Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
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.
|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%|