Napa cabbage, also known as Chinese cabbage or pe-tsai, is a cool-season leafy green vegetable with an oblong shape, thick white ribs, and delicate light-green crinkled leaves. Unlike traditional round cabbage, napa cabbage has a higher water content resulting in a crisp texture with a mild, sweet, celery-like flavor.

This versatile cruciferous vegetable is extremely low in calories with only 16 calories per 100g and contains no cholesterol. It is an excellent source of vitamin C (providing 45% of daily requirements per 100g), vitamin K (38% of daily requirements), and folates (20% of daily requirements). Napa cabbage is rich in antioxidant compounds including carotenes, lutein, zeaxanthin, thiocyanates, indole-3-carbinol, and isothiocyanates. It provides dietary fiber and essential minerals including calcium, potassium, phosphorus, manganese, and iron.

Napa cabbage can be enjoyed raw in salads, sandwiches, and coleslaw, or cooked in stir-fries, soups, stews, and casseroles. It is the traditional base for Korean kimchi and is widely used in Far East Asian cuisine. When preparing, trim the base, wash thoroughly in cold water, and separate leaves from the stalk. Store in the refrigerator at high humidity and use while fresh for maximum nutrients.