Napa Cabbage and Wong Bok: Kitchen Basics

Napa cabbage or wong bok is a sweet-tasting hearted-type of Chinese cabbage. It is barrel-shaped, with tightly-wrapped leaves and a dense heart.

Napa cabbage can be steamed, boiled, quickly stir-fried, or eaten raw.

Napa cabbage has a light, sweet taste and is tender. It is the best storing of Chinese cabbages and can be kept several weeks refrigerated.

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How to Choose Napa Cabbage

Select Napa cabbage that is compact, firm, crisp and fresh. There should be no brown spots on the ribs.
Avoid greens whose leaves are slightly wilted or exhibit brown spots.

Napa cabbage can be stored for weeks and even months if refrigerated in an upright position.

Wash Napa cabbage just before using it.
Remove the desired number of leaves and trim the base of each, wash, drain, and use cooked or raw.

Napa cabbage can be steamed, boiled, quickly stir-fried, or eaten raw.
Cooked leaves and stalks add flavor to soups, stews, pasta dishes, and stir-fries.
For stir-fry, salads, or soups, separate the leaves in julienne strips, wide ribbons, or squares.
Add ribbons to the broth during the last few minutes of cooking or simmer for a longer period of time in thick, stewy soups. Dice the crisper narrow stalks for a celery-like addition.

Add a few inches of water to a pot then insert a steamer basket. The water should not touch the bottom of the steamer basket.
Bring the water to a simmer over medium-high heat.
Add whole or shredded leaves and cover.
Steam until tender, about 4 or 5 minutes.

Shred or cut the head in halves or quarters.
Bring a lightly salted pot of water to a boil.
Put cabbage in the pot and boil for about 3 to 5 minutes for shredded leaves, about 10 minutes for halves and quarters.
Remove the cabbage with a slotted spoon and dry on a kitchen towel or a paper-towel-lined plate.

Tear or shred leaves.
Heat 2 tablespoons of vegetable oil in a wok.
Add the leaves and 2 sliced garlic cloves.
Stir-fry until the leaves start to wilt then add a quarter cup or slightly more vegetable stock.
Cover and cook for 3 minutes or until just tender.

Place a tablespoon of oil in a large skillet and place over medium-high heat.
Add thinly sliced, shredded, or small whole leaves and season with soy sauce or salt and pepper.
Cook, stirring often, until the leaves are tender, about 10 minutes.

Napa cabbage forms a stout head to about 10 inches (25 cm) high. The outer leaves curve inward and are dark green to pale green. The interior leaves and heart is yellow to creamy colored.
Napa cabbage cultivars include ‘Wong Bok’, ‘Nagaoka’, ‘Kasumi’, ‘Minuet, Rubicon’, ‘Tropic Pioneer’, ‘Yellow King’, ‘Spring Delight’, ‘Tropic Queen’, ‘Hwa King’, and ‘Tropic Star’.
The water content of these Asian cabbages is higher than that of the European varieties of cabbage. They are crisper and more refreshing and also less fibrous. The flavor of Asian cabbages is more subtle and pleasant than European head cabbage.

Napa cabbage belongs to the pekinensis subspecies of the Brassica genus.

Also of interest:

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