Ingredient

Chinese flat cabbages

The Versatile Leafy Green of Chinese Cuisine

Chinese flat cabbages have pale green leaves that are tightly packed and have a crunchy texture. They have a mild, slightly sweet flavor that is less bitter than other cabbage varieties. This versatile ingredient is commonly used in stir-fries, soups, and pickled dishes in Chinese cuisine.

Garden vegetables and primary derivatives thereof› Leafy vegetables› Leafy brassica› Chinese cabbages and similar-

Chinese flat cabbages have a mild and slightly sweet flavor with a crisp and crunchy texture.

Origins and history

Chinese flat cabbages have been cultivated in China for over 1,500 years and are an integral part of Chinese culinary traditions. They are believed to have originated in the Yangtze River region and have since spread to other parts of Asia and the world.

Nutritional information

Chinese flat cabbages are low in calories and rich in vitamins A, C, and K. They also provide dietary fiber and antioxidants, making them a nutritious addition to meals.

How to select

When selecting Chinese flat cabbages, choose heads that are firm and heavy for their size. Avoid cabbages with wilted or discolored leaves, as these may indicate poor quality or age. The leaves should be tightly packed and free from any signs of damage or pests.

Storage recommendations

To keep Chinese flat cabbages fresh, store them in a perforated plastic bag in the refrigerator's crisper drawer. They can be stored for up to two weeks, but it is best to use them as soon as possible for optimal freshness and flavor.

Preparation tips

Chinese flat cabbages can be used in a variety of dishes, including stir-fries, soups, salads, and pickled preparations. They can be enjoyed raw or cooked, and their mild flavor pairs well with a wide range of ingredients and seasonings.

Culinary uses

Chinese flat cabbages are commonly used in Chinese cuisine, particularly in dishes like hot and sour soup, kimchi, and stir-fried noodles. They are also popular in Korean cuisine and are a key ingredient in dishes like kimchi and kimchi jjigae.