Chinese cabbage (Brassica campestris) comes in a wide range of varieties that fall into two groups: the heading Pekinensis (Pe-Tsai) group which includes celery cabbage, Chinese white cabbage, Napa, and Peking cabbage; and the open leaf Chinensis group (commonly referred to as Chinese mustard) which includes Bok Choy and Pak Choi. The Pekinensis group includes the broadleaved compact-heading varieties while the Chinensis group have loose green leaves with long white stems forming a celery-like cluster.

Chinese cabbage has been grown in Asia since the fifth century and began being grown in the United States about a century ago. Chinese cabbage grows well in Central and North Florida, especially in the fall and winter garden.

planting

Chinese cabbage is a cool season annual.  It is best planted from October to February in North Central Florida and is quick to mature. It grows best with short days and moderate to cool temperatures (60° - 70° F).  Planting can be done either by direct-seeding or transplanting. Loamy, sandy soil is preferred for seeding. Keep the soil moist and provide wind protection during seedling establishment. Heading type cabbage, should be planted about 18 inches apart; and open-leaf types 8 to 12 inches on 24-inch-wide rows. If transplanting, buy clean, healthy plants, and avoid any that have stunting, yellowing leaves, and blackening veins.

care

Chinese cabbage should be grown in full sun and the soil kept moist for the best growing conditions. Irrigate plants in the early morning to allow leaves to dry out during the day and reduce the risk of common fungal diseases.

Cultivars vary in their tolerance to extreme temperatures. A frost cloth can be used to protect the leaves if temperatures below 30°F are expected. While most cabbages can tolerate cold temperatures, frost injury can occur on leaves during a hard freeze. Hot weather may increase bitterness and can sometimes trigger plants to bolt (form flower/seed stalks). Temporary shade cloths can be placed over plants to reduce heat if hot temperatures are expected.

Major diseases are downy mildew, black speck, and bacterial soft rot. Problem insect pests include cabbage worms (look for adult white butterflies fluttering around) and aphids. Plants should be scouted regularly for pests and disease symptoms. The earlier you detect a pest the easier the management.

harvest

Cabbage variety and type of planting influence the time to harvest. Direct-seeded plants can typically be harvested within 70 to 90 days (about 3 months) and transplants within 60-70 days (about 2 and a half months). Time to harvest also depends on whether you are harvesting leaves (usually harvested within 40 days, about 1 and a half months, or the whole head (harvest is in 75 – 90 days, about 2 and half to 3 months). When harvesting the whole head, the entire plant is cut just above the soil surface. Remove old, tattered, decaying outer leaves. For open leaf types, such as Bok Choy, harvest plants when they have 10-15 leaves to avoid bitter older leaves.

Over 2,000 years ago cabbage originated in the Mediterranean region. Chinese cabbage or Napa Cabbage is different from green cabbage.  Napa cabbage shape is oblong with ruffled leaves and succulent stems, with crisp and tender texture compared to other cabbages.  It has a mild and slightly sweet taste and is less pungent.  Regular green cabbage is round and has wide crisp leaves.  Napa cabbage is a great source of soluble and insoluble dietary fiber. These are essential for maintaining digestive health. Contains nutrients that help lower cholesterol levels and stabilize blood sugar.  Napa cabbage offers 11.75% of your daily value of folate, which improves your circulation, red blood cell production, and heart health.  It is also a fantastic source of vitamin K, which boosts prothrombin production that strengthens bones and delivers 9.61% of manganese, which protects against free radicals and restores cellular damage.

Look for a nice medium-sized head of Napa cabbage that feels heavy for its size.  The cabbage should be medium size with a dense head, firm stems and fresh light-green or yellow leaves that are not damaged. The leaves on the Napa cabbage should be compact and tightly wrapped around the stem.  You should avoid Napa cabbage that has black dots or blemishes on the leaves.  Avoid heads that are bruised or have brown spots. The stem end should look healthy, trimmed and not dry or split. One medium head will yield 1 ¼ to 1 ½ pounds cabbage.  One pound head will yield 3 ½ to 4 ½ cups of shredded cabbage.

PREPARING

Before using cabbage, cut out core of cabbage with a sharp knife and rinse leaves with cool running water, and drain thoroughly. Do not use soap, detergent, or bleach when washing because the cabbage may absorb these liquids.

COOKING

• Stir-Fry: Napa cabbage is a popular ingredient in stir-fry dishes. Slice the cabbage thinly and stir-fry with other vegetables. Its crisp texture and mild flavor make it perfect for stir-frying.

• Chopped: Napa cabbage has a crunchy texture and mild flavor that complements a variety of other ingredients. Chop the cabbage into bite-size pieces. Mix it with other greens, fruits, nuts, and dressings for a refreshing salad.

• Soup: Napa cabbage is great in soups. Add it to vegetable soups or ramen for added texture and nutrition. The cabbage will soften and absorb the flavors of the broth.

• Fermented: Napa cabbage is popular for making kimchi, a spicy Korean dish. Cut the cabbage into bite-sized pieces, then mix with a spicy seasoning paste of garlic, ginger, chili flakes, and other seasonings. Allow the mixture to ferment for a few days to develop.

• Other culinary ideas: The cup-like leaves can be used as wraps for stuffed cabbage rolls or grilled meat. Shredded Napa cabbage is often used in dumpling or bun fillings combined with ground pork or chicken or can be combined with other shredded veggies and a main ingredient for Japanese-style Napa cabbage pancakes.

Each of the cabbage parts can be used differently to enhance flavor.  The outer layer of leaves best for salads and wraps. Inner layer is best for steaming or poaching.  The rib of the cabbage is crunchy and juicy, so it is best for stir-frying and fermenting.  The wrinkled leaf is best for soups and noodles.  The core of the Napa cabbage is bitter and usually is discarded.  The core has a crunchy, bitter radish like flavor, not appealing to soups, slaws, or salads. The bitter flavor would overpower the mild sweet flavor of the cabbage. However, the core can be eaten by itself or used in recipes in place of radishes.

Napa cabbage pairs well with bell peppers, cucumbers, onions, carrots, bean sprouts, scallions, cilantro, garlic, ginger, chili flakes, lime, tofu, eggs,  pork, lamb, beef, chicken, soy sauce, fish sauce, rice vinegar, lime, parmesan cheese, blue cheese, peanuts, almonds, and glass noodles.

TIFFANY HOT AND SOUR SOUP

Ingredients:

1 small carrot (julienned)

7 ounces shiitake mushrooms (sliced, stems removed)

2 ounces bamboo shoots (strips (canned))

4 ounces Napa cabbage (chopped)

6 cups chicken broth (low sodium or no sodium added)

1 teaspoon white pepper (ground)

1 tablespoon dark soy sauce

¼ cup soy sauce (low sodium)

¼ cup white vinegar

3 tablespoons cornstarch (mixed with 3 tablespoons water)

To Serve

sesame oil

2 green onions (sliced on the diagonal)

Instructions:

Add veggies and broth: In a large pot or saucepan, add the carrots, mushrooms, Napa cabbage, bamboo shoots and chicken broth. Bring to a simmer over medium heat.  Stir in soy sauce and simmer: Add the white pepper, dark soy sauce, regular soy sauce, and vinegar. Continue simmering for another 3 minutes or until the mushrooms have softened.  Thicken the soup: Stir in the cornstarch mixture and cook for another minute until the soup has thickened. Taste the soup for seasoning and adjust with salt, pepper and vinegar for a vinegary taste.  Garnish and serve: Serve in bowls with a drizzle of sesame oil and garnish with green onions.

Selecting, Storing, Preparing and Cooking With Chinese Cabbage submitted by:  Martha Maddox, CEA IV, Family and Consumer Sciences Agent, UF/IFAS Extension Alachua County.

Pictures:  Pictures taken by:  Martha B. Maddox, CEA IV, FCS, UF/IFAS Extension Alachua County and Canva.

Resources Used: 

Dietary Guidelines for Americans 2020-2025

https://www.dietaryguidelines.gov/sites/default/files/2021-03/Dietary_Guidelines_for_Americans-2020-2025.pdf

UF/IFAS EDIS #FCS8932 Cooking With Fresh Herbs, Emily Minton, and Martha Maddox https://edis.ifas.ufl.edu/publication/FY1209