Look for a compact head with tightly closed, crisp, moist leaves, with no traces of yellow or brown.

Napa cabbage will keep unwashed for 4 to 5 days in the refrigerator crisper; it should be stored in a plastic bag as it readily absorbs nearby odours. As soon as the cabbage is cut it begins to lose its vitamin C content.

Cut out the core and wash under running water.

Blanch for a few minutes and discard the blanching water. Cook like cabbage - do not overcook.

Cook the lower part first and add the leaves halfway through the cooking time.

The raw leaves have a pleasant crunchiness: grate them for cole slaw.

To change the texture, blanch Napa cabbage for a few seconds in boiling water. Plunge it immediately into ice water. Drain and place on a kitchen towel.

Excellent cut in strips and sautéd in a wok with other vegetables, garlic and ginger.

Napa cabbage is an excellent alternative to regular cabbage since its flavour is sweeter and more delicate.

Use it to cover the bottom of a bamboo steamer basket. The leaves will prevent foods from sticking and will impart a nice flavour.

Because of its wide leaves, it is well-suited to stuffing, or for wrapping fish to be steamed.

Asia - Like bok choy, Napa cabbage is regularly used in stir fries.

China - Sauté carrots, onions, mushrooms and sliced Napa cabbage in peanut oil in a wok. Moisten with chicken broth and few spoonfuls of oyster sauce. Cover and let cook a few minutes.

United States - Napa slaw - grated Napa cabbage, onion, beets, dill, chives and black pepper. Dressing: sour cream, wine vinegar and brown sugar.

Thailand - Napa cabbage soup - Slice thinly and cook in a clear broth with a few drops of soy sauce. Garnish with shiitake mushrooms, cubed tofu and green onions.

Thailand - Napa cabbage and chicken salad - Cut a blanched cabbage and a cooked chicken breast into strips. Dressing: lime juice, soy sauce, garlic and crushed almonds. A little hot red pepper may also be added.