Chinese Cabbage / Napa Cabbage
Brassica rapa var. pekinensis · Napa cabbage · pe-tsai
Chinese Cabbage / Napa Cabbage: what every chef needs to know
Chinese cabbage, sometimes called Napa cabbage or pe-tsai, is an elongated, light green to white cabbage with soft, watery leaves and a mild, sweet flavour. It is one of the most consumed vegetables in East Asia. Chinese cabbage is less compact than round white cabbage and contains more moisture. Given its high water content (95%) it is low in calories. Rich source of vitamin K, vitamin C and folate. Chinese cabbage is the base ingredient for kimchi, the Korean fermented vegetable, and is used in Asian cuisine in soups, wok dishes and dumplings. Processing time: brief for optimal flavour.
Chinese Cabbage / Napa Cabbage: nutritional values per 100g (rauw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Chinese Cabbage / Napa Cabbage: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Korean national dish: gefermenteerde Chinese cabbage with gochugaru, garlic, ginger, daikon and fish sauce, a complex sour-spicy fermented product.
simple Chinese wokbereiding with grofgesneden cabbage, oyster sauce, look and ginger, quickly prepared as side dish at rice of noodles.
Korean soup of Chinese cabbage, tofu and anchojus, seasoned with gochugaru and sesame oil: a huiselijk wintergerecht.
Chinese Cabbage / Napa Cabbage: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Grofsnijden; high heat and little oil; eindig with soy sauce, sesame oil and oyster sauce; the cabbage provides much vocht af: vlug verwerken for papperige texture to voorkomen.
cabbage voorzouten 2-4 hours, spoelen and drying; mix with gochugaru, fish sauce, garlic, ginger and daikon; inpersen in weckpot to own vocht the cabbage bedekt.
cut in kwarten, fry light to in butter of sesame oil, braise with dashi of chicken stock; simple Asian side dish.
finely cut and meteen mix with dressing for directly consumptie; Chinese cabbage verwelkt quickly after cut through the high watergehalte.
Chinese Cabbage / Napa Cabbage: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Chinese Cabbage / Napa Cabbage: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round as import from Asia and growing in Southern Europe and the Netherlands.
Chinese Cabbage / Napa Cabbage: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Chinese Cabbage / Napa Cabbage: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the tight minerality and residuele fruitigheid of a dry Riesling Spätlese pairs with the sweet, mild flavour of Chinese cabbage in wok of braised, with fresh zuren for balance.
- Mosel Riesling Spätlese trocken
- Pfalz Riesling
the herbal-peppery character of Grüner Veltliner sluit mooi to at Asian gewokkte Chinese cabbage with soy sauce and ginger.
- Wachau Grüner Veltliner
- Kamptal Grüner Veltliner
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Chinese Cabbage / Napa Cabbage
What is the difference between Chinese cabbage and ordinary white cabbage?
Chinese cabbage has a lighter, tender leaf structure and a mild, sweet flavour with more moisture. White cabbage is more compact, harder and stronger in flavour. Chinese cabbage is much faster to cook: 3–4 minutes of stir-frying versus 30–60 minutes of braising for white cabbage.
Can I make kimchi in-house for a restaurant?
For commercial hospitality production, kimchi requires a separate HACCP protocol as a fermented product. pH (target: below 4.6) and salt content (2–3%) must be measured and documented. Consult your HACCP adviser for the correct protocol.
How long does kimchi last?
Home-made kimchi is shelf-stable for 1–3 months at 0–4°C (32–39°F). Commercially produced kimchi lasts up to 1 year with correct storage. Kimchi improves in flavour during the first 2–3 weeks, then becomes more sour.
At what temperature should you store Chinese Cabbage / Napa Cabbage?
Store Chinese Cabbage / Napa Cabbage at 0-4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Chinese Cabbage / Napa Cabbage professionally?
The primary professional technique for Chinese Cabbage / Napa Cabbage is High-heat wok-frying at hoog vuur (wok) for 3-4 min. Always verify core temperature with a calibrated probe thermometer.
Does Chinese Cabbage / Napa Cabbage contain allergens?
Chinese Cabbage / Napa Cabbage is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
