06/15/2026
Napa cabbage—named for a Japanese word meaning “vegetable leaves,” not the city in California—is perfect for a southwest Virginia summer! 🥬
Also known as “celery cabbage,” this pale green cabbage with ruffled leaves is more easily digestible than other cabbage types. This, along with its large leaves, makes it ideal for summer favorites such as slaws, “boats,” and bunless burgers.
Another great way to enjoy napa cabbage in the summer is to throw it on the grill! Want to give grilled cabbage a whirl? Try out the recipe below and let us know what you think in the comments.
Note: Half a napa cabbage will make a hefty side-dish servings for four adults. To save the other half of the cabbage for later, slide the remaining napa and a damp paper towel into an extra-large Ziploc bag and store in your fridge. Use within a week.
Grilled Napa Cabbage with Feta
Ingredients and supplies (serves 8)
1 large napa cabbage
8 tablespoons olive oil
7 oz crumbled feta cheese
Salt and pepper to taste
8 wooden skewers
Directions
1. Soak skewers in a pan of water for at least 30 minutes.
2. Set your gas or charcoal grill to high heat (~500 degrees).
3. Slice the cabbage into 8ths, making sure to keep a large chunk of core in each slice.
4. Pierce a skewer through each slice in a way that holds the core and leaves together while they grill.
5. Pour half the olive oil in a pan or dish large enough to hold the skewered slices. Place the slices on top of the oil, then drizzle the remaining oil over the slices. Thoroughly brush or rub the oil over both sides of each slice. Dry sections of the slice will burn, so be generous with the oil.
6. Place the slices on the grill and cook with the lid open for ~5-10 minutes, turning often and charring all sides.
7. Remove from the grill, sprinkle with feta cheese and salt and pepper to taste, then serve.
