How to Cook Napa Cabbage

Co-authored by Jessica Gibson

Last Updated: December 3, 2022 Tested

If you're looking for a new way to cook napa cabbage, you've got lots of options. Napa cabbage (also called Chinese cabbage) is great sliced and sautéed with onions and garlic. For a caramelized flavor, cut the cabbage into wedges and roast them until the cabbage is tender. Drizzle them with a sweet and sour sauce before serving. You can even throw wedges of cabbage on a hot grill and cook them until they're charred.

Ingredients

Stir-Frying Napa Cabbage

2 teaspoons (10 ml) canola oil
1 small onion, sliced
1 clove garlic, minced
1 teaspoon (2 g) minced ginger
1 head napa cabbage, cleaned and sliced
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) rice vinegar
2 teaspoons (10 ml) toasted sesame oil

Makes 4 servings

Roasting Sweet and Sour Napa Cabbage

2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) cider vinegar
1 tablespoon (12.5 g) brown sugar
1 teaspoon (5 g) whole-grain Dijon mustard
1 teaspoon (2.5 g) grated garlic
1/4 teaspoon (1.25 g) salt
1/2 teaspoon (0/5 g) freshly ground black pepper
1 head napa cabbage

Makes 4 servings

Grilling Napa Cabbage

3 tablespoons (45 g) hot mustard
1 tablespoon (30 ml) agave nectar
1 tablespoon (30 ml) extra-virgin olive oil, divided
1/4 teaspoon (0.5 g) finely grated garlic
1 medium head napa cabbage
Salt and pepper to taste

Makes 4 servings

Method 1

Method 1 of 3:

Stir-Frying Napa Cabbage

1
Rinse and slice the napa cabbage. Run 1 head of napa cabbage under cold water to wash away any dirt. Set it on a cutting board and use a sharp knife to cut the cabbage into 1 inch (2.5 cm) slices. Discard the stem end of the cabbage and set the cabbage pieces aside.^{[1]
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2
Slice the onion and mince garlic and ginger. Peel 1 small onion and slice it into thin strips about 1 centimeter (0.4 in) thick. Set the sliced onion aside. Peel 1 clove of garlic and about 1 inch (2.5 cm) of fresh ginger. Mince the garlic and ginger.^{[2]
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3
Sauté the onion, garlic, and ginger for 1 minute. Pour 2 teaspoons (10 ml) of canola oil into a skillet and turn the heat to medium-high. Stir in the sliced onion, minced ginger, and minced garlic. Cook the mixture until the garlic and ginger become fragrant.^{[3]
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4
Stir in the sliced cabbage and cook it for 2 minutes. Add the sliced cabbage to sliced onion in the skillet. Stir and cook the cabbage over medium-high heat until it wilts.^{[4]
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5
Season and stir fry the cabbage for 3 more minutes. Pour 2 tablespoons (30 ml) of soy sauce and 1 tablespoon (15 ml) of rice vinegar into the cabbage. Stir and continue to cook the cabbage until the cabbage softens. This should take 3 minutes.^{[5]
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6
Stir in toasted sesame oil and serve the stir-fried cabbage. Add 2 teaspoons (10 ml) of toasted sesame oil to the cabbage and stir it in. Turn off the heat and serve the cabbage immediately. Consider serving it with steamed rice, teriyaki chicken, or noodles.^{[6]
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- Store the leftover cabbage in an airtight container in the refrigerator for 3 to 5 days. The cabbage will become softer the longer it's stored.

Method 2

Method 2 of 3:

Roasting Sweet and Sour Napa Cabbage

1
Preheat the oven to 450 °F (232 °C) and set a roasting pan in the oven. Get out a roasting pan that's at least 14 inches (36 cm) x 10 inches (25 cm) in size. Place it in the oven while the oven is preheating so the pan gets hot.^{[7]
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2
Whisk together the sweet and sour sauce. Measure 2 tablespoons (30 ml) of olive oil, 2 tablespoons (30 ml) of cider vinegar, and 1 tablespoon (12.5 g) of brown sugar into a small bowl. Whisk in:^{[8]
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- 1 teaspoon (5 g) whole-grain Dijon mustard
- 1 teaspoon (2.5 g) grated garlic
- 1/4 teaspoon (1.25 g) salt
- 1/2 teaspoon (0/5 g) freshly ground black pepper
3
Rinse and cut 1 napa cabbage. Use a sharp knife to cut the cabbage in half lengthwise. Leave the stem end attached so the cabbage leaves don't separate. Then cut each piece in half lengthwise so you have 4 equal-sized wedges.^{[9]
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4
Bake the cabbage wedges for 6 minutes. Use oven mitts to remove the hot roasting pan from the oven. Lay the cabbage wedges in the pan so the cut sides are facing down. Return the pan to the oven and roast the wedges for 6 minutes.^{[10]
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5
Turn the wedges and bake them for 6 more minutes. Use tongs or a spatula to flip each cabbage wedge onto its other cut side. Roast the wedges for 6 more minutes so they become soft and tender.^{[11]
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6
Remove the pan and turn on the broiler. Take the pan of cabbage wedges out of the oven and turn the broiler on to high. Depending on how your broiler operates, you may need to move a rack close to the broiler element.^{[12]
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7
Brush the wedges with the sweet and sour sauce. Dip a pastry brush into the sweet and sour sauce and coat the wedges evenly with the sauce.^{[13]
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8
Broil the wedges for 3 minutes. Place the pan of cabbage wedges about 3 inches (7.6 cm) to 4 inches (10 cm) below the broiler element. Broil the wedges until they're browned and a little crisp. This should take about 3 minutes.^{[14]
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9
Serve the cabbage wedges. Garnish the wedges with your favorite sauce or fresh herbs before you serve them and serve them while they're still hot.^{[15]
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- Refrigerate the leftover grilled cabbage in an airtight container for 3 to 5 days.

Method 3

Method 3 of 3:

Grilling Napa Cabbage

1
Heat charcoal or gas grill to high. If you're using a charcoal grill, fill a chimney half full with charcoal briquettes. Light the briquettes and dump them on the center of the grill grate once they become hot and ashy.^{[16]
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2
Rinse and cut 1 medium napa cabbage. Use a sharp knife to cut the cabbage in half lengthwise. Leave the stem end attached so the cabbage leaves don't separate. Then slice each piece in half lengthwise.^{[17]
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- You should end up with 4 equal-sized wedges.
3
Brush the cabbage with 2 teaspoons (10 ml) of the olive oil. Pour the olive oil into a small bowl or dish so you can dip a pastry brush into it. Brush the wedges with the oil so all sides are completely coated. Sprinkle a little salt and pepper over the cabbage.^{[18]
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- The oil will prevent the wedges from sticking to the grill.
4
Cover and grill the cabbage wedges for 3 minutes. Arrange the oiled cabbage wedges cut side down on the hot grill. Cover the grill and cook them for 3 minutes without moving them.^{[19]
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5
Flip and grill the covered wedges for another 3 minutes. Liftoff the grill lid and use tongs to flip the wedges onto the other cut side. Cover the grill and cook the wedges until they begin to char. Remove them from the grill once they're as soft as you like.^{[20]
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6
Combine mustard glaze for serving. If you'd like to add a little zesty flavor to the grilled cabbage, whisk together:^{[21]
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- 3 tablespoons (45 g) hot mustard
- 1 tablespoon (30 ml) agave nectar
- 1 teaspoon (5 ml) extra-virgin olive oil
- 1/4 teaspoon (0.5 g) finely grated garlic
- Salt and pepper to taste
7
Brush the cabbage with the glaze and serve it immediately. Dip a pastry brush into the mustard glaze and spread it over the grilled wedges. If you don't have a pastry brush, use a spoon to drizzle the glaze over the cabbage. Serve the cabbage while it's still hot from the grill.^{[22]
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- Store the leftover grilled cabbage in an airtight container in the refrigerator. Use it within 3 to 5 days.
8
Finished.

Community Q&A

Question

Can Napa cabbage be steamed?

ArtBrained

Community Answer

Yes, that's one of the easiest ways to cook it. It can take a little time if you have large head of cabbage, but once you've done that you can use it for all kinds of recipes, like Thai cabbage rolls or as a side with garlic and hot peppers for Korean BBQ.
Question

Can I steam Napa cabbage?

ArtBrained

Community Answer

Absolutely! It works best in a large bamboo steam basket, but a large pan with about an inch of water works well too. If you're planning on steaming a whole head, make sure to do this in batches, or you'll have inconsistently cooked leaves (I like to cut mine in quarters).
Question

Baking it says cut in quarters, yet pics show halves. Can a bit of oil be in pan? Assume we cut off, or do not eat stem.

ArtBrained

Community Answer

If it says to use quarters, that's what I'd do. Definitely put a little oil in the roasting pan to help with browning and to help seasonings stick. Cutting out the hard stem is the best option, since it won't cook at the same rate as the rest of the cabbage.