What Is Napa (chinese) cabbage and How Can I Use It?

Napa (Chinese) cabbage rewards a little know-how: how to choose it, cook it, store it, and substitute in a pinch. Browse 105 recipes to cook with it.

What is napa (Chinese) cabbage?

Napa cabbage, also called Chinese cabbage, is the pale, oblong head with frilly, ruffled leaf tips and wide white ribs. It is the tender, mild member of the cabbage family.

Where green cabbage is tight and assertive, napa is loose and sweet, almost juicy. The leaves are thin and the ribs stay crisp. That makes it the cabbage that cooks in minutes rather than half an hour.

How to Use It

Napa does two opposite jobs well. Raw and shredded it goes into crunchy salads and quick slaws like Chinese Chicken Cabbage Salad. Cooked, it wilts fast in a hot pan and soaks up whatever sauce it meets.

It is the backbone of kimchi. Authentic Korean Kimchi and Easy Kimchi both start by salting whole napa quarters to draw out water, then packing them with chili paste to ferment.

In stir-fries and noodle dishes it goes in late. The leaves collapse in a minute or two while the ribs hold a little bite. It also melts into broth, which is why it fills out dumplings and rice noodle plates like Char Kway Teow.

Cooking and Pairing

Treat napa like a green that happens to look like cabbage. It loves garlic, ginger, soy, sesame, and chili. It pairs naturally with pork, shrimp, tofu, and mushrooms.

Split the leaf when you prep. The thick white rib needs an extra minute, so slice it away from the soft green and add it to the pan first. Then drop the leafy part at the end.

The usual mistake is overcooking. Napa holds a lot of water and turns to mush if you let it. Pull it from the heat while it still has snap.

Substitutes

Bok choy is the closest swap, with the same mild flavor and a similar tender leaf over a crisp stalk. Regular green cabbage works in cooked dishes if you shred it fine and give it longer, though it never gets as silky.

For raw salads, savoy cabbage comes closest to napa's tenderness. Avoid red cabbage here since it is far firmer and more peppery.

Buying and Storage

Look for a firm, heavy head with crisp, pale leaves and no brown or slimy edges along the frilly tips. A little wilt at the very top is normal and trims off.

Wrap napa in a plastic bag and keep it in the crisper. It holds about a week, less than dense green cabbage because the thin leaves dry out faster.

Once cut, wrap the remainder tight and use it within a few days before the edges brown.

Nutrition

Quick facts

Where to find napa (Chinese) cabbage: Napa (chinese) cabbage is usually found in the produce section or aisle of the grocery store or supermarket.

Food group: Napa (chinese) cabbage is a member of the Vegetables and Vegetable Products US Department of Agriculture nutritional food group.

In Chinese

大白菜

British (UK) term

Napa (chinese) cabbage

en français

chou nappa

en español

napa col

How much does napa (Chinese) cabbage weigh?

Related

Vegetables and Vegetable Products

Recipes using napa (Chinese) cabbage

There are 105 recipes that contain this ingredient.

Casual Korean Mak Kimchi

Mak kimchi ferments chopped napa cabbage with daikon, garlic, carrot, anchovies, and chili flakes for a quick-style Korean kimchi. A 2-day countertop ferment that keeps for 10 days.

Flaming Orange Habanero Kimchee

This spicy dish uses the fiery flavor of habanero peppers to keep you reaching for the glass of water and hungry for more!

Kimchi (Korean Cabbage Relish)

Korean kimchi made with napa cabbage soaked in salted water, then fermented with garlic, ginger, scallions, and Korean chili pepper. Simple traditional fermented relish.

Cabbage, Carrot, & Green Pepper Kimchi

Three-vegetable kimchi: napa and green cabbage with carrots, scallions, and bell pepper fermented with a heavy garlic-red pepper-paprika paste. Big-batch Korean pickle, ferments 2-3 days at room temperature.

Asian Coleslaw

Looking for a coleslaw recipe that's different and refreshing. Why not try this Asian twist on the classic dish. With its crispy Napa cabbage, Chinese icicle radish, and a touch of sesame seeds, it's a perfect blend of flavors and textures that will make your taste buds sing.

Easy Way Kimchi

Easy kimchi skips the long fermentation: salt napa cabbage, toss with a garlicky gochugaru paste, scallions, sesame, and grated pear, then marinate just an hour. A fresh, spicy Korean side ready the same day.

Slaw with Maple-Soy Dressing

Sweet, sour and tasty maple-soy dressing makes this slaw refreshingly delicious.

Walnut Chicken/Shrimp Stir-Fry

So quick and easy to put together, and it tastes delicious with a good amount of flavorful sauce that's perfect with a bed of rice. Don't have Chinese cabbage? Use bok choy or other similar leafy greens, or even broccoli instead.

Thai Cabbage Slaw

A very tasty and refreshing salad, it's a perfect side dish with barbecued meat.

Instant Kimchi (Korean Gut Churi Kimchi)

Instant Korean kimchi (gut churi) ready in 15 minutes with no fermentation needed. Crunchy napa cabbage tossed with garlic, red pepper flakes, soy sauce, and vinegar for a fresh, fiery side.

Hainanese Chicken Rice

This dish, which originated on the island of Hainan, off the coast of Southern China, emphasizes the natural sweet flavour of an absolutely fresh chicken and served with rice that is cooked in chicken fat with garlic and then simmered in chicken stock.

Homemade Kimchee

Love Korean food since I was in the university, kimchee is definitely one of my favorites, and any time go to a Korean restaurant, kimchee is one of the side dishes I must order, no question. Finally, the first time I made my own kimchee, and it turned out as good as the ones I had at any restaurant, here the recipe is!

Chinese Chicken Cabbage Salad

This tasty chicken cabbage salad is very easy to make, and packed with flavour. Enjoy!

Favorite Napa Kimchee

Homemade napa kimchee: salted napa cabbage tossed with garlic, fresh and candied ginger, scallions, carrot and Korean red pepper flakes, then left to ferment into a tangy, spicy Korean staple. Serve as a relish or cook it into soups.

Asian Slaw with Tofu & Shiitake Mushrooms

This is a simple and easy slaw, typical Asian style. Very healthy and savory.

Easy Kimchi

If you are a big fan of kimchi and looking for an easy yet delicious kimchi recipe, this is the one. It's simple, it's easy to do at home, and you will be satisfied.

Asian Fresh Veggie Salad

Fresh vegetables, seasoned with garlic, salt, sesame oil, olive oil and a touch of freshly squeezed lemon juice. Refreshing and crunchy!

Quick Asian Risotto

Using cooked short-grain brown rice makes this super quick and tasty Asian risotto, it can be an appetizer or a simply delicious meal!

Coleslaw with Spicy Peanut Dressing

Peanut butter makes a creamy, nutty yet tasty dressing that works deliciously well with this coleslaw.

Asian Style Leftover Turkey Salad

Slightly sweet and sour. Ginger and garlic Asian dressing was super flavourful. The napa cabbage, carrots, and radishes gave the salad a nice crunch. Definitely will be making it again with my leftover turkey. I'm sure that it works great with chicken as well.

Authentic Korean Kimchi

Kimchi is so common in Korean, from breakfast to dinner, and it's not only because it tastes so good, and it goes very well with almost anything, also it is quite healthy, and it is good for you. Try this recipe to make your own fresh kimchi, you can adjust the hot and salt level, which you can't do with store-bought one!

Kim Chee #6

Homemade kimchi with napa cabbage, daikon, cucumber, and turnip seasoned with garlic, ginger, and chili flakes. Salt-brined overnight and fermented in the fridge.

Master Flank Steak Stir Fry Slaw & Filling

Asian-style stir-fried napa cabbage slaw with daikon, shiitake mushrooms, carrots, and barbecue sauce. Doubles as a side for grilled flank steak and a roulade filling for meal prep.

Thai Ham & Chicken Salad

Colorful Thai salad platter with shredded chicken, sliced ham, blanched napa cabbage, carrots, and red pepper in a punchy lime-soy-garlic dressing with toasted almonds.

Bratwurst with Caramelized Shallots & Apples

Bratwurst simmered with caramelized shallots, tart apples, napa cabbage, and caraway seeds in a rich broth. A cozy German-inspired dinner for two, ready in under an hour.

Chicken Soup with Greens & Shiitake Mushroo

A light, ginger-infused chicken soup with sauteed shiitake mushrooms, napa cabbage, spinach, and a drizzle of sesame oil. Clean, bright, and nourishing.

Oriental Pork

Pork shoulder strips cook in the microwave with orange juice and soy sauce, then get tossed with water chestnuts, bean sprouts, and Napa cabbage in a cornstarch-thickened sauce. Serve over rice.

Stir Fry with Black Bean Sauce

A quick and easy recipe to use up your leftover rice, and make you a delicious meal!

Red Cooked Bean Curd.

Red cooked bean curd marinated in soy sauce, sherry, five spice, and brown sugar, then wok-cooked until the liquid absorbs into the tofu. A classic Chinese braising technique that gives tofu deep, savory-sweet flavor.

Chicken Soup with Greens & Shiitake Mushrooms

Clear chicken broth infused with ginger and white wine, loaded with sauteed shiitake mushrooms, napa cabbage, and wilted spinach finished with sesame oil.

Green Papaya Salad (Som Tam)

Som tam, the iconic Thai green papaya salad pounded in a mortar with chilies, garlic, lime, peanuts, and long beans. A bright, fiery, crunchy salad scooped up with cabbage leaves.

Chilled Tomato Soup with Shredded Cabbage

Chilled tomato soup with cilantro, jalapeno, avocado, cumin, lime juice, and shredded napa cabbage. A no-cook Mexican-style cold soup that's refreshing, spicy, and vegan.

Chinese Cabbage & Sheeps Cheese

Napa cabbage and sheep cheese salad with sautéed onions, fresh thyme, and white wine vinegar. Tossed and rested for an hour so the flavors meld. Simple and satisfying.

Yummy Kimchi

Easy kimchi for first-timers: salted napa cabbage fermented with green onion, garlic, ginger, and dried chile in a simple brine. No fish sauce, no special paste. Let it bubble on the counter, then chill the funky, sour, crunchy result.

Oriental-Style Sea Scallops

Sea scallops stir-fry with broccoli, napa cabbage, snow peas, and shiitakes in a star anise-spiced soy-vinegar sauce. Light Chinese seafood dinner over steamed rice.

Kim Chee #4

Simple homemade kimchi with napa cabbage, garlic, ginger, scallions, and red pepper flakes. Salt-brined overnight and packed into jars for quick fermentation.

Mussels Steamed with Lemon Grass & Chile De Arbol

Steamed mussels in a lemongrass, chile de arbol, and white wine broth with napa cabbage, clam juice, and lime. A Thai-meets-French seafood bowl finished with fresh cilantro.

Kim Chee

Quick refrigerator kim chee made from napa cabbage, garlic, ginger, scallion and Korean red pepper flakes. Salt-soaked overnight, packed into jars and chilled, ready to eat the next day. Vegan and beginner-friendly.

New York Times Lobster Moana

Lobster Moana: tropical-island lobster stir-fry from the New York Times archive with rum, bean sprouts, water chestnuts, snow peas, and napa cabbage, thickened with egg.

Hot Oriental Salad

Stir-fried warm Asian salad with napa cabbage, fresh mushrooms, spinach, celery, garlic, and ginger tossed in soy sauce. A low-fat vegetable side dish ready in under 10 minutes.

Kim Chee Number 5

Homemade kimchi with napa cabbage, daikon radish, scallions, garlic, ginger, pear, and cayenne pepper. Salt-brined and fermented for 3 days in a traditional crock method.

Moslem-Style Pot Stickers

Halal-style pot stickers filled with beef and lamb, napa cabbage, scallion, and a hint of orange zest, then pan-fried and steamed for crisp bottoms and tender tops. Pleated, juicy dumplings with a dipping sauce.

Mu Shui Tofu

Vegetarian mu shu tofu with shiitake mushrooms, napa cabbage, bean sprouts, five spice, and plum sauce, rolled in whole wheat chapatis. A plant-based spin on mu shu pork.

Oriental Green Salad

Asian-style green salad with napa cabbage, bean sprouts, bamboo shoots, and broccoli in a soy-ginger-rice vinegar dressing. A crunchy, low-fat vegetarian side that comes together in 20 minutes with no cooking.

Cabbage (Korean Ho Baechu)

Korean-style steamed napa cabbage (ho baechu) tossed with sesame oil, garlic, sesame seeds, and meat sauce. A quick, fragrant banchan side dish ready in 30 minutes.

Steamed Dumplings

Pork and napa cabbage dumplings seasoned with soy sauce, ginger, sesame oil, and sherry, wrapped in wonton skins and steamed in a bamboo steamer. Homemade Chinese dumplings in 30 minutes.

Cook Up An Oriental Hot Pot

A fun, interactive Chinese-style hot pot where guests cook shrimp, chicken, beef, and fresh vegetables in simmering broth right at the table. Dinner and entertainment in one pot.

Chinese Salad

Chinese salad with Bibb and Boston lettuce, napa cabbage, water chestnuts, bamboo shoots, and bean sprouts tossed in soy French dressing. Crisp and light.

Potstickers, Part 1 of 2

Homemade potstickers from scratch: hand-rolled dough wrappers filled with pork, napa cabbage, ginger and water chestnut, pan-fried crisp then steamed tender. Served with a soy, chili oil and vinegar dipping sauce.

Stir-Fried Vegetables

Stir-fried vegetables with napa cabbage, bean sprouts, bamboo shoots, water chestnuts, and spinach in soy sauce. A crunchy, vegan wok-tossed side dish ready in 30 minutes.

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