Napa Cabbage Substitute
If you’re having trouble finding napa cabbage or just want to try something different, this guide has you covered with the 10 best napa cabbage substitutes to try.
Napa cabbage is easy to find in most grocery stores, especially in the produce section near other leafy greens. It’s especially common in stores that cater to Asian cuisine or carry a variety of international ingredients. If you can’t find it or need a quick substitute, this guide will give you plenty of options to keep your stir-fries, salads, and other dishes just as delicious.
What is Napa Cabbage?
Napa cabbage is a type of Chinese cabbage with long, pale green leaves and a milder flavor than traditional cabbage. It has a slightly sweet, crisp texture and is often used in Asian dishes like stir-fries, soups, kimchi, and dumpling fillings. Known for its versatility, Napa cabbage works well both raw in salads and cooked, adding a delicate crunch and fresh flavor to various recipes.
10 Best Substitutes for Napa Cabbage
1. Green Cabbage
Green cabbage, a common variety with tightly packed, dark green leaves, is a good substitute for Napa cabbage. While slightly firmer and more peppery, it can work well in many recipes that call for Napa cabbage by using a bit less due to its denser texture. Green cabbage is widely available year-round, making it an easy option when Napa cabbage isn’t on hand.
2. Savoy Cabbage
Savoy cabbage has crinkled, tender leaves and a mild flavor, making it an excellent alternative for Napa cabbage in stir-fries and salads. Its softer texture is more similar to Napa cabbage than other cabbage types, though it’s slightly earthier. This cabbage is typically available from fall through spring.
3. Bok Choy
Bok choy, a type of Chinese cabbage with crisp white stalks and tender green leaves, can replace Napa cabbage in Asian dishes and soups. Its mild flavor and softer leaves make it a good match; just slice the stalks finely to mimic Napa’s texture. Bok choy is available year-round.
4. Red Cabbage
With a firm texture and vibrant color, red cabbage can be used in place of Napa cabbage in slaws, stir-fries, or cooked dishes. Its flavor is more robust and slightly peppery, so use less if you want a milder taste. Red cabbage is usually available year-round.
5. Kale
Kale has a hearty, slightly bitter taste and is a good substitute for Napa cabbage in stews or cooked dishes. Its firm leaves need longer cooking to soften but add a unique flavor. Kale is widely available throughout the year.
6. Brussel Sprouts
Brussels sprouts have a nutty, slightly bitter flavor and firm texture, making them suitable in cooked dishes where Napa cabbage is used. Slice them thinly to create a cabbage-like consistency. Brussels sprouts are in season in fall and winter but are generally available year-round.
7. Swiss Chard
Swiss chard has tender leaves and a mild, earthy flavor, working well in dishes where you’d use Napa cabbage. Its stalks are a bit tougher, so consider chopping them finely or cooking them longer. Swiss chard is available throughout most of the year.
8. Endives
Endives have a slightly bitter taste and crisp texture, making them a good Napa cabbage substitute for salads and raw applications. Their unique bitterness adds a different flavor, so use sparingly if you prefer a milder taste. Endives are often available from fall through spring.
9. Radicchio
Radicchio, with its firm texture and distinct bitterness, can replace Napa cabbage in salads and certain cooked dishes. Its vibrant color and flavor bring a new twist, though you may want to mix it with other greens for a balanced taste. Radicchio is available in the fall and winter seasons.
10. Collard Greens
Collard greens have a hearty, slightly bitter flavor and firm leaves, suitable for braised dishes or stews in place of Napa cabbage. They require longer cooking to soften, so they work best in slow-cooked recipes. Collard greens are usually available year-round.
Frequently Asked Questions
Napa cabbage and regular (green) cabbage differ in appearance, texture, and flavor, which affects how they’re used in recipes. Napa cabbage has long, oval-shaped, loosely packed leaves with a mild, slightly sweet taste, and a tender texture, making it ideal for salads, stir-fries, and Asian dishes. Regular cabbage is round, with tightly packed, thick leaves and a slightly peppery flavor; it’s commonly used in coleslaws, soups, and stews. While both are versatile, napa cabbage’s softer leaves cook faster and require less preparation, whereas regular cabbage holds up better in dishes that need longer cooking.
Napa cabbage is best used in dishes where its tender, mild, and slightly sweet flavor can shine. It’s perfect for stir-fries, soups, and hot pots, as it absorbs seasonings and complements other ingredients well. Napa cabbage is also a popular choice for making kimchi, as its leaves ferment easily and develop a delicious tang. Its soft texture also works wonderfully raw in salads and slaws, adding a gentle crunch without overpowering other flavors.
Yes, napa cabbage can be eaten raw! Its mild, slightly sweet flavor and tender leaves make it a great addition to salads, slaws, and wraps. The leaves are softer and less peppery than regular cabbage, which gives raw dishes a lighter, more delicate crunch.
Napa cabbage has a mild, slightly sweet, and delicate flavor with a hint of pepperiness. Its tender, crisp leaves offer a gentle crunch, making it ideal for both raw and cooked dishes without overpowering other ingredients. Compared to regular cabbage, it’s more subtle and less bitter, lending a fresh taste to salads, stir-fries, and soups.
