Long Reads

All About Napa Cabbage and How to Put It to Good Use

January 17, 2015

Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more.

Today: It's more delicate in texture and flavor than the standard green cabbage you might be used to, but this cabbage is no featherweight.

Napa Cabbage

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As its name suggests, napa cabbage is indeed a cabbage (more specifically, it’s a type of Chinese cabbage and it's sometimes simply called Chinese cabbage, but that gets to be confusing rather quickly, so it's best to stick with napa), and that puts it in the enormous brassica family. One quick glance will tell you that a napa cabbage looks different from a standard green cabbage -- its thick white ribs (1, as shown below) and crinkly yellow or pale green leaf blades (2, below) are hard to miss.

But it's not just their looks that are different: As Russ Parsons notes in How to Pick a Peach: "Asian cabbages (Brassica rapa) actually come from a different species than European cabbages (Brassica oleracea). They are more closely related to bok choy, broccoli rabe and, most oddly, turnips." If it seems surprising that they belong to different species, consider Joy Larcom's explanation of the origins of napa cabbage: Chinese cabbages did originate in China, but "no wild Chinese cabbage has ever been found. It was probably a cross that occurred naturally in cultivation between the southern pak choi and the northern turnip."

And because we know you're wondering: Parsons claims that the name napa comes from the Japanese word nappa (a word which refers more generally to leafy greens than to this specific type of cabbage -- napa cabbage would be hakusai in Japanese). Many agree with that theory, but others will argue that the moniker is in fact tied to wine country, where the cabbage was first commercially grown in the U.S. If you go with the latter explanation, you’ll want to remember your capitalization rules: Write it as Napa cabbage, and be prepared to explain yourself.

Napa Cabbage

You might be able to find napa cabbage at your regular grocery store, but if not, you shouldn’t have any trouble sourcing it at an Asian market -- where Elizabeth Schneider not-so-subtly suggests you should procure it regardless: "Generally speaking, the difference between cabbage in the two markets is the difference between a clean, crisp, juicy, vegetable and flat, foolish Styrofoam. Although the cabbage may not look over the hill in Western markets, it rarely has the sheen, solidity, and succulence I’ve seen in the Asian."

Wherever you find it, pick a heavy specimen with bright white ribs and crisp leaves -- ones that don't look limp and tired. Sometimes you’ll hear that napa cabbage should be stored in a plastic bag in the refrigerator. I rarely find zip-top plastic bags in elongated bowling ball size, so unless you’re comfortable tucking your cabbage into a garbage bag, try wrapping it in plastic wrap instead. Like Western cabbages, napa cabbages can be stored for a long time, but they’re at their best within the first few days, especially if you'll be using it raw in a salad or slaw.

More: Here are all of our best storage tips for keeping your refrigerator well-organized.

Napa Cabbage

Napa cabbage has a more delicate flavor and texture than Western cabbages, making it perfect for using raw, and it's also tough enough to stand up well to cooking. Here are 9 great ideas to get you eating more napa cabbage:

Tell us: How do you like to use napa cabbage?

Photos by Mark Weinberg

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See what other Food52 readers are saying.

I like esoteric facts about vegetables and think ambling through a farmers market is a great way to start the day. My first cookbook, available now, is called Cooking with Scraps.


[email protected]! August 10, 2019
With one head, I will throw some in a couple of stir-frys, the hard rib and white areas will go into a hamburger soup, the fluffiest and frilliest leaves will go into a romaine and garden vegetable salad, and if there is anything left, I will lightly fry it up with some julienned carrots, red cabbage, leek, and some light herbs and spices.
Vee M. April 26, 2019
I use it as a bread substitute for sandwiches.
Kelli A. February 1, 2019
How do you know when to throw it away?
Beth January 9, 2019
I use the outer leaves of napa as shells for stir fry - kind of in a lettuce wrap adaptation.

Also - shred the inner leaves and add my patented garlic infused olive juice... So delicious!
Barbara R. September 21, 2017
My favorite is chopped for salad with avocado, dill, a little garlic and add a little olive oil, season salt and lemon juice to toss. It's the most refreshing salad on a hot summer day.
b0op January 20, 2015
You can do Korean BBQ and use Nappa cabbage instead of lettuce.
There is another Korean dish called bossam that uses nappa cabbage
strategydiva January 18, 2015
I grew these in my high-altitude garden (9000') in Colorado last summer and they thrived. My favorite thing to do was brush them with olive oil and lemon juice, sprinkle with salt and pepper, and grill them whole. Delish.
Author Comment
Lindsay-Jean H. January 19, 2015
That sounds fantastic.
Hannah N. January 18, 2015
Lindsay-Jeaaan. You are a fount of information.
Author Comment
Lindsay-Jean H. January 19, 2015
Thanks lady. :)
Tom P. January 18, 2015
Chopped sautéed in butter with salt & black pepper.
jopan January 17, 2015
I braise my Napa cabbage with tofu and shiitake mushrooms (sometimes with dried shrimp for extra flavor, sometimes adding corn starch too)