Chinese Cabbage |
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Chinese Cabbage (also known as Chinese leaf) is an autumn seasonal vegetable in the UK.
Its distinctive shape makes it easy to recognise, but lots of people don't know how to use it or store it.
(See free seasonal vegetable guide).
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About Chinese Cabbage |
This cabbage is native to China and Asia.
It has become popular in recent years in the UK, because it is easy to grow and adds fresh green leaves to the autumn - winter vegetable season.
The outer leaves are loose, but the centre is tightly packed.
Did you know...?
Chinese cabbage has been cultivated for over 6000 years. |
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How To Choose |
Choose cabbage with firm outer leaves.
Avoid those with browning on the outer leaves, as these are old and will have a lower nutritional content. |
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How To Store |
| In the salad compartment of the fridge for 1 - 2 weeks. |
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How To Use |
You can either remove individual leaves and use them or just chop through the whole cabbage.
It's a useful filler in Chinese food, such as spring rolls or stir fries.
Its mild flavour means it works well in stews and soups, too.
For a quick dish, chop a Chinese Cabbage and wash it. Dry well.
Stir fry with a little sesame oil. Top with crushed sesame seeds and soy sauce.
Serve with noodles for a quick lunch dish. |
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Suggested Recipes |
Broccoli & Kale Stir Fry (substitue for Kale)
Coleslaw
Got one? Send us your Chinese Cabbage recipe!
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