Cabbage (Chinese)

ORIGINS

Dates back to 15th century China

TASTE

It’s hard to describe but slightly sweet and slightly bitter

AYURVEDA & MEDICINAL USES

Chinese cabbages are rich in antioxidants and dietary fibre and are known to protect against breast, colon and prostate cancers and help reduce LDL or “bad cholesterol” levels in the blood. The folates in fresh Chinese cabbages are great for expectant mothers as they may help prevent neurological diseases in newborns. The vitamin C in this vegetable helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals. The vitamin K helps make bones stronger, healthier and thus delay osteoporosis. Vitamin K also helps treat Alzheimer’s disease patients by limiting neuronal damage in their brain.

NOTABLE FACTS

Chinese cabbage is categorised as Pekinensis group and Chinensis group (sounds like two political parties eh?!). The former is most popular in Northern China, Korea and Japan. The Pekinensis group is known by names across the world, with the most common being ‘Napa Cabbage’.

TRY-ME RECIPES

If only all vegetable-based dishes were as easy as whipping up a dish of stir-fry Chinese cabbage… Add canola oil in a large sauté pan over medium-high heat. Add the onion, garlic and ginger and sauté, stirring, for 1 minute. Add the cabbage and cook until it begins to wilt. Add soy sauce and rice vinegar and stir well and cook just until cabbage is wilted. Remove from heat and drizzle with the sesame oil. Serve and delight your friends!

Chinese cabbage salad. Add 2 cups of finely shredded Chinese cabbage, ¼ cup chopped green bell pepper and ¼ cup shredded carrot into a tightly covered container and shake. Add salt to taste. Add the contents into a bowl and add too before adding sesame oil. Cover and refrigerate till serving time.