Chinese cabbage can refer to two groups: the Pekinese Group and the Chinensis Group. This particular cabbage shown above is in the Pekinese Group.
It is also commonly known as Chinese leaf or celery cabbage. It has a number of names in Chinese as well. It is known as da baicai (big white cabbage), Tianjin baicai ( Tianjin cabbage) and Shao cai (Shao cabbage).
It is a cool weather crop and is planted between August and December. Which makes sense as you would usually see this being sold in supermarkets around January.
Fiber: It is loaded with soluble dietary fiber.
Antioxidants: It has a large source of vitamin A and C, which makes it a rich source of antioxidants.
Iron: It has a high iron content which helps fight anaemia and fatigue
Anti-bacterial: It helps fight unwanted organism within the body
Blood Pressure: It helps to regulate blood pressure due to it’s high content of calcium and potassium
It has a delicate sweet taste with a mild cabbage flavour
Preparation & Storage
Keep it in the salad compartment of the fridge and it should stay fresh for 10 days.
Cooking with Chinese Cabbage
It is very versatile. It can be stir-fried, braised or added to soup.
Where can I buy it?
Almost all Asian supermarkets will sell it and I have seen it being sold in Waitrose, Tesco and Sainsbury’s supermarkets.
2. The Chinese kitchen by Deh-Ta Hsiung