When I was in Beijing, China for a year to learn mandarin, I went through a phase of eating lots and lots of napa cabbage, either fresh or in kimchi form. I don't eat as much of them now as I did then, but they are still my favourite vegetable.
So, why do I love this vegetable so much? Napa cabbage, or wombok, has this natural sweetness that I really like. Unlike other cabbages, the napa variety does not smell funny (normal cabbage), nor does it taste bitter (brussels sprout).
