(Scientific Name: Brassica Pekinensis). While several types of Chinese cabbage exist, the variety we most commonly associate with Chinese cabbage is Napa Cabbage, the large-headed cabbage with the firmly packed, pale green leaves that you'll usually find next to bok choy in western supermarkets. More healthful than western cabbages, Napa Cabbage is rich in Vitamin C and other nutrients. Like tofu, Napa Cabbage absorbs the flavors of the foods around it.
It is eaten raw in salads and often added to stir-fries and soups in the last stages of cooking.
When selecting Napa cabbage, look for firm green leaves that are not wilted or eaten by bugs. Store the cabbage in a plastic bag in the crisper section of the refrigerator.
Lining a bamboo steamer with Napa Cabbage helps prevent food from sticking to the bottom
Also Known As
Napa Cabbage, Peking Cabbage, Celery Cabbage