Chinese "Napa" Cabbage

"Napa" cabbage is the variety most often called simply Chinese cabbage, a name sometimes used to refer to Bok Choy as well.  As you would expect from the common name, Napa cabbage is extremely popular in many Asain cuisines.  It is a member of the cruciferous family of vegetables, which also includes arugula, broccoli, cauliflower, and brussel sprouts.

Napa cabbage is a good source of vitamin C and K.  It is relatively low in natural vitamin A, though it contains several compounds which the body can convert to vitamin A if needed.  Similar to other cruciferous vegetables, it is a good source of calcium, potassium, phosporous, manganese, iron and magnesium.  Napa cabbage is packed with antioxidants as well as soluble and insoluble fiber.

The tender inner leaves of Napa cabbage are often used as a wrap for other ingredients.  It also holds up well to stir-frying as the edges get slightly caramelized, adding great flavor with hardly any calories (from the cabbage that is). 

The flavor of Napa cabbage is sweeter and milder than the ubiquitous green cabbage from your local grocer.

 

Image credit - http://www.laurelonhealthfood.com/2007/05/napa-cabbage/

Storage tips:

Unwashed heads of Napa cabbage will keep well for up to a week if sealed in a plastic bag in the crisper drawer of the refrigerator.  Cut leaves begin to oxidize and spoil quickly, so you should leave the head intact until ready to use.