How to use Napa cabbage

First discovered in China (and sometimes called Chinese cabbage), this brassica is more tender and much milder than common green or red cabbage. Elongated with crinkly, pale green leaves, it’s a key ingredient in many Asian dishes, including Korea’s pickled kimchi. Low-calorie napa cabbage provides vitamins C and K, plus folic acid and protein.

Select and store. Look for firm, dry, and tightly closed heads without yellowing or ragged, brown edges. Refrigerate for up to a week.

Try it
Slaw. Separate leaves; wash, pat dry, stack, and cut crosswise into shreds. Toss with cubed mango, toasted pine nuts, green onions, and a blend of light mayo and rice vinegar.
Stir-fry. Sauté shredded napa cabbage with carrot matchsticks, sliced shiitakes, and snow peas in hot sesame oil; season with minced fresh ginger and black bean–garlic paste. Serve over cooked brown rice.
Tacos. Place whole napa cabbage leaves in a large pot over gently boiling water; steam a few seconds until soft and pliable. Fill with cooked, spiced ground turkey or fish and veggies; roll up and eat.