Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Napa Cabbage

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note


Chinese cabbage

What is it?

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.

Kitchen math:

1 medium head = about 2 lb.

Don’t have it?

Savoy cabbage has a similar crinkly, crunchy texture to its leaves.

How to choose:

Look for medium-size cabbages that feel heavy for their size and have plenty of light-green leaves.

How to prep:

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.

How to store:

Store whole cabbage in the refrigerator. Shredded cabbage will keep best sealed in a zip-top bag in the crisper drawer.

Cross Reference

Green cabbage


  • Mango Slaw

    Mango Slaw with Cashews and Mint

    Shredded napa cabbage, red pepper, matchsticks of mango, fresh mint, and thin slices of red onion hang out in a lime and rice-vinegar dressing, then get topped with toasted cashews.…

  • Recipe

    Thai-Style Cabbage Slaw

    This super-quick slaw is packed with flavor thanks to lots of fresh herbs and the lime-fish sauce dressing. Serve with Grilled Thai Chicken Breasts or seared salmon.

  • Recipe

    Roasted Cabbage Wedge Salad

    Crisp pieces of salty, smoky pastrami make a perfect counterpoint to sweet roasted cabbage. Topped with a tangy blue cheese dressing, this wedge salad makes the standard iceberg-bacon version pale…

  • Recipe

    Grapefruit Slaw

    This tangy slaw packs a bit of heat from jalapeño and red pepper flakes. Pepitas sprinkled on top add a salty crunch. Try serving it with grilled seafood.

  • Recipe

    Asian Chicken and Rice Noodle Salad

    Although this salad may look like it’ll feed a small army, the rice noodles and shredded vegetables are very light, and the sweet, sour, and slightly spicy vinaigrette makes you…

  • Recipe

    Scallop and Shrimp Shiu Mai Dumplings

    These tiny purse-shaped dumplings, which are a staple of Chinese dim sum, make the perfect party food, since they can be made in a big batch, frozen, and steamed just…

  • Recipe

    Vegetarian Eggrolls

    Eggrolls are quite easy to make—finding a package of Asian eggroll wrappers may be the toughest part. I like sautéing the eggrolls in a small amount of oil (or even…

  • Recipe


    Homemade kimchi paste provides the flavor base for this tangy, assertive condiment. Use leftover paste to make another batch of kimchi or add it to stews, soups, or sauces for…


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial