Napa Cabbage
A tender, mild cabbage with crinkled pale green leaves, essential for kimchi, dumplings, and light stir-fries.
Napa cabbage grows in an elongated, tightly packed head with crinkly, pale yellow-green leaves and thick white ribs. It's milder and more tender than round green cabbage, making it a versatile ingredient that can be enjoyed raw, pickled, or cooked. It's the traditional base for Korean kimchi and is widely used in Chinese cuisine for dumpling fillings, soups, and stir-fries, where its leaves cook down quickly into a silky texture.
Quick Facts
Nutrition Snapshot
Health Benefits
How to Cook It
Preparation Tips
- •Slice thinly for quick-cooking stir-fries or salads.
- •Salt sliced cabbage and let it sit before making slaws to draw out excess moisture.
- •Use the thick white ribs in soups where longer cooking is needed.
Flavor Pairings
- •Garlic
- •Ginger
- •Sesame oil
- •Rice vinegar
- •Chili flakes
- •Scallions
Storage Tips
- •Store whole and unwashed in the refrigerator crisper.
- •Wrap cut portions tightly in plastic to prevent drying out.
How to Pick the Best One at the Store
Selection Tips
- •Choose heads that feel heavy for their size with tightly packed, unblemished leaves.
Frequently Asked Questions
Is napa cabbage the same as regular cabbage?
No, napa cabbage is milder and more tender than round green or red cabbage, with a different, more delicate texture.
What is napa cabbage used for?
It's the classic base for kimchi and is also used in dumplings, soups, stir-fries, and slaws.