Rinse the napa cabbage under cold running water
Remove any wilted or damaged outer leaves
Trim off the base of the cabbage
Cut the cabbage in half lengthwise
Cut each half into quarters if needed
Remove the thick core if desired
Separate the leaves
Slice, chop, or shred the leaves as needed for your recipe
Pat the leaves dry if using in salads or stir-fries
Use immediately or store in the refrigerator until ready to cook