Napa Cabbage
Elongated Chinese cabbage with tender, pale green leaves and white ribs. Milder and more delicate than regular cabbage, perfect for stir-fries, kimchi, and fresh preparations.
Storage
Keep in the refrigerator in a bag or wrapped in a damp paper towel. Store in the crisper drawer where it stays consistently cool and humid.
Shelf Life
Fresh napa cabbage will keep for months in the fridge if your crisper drawer is clean, much longer than store-bought which often wilts within days.
Flavor & Texture
Much milder and sweeter than regular cabbage, with crisp white ribs and tender, almost silky leaves. The flavor is subtle and slightly peppery without the sulfurous bite of regular cabbage.
Prep Tips
Separate the leaves from the thick white ribs if using in different ways - the ribs take longer to cook and add great crunch to stir-fries. The leaves wilt quickly, so add them last. For raw preparations, slice thin and massage lightly with salt to break down the cell walls.
How to Use It
- Stir-fry the ribs first, then add leaves in the last minute
- Layer leaves and ribs in soups - ribs go in early, leaves at the end
- Use whole leaves as wraps for filling with meat or grain mixtures
- Shred for slaws and salads - much more tender than regular cabbage
- Ferment into kimchi or quick pickles
- Braise gently with ginger and soy sauce
Tastes Great With
garlic, ginger, soy sauce, sesame oil, rice vinegar, chili flakes, mushrooms, pork, chicken, tofu, green onions, carrots
Watch Out For
The leaves wilt and become slimy quickly if overcooked. Unlike regular cabbage, napa cabbage doesn't hold up well to long cooking times. Also, the outer leaves can be tough if the head is older - just peel them off.
Fun Fact
Napa cabbage originated in China over 1,500 years ago and gets its name from the Napa Valley, where Chinese immigrants first grew it commercially in California. It's the main ingredient in Korean kimchi and is essential to many Asian cuisines.