Napa cabbage has a long history of use both as a food and a medicine. It was developed from wild cabbage and is believed to have been brought to Europe around 600 B.C. by groups of Celtic wanderers. The plant forms a head with leaves and petioles when matured. This vegetable is very tender and delicious. Like bok choy, Napa cabbage is a common ingredient in Asian stir-fries, and can also be used as a milder and more delicate alternative to green cabbage in slaws and other recipes.

Nutrition Highlights:

A head of Napa cabbage is a good source of vitamin C and folate (folic acid), which helps with fatigue and is an important nutrient for pregnant women. Napa also contains cancer-fighting phytochemical compounds called indoles, which help to fight free radicals in the body and help fight certain cancers.

Choosing & Storing:

A head of Napa cabbage should be tightly furled and heavy; the edges of the leaves crisp and moist. Keep unwashed Napa cabbage in a plastic bag in the refrigerator for up to four days but remember it's more perishable than green cabbage. Rinse the cabbage well just before cooking.

Tips for Preparing Napa Cabbage:

Raw: Napa, shredded and tossed with julienne carrots and red bell pepper, lightly dressed in your favourite dressing, makes a delicious coleslaw.
Sautéing or Stir-Frying: Heat a small amount of extra virgin olive oil or broth in a large nonstick skillet. Add garlic and chopped fresh ginger and cook one minute. Add sliced Napa and sauté until tender-crisp, about five minutes. It can also be sautéed along with some pork belly, bacon or low-fat ham and potatoes for an unusual take on the Irish dish colcannon.
Simmering: Slice or shred Napa into a pot of simmering chicken or beef stock along with other vegetables such as onions, celery, or parsnips and some long noodles to make a substantial soup. Drop the cabbage into the pot during the final five minutes of cooking time.
Steaming: Slice Napa and place in a steamer over a pan of simmering water. Cook three to five minutes until crisp tender. Serve tossed with some sautéed garlic and extra virgin olive oil.


Related Recipe(s)

Chinese New Year Salad
Asian Cabbage Salad