Napa cabbage (Brassica rapa pekinensis) is a member of the cabbage family that originated in China several millennia ago. It is also known by the names Chinese cabbage, celery cabbage, and Peking cabbage.

Napa cabbage grows in a compact, elongated head; the crinkled oblong leaves are wrapped tightly in an upright cylinder. The leaves of this cabbage are light green, and the stalk area below the leaves is lighter still, a pale green approaching white.

The flavor of Napa cabbage is somewhat milder and a bit sweeter than that of regular green cabbage. It is delicious raw or cooked, and can be substituted for regular cabbage in most recipes.

Napa cabbage has been grown in China since around the fifteenth century. It is an extremely popular vegetable in China today, partly due to its versatility. In Korea, which has also been cultivating Napa cabbage for centuries, it is pickled, salted, and flavored with ginger and chili peppers to make kim chi, the national dish of Korea. Napa cabbage was introduced to North America from China toward the latter part of the nineteenth century. Today, it is cultivated in countries all over the world.

Selection and Storage:
When selecting a head of Napa cabbage at the grocery store or farmstand, look for compact ribs and intact leaves. It should have some heft in the hand. There should be no sign of yellowing or wilting, and no slimy or brown spots.

Unwashed, Napa cabbage will keep for about five to seven days in the vegetable crisper drawer of the refrigerator. Keep the whole head sealed in a plastic bag. Do not cut the leaves or ribs until ready to use them. Cut leaves begin to oxidize rapidly, and the cabbage will lose some of its vital nutrients and will spoil faster.

Preparation:
To prepare Napa cabbage, using a sharp knife, cut the head lengthwise in half. Cut out and discard the core at the bottom center. Separate the leaves and wash them individually under cool running water to remove any dirt or small insects. Spin dry or pat with paper towels to remove water.

Uses:
Shredded or finely sliced, Napa cabbage is wonderful in Asian-style cole slaw. Try adding some shredded Napa cabbage to a mixed green salad for a nice crunch and enhanced nutritional value. For an easy cold salad, whisk together 1 tablespoon sesame oil, 1/4 cup (60 ml) salad oil, 2 tablespoons rice vinegar, 1 tablespoon brown sugar, 1 teaspoon grated fresh ginger, and 1 teaspoon soy sauce. Pour over 4 cups (280 g) shredded Napa cabbage, 1/2 cup (60 g) shredded carrots, and 1/4 cup (25 g) sliced green onions and toss to coat. Garnish with toasted slivered almonds.

Whole Napa cabbage leaves can be blanched briefly and stuffed, used to line a bamboo food steamer, or used to wrap fish before steaming. Shredded leaves are a wonderful, healthy addition to stir-fries and vegetable soups.

A 11/4-cup (100 g) portion of shredded raw Napa cabbage contains less than 20 calories and has no fat or cholesterol and almost no sodium. It is a good source of fiber, vitamin C, folate, calcium, potassium, and manganese. Cabbages in general are thought to be loaded with compounds that may play a role in inhibiting certain forms of cancer development.