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.  Also called Napa cabbage, Chinese celery cabbage, wong bok, and Peking cabbage.

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.

Share →
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.