Simple Napa Cabbage

This delicate vegetable is abundant right now in my garden, and in the produce isle.  I am picking buckets daily, so thought I would write up a simple recipe on my favorite way eat this tender vegetable from the Brassica family.

This leafy vegetable originated in China, and is called the “King of Vegetables” for good reason.  Not a day goes by for most Chinese households without using this nutrient-rich vegetable in their cuisine.  There are many culinary uses such as soups, stir fry’s, roasting (heart of the cabbage), kimchi, noodles, salads, poaching and steaming.

High in Vitamin A, Vitamin C, calcium and iron, this beautiful vegetable has many health benefits including bone health, immune system, heart health, and digestive system.

If you haven’t tried Napa Cabbage, this is a great recipe to experiment with, as it is simple, has few ingredients, and is delicious.  Add smoked sausage, white beans, or tofu and serve over rice or noodles for an incredibly easy main course.



1 head Napa Cabbage (I use freshly picked leaves as shown in the photo above)

1 onion, sliced thinly

4 cloves garlic, minced

1 tablespoon sesame oil

handful cilantro or parsley for garnish

parmesan cheese (optional)



Wash thoroughly to remove sand.  Trim the leafy part from the core stem.  Slice stem and set aside.  Slice leafy part roughly.

In hot wok or skillet, add oil.  Add sliced onions, garlic and Napa cabbage stems.  Cook till soft.

Add leafy part and stir fry 1-2 minutes, until leaves are wilted.

Season with salt, pepper, and dash of cayenne pepper

Sprinkle with handful of parley or cilantro and dash of parmesan cheese if desired.