VegBox Recipes

Chinese Cabbage (Chinese Leaf)

Chinese Cabbage (Chinese Leaf) 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.

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.
In the salad compartment of the fridge for 1 - 2 weeks.
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.

More Chinese Cabbage (Chinese Leaf) Information

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.

Graham's Rhubarb Pudding
Looking around for different ways to cook rhubarb as we have a lot of rhubarb in the garden,

  1. Wash rhubarb, cut into 3cm / 1" lengths and place in a flan dish covering the base.
  2. In a mixing bowl cream together the butter and sugar. Add the beaten egg.
  3. Mix in the flour and milk, lightly beat then spread over the rhubarb.
  4. Bake for 40/45 minutes in an oven pre-heated to 180C / 350F / Gas4. (Fan assisted 30/35 minutes at 160C).


Suggested Chinese cabbage Recipes

Chinese Cabbage And Red Onion Salad

This recipe for Chinese cabbage and red onion salad was submitted by Elizabeth Rodgers and we'd love you to test it and let us know what you think.

Elizabeth says "As a lover of cabbage, both cooked or raw, I just thought I would try Chinese cabbage as it is softer and at the time it was the only type my store had in stock."

Got one? Send us your recipe!

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