Napa cabbage, also known as Chinese cabbage, is a tasty vegetable that can be prepared in many delicious ways. In this article, we will explore two methods for cooking napa cabbage – sautéing and making a soup with tofu.

1. Sauteed Napa Cabbage Recipe


  • 1 small Napa cabbage
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger (optional)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • Salt and pepper, to taste
  • Sesame seeds, for garnish (optional)


Remove any wilted or damaged outer leaves from the Napa cabbage. Cut the cabbage in half lengthwise, and then slice it crosswise into thin strips.

Heat the vegetable oil in a large skillet or wok over medium heat.

Add the minced garlic and grated ginger (if using) to the skillet. Stir-fry for about 1 minute until the garlic becomes fragrant and slightly golden.

Add the sliced Napa cabbage to the skillet. Toss the cabbage in the oil, garlic, and ginger mixture to coat it evenly.

Stir-fry the Napa cabbage for about 3-5 minutes until it begins to wilt and turn slightly translucent. The cabbage should still retain some crunch.

Drizzle soy sauce and sesame oil over the sauteed cabbage. Season with salt and pepper to taste. Toss the cabbage to coat it evenly with the seasonings.

Continue stir-frying the Napa cabbage for an additional 1-2 minutes until it reaches your desired tenderness.

Remove the skillet from heat. Transfer the sauteed Napa cabbage to a serving dish. If desired, garnish with sesame seeds for added texture and presentation.

Serve the sauteed Napa cabbage as a side dish alongside your favorite main course.

This quick sautéed napa cabbage goes well as a side dish with meat or fish. You can also add other vegetables like carrots or bok choy. The possibilities are endless!

2. Napa Cabbage Tofu Soup Recipe


  • 1 tablespoon vegetable oil
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 medium carrot, thinly sliced
  • 4 cups vegetable broth
  • 2 cups water
  • 1 small Napa cabbage, chopped
  • 8 ounces firm tofu, cubed
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • Salt and pepper, to taste
  • Sliced green onions, for garnish (optional)


Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and the garlic is fragrant.

Next, add the sliced carrots to the pot and sauté for another 2 minutes. Then pour in the vegetable broth and water. Bring the mixture to a boil.

Reduce the heat to low and add the chopped Napa cabbage to the pot. Simmer for about 10 minutes until the cabbage is tender.

Gently add the cubed tofu to the soup. Simmer for an additional 5 minutes to allow the tofu to heat through.

Stir in the soy sauce, rice vinegar, and sesame oil. Season with salt and pepper to taste. Adjust the seasonings according to your preference.

Remove the pot from heat. Ladle the Napa cabbage tofu soup into bowls. Garnish with sliced green onions, if desired, for added freshness and presentation.

Serve the Napa cabbage tofu soup hot as a comforting and nourishing meal.

This healthy tofu napa cabbage soup makes for a warming plant-based meal. The tofu adds protein while the cabbage and carrots provides fiber and vitamins. Feel free to adjust the ingredients to suit your tastes – mushrooms, bok choy, rice noodles could all make great additions!

Avatar photo

Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

Write A Comment