Napa cabbage has ruffled, thin light-green leaves that are as tender as lettuce and crunchy white stems that are similar in texture to green cabbage. Juicy and sweet when braised, sautéed, or stir-fried, it's equally good raw in salads or slaws. It pairs well with garlic, chives, mushrooms, carrots, radishes, ginger, and cured meats, such as bacon, prosciutto, speck, and even prepared duck confit.
1 medium head = about 2 lb.
Savoy cabbage has a similar crinkly, crunchy texture to its leaves.
Look for medium-size cabbages that feel heavy for their size and have plenty of light-green leaves.
Remove and discard any discolored outer leaves before cutting Napa cabbage as you would green cabbage. Begin by slicing it in half lengthwise and removing its tough core.
Store whole cabbage in the refrigerator. Shredded cabbage will keep best sealed in a zip-top bag in the crisper drawer.