For Thankful Thursday, let’s shine a little gratitude on a humble vegetable that often gets overlooked, Napa cabbage. This tender, mild cabbage is packed with nutrients like vitamin C, vitamin K, folate, potassium and fiber, while being low in calories and easy to digest. Its subtle sweetness and delicate texture make it incredibly versatile, especially in warm, comforting dishes.
One of my favorite ways to enjoy Napa cabbage is in soups, where its leaves absorb flavor beautifully and soften just enough as they cook. It adds a gentle crunch and a fresh, nourishing feel that makes a bowl of soup both satisfying and comforting. That’s why it’s such a perfect fit for one of my go-to recipes, the plant-based Ramen Noodle Soup on the blog. The savory broth, colorful vegetables and tender Napa cabbage come together to create a meal that feels cozy, wholesome and deeply nourishing.
If you haven’t tried it yet, this ramen recipe is a plant-based party, easy to make, full of colorful veg and loaded with flavor. You’ll find it right here: Ramen Noodle Soup
Today, I’m thankful for ingredients like Napa cabbage that quietly elevate our meals and remind us how good simple food can be.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
