Sauteed Napa Cabbage Recipe (2024)

FAQs

Can you cook napa cabbage the same as regular cabbage? ›

Both work well in salads and slaws, but it's not a good idea to substitute one for the other in cooked dishes. For example, napa's texture and flavor make it an ideal choice for quick stir-fries. Regular cabbage isn't as delicate as napa, so it's a better choice for slow-cooked recipes.

Separate the napa cabbage leaves by only tearing off the ones you plan to cook with. Cut off the green parts and slice them into large bite-sized pieces. When cutting the white part, tilt your knife to 45 degrees and slice the stem into irregular bite-sized pieces.

Both are excellent sources of important vitamins and minerals. Regular cabbage contains more calcium, zinc and potassium than napa, but napa cabbage contains higher levels of vitamins A, B3, iron and copper. Napa is also lower in sodium than regular cabbage.

Napa, or Chinese cabbage, is a relative of bok choy. It's sweet and mild compared to peppery green cabbage; its leaves are thinner, more tender, and quicker to caramelize. Because it's not as sturdy, napa is a bit less crunchy than the standard variety, especially when cooked.

Dice the cabbage into bite-sized pieces for stir-frys.

Cut the quartered cabbage into wide strips. Turn your knife and cut across the strips to break them down into pieces that are small enough to eat in one bite. The smaller the pieces of cabbage, the less time it will take for them to cook through.

Both cabbage and iceberg lettuce are good sources of nutrients. However, cabbage contains significantly more vitamins and minerals than iceberg lettuce, including vitamins C and K, folate, and potassium ( 1 , 2 ). In particular, green cabbage is packed with antioxidants, including polyphenol compounds and vitamin C.

Chop and soak: Soaking chopped cabbage in cold water for about 15 minutes will leach out most of the bitter and harsh flavor compounds, while also making the cabbage crisper. This is especially vital for leaf cabbage, but also works with firmer head cabbage varieties.

Separate the leaves and rinse under cold running water or soak it in cold water for 10 minutes, to remove any dirt. Another method is to pluck all the leaves from the steam, clean, and stack them before chopping the stack. Napa cabbage is commonly chopped across the veins into bite-sized pieces or shredded for slaws.

Consuming cabbage in excess can result in abdominal discomfort, diarrhoea and flatulence. It can also result in ingesting toxic chemicals like goitrin, thiocyanates and benzyl cyanide.

Nutrition: Bok choy is significantly higher in dietary fiber, vitamin C, and vitamin A than napa cabbage. Texture: Bok choy stalks are more fibrous than the leaves of napa cabbage, and you'd therefore be less likely to encounter them raw.

Why is napa cabbage so expensive? ›

A significant reason for the rising price of cabbage is drought which makes it hard to grow the crop.

The best way to chop napa cabbage is to first remove the tough outer leaves. Then, slice the cabbage in half lengthwise and remove the core. After that, you can cut the cabbage into thin strips or chop it into bite-sized pieces, depending on your recipe.

Yes, raw napa cabbage is a favorite salad ingredient, valued for its crisp texture and slightly sweet taste. Be sure to rinse the cabbage well and thoroughly drain it before using or wrapping it for storage in the refrigerator.

Napa cabbage has long, oblong-shaped leaves with white ribs and pale green color, while green cabbage has round, compact heads with tightly packed leaves that are darker green. In terms of taste, Napa cabbage tends to be milder and sweeter, while green cabbage has a stronger, more peppery flavor.

While napa cabbage has a milder and sweeter flavor compared to green cabbage, the taste difference may not significantly affect certain dishes. Green cabbage still offers a pleasant taste that can complement various recipes. While it has a slightly stronger flavor, it works well in stir-fries, soups, and slaws.

Napa Cabbage

This cabbage is also known as Chinese Cabbage, and it is an oblong shape with thick, crisp stems and frilled yellow-green leaves. Napa cabbage has a sweeter flavor than other cabbages and is great raw in salads.

Napa cabbage is a variety of Chinese cabbage, and according to Taste of Home, it's a relative of bok choy. It has a more tender bite than green cabbage, with a slightly sweeter flavor when raw. It also has thinner leaves that are not as tightly packed in their more oblong shape.