Chinese cabbage is confusing at best. It is sometimes confused with a well-known subspecies, Chinensis (bok choy). Chinese cabbage has crinkly, thickly veined leaves that are cream-colored with celadon green tips. Unlike the strong-flavored waxy leaves on round heads of cabbage, Chinese cabbage is thin, crisp, and delicately mild.
Choose firm, tightly packed heads with crisp, green-tipped leaves.
Refrigerate, tightly wrapped about 3 days.
Use raw, saute, bake, or braise.