Napa cabbage

"Hakusai" redirects here. For the Japanese artist, see Hokusai.

"Won bok" redirects here. For the Korean cartoonist, see Rhie Won-bok.

Napa cabbage
Some nappa cabbages
Chinese name
Traditional Chinese	大白菜
Simplified Chinese	大白菜
Transcriptions Standard Mandarin Hanyu Pinyin dà bái cài Wu Romanization [wang nga tsae(黃芽菜)] Error: {{Transliteration}}: transliteration text not Latin script (pos 22) (help) Yue: Cantonese Jyutping daai baak coi Southern Min Hokkien POJ bae cai
Cantonese
Chinese	黃芽白
Transcriptions Yue: Cantonese Jyutping wong4 ngaa4 baak6
Korean name
Hangul	배추
Transcriptions Revised Romanization Baechu McCune–Reischauer Paech'u

Chinese cabbage, raw

Nutritional value per 100 g (3.5 oz)
Energy	68 kJ (16 kcal)
Carbohydrates	3.2 g
Dietary fiber	1.2 g
Fat	0.2 g
Protein	1.2 g
Vitamins and minerals Vitamins Quantity %DV† Vitamin C 30% 27 mg Minerals Quantity %DV† Calcium 6% 77 mg Iron 2% 0.31 mg Magnesium 3% 13 mg Sodium 0% 9 mg
†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

Napa or Nappa cabbage (Brassica rapa subsp. pekinensis), also known as celery cabbage, is a type of Chinese cabbage originating near the Beijing region of China, and is widely used in East Asian cuisine. In much of the world, this is the vegetable referred to as "Chinese cabbage". Nappa cabbage is lighter in color than other Chinese cabbages such as bok choy, which is also sometimes called Chinese cabbage. In the United Kingdom, this vegetable is known as "Chinese Leaf", in New Zealand, as "Wong Bok" or "Won bok", and in Australia as "wombok".

The name "nappa" comes from colloquial and regional Japanese, where nappa (菜っ葉) refers to the leaves of any vegetable, especially when used as food. The Japanese name for this specific variety of cabbage is hakusai (白菜), lit. "white vegetable", a calque of the Chinese name.

In Korean cuisine, it is the main ingredient of baechu kimchi, the most common type of kimchi, but is also eaten raw as a wrap for pork or oysters, dipped in gochujang. The outer, tougher leaves are used in soups.

Nappa cabbage is widely used in China, Japan, and Korea. Because of immigrants from these nations, it is also readily found in many North American, European and Australian cities.

The flavor has been described by some as delicate compared to bok choy or cabbage, and it can be used in stir-fry with other ingredients such as tofu, mushroom or zucchini.

Nappa cabbage is used as a sign of prosperity in China, and its image often appears as a symbol in glass and porcelain figures. The famous Jadeite Cabbage sculpture of Taiwan's National Palace Museum is a carving of a nappa cabbage variety.

See also

• Witlof