Everything You Need to Know About Napa Cabbage: A Crunchy, Flavorful Delight!

Origins

Food historians believe the vegetable's roots date back as far as the 15th century. It was an important staple grown in fields up and down the Yangtze River in China. Over the next few hundred years, the cabbage migrated to Korea and Japan. By the 19th century, napa cabbage was enjoyed worldwide.

Appearance

The elongated head is easy to find in the produce section of most grocery stores. From base to tip, the cabbage averages 12 inches and usually weighs around 4 pounds. Its pale-veined, lime-green leaves wrap snuggly around the white stem.

Cultivation

Typically, napa is harvested by hand two to three months after planting. California's fertile Salinas Valley produces some of the country's finest premium napa cabbage year-round.

Taste

Napa cabbage tastes slightly sweeter than green or red cabbage. The mild flavor blends well with Asian-inspired dishes, from kimchi to wonton soup. Its tender crunch makes it a favorite ingredient in recipes as varied as slaws, frittatas and sheet pan entrees.

1. Strong Bones

The cabbage contains essential minerals that keep bones healthy and help prevent osteoporosis.

2. Healthy Hearts

Napa cabbage fiber helps lower bad LDL cholesterol levels and supports cardiovascular health.

3. Better Digestion

Because it's a fiber- and water-rich vegetable, napa supports good digestive health.

4. Improved Eyesight

The beta-carotene in napa converts into vitamin A, which helps support better eye health.

5. Weight Management

Low-cal, low-carb napa is an ideal veggie for incorporating into weight-management diets.