It isn't hard to cut napa cabbage, but there are easy ways to do it right. Whether you're prepping a new recipe or reworking a favorite, you want to be sure every bite is a perfect fit.
It's really simple when you follow a few guidelines.
Let's trim it down to the basics for cutting napa cabbage like a restaurant pro. We've included an appetizing lineup of delicious recipes, so get ready to make the most with that premium head of cabbage.
Prepping Napa Cabbage for Cutting
It all starts with choosing the freshest napa cabbage available. It may be labeled as Chinese cabbage. You can usually find it year-round in the produce section. Always give the leafy green a quick inspection.
The oblong head should feel heavy in your hand and firm to the touch.
There shouldn't be any signs of wilting or discoloration on the ribs or leaves.
Napa cabbage doesn't need to be washed before storing in the fridge.
Wrapped in plastic, the head will keep for several weeks.
When you're ready to use it, clean the cabbage before trimming. It's a field green, so there may still be small amounts of soil tucked inside the leaves.
Give the head a cold-water rinse, or let it soak in a bowl of cold water.
Drain the cabbage by placing it on paper towels and giving it several shakes and turns.
If you have a salad spinner handy, use it to speed up this important prep step.
When it's dry, the cabbage is ready for adding to one of these nine classic recipes.
How to Cut Napa Cabbage for 9 Favorite Dishes
1. Napa Cabbage Salad
Sweet, crispy leaves make napa cabbage a natural for all types of salads. This recipe adds color to the mix with rich hues of purple napa cabbage.
How To: Half the cabbage lengthwise, and then slice the green leaves from the white stem. Chop into thin pieces, and toss with cooked chicken breast, carrot matchsticks and wonton strips.
Restaurant Pro Tip: Keep your cutting board steady as you work by placing it on top of a damp dish towel.
2. Napa and Chicken Soup
Napa cabbage pairs perfectly with chicken again in a simple but very satisfying soup. The recipe earns extra thumbs up with a total prep time of only 30 minutes.
How To: Start by quartering the napa lengthwise and trimming off the bottom core pieces. Chop the quartered slices into 1-inch bite-sized pieces.
Restaurant Pro Tip: If you need to substitute regular cabbage for the napa in this chicken soup recipe, plan on allowing extra cooking time.
3. Napa Cabbage Coleslaw
Crunchy coleslaw is a very versatile favorite, serving up uniquely creamy dishes. Whether it sides a plate of backyard barbecue or a classic Asian entree, slaw is always better when it's made with napa cabbage.
How To: Slice cabbage heads into halves lengthwise, and then cut away the core. Shred each half, leaves and stems, into very thin strips.
Restaurant Pro Tip: A kitchen mandolin makes it easier to finely shred the cabbage as well as other coleslaw ingredients like carrots and radicchio.
4. Traditional Kimchi
There are countless ways to make iconic kimchi, but the best recipes start with napa cabbage. The leafy green yields a fermented condiment that blends sour and spicy flavors with a satisfying crunch.
How To: Remove the cabbage core, quarter the head lengthwise, and then cut each quarter into 1- to 2-inch bites. Soak the cut cabbage in salt water for several hours.
Restaurant Pro Tip: Stored in airtight containers, fermented kimchi can last as long as three months in the freezer.
5. Gyoza Dumplings
Save time making delicious dumplings by wrapping them up in store-bought wrappers. Balance flavors and textures by combining ground pork shoulder and fresh napa cabbage with ginger, garlic and Japanese chives.
How To: Split the head of napa in half, and remove the core. Slice it very thin, and then finely mince the threads in a food processor using the grating disk.
Restaurant Pro Tip: As you form and pleat each dumpling, flatten each gyoza filling into a disk shape so that it bends easier and fits the wrap better.
6. Classic Stir-Fry
Quick, easy and delicious are three reasons to serve a healthy stir-fry for lunch or dinner. Fresh napa cabbage is the must-have ingredient that brings it all together in one classic dish.
How To: Cut the cabbage in half lengthwise, and slice away the core with a V-cut at the base. Thinly slice each half into 1/4-inch strips, and trim so that they're uniform in size.
Restaurant Pro Tip: Preheat your pan, but test it to be sure it's hot enough by adding a drop of water; if it sizzles, you have the right temperature for stir-frying.
7. Napa and Beef Hot Pot
Layers of thinly sliced sirloin and napa cabbage form beautiful bowls that can be sized as individual servings or centerpieces for sharing. This unique mille feuille nabe recipe combines everything in one dish, so guests don't need to add ingredients as they dine.
How To: Snap napa leaves from the cabbage base, and then trim the lower stems. Individual leaves form the first layer as you build the mille feuille. Napa cabbage hearts are an excellent choice for this recipe.
Restaurant Pro Tip: If you prefer extra-tender cabbage leaves, blanch them for a few minutes before building the hot pot layers.
8. Stuffed Napa Cabbage Rolls
Hearty stuffed cabbage rolls bathed in tomato sauce are a timeless comfort food with deep European roots. They're even better wrapped in napa cabbage. This recipe gives you filling options too, including ground veal or pork.
How To: Remove whole leaves from the head, blanch in boiling water, and then drop into an ice bath. Blanching preps the cabbage, makes it easier to roll and preserves its flavor.
Restaurant Pro Tip: Prep a few more leaves than you think you'll need. If a leaf splits while you're stuffing it, set it on top of a backup leaf, and finish the roll.
9. Sausage and Napa Sheet Pan
Put dinner on the table in 20 minutes with just one pan, a few ingredients and a hot oven. Satisfy appetites with a savory sheet pan meal that saves time and simplifies cleanup too.
How To: The premium napa cabbage hearts in this recipe only need minimum prep. Trim a thin strip off the bottom of each heart, and then slice into quarters.
Restaurant Pro Tip: Explore different flavor profiles by using andouille sausage or kielbasa.
Always Supplying Our Very Best
As long-standing members of the foodservice industry, we stay in close touch with restaurant professionals all across the country. It's our pleasure to pass along their tips for keeping things simple in your kitchen.
Here at Hitchcock Farms, our team takes pride in sharing information that helps you make healthy choices.
From insider information to the finest premium produce available, you can count on us to always supply our very best.
FAQs
What tools do I need for cutting napa cabbage?
We recommend using a stainless steel knife for cutting napa cabbage. Other types of metal may result in discolored leaves due to a reaction between the blade and the cabbage's phytonutrients. You can also shred napa with a mandolin.
Does napa cabbage go bad?
Napa cabbage stored in airtight containers in the fridge should last for 10 to 14 days. The best way to ensure a long shelf life is to always choose premium napa supplied by trusted growers like Hitchcock Farms.
Is napa cabbage healthier than lettuce?
Both leafy vegetables are considered valuable sources of important vitamins and minerals. For example, napa provides healthy servings of vitamins C and K as well as complex B vitamins. Romaine lettuce is an excellent source of essential minerals, including magnesium and copper.
Can you eat all parts of napa cabbage?
While all parts of napa cabbage are edible, the core is usually discarded. The white stems are best used in dishes that require cooking, while the tender leaves can be enjoyed raw in salads, slaws and wraps.
Should you cut or tear cabbage?
Napa cabbage leaves are tender enough to tear, but cutting the cabbage produces a uniform ingredient that cooks better and looks better in all types of recipes.
Does cabbage go bad after cutting?
When stored in airtight containers in the fridge, cut napa should last for two or three days. However, it's always best to use the cabbage immediately after trimming or shredding.
