Incorporating recipes for napa cabbage in your meal plans is a good way of adding fiber and vitamins to your eating plan.
Napa cabbage, also known as Chinese cabbage, has lighter and more tender leaves compared to regular white cabbage. It is great for salads and when cooked it has a milder and sweeter taste.
We found 11 great recipes that all use napa cabbage. Whether you are looking for a flavor-packed meal or a tasty side dish these recipes are sure to satisfy any tastes.
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How to properly store cabbage?
Napa cabbage can be eaten cooked or raw. A napa cabbage that has been kept in the fridge is suitable for cooked dishes such as casseroles, stews, and soups. While raw napa cabbage is great for salad and slaw.
Because of it’s more mild flavor (more on that below) you can use Napa or “Chinese” cabbage in a lot of different recipes. It is popular in a lot of Asian recipes so now when you see it listed you will know what you are looking for in the grocery store.
How do I prepare napa cabbage?
Napa cabbage is usually sold in big chunks with large heads. Preparing napa cabbage before cooking needs a little more of your attention. You will need a sharp knife and a cutting board. Before washing, remove the core by making a V cut using a knife.
Once cored, separate the leaves and soak them in cold water for 10 minutes. You can also rinse them under cold running water to remove any dirt.
How is Napa cabbage different from regular cabbage?
The first thing you’ll notice about Napa cabbage is that it is shaped very differently from regular round heads of cabbage. It looks more like romaine than a head of cabbage!
Another difference is that this cabbage is more mild. Once it is cooked Chinese cabbage, another name for Napa cabbage, is softer and sweeter than regular green cabbage varieties.
You won’t find the slightly peppery or sharp flavor of green cabbage when using Napa cabbage. It’s much more mild. It’s like a cross between Bok Choy and Romaine Lettuce. It’s called celery cabbage from time to time and it makes sense once you taste it and see the textural differences.
Finally, green cabbage has thick almost rubbery leaves while Napa cabbage has long crinkly leaves that are more like romaine leaves due to the shape and the way it grows. When it cooks it gets softer but it doesn’t take quite as long as with green cabbage!
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Other Ways to Use Napa Cabbage:
These napa cabbage recipes give you so many flavor options to choose from. You can have it meaty, with seafood, or enjoy healthier options, too. Check out the following recipes for some of my favorites.