What Are Napa cabbage leaves and How Can I Use Them?
Napa cabbage leaves rewards a little know-how: how to choose them, cook them, store them, and substitute in a pinch. Browse 11 recipes to cook with them.
Key Points
- The individual leaves of napa, or Chinese cabbage, used whole instead of shredded.
- Thin and mild; they wilt fast and wrap dumplings or line a steamer.
- See the main napa (Chinese) cabbage page for full prep and cooking notes.
What are napa cabbage leaves?
Napa cabbage leaves are simply the individual leaves pulled from a head of napa, also called Chinese cabbage. A recipe lists them this way when it wants the loose, frilly leaf rather than the whole shredded head.
They behave exactly like the rest of the plant: thin and mild, quick to wilt, with a crisp white rib at the base. Whole leaves wrap dumpling fillings or line a steamer, while the soft tops drop into soups and stir-fries at the last minute.
For full guidance on flavor, prep, and how to cook it, see the main napa (Chinese) cabbage page. Everything there applies, since the leaves are just the head taken apart.
Quick facts
- In Chinese
- 大白菜的叶子
- British (UK) term
- Napa cabbage leaves
- en français
- feuilles de chou napa
- en español
- hojas de repollo Napa
Recipes using napa cabbage leaves
There are 11 recipes that contain this ingredient.
Cool Soba Noodle Salad
Assorted fresh crunchy vegetables, sour, sweet and spicy sauce, and soba noodles make this quick, easy and tasty cool summer salad!
Hot & Sour Cabbage
Quick, easy and tasty! The stir-fried cabbage can be served with steamed rice or crusty bread.
Fish Steamed in Napa Cabbage
Steamed fish rolls: salmon and sole wrapped in napa cabbage leaves, bamboo-steamed and served over a silky roasted red pepper sauce. An elegant, low-fat dinner party starter.
Steamed Cod with Rice
Cod fillets brushed with oyster sauce, wrapped in napa cabbage leaves with soy-seasoned rice and ginger, then steamed into neat bundles. A light, elegant fish dinner served with mustard vinaigrette.
Gyoza a la Ruth
Japanese gyoza dumplings with seasoned pork and napa cabbage filling, pan-fried golden then steamed in chicken stock for crispy bottoms and tender tops. Ruth's classic family recipe.
Wined Fish Chunks in Broth
Chinese-style wine-marinated mackerel in chicken broth with napa cabbage, tofu, and ginger. Delicate fish chunks poached in a fragrant, clean-tasting soup.
Spicy Kimchi
Spicy napa cabbage and daikon kimchi fermented with anchovies, garlic, scallions, and red pepper flakes. Traditional 2-day ferment Korean baechu kimchi for rice bowls, stews, and pancakes.
Steamed Pungent Cod with Cabbage
Cod fillet sliced and layered with napa cabbage, topped with ginger and sesame oil, steamed and served with a tangy sweet-and-sour dill pickle sauce. A unique Chinese-inspired fish dish with a surprising twist.
Tofu, Pork, & Vegetable Stir-Fry
This stir fry is made with lean pork, variety of vegetables, and Chinese seasonings. It' quick, easy and very tasty, serve it over a bed of rie, a great busy weeknight meal.
Mai Fun Chicken Salad with Hoisin Dressing
Mai fun chicken salad with rice noodles, napa cabbage, shredded carrots, sugar snap peas, and a hoisin-ginger-sesame dressing. A fresh, no-cook Asian chicken salad.
Chinese Egg Rolls
Add an authentic Chinese dish to your cookbook with this scrumptious recipe that's easy to follow.
