Napa Cabbage（白菜）

Napa cabbage (Brassica rapa subsp. pekinensis), from Cantonese (wong nga pak: 黃芽白), also called wom bok, baechu in Korean or hakusai (白菜) in Japanese, is a type of Chinese cabbage originating near the Beijing region of China, and is widely used in East Asian cuisine. In much of the world, this is the vegetable referred to as "Chinese cabbage". Napa cabbage is lighter in color than other Chinese cabbages such as bok choy, which is also sometimes called Chinese cabbage.

Napa has long, oblong-shaped leaves that are flat and wide. The leaves are a pale green to greenish white in the center. It looks much like a head of romaine lettuce only more compact, with curly edges. The flavor is sweeter than green cabbage and it is rich in vitamin C and fiber.  The leaves are long and crispy  and are an essential ingredient in stir fries as well as soups and many other Asian dishes.

The Napa Cabbage is really Chinese Cabbage (from China) and dates back to the fifth century A.D.  It is believed to have been a naturally hybridized cross between pak choi and a turnip.  The plant did not show up in Japan until the late 1800's but Japan has since produced many hybrids. 

Napa Cabbage is produced in the US primarily in California and Florida to the tune of over 12,393 acres per year which is why it can be found almost as easily as the common green cabbage.

There are two varieties most commonly found in the US.  The most common (show above) is "Napa" cabbage and is stockier with crinkled outer leaves - dark at the top and white towards the stem-end.  The other type found in the US is called "Michihli" which is long and slender with ruffled top leaves.

In Korean cuisine, it is the main ingredient of baechu kimchi, the most common type of kimchi, but is also eaten raw as a wrap for pork or oysters, dipped in gochujang. The outer, tougher leaves are called ugeoji, and used in soups.

Uses and Tips

Napa cabbage can be shredded and eaten in salads, steamed or added to stir-fries.  It is NOT necessarily a good replacement for regular cabbage because it is delicate, bland and too "juicy" so select it as a substitution carefully.

Storage

Napa Cabbage stores well refrigerated. Do not wash it first and place in a plastic bag. Store in the vegetable crisper for up to 2 weeks.   When it is at its freshest use it raw in salads but as it gets older keep it for cooking only.

Laura's recipe:

Stir Fried Napa with Pothern Mustard