Chinese Cabbage

Chinese Cabbage Recipes


Chinese Cabbage is also known as Napa Cabbage.

Availability: September

Storage tips: Refrigerate in the crisper drawer in a plastic bag. Chinese cabbage should last at least a couple weeks in your fridge.

How to eat: Chinese cabbage is great for Chinese stir-fries, soups, and for making sauerkraut or Korean kimchee.  It is more tender than regular cabbage and cooks up faster.

How to preserve:   BEST=Fermented into kimchi!  See recipe below.

STORAGE= It can be stored medium term in the refrigerator.  This is another good option though it will not last nearly as long as regular cabbage when stored.

Traditionally kimchi is made with Chinese cabbage but you can also substitute regular cabbage if you don't have the Chinese version.

1 head Chinese Cabbage (about 2 pounds), thinly sliced
1 cup carrots, grated
1/2 cup radish, grated
½ cup onion, minced
1 tbsp ginger, minced
3 cloves garlic, minced
1 tsp red chili flakes
1 tbsp salt

Combine ingredients in large bowl. Massage with clean hands, or stir, until juicy. Pack into a quart jar or other glass container leaving at least 1 inch of head room to the top of the jar. Press down with spoon until you see juices around the top of the veggies. Cap lid tightly and leave at room temperature for 2-3 days. Store in fridge and enjoy for months. Makes approx. 1 quart.

This is Asst Manager Robert's favorite recipe for Chinese cabbage.  And we're so glad that he shared it with us, because it is ours now, too!  Keeps well in the fridge for leftovers so make a big batch.

  • 1 head Chinese cabbage, shredded
  • 2 cups+ carrots, grated
  • 1-2 red peppers, finely chopped
  • ½ cup onion or scallion, finely chopped
  • 1/2-1 cup peanuts, walnuts, etc, chopped
  • Poblano pepper, minced, to taste (optional), or red pepper flakes

Combine above ingredients well.

Pour over the following ingredients whisked together to make a dressing:

  • Juice of 1-2 limes
  • 4 TBLS peanut butter
  • 1-3 teaspoons fresh ginger root, minced
  • 1-3 TBLS soy sauce
  • Apple cider vinegar, to taste
  • Salt and pepper, to taste
  • Olive oil for thinning if necessary
  • ½ head Chinese cabbage, shredded
  • 2 medium carrots, grated
  • ½ cup onion, diced (or scallion)

Toss above ingredients in large bowl and pour over the following dressing whisked together:

  • Juice of 2 limes
  • ½ tsp salt + pepper to taste
  • 1 TBLS honey
  • ¼ cup olive oil
  • 1 tsp grated ginger
  • Jalapeno, minced to taste (optional)
  • Cilantro, chopped (optional)

2-3 tbsp cooking oil
½ cup onion, thinly sliced
2-inch piece of ginger, minced
4 garlic cloves, minced
½ head Chinese cabbage, thinly sliced
1 cup carrots, grated
1/8 tsp cayenne pepper
1 tbsp vinegar (cider or rice wine)

Heat oil over medium heat in skillet. Add onion, ginger, garlic stirring often for 2 minutes. Add cabbage, carrots, salt, cayenne and stir-fry about 5 minutes or until Chinese cabbage has softened. Add vinegar and mix. Remove from heat and serve. Serves 2-4.

  • 9 oz mushrooms, sliced
  • Cooking oil
  • 1-2 tsp fresh ginger, minced
  • 2 cloves garlic, chopped
  • ½-1 large Chinese cabbage, thinly sliced
  • 2 TBLS soy sauce
  • 1 TBLS rice vinegar (or cider vinegar)
  • 1 tsp sesame oil
  • 1 TBLS sesame seeds

Sauté mushrooms in oil until softened. Add garlic, ginger, and stir 2-3 min. Add cabbage, soy sauce, and vinegar and stir-fry until tender 5-7, min. Mix in sesame oil + seeds. Add salt to taste.