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.
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.
Use as a wrap for spring roll ingredients and steam
Steam the thicken white stem portion and serve with a little bit of olive oil and white vinegar
Use in Hot Pot recipes or add to your favorite Sukiyaki
Napa cabbage pairs well with meat or vegetable broths, toasted sesame oil, tofu, mushrooms, ginger and bean sprouts.
Use in Asian "themed" salads and slaws
Unlike other popular Asian vegetables like baby bok choy, Napa cabbage is not typically used whole. Napa cabbage is typically shredded, or chopped before it is used. It can be cut in to quarters or halves then braised if that suits your recipe.
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.
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.
Use as a wrap for spring roll ingredients and steam
Steam the thicken white stem portion and serve with a little bit of olive oil and white vinegar
Use in Hot Pot recipes or add to your favorite Sukiyaki
Napa cabbage pairs well with meat or vegetable broths, toasted sesame oil, tofu, mushrooms, ginger and bean sprouts.
Use in Asian "themed" salads and slaws
Unlike other popular Asian vegetables like baby bok choy, Napa cabbage is not typically used whole. Napa cabbage is typically shredded, or chopped before it is used. It can be cut in to quarters or halves then braised if that suits your recipe.
