A napa cabbage salad is one of the most popular side dishes on Polish tables. No wonder – its mild taste and low calorie content make it a universal vegetable loved by many. Napa cabbage can be used in a wide range of dishes, not only salads. Here’s why it’s worth keeping this vegetable in your fridge.

Napa cabbage – what kind of vegetable is it?

As its name suggests, napa cabbage originates from China, where records of its cultivation date back to the 15th century. In Chinese culture it symbolizes wealth and prosperity. The cabbage is so important there that it even has two monuments – a 9-meter sculpture in Liaocheng (Shandong Province) and a 20-meter one in Handan.

Today, napa cabbage is grown worldwide. It has an elongated shape with pale green, loosely packed leaves. It is not difficult to cultivate and grows best in a temperate climate. To bring out its delicate flavor, choose young, fresh heads and remove the damaged outer leaves before cooking.

Napa cabbage is appreciated for its delicate, slightly sweet flavor and low calorie content. It is rich in nutrients such as vitamins C, A, and B. The inner leaves contain the most vitamins, while the outer ones have more iron and folic acid – making it a healthy addition to any diet.

Napa cabbage for dinner – how can you use it?

Napa cabbage is a remarkably versatile vegetable used in many cuisines. Thanks to its Asian origin, it’s often found in stir-fries and soups, but it also works perfectly in Western dishes, whether raw or fermented. Here are some delicious ways to prepare it:

Salads and coleslaws

Finely chopped napa cabbage with carrot, a bit of apple, salt and pepper – such simple ingredients make a perfect side dish for potatoes, meat, or fish. It combines well with vegetables like bell pepper, cucumber, radish, or avocado. It’s also great in salads with chicken, such as the popular gyros version. Cooked napa cabbage makes a quick ‘bigos’ stew, ideal for winter days.

As a wrap

Napa cabbage leaves make an excellent wrap. In China, steamed rolls called fei cui bao rou use these leaves filled with minced meat and mushrooms. They are a great low-carb option. Such light rolls can be served warm or cold as appetizers – perfect for summer meals.

With pasta, soups, or dumplings

In Asian cuisine, napa cabbage is often stir-fried in a wok. The quick cooking method keeps it crunchy and flavorful. It pairs beautifully with garlic, ginger, and soy sauce. It can also be added to soups or used as filling for dumplings such as dim sum.

Fermented dishes

In Europe, napa cabbage is rarely fermented, but in Asia – especially in Korea – it’s the base of the famous kimchi. This spicy fermented dish is full of probiotics and nutrients, making it both healthy and flavorful.

How to prepare napa cabbage for dinner?

Regardless of how you plan to serve it, napa cabbage should be prepared properly. Choose fresh, firm heads with bright leaves. Avoid those with dark spots or wilting edges. Cut off the hard base and separate the leaves gently so they don’t tear. Rinse thoroughly to remove any dirt. Properly prepared napa cabbage will be a perfect base for salads, soups, or warm dishes.