Napa Cabbage
Estimated Inventory, 30 lbs : 25.95
This item was last sold on : 07/11/25
Description/Taste
Napa cabbage is a medium to large cabbage type, averaging 25 to 50 centimeters in length and 15 to 20 centimeters in width, and has a compact, oblong to elongated shape. The dense heads typically range from 2 to 3 kilograms in weight and are comprised of tightly layered, large, broad, and pliable leaves. Each leaf features a thick, lightly grooved, smooth, firm, and taut stem, and both the stems and veins are characteristically white. The remaining part of the leaf has a yellow-green coloring and is crinkled, textured, and covered in raised veining. When raw, the ruffled leaves are crunchy, crisp, succulent, and slightly chewy, becoming soft and tender once cooked. Napa cabbage is edible raw or cooked and has a mild, somewhat sweet, and vegetal flavor. When the leaves are cooked, their natural sweetness is enhanced.
Seasons/Availability
Napa cabbage is available year-round, with a peak season in the fall and winter.
Current Facts
Napa cabbage, botanically classified as Brassica rapa var. pekinensis, is a type of Chinese cabbage belonging to the Brassicaceae family. The Asian cabbage is thought to have origins in China and has expanded in popularity as a staple culinary ingredient worldwide. There are several varieties of Napa cabbage, and most types are harvested 60 to 90 days after sowing. The name Napa is said to have been derived from the Japanese word “nappa,” meaning “vegetable leaves,” though this is sometimes debated among experts. Napa cabbage is also known as Chinese White cabbage, Celery cabbage, and Wombok or Wong Bok in English, Da Bai Cai and Pe-Tsai in Mandarin, Siu Choy, Shaocai, and Wong Nga Bak in Cantonese, Baechu in Korean, Cai Thao in Vietnamese, Hakusai in Japanese, and Phak Kat Khao in Thai. Worldwide, Napa cabbage is found in green and purple-red cultivars, and the cabbages are favored for their mild, sweet flavor and versatility in savory culinary preparations.
Nutritional Value
Napa cabbage is a source of fiber that promotes digestion and minerals like calcium, phosphorus, magnesium, iron, manganese, copper, and potassium. Calcium and phosphorus support bone and teeth health, while magnesium helps the body control nerve functions. Iron develops the protein hemoglobin for oxygen transport through the bloodstream, manganese assists with metabolism, copper contributes to red blood cell production, and potassium balances fluid levels within the body. Napa cabbage also provides vitamins A, C, B, and K to maintain healthy organs, aid in faster wound healing, and strengthen the immune system.
Applications
Napa cabbage has a mild, sweet taste suited for raw and cooked applications. Fresh leaves should be washed before use and can be chopped or shredded into salads and slaws. Napa cabbage is also used as a wrapper for grilled meats, sticky rice, and cooked vegetables. In addition to raw preparations, Napa cabbage is commonly braised, stewed, grilled, stir-fried, and boiled worldwide. The cabbage type is a staple ingredient throughout Asia and is famously used in hot pot, curries, and noodle soups. It is also stir-fried and mixed into rice and noodle dishes or cooked with aromatics as a simple side. Napa cabbage is prepared similarly across Asia and is a base ingredient combined with regional flavorings to create distinct dishes. The leaves can also be finely chopped and stuffed into steamed buns, spring rolls, and dumplings, or fried into pancakes. Outside of Asia, Napa cabbage has been adapted into fusion dishes and is used as a green cabbage substitute in various sandwiches, casserole, wraps, salads, and main and side dishes. Napa cabbage pairs well with aromatics like ginger, garlic, green onions, and shallots, savory ingredients such as mushrooms, carrots, cucumber, celery, and parsnips, and meats including pork, poultry, and duck. Whole, fresh Napa cabbage heads will keep for several weeks when loosely wrapped in a towel and stored in the crisper drawer of the refrigerator.
Ethnic/Cultural Info
Napa cabbage is well-known for its use in baechu kimchi, Korea's most popular type of kimchi. The practice of making kimchi dates back to at least the Three Kingdoms Period, 18 BCE to 660 CE, in Korea, and was initially used as a preservation method by soaking vegetables in salt water. These preservation methods evolved over time, and new vegetables, spices, and seasonings were introduced to make different types of preserved items. Napa cabbage was eventually introduced to Korea from China, marking the start of baechu kimchi, which ultimately became the favored type for its flavor, preservation abilities, and ease of preparation in the 19th century. In the modern day, there are over 200 variations of kimchi made in Korea, and baechu kimchi is typically made with Napa cabbage, green onions, ginger, garlic, gochugaru, and fermented seafood. Each year in the fall, communities throughout Korea gather to make communal batches of baechu kimchi in an event known as kimjang. The annual gathering is a time for socializing and making kimchi to eat throughout the winter season. It has become one of the main holidays celebrated in Korea, and after making the kimchi, a feast is held to celebrate the work. Kimjang was named an Intangible Cultural Heritage of Humanity by UNESCO in 2013 and has become a cultural symbol of Korea.
Geography/History
Napa cabbage is thought to be native to China and was developed from an early Brassica species introduced to China in ancient times. The exact origins of Napa cabbage are unknown, but some sources hypothesize that the cabbage may have been created from a cross of various Brassica varieties during the 7th century in Yangzhou of the Yangtze River Delta region. One of the earliest mentions of Chinese type cabbages was in the compilation, Materia Medica, in the 11th century, and by the 19th century, Napa cabbage had been introduced to the rest of East Asia. Worldwide, it became a well-known ingredient by the early 21st century. Today, Napa cabbage is commercially produced worldwide and is a common culinary green found in local markets, grocers, wholesalers, and distributors.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Counterpoint | San Diego CA | 619-564-6722 |
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| Brockton Villa Restaurant | San Diego CA | 858-454-7393 |
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| Vi At La Jolla Village | San Diego CA | 858-646-7700 |
| Blue Ocean | Carlsbad CA | 760-434-4959 |
| Extraordinary Desserts | San Diego CA | 619-294-2132 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
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| UCSD Food & Nutrition Department La Jolla | San Diego CA | 858-761-1269 |
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| The Santaluz Club Inc - Banquet | San Diego CA | 858-759-3150 |
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| Hilton Garden Inn | San Diego CA | 858-720-9500 |
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| Harvest Kitchen (Corp Lunch) | San Marcos CA | 619-709-0938 |
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| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
Recipe Ideas
Recipes that include Napa Cabbage. One
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