Kitchen Dictionary: Chinese Cabbage
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.
Season: available year-round
How to select: Choose firm, tightly packed heads with crisp, green-tipped leaves.
How to store: Refrigerate, tightly wrapped about 3 days.
How to prepare: Use raw, saute, bake, or braise.
Napa Salad (Chinese Cabbage) -- No Ramen Noodles
Stir-Fried Chicken With Chinese Cabbage
|Calculated for 1 cup, shredded|
|Amount Per Serving||%DV|
|Calories from Fat 1||(11%)|
|Total Fat 0.2g||0%|
|Saturated Fat 0.0g||0%|
|Monounsaturated Fat 0.0g|
|Polyunsaturated Fat 0.1g|
|Trans Fat 0.0g|
|Total Carbohydrate 2.5g||0%|
|Dietary Fiber 0.9g||3%|