Napa cabbage is also known as Chinese celery, white cabbage, flowering cabbage, or Chinese cabbage. The flavor of the pale green leaves is more subtle than European cabbage varieties.
The leaves of Napa cabbage have a fantastic flavor on their own and can be eaten raw or cooked. Napa cabbage can be used as a substitute in any recipe that calls for regular cabbage. Stir-fry it, steam it, braise it, or sauté it. You can even roast it.
The crunchy white stalks can be chopped and used as a substitute for celery to add crunch to a soup or salad. Napa cabbage (along with the Korean Daikon radish) is the main ingredient in fermented Korean kimchi.
Napa cabbage leaves are great for wrapping grain, meat, or veggie fillers.
Leave your Napa cabbage unwashed and uncut until you are ready to use it. Seal the head of cabbage in a large plastic bag and store it in the fridge. It should stay fresh for about a week. Discard any outer leaves that have yellowed before eating.
In addition to the standard Napa cabbage, we occasionally have Long Napa cabbage, and Rosette Napa cabbage.The leaf and head shapes of these varieties differ, but the culinary uses are the same.
Long Napa Cabbage
Rosette Napa Cabbage