Napa cabbage (Brassica rapa subsp. pekinensis), also called Chinese cabbage, is a tender cruciferous vegetable with pale green leaves, crisp white ribs, and a mild, slightly sweet flavor. Unlike denser green and red cabbages, its elongated heads contain delicate leaves that soften quickly during cooking while the thicker ribs retain some crunch. Napa cabbage provides folate, potassium, fiber, and protective plant compounds called glucosinolates. It can be eaten raw in salads and slaws, quickly stir-fried, added to soups and hot pots, braised, or fermented into kimchi. Its mild flavor and tender texture make it an especially versatile way to include more cruciferous vegetables in everyday meals.