Napa Cabbage: Crisp, Mild & Versatile
Tender-crisp Chinese cabbage rich in vitamin C and fiber—great raw, stir-fried or fermented into kimchi.
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What Is Napa Cabbage?
Napa cabbage (*Brassica rapa* subsp. *pekinensis*) is a mild, oblong-headed crucifer with pale green leaves and juicy ribs. Its gentle flavor makes it ideal for salads, soups, dumpling fillings and kimchi.
Nutrition Profile
Per 100 g raw: **~16 kcal**, **~3 g carbs**, **~1 g protein**, **~1 g fiber**, **vitamin C (~25–30 mg)**, **vitamin K**, **folate**, and **potassium**. Very low in calories and fat.
Health Benefits
- **Immune support:** Vitamin C helps defense.
- **Gut health:** Fiber supports digestion; **fermented** napa (kimchi) adds probiotics.
- **Light & hydrating:** High water content with crunch.
- **Cruciferous compounds:** Glucosinolates provide antioxidant activity.
Possible Downsides
- **Goitrogens:** Large amounts of raw crucifers may affect thyroid in sensitive people; cooking reduces this.
- **Sodium in kimchi:** Fermentation often uses significant salt—rinse lightly or choose lower-sodium versions if needed.
How to Use
- **Raw:** Shred for slaws and salads.
- **Stir-fry:** Quick-cook with garlic, ginger and soy.
- **Soups & hotpots:** Adds sweetness and texture.
- **Ferment:** Make **kimchi** or simple pickles.
- **Fillings:** Chop and **salt–squeeze** for dumplings/gyoza.
Tip
For crisp slaw, **salt-shred-rest 10–15 min**, then squeeze and dress. Choose tight, heavy heads with fresh, pale green leaves.
- 1. Napa Cabbage
Napa/Chinese cabbage – blagog okusa, hrskavih listova; idealan za salate, stir-fry i kimchi
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