Image of Nappa Cabbage

Scientific Binomial Name: Brassica rapa


Salads, Oriental cooking, stir-fry, pickling, braised.


Also called Chinese cabbage, Napa, wong nga bok, siu choy (Chinese) and hakusai (Japanese), good quality Nappa Cabbage will be loose-leafed, and fairly heavy in relation to size.

Green to slightly pale leaves are better than yellow or white.

Fairly thick and pliable leaves will be more tender and juicy.


Avoid cabbage that has thin, wilted leaves which are a sign of old product.

Light-colored heads that are very solid mean all core and less taste. Flowering in the end of the cabbage means it has been grown too long.


Always store lettuce and cabbage in the refrigerator.

To prolong storage life, cut the stem end and soak in warm water for 2-3 minutes before storing in your refrigerator.


In general, vegetables will not ripen further after harvest.

  • Nutritional Information
  • Nappa Cabbage is very low in Cholesterol. It's also a good source of Niacin, Calcium and Potassium, and a great source of Vitamin A, Vitamin C, Folate, Iron, Zinc, Copper and Manganese.

  • Tips & Trivia
  • Cabbages were among the first plants to be cultivated. Northern Europe was the starting point for wild cabbage, originally loose leafed like collards.

    Cabbage was among the first European plants brought by colonists to the New World where it thrived.

Write a review for Nappa Cabbage

tip of the day

Radish Trivia

Quick-growing radishes get their name from the Greek word for fast-appearing. Cultivation is traceable to ancient China and Egypt. This member of (...)

Read More

Tip/Trivia of the Day  Archive


View All

Locally Grown Is Complex

Friday, October 11, 2013

Read More