Napa Cabbage, Red- Napa cabbage, Brassica rapa subsp. pekinensis, a member of the mustard family, is thought to be first cultivated in the 15th century in the Yangtze River region of China. Known for its bright magenta to red color, ruffled leaves and oblong shape, red napa cabbage has crisp, tender leaves and much more mild taste than other cabbage varieties. The red variety of napa cabbage is slightly sweeter than green napa cabbage.
We recommend eating napa cabbage raw in salads, cooked briefly in a stir fry, or added to stews and soups.
Store napa cabbage unwashed in a plastic bag in the fridge for up to a week!