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The Chinese cabbage is a particularly mild and well-tolerated representative of the cabbage family. It can also be eaten raw in salads and goes well with Asian dishes from the wok. It is eaten raw as a salad, cooked or cooked. Its characteristic mustard oils in particular make it a healthy vegetable. These glucosinolates are secondary plant substances…
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- Use and preparation
The Chinese cabbage (Brassica rapa L. ssp. Pekinensis) belongs to the cruciferous family (Brassicaceae) together with broccoli, cabbage and other cabbage plants. In contrast to many other cabbage plants, the Chinese cabbage has no stalk. Its body is elongated, oval and can grow up to half a meter high. The head is firm, the leaves are light green to yellowish and the edge is curled. The leaf veins are white. Domestic Chinese cabbage is available from mid-July to February.
Note Chinese cabbage is milder and easier to digest than other types of cabbage.
Chinese cabbage contains, among other things, vitamin C, folic acid and vitamins of the B group. In terms of minerals, it supplies potassium and iron, among other things. It contains the mustard oils (glucosinolates) that are characteristic of cabbage plants, even if the taste is only slightly discernible. These substances belong to the secondary plant substances. Among other things, they can lower the risk of certain types of cancer, have a positive effect on the immune system, act against bacteria and neutralize cell-damaging oxygen molecules (free radicals).
For more information on glucosinolates, see the overview table: How flavonoids & Co. work.
|per 100 g edible
|per 100 g edible
|Energy (kcal)||12||Iron (mg)||0.6|
|Vitamin A (µg)||71|
|Protein (g)||1.2||Vitamin B1 (mg)||0.03|
|Carbohydrates (g)||1.2||Vitamin B2 (mg)||0.04|
|Dietary fiber (g)||1.9||Niacin (mg)||0.4|
|Potassium (mg)||144||Vitamin B6 (mg)||0.12|
|Calcium (mg)||40||Vitamin C (mg)||26th|
|Magnesium (mg)||11||Vitamin E (mg)||0.24|
|Folic acid (µg)||66|
Use and preparation
The Chinese cabbage is washed under running water and usually cut into strips.
It is eaten raw as a salad, cooked or cooked. Since the Chinese cabbage has strong leaves, it does not wilt so quickly even as a marinated salad and is easy to prepare. It is therefore suitable for heavy dressings with, for example, yoghurt, without collapsing.
Compared to other types of cabbage, Chinese cabbage requires a relatively short cooking time, which is a maximum of ten minutes. Its aroma harmonizes particularly well in Asian dishes, especially from the wok. In salads it tastes good combined with sweet vegetables and fruits such as carrots, apples or grapes.
When shopping, look for a fresh, crisp look. The head should be tightly closed and the gate should never be brown.
Chinese cabbage can be stored well in the refrigerator in the vegetable drawer, wrapped in foil it will keep for one to two weeks.