Limited Edition Collector Blades
How to Cut Napa Cabbage for Kimchi, Stir-Fry and Slaw
How do you cut napa cabbage? Trim the root end, cut the head in half lengthwise, then into quarters, and cut out the small core from each piece at an angle. Then slice crosswise into ribbons or pieces, or leave in quarters for whole-leaf kimchi. Our pick is the Dalstrong Shogun 6" Nakiri ($159), Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. Its tall, flat blade slices through the dense base and the crinkly leaves in clean, straight cuts, and scoops up the pile when you are done.
Napa cabbage is milder and more tender than green cabbage, with crinkly pale leaves and crisp white ribs. It shows up in kimchi, dumplings, hot pot and slaws.
Cuts and uses
| Cut | Size | Use |
|---|---|---|
| Quarters (core attached) | Lengthwise quarters | Traditional whole-leaf kimchi, grilling |
| Bite-size pieces | About 2" | Quick kimchi, stir-fries, soups |
| Thin ribbons | 1/4" | Slaws and salads |
| Finely chopped | Small dice | Dumpling filling |
Step by step
1. Rinse the outside. Remove any wilted outer leaves and rinse the head.
2. Halve. Stand the cabbage on its root end or lay it on its side and cut through the root end lengthwise.
3. Quarter. Cut each half lengthwise again.
4. Core. Cut a small wedge at an angle to remove the hard core at the base. For whole-leaf kimchi, leave it attached so the leaves stay together.
5. Slice. Lay each quarter flat and slice crosswise into ribbons or pieces of the size you need.
6. Wash cut pieces. Rinse in a bowl of cold water to remove any grit trapped between the leaves, then drain well.
Ribs and leaves cook differently
The thick white ribs take longer to soften than the leafy green tops. For stir-fries, add the rib pieces first and the leafy parts a minute or two later so everything is done at once.
Napa vs green cabbage
Napa is more tender and mild, and its leaves are looser and wrinkled. Green cabbage is denser and crunchier, and it's cut differently; see how to cut cabbage.
Cooking ideas
- Kimchi: salted pieces or quarters with chili, garlic and ginger.
- Stir-fry: pieces with garlic, soy and sesame oil.
- Hot pot and soups: large pieces added near the end.
- Slaw: thin ribbons with a sesame-vinegar dressing.
Buying and storing
Choose heads that feel heavy, with crisp, tightly packed leaves and no dark spots. Wrap and refrigerate; cut cabbage keeps best wrapped tightly and used within a few days.
Knife technique for produce
Set your cutting board on a damp towel so it can't slide. Hold the knife with a pinch grip and guide the food with your other hand in a claw, fingertips tucked under, as covered in how to hold a kitchen knife. Cut round vegetables in half first so they sit flat and can't roll. Let the blade slide forward through the food instead of pressing straight down, and keep the pieces a similar size so they cook evenly.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Nakiri Knife 6", Shogun Series, ELITE ($159). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
Lionswood Teak Cutting Board, Medium Size ($169). A large, knife-friendly board for produce prep.
FAQ
What knife is best for cutting napa cabbage?
A tall, flat-edged vegetable knife. The Dalstrong Shogun 6" Nakiri ($159) cuts clean ribbons and scoops up the pile.
Do you remove the core of napa cabbage?
Yes for chopped cabbage. For whole-leaf kimchi, leave it on to hold the leaves together.
How do you cut napa cabbage for kimchi?
Quarter it lengthwise for traditional kimchi, or cut 2" pieces for quick kimchi.
Should you wash napa cabbage before or after cutting?
Rinse the outside first, then wash the cut pieces to remove grit between leaves.
Can you eat napa cabbage raw?
Yes. Thin ribbons are great in slaws.
