Description
Napa cabbage has long, oblong-shaped leaves that are flat and wide. They are a pale green tending towards greenish white in the centre.

Napa cabbage resembles a head of Romaine lettuce, only more tightly compact and with curly edges.

Nutritional values per 100 g
Calories: 12; Water: 95%; Sugars: 10 g; Carbohydrates: 1 g; Fat: 0.2 g; Protein: 2 g.
Rich in vitamin C and fibre.

Buying Napa cabbage
Look for a compact head with tightly closed, crisp, moist leaves, with no traces of yellow or brown.

Storage
Napa cabbage will keep unwashed for 4 to 5 days in the refrigerator crisper; it should be stored in a plastic bag as it readily absorbs nearby odours. As soon as the cabbage is cut it begins to lose its vitamin C content.

Cooking tips

• It is from the same family as the green cabbage, but its flavour is sweeter and milder.
• Cut out the core and wash under running water. Blanch for a few minutes and discard the blanching water. Cook like cabbage - do not overcook.
• Cook the lower part first and add the leaves halfway through the cooking time.
• The raw leaves have a pleasant crunchiness: grate them for cole slaw.
• To change the texture, blanch Napa cabbage for a few seconds in boiling water. Plunge it immediately into ice water. Drain and place on a kitchen towel.
• Excellent cut in strips and sautéd in a wok with other vegetables, garlic and ginger.
• Napa cabbage is an excellent alternative to regular cabbage since its flavour is sweeter and more delicate.
• Use it to cover the bottom of a bamboo steamer basket. The leaves will prevent foods from sticking and will impart a nice flavour.
• Because of its wide leaves, it is well-suited to stuffing, or for wrapping fish to be steamed.

Worlwide Gourmet
Asia - Like bok choy, Napa cabbage is regularly used in stir fries.

China - Sauté carrots, onions, mushrooms and sliced Napa cabbage in peanut oil in a wok. Moisten with chicken broth and few spoonfuls of oyster sauce. Cover and let cook a few minutes.

United States - Napa slaw - grated Napa cabbage, onion, beets, dill, chives and black pepper. Dressing: sour cream, wine vinegar and brown sugar.

Thailand - Napa cabbage soup - Slice thinly and cook in a clear broth with a few drops of soy sauce. Garnish with shiitake mushrooms, cubed tofu and green onions.

Thailand - Napa cabbage and chicken salad - Cut a blanched cabbage and a cooked chicken breast into strips. Dressing: lime juice, soy sauce, garlic and crushed almonds. A little hot red pepper may also be added.