Chinese cabbage is confusing at best. It is sometimes confused with a well-known subspecies, Chinensis (bok choy). Chinese cabbage has crinkly, thickly veined leaves that are cream-colored with celadon green tips. Unlike the strong-flavored waxy leaves on round heads of cabbage, Chinese cabbage is thin, crisp, and delicately mild. Also called Napa cabbage, Chinese celery cabbage, wong bok, and Peking cabbage.
Season: available year-round
How to select: Choose firm, tightly packed heads with crisp, green-tipped leaves.
How to store: Refrigerate, tightly wrapped about 3 days.
How to prepare: Use raw, saute, bake, or braise.