9 Recipes with Napa Cabbage (2024)

FAQs

Can I freeze napa cabbage? ›

The recommended methods of preserving green and Chinese cabbage are freezing or as a sauerkraut product. Frozen or dried green and Chinese cabbage are suitable only for use as cooked vegetables and used in dishes such as soups, stews and casseroles.

Stored unwashed in the refrigerator, Napa is fresh up to a week. Wrapping in plastic wrap can help prevent wilting, and if a recipe calls for just part of a head, I would suggest just plucking the leaves from the outer layer instead of using a knife to chop it all at once.

Absolutely all of it, but most people just eat the inside whiter leaves more tender, they also cut out the stem part, but again it is all still edible.

Do you eat napa cabbage raw or cooked? You can enjoy crunchy napa cabbage raw in salads, as a sandwich topping and as healthy wraps. The leafy vegetable is also a mainstay in stir-fries, soups, stews and casseroles. Napa is a great choice for pickling too.

How to Store a Partial Head of Cabbage. If you find yourself left with a partial head of cabbage, think twice before you toss it. While it won't last as long as a whole head, a partial head can still last up to three days after use.

Slicing amps up flavor and possibly nutrients, but the vitamin content diminishes when cabbage is stored after cutting, so stay away from the pre-cut packaged stuff. A whole head of Napa cabbage will keep for a week or longer when stored unwashed in the fridge and sealed in plastic.

Nutrition: Bok choy is significantly higher in dietary fiber, vitamin C, and vitamin A than napa cabbage. Texture: Bok choy stalks are more fibrous than the leaves of napa cabbage, and you'd therefore be less likely to encounter them raw. Raw napa cabbage, on the other hand, is often thinly sliced for salads.

Black spots can occur during growth or due to mold. It is best to remove the outside leaves and discard them, then wash the remaining cabbage before use. If the spots are on the inside leaves as well, return the cabbage to the store for a refund.

Other names for "pepper spot" include gomasho, meaning "fleck," and black speck, black fleck, black leaf speck, petiole spot, and vein necrosis. This disorder is cosmetic and has a negative effect on the appearance and marketability of the cabbage. It is safe to eat.

“Additionally, cruciferous vegetables—like cabbage, kale, broccoli, cauliflower and Brussels sprouts—contain raffinose, an indigestible sugar. As it's fermented by bacteria in the gut, gas is produced, which is why you may experience flatulence and discomfort after eating these foods.

Why is my napa cabbage yellow? ›

When does cabbage turn yellow? Yellow leaves could mean many things, from overwatering to Clubroot, a common disease that affects cabbage. The most obvious symptoms of clubroot are yellowing, wilting leaves.

Napa and regular cabbage are both low-fat, low-calorie and low-carb, but the nutritious profile of napa cabbage offers higher levels of vitamins C, K and folate than green cabbage. It also delivers higher levels of essential minerals.

Napa cabbage offers a wide range of health benefits:

Vitamin C: The cabbage is rich in vitamin C, which can help the body fight infection and can also inhibit inflammation and free radicals. Vitamin K: Napa cabbage is rich in vitamin K, which can promote healthy, strong bones.

With its taste and texture in mind, you are far more likely to use it as part of a salad, eat it raw as a snack, or make a batch of sweet and sour pickled kimchi (via MasterClass). But similar to green cabbage, you can still cook with it — add it to soup for elevated crunch and flavor.

Napa cabbage is a type of Chinese cabbage (Brassica rapa var. pekinensis) with an oval head of light green leaves. Its common names include Chinese white cabbage, Peking cabbage, or celery cabbage (due to its white stalks). The word “napa” comes from the Japanese word for leaves, but in Japan, it's called hakusai.