Napa Cabbage

Napa cabbage is a type of Chinese cabbage with a large head and firmly packed pale green to white leaves, which originating near the Beijing region of China, its color is lighter than bok choy, another type of Chinese cabbage. Napa cabbage can be eaten raw or cooked in stir-fry and soups. Napa cabbage is rich in Vitamin A and C and other nutrients.

Napa cabbage

Peking cabbage, Chinese cabbage, celery cabbage, wom bok.

All season in supermarkets.

Look for napa cabbage with compacted head with firm, closed leaves, and steer clear of wilted, yellowed, or brown leaves.

Before you cook, make sure you have already cut the core out, then wash under running water to discard any sand or dirt, shake dry and cut into strips, or according to the recipes. Napa cabbage absorbs the flavors of other foods that cooked with easily, which is similar to tofu, and usually eat raw in salads, stir fried as a side dish in Chinese cuisine as well.

Refrigerate in a plastic bag in the vegetable section, it will keep for 1 week or so.

Napa Cabbage is rich in Vitamin C and other nutrients. And the yellow part of the leaves have higher concentrations of Vitamin A than the white or green parts.