cabbages such as bok choy, which is also sometimes called Chinese cabbage. In the United Kingdom, this vegetable is known as “Chinese Leaf”, in New Zealand, as “Wong Bok” or “Won bok”, and in Australia and the Philippines as “wombok
See what I mean !!!