I usually have a head of Napa cabbage in my refrigerator. It’s a convenient vegetable to have around because it’s easy to clean (I may see an occasional dead fly or bug on it, but little dirt) and prepare. I chop it, rinse it thoroughly a few times, and it’s good to go.

Napa cabbage doesn’t need much seasoning because of its natural, subtle sweetness. If you’re serving it as a side dish, you could add a bit of oil (vegetable, sesame, or olive) and maybe salt during cooking. It can also be cut into quarter-inch pieces and used in stir-fries with other vegetables, meat, or tofu. It makes a great addition to noodle stir-fries, lending a bit of crunch and color, as well.

My absolute favorite way to eat Napa cabbage is in soups or Chinese hot pot. I cut it into one-inch pieces and let it simmer in the pot for a while. It’ll turn soft and tender (to the point that it may break apart when you pick it up with your eating utensil), and absorb the flavors of the broth. Mmm.

The leaves are my favorite part of Napa cabbage. I’ve only eaten this vegetable cooked, but I know that it can also be eaten raw. The Pioneer Woman has a recipe for a colorful Asian Noodle Salad that includes Napa cabbage. Any way you eat it, eat it!