Napa Cabbage
Napa cabbage is an oblong-shaped cabbage with pale green leaves and crisp white ribs. A member of the brassica family alongside kale, broccoli, and bok choy, it’s milder and sweeter than regular cabbage. It grows best in cool weather and thrives in rich, well-drained soil, which helps develop its subtle sweetness and crunch.
Wash & Store
Cut first, then submerge in cold water to remove any soil hidden between layers. And spin dry in a salad spinner.
If cutting into wedges, rinse thoroughly and dry well on a towel.
Before cooking, make sure the cabbage is as dry as possible so it roasts or sears instead of steaming.
Store Napa cabbage in a perforated bag in the fridge for up to a week.
How to Use Napa Cabbage
Napa cabbage’s mild flavor and tender texture make it incredibly versatile:
Raw: Shred and toss into wraps, slaws, or salads. Its juicy crunch pairs well with tangy or creamy dressings.
Roasted: Shred and roast for a sweet, nutty flavor with crispy edges.
Seared or Braised: Cut into wedges (with the core intact) and sear in oil. Or marinate and roast or sauté into stir-fries and soups.
Napa Cabbage Health Benefits
Phosphorus-Rich: Napa cabbage contains natural phosphorus, an essential nutrient that supports strong roots and growth in plants, and in humans, helps build healthy bones, teeth, and energy metabolism.
Hydrating & Low-Calorie: With its high water content and light crunch, Napa cabbage is hydrating and nutrient-dense without being heavy.
Supports Digestion: Packed with fiber and beneficial plant compounds, it helps promote gut health and supports smooth digestion.
Fun Fact
Napa cabbage has been cultivated in China for over 1,000 years—and its name comes from the Japanese word nappa, meaning “leafy greens.”
Area 2 Farms for Locals
Your food should be equally accessible and nutritious. Which is where we come in. At Area 2 Farms, we grow fresh organic produce within 10 miles of you.
