Napa Cabbage
By: Anonymous

About

This is a Chinese cabbage variety.  It is also known as Peking or Celery cabbage.  It is a large headed cabbage with tightly packed, pale green leaves that is usually found next to the bok choy in the supermarkets.  It is rich in vitamin C as well as other nutrients.  This cabbage absorbs the flavors of other food around it.  It can be eaten raw, added to stir fries or soups.

Information
Other names: (Brassica Rapa Subsp. Pekinensis) chinese cabbage
Translations: Napa Kāposti, Napa kopūstais, Napa Varza, Napa Kupus, Napa Cải bắp, Napa kapusta, Napa kool, Napa गोभी, Napa repolho, Капуста Напа, Νάπα Λάχανο, نابا الملفوف, 나파 양배추, Napa zelí, Kubis Napa, Napa repolyo, 纳帕白菜, Napa cabdell, Napa Zelje, Napa kapusta, Cavolo Napa, נאפה כרוב, Напао Купус, ナパキャベツ, Chou nappa, Napa Kohl, Napa Kål, Napa kål, Napa Repollo, Капуста Напа, Napa Keräkaali, Напа зеле


Physical Description
The flavor of Napa  cabbage is somewhat milder and a bit sweeter than that of regular green cabbage. It is delicious raw or cooked, and can be substituted for regular cabbage in most recipes. 
Colors: The leaves of this cabbage  are light green, and the stalk area below the leaves is lighter still, a pale green approaching white. 


Tasting Notes
Flavors: The flavor of Napa  cabbage is somewhat milder and a bit sweeter than that of regular green cabbage. It is delicious raw or cooked, and can be substituted for regular cabbage in most recipes. 
Mouthfeel: Juicy
Food complements: Vinegar, Citrus
Wine complements: White wine, Red wine
Beverage complements: Sake, Plum wine
Substitutes: Cabbage, Bok choy, Savoy cabbage


Selecting and Buying
Choosing: When selecting a head of Napa  cabbage at the grocery store or farmstand, look for compact ribs and intact leaves. It should have some heft in the hand. There should be no sign of yellowing or wilting, and no slimy or brown spots. 
Buying: Available widely at almost all grocers and farmers markets.


Preparation and Use
Shredded or finely sliced, Napa cabbage is wonderful in Asian-style cole slaw. Try adding some shredded Napa cabbage to a mixed green salad for a nice crunch and enhanced nutritional value. For an easy cold salad, whisk together 1 tablespoon sesame oil, 1/4 cup (60 ml) salad oil, 2 tablespoons rice vinegar, 1 tablespoon brown sugar, 1 teaspoon grated fresh ginger, and 1 teaspoon soy sauce. Pour over 4 cups (280 g) shredded Napa  cabbage, 1/2 cup (60 g) shredded carrots, and 1/4 cup (25 g) sliced green onions and toss to coat. Garnish with toasted slivered almonds.


Conserving and Storing
Unwashed, Napa  cabbage will keep for about five to seven days in the vegetable crisper drawer of the refrigerator. Keep the whole head sealed in a plastic bag. Do not cut the leaves or ribs until ready to use them. Cut leaves begin to oxidize rapidly, and the cabbage will lose some of its vital nutrients and will spoil faster


Social/Political
The Ming Dynasty pharmacologist Li Shizhen studied the Chinese cabbage for its medicinal qualities. Before this time the Chinese cabbage was largely confined to the Yangtze River Delta region. The Chinese cabbage as it is known today is very similar to a variant cultivated in Zhejiang around the 14th century. During the following centuries, it became popular in northern China and the northern harvest soon exceeded the southern one. Northern cabbages were exported along the Grand Canal of China to Zhejiang and as far south as Guangdong.
They were introduced to Korea, where it became the staple vegetable for making kimchi. In the early 20th century, it was taken to Japan by returning soldiers who had fought in China during the Russo-Japanese War. At present, the Chinese cabbage is quite commonly found in markets throughout the world.
History: Napa  cabbage has been grown in China since around the fifteenth century. It is an extremely popular vegetable in China today, partly due to its versatility. In Korea, which has also been cultivating Napa  cabbage for centuries, it is pickled, salted, and flavored with ginger and chili peppers to make kim chi, the national dish of Korea. Napa  cabbage was introduced to North America from China toward the latter part of the nineteenth century. Today, it is cultivated in countries all over the world.

Comments:
Timeless Gourmet

I love Napa cabbage in my Corned Beef Dinners - it's flavor is milder and the cooking time is very quick!
Sheri Wetherell

It is called "Pechay Baguio" in the Philippines.  I love it too in my corned beef.
Sheri Wetherell

It is called "Pechay Baguio" in the Philippines.  I love it too in my corned beef.
Timeless Gourmet

I love Napa cabbage in my Corned Beef Dinners - it's flavor is milder and the cooking time is very quick!