Chinese cabbage, also known as Napa cabbage, is a surprisingly delightful farm-fresh adventure waiting for you in the Netherlands. Forget the sad, wrapped supermarket version; picking your own is a crisp, satisfying experience. On several Dutch farms, you’ll find rows of these elongated, pale green heads, looking like plump, friendly aliens from a vegetable planet.

The Perfect Picking Party

First, dress for the weather—Dutch fields can be breezy! Wear boots and bring a sharp knife or sturdy scissors. Once you spot a head that’s firm and heavy for its size, give it a gentle squeeze. You want it dense, not spongy. To harvest, pull back the large outer leaves (which you can also use for compost or stock) and cut the stem cleanly at the base. The satisfying thwack is your reward. Doing this with friends? Make it a competition for the most perfect, tightest head. Kids love playing “cabbage detective,” searching for the hidden slugs (it’s part of the organic fun!). Wear gloves if you’re squeamish; the sap can be a little sticky.

What to do with your glorious haul? The possibilities are endless, but here are a few star ideas.

Cooking Recipe 1: Crispy Korean-Style Pancakes This is the ultimate “I’m too tired to cook proper dinner” victory dish.

  • Chop your cabbage into thin shreds (about 3 cups).
  • In a bowl, mix 1 cup all-purpose flour, 1 egg, ½ cup water, and a pinch of salt into a batter.
  • Stir in the cabbage and some chopped spring onions.
  • Heat a generous glug of oil in a frying pan. Pour in the batter, spread it thin. Fry until golden and crispy (about 4 mins per side).
  • Serve with a dipping sauce: soy sauce, rice vinegar, a dash of sesame oil, and a pinch of sugar. Crunchy, savory, and ridiculous good.

Cooking Recipe 2: Braised Cabbage with Ginger & Soy A cozy, warming dish for a rainy Dutch day.

  • Cut your cabbage into wedges (from top to root).
  • In a large pot, sauté 1 tbsp grated ginger and 2 cloves minced garlic in oil.
  • Add the wedges, cut side down. Let them sear for 2 minutes.
  • Pour in ¼ cup soy sauce, 1 tbsp brown sugar, and ½ cup water.
  • Cover and simmer for 15-20 minutes, until the core is tender.
  • Sprinkle with sesame seeds. Eats like a hug from inside a pot.

Cocktail Recipe: The “Cabbage Cooler” (Yes, really!) Sounds weird? It’s a stunningly fresh mocktail-or-cocktail. Juicing the cabbage brings out its surprisingly sweet, grassy flavor.

  • Juice 2 large leaves of Chinese cabbage (about ¼ cup).
  • Shake with 50 ml gin (or vodka), 20 ml lime juice, 15 ml simple syrup, and ice.
  • Strain into a glass, top with soda water. Garnish with a thin slice of cabbage and a lime wheel. It’s a pale green, sophisticated drink with a gentle vegetal kick.

Tea Recipe (for the adventurous): Chinese Cabbage & Mint Calming Tea Yes, you can tea the leaves! This is a savory, soothing tisane.

  • Chop 1 cup of the outer green leaves (the darker ones).
  • Boil 2 cups of water. Add the leaves and 5 fresh mint sprigs.
  • Steep for 7 minutes. Strain.
  • Add a teaspoon of honey. It’s surprisingly mild, slightly earthy, and very clearing. Perfect after a day of picking.