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Chinese Cabbage

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Chinese Cabbage
Rhonda Parkinson
While there are hundreds of varieties of cabbage used in Chinese/Asian cooking (bok choy is a type of cabbage) the cabbage commonly known as Chinese cabbage is the large cabbage with the pale green leaves that is often placed next to the bok choy in the supermarket. You may also find it called by its Chinese name, sui choy.

Napa cabbage has a mild, sweet flavor that pairs nicely with more strong flavored foods. You'll find Napa Cabbage adding texture and flavor to stir-fried noodles, dumplings, soups and hot pot broth. It can be steamed, stir-fried, sauteed - the only thing to watch out for is not to overcook it. An eastern Chinese specialty, creamed cabbage, consists of leaves of shredded cabbage that are braised in a rich mixture of milk, chicken stock, rice wine and seasonings. But Chinese cabbage doesn't need such extensive preparation to coax out its natural flavor - try stir-fryng with a bit of ginger, salt, pepper and chicken broth for a simple side dish.

Learn more about Chinese cabbage

Recipes using Chinese Cabbage:

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