Napa cabbage doesn't come from California's famed Napa Valley wine centre. It also doesn't come from NAPA Auto Parts (fine store, but we prefer JC Whitney for all our automotive parts/accessory needs). It originated in China and is now enjoyed throughout Asia (it's the most common base for kimchi, a spicy Korean delicacy). We bought a head for use in a vegetarian potsticker recipe; since we'll have plenty of leftovers, we decided to wrap a bit of this in bacon and report on the results.
Yummy--the leaf, and especially the hardy spine portion, held up well to bacon-baking, retaining a significant crunch while soaking up a nice amount of bacony flavor. We've had brussels sprouts in bacon--we think we might take some more of the napa cabbage leaves, chop 'em up, and stir-fry with some bacon and shiitake mushrooms to accompany the potstickers as a side dish.
The conclusion: Bacon + napa cabbage = yum