Also called Chinese leaves, Chinese cabbage has pale, tightly wrapped, succulent leaves with crisp, broad, white ribs and a delicate, mild, sweet flavour. There are two basic types of Chinese cabbage: firm-headed and loose-headed. The firm-headed group is further divided into the short, barrel-shaped variety sometimes called Napa cabbage , and taller cylindrical cabbages. Kimchi is surprisingly easy to make and makes a great addition to rice dishes or a pork sandwich.
Please note, if mould forms on your kimchi at any point, discard the batch and start again. Chinese cabbages are available all year, look for fresh, firm heads that feel heavy for their size. Tiny black flecks on the leaves are normal and harmless. Reject heads that look wilted, limp or bruised. Stored unwashed in a plastic bag in the salad drawer of the fridge, Chinese cabbage should keep well for a few weeks. Only freeze crisp, young cabbage. Wash and shred, blanch, drain, then plunge into iced water and drain again.
Place in freezer bags, label and seal. Cook from frozen. To prepare, cut off the base, rinse the leaves in cold water and dry thoroughly. Cut across the leaves and stalk or slice lengthways into strips, then use raw in salads, stews and soups. Alternatively, steam or add to stir-fries and cook briefly. Chinese cabbage recipes Also called Chinese leaves, Chinese cabbage has pale, tightly wrapped, succulent leaves with crisp, broad, white ribs and a delicate, mild, sweet flavour.
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Develop and improve products. List of Partners vendors. Popular Chinese Cabbage Recipes. Featured Video. Read More. Your Privacy Rights. If you don't have luck there, it's regularly available in Asian markets. When selecting napa cabbage, look for a head with firm green leaves that are not wilted or look like they have been eaten by bugs.
The cabbage should feel heavy as well. You can expect to pay a little more for napa cabbage than you would for the standard head of cabbage, though it's still reasonable. If you're going to be shredding cabbage for a recipe, and you're wondering how much to buy, the rule of thumb is that you can get about 8 cups of shredded cabbage from one medium 2-pound head. You can grow your own napa cabbage. While it requires minimum tending, it takes about two months before you can harvest it.
Plant seeds or seedlings after the final frost in an area that gets four to five hours of sun a day, and give it plenty of water. Store napa cabbage in plastic wrap because you'll rarely find a head that fits in plastic storage bags.
It will keep well in the crisper section of the refrigerator for about three days. If you plan on cooking it, you may be able to get away with a longer period of time. The cabbage has gone bad when you notice spots on the leaves. At this stage, it will be bitter and should not be eaten. Green cabbage is the most common and best-known variety of cabbage. It is a tightly wrapped and ball-shaped cabbage, while napa cabbage looks more like leafy lettuce.
The shape of the head is not the only difference between green and napa cabbage. The leaves of green cabbage are thicker and almost rubbery. The entire head is a pale green color with virtually none of the white found on napa cabbage.
Green cabbage also has a slight pepper-like flavor. Like napa cabbage, it also gets sweeter when cooked. Bok choy is the other variety most often associated with the name Chinese cabbage as well as Chinese white cabbage, which adds to the confusion. It is similar in shape to napa cabbage, though from the subspecies chinensis group.
The leaves, however, are more distinctly separated from one another right at the base, similar in structure to celery. It is also cold weather hardy and can be eaten raw or used in soups, stir-fries, braises, and stews, taking on the flavors it is cooked with. Actively scan device characteristics for identification.
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