The heading “Chinese cabbage” is confusing, at best. This variety, Brassica pekinensis, is also called napa cabbage, hakusai, celery cabbage, wong bok and Peking cabbage, just to name a few. Another Brassica subspecies—chinensis—is better known as bok choy and is also called Chinese white cabbage and white mustard cabbage. Chinese cabbage is generally available year-round. It’s a good source of vitamin A, folic acid and potassium.