Napa Cabbage

This elongated, pale green, ruffly leaved cabbage, known as hakusai in Japanese and sometimes called Chinese cabbage, has a milder taste than the green cabbage commonly used in Western cuisine. Remove any damaged outer leaves and then chop the cabbage for adding to stir-fries, gyoza fillings, simmered dishes, or soups. The Japanese never eat Napa cabbage raw, though it is a popular vegetable for pickling. I can find Napa cabbage at my usual market, but if you can’t find it, use green cabbage (see Cabbage) or savoy cabbage.