Napa cabbage, a part of the brassica family, has a very high water content and a delicate texture and flavor. It is a great vegetable for those who count calories because it is moderate in nutrition and low in calories (about 50 kcal/lb).
When stewed, napa cabbage becomes sweeter and softer. If fermented, it soaks up a lot of flavor while keeping the crispy texture. In Japan, napa cabbage is a staple for hot pot dishes as well as pickles.
Because its thick white veins take longer to soften, cook the thick veined leaves first, and then add thinner leaves. You can remove the thick white veins or make shallow cuts on them to cook quicker.