Tender Profile | Napa Cabbage


Napa Cabbage, a.k.a. Brassica rapa, subspecies pekinensis

Who am I?

  • Plant family & botanical details: Brassicaceae. Napa cabbage originated in China, and is more closely related to bok choy than to green cabbage. 
  • Harvest season: Summer and fall
  • Great source of*: Vitamin C

How to care for me:

  • Store me whole in a plastic bag in the crisper section of your fridge for up to a week! Wash me directly before use. 


  • I have a mild taste, and with a neutral palette there are endless options for pairings.
  • I'm great with cilantro, ginger, garlic, scallions, sesame seeds, tofu, vinegar, soy sauce, pork, scallops, and salmon.

How to cook me: 

  • I am delicious raw, but also am a wonderful ingredient in soup, slaws, and stir fries.
  • I can also be preserved, and am a main ingredient in a kimchi or sauerkraut.

Fun Facts:

  • I am the most popular cabbage in supermarkets worldwide.
  • I once was considered the patriotic vegetable of China, and am still a mainstay of rural Chinese winter cooking.
  • The largest cabbage dish ever made was on 19 December 2008 in the Macedonian city of Prilep, with 80,191 sarmas (cabbage rolls) weighing 544 kg (1,221 lbs).