Chinese cabbage: Tender cabbage from the Middle Kingdom
White cabbage and red cabbage are difficult for some in the stomach. Tender Chinese cabbage is a good alternative to domestic cabbages. The vegetables have a mild, pleasantly fresh taste and are digestible even for sensitive people. The Krauskopf cuts a good figure even raw in a salad. It can be excellently combined with types of fruit such as apples, oranges and peaches or vegetables such as tomatoes, peppers and cucumbers. A light yogurt dressing goes well with this.
In Korea, the famous spicy “kimchi vegetables” are made from Chinese cabbage by lactic acid fermentation. Chinese cabbage also tastes good from the wok, in an Asian coconut soup or filled vegetarian. For a delicious side dish of seared meat, the chopped cabbage is lightly braised with onion cubes and a pinch of sugar. Add ginger, cumin, salt and pepper, deglaze with vegetable stock and serve after a few minutes of cooking.
The preparation is quick and is not particularly complex. Wilted outer leaves are removed if necessary. Then wash the cabbage whole, shake dry, cut in half and cut into strips. The stalk and the leaf ribs are so tender that they can be eaten with them. Chinese cabbage is very healthy. It contains hardly any calories (12 kcal per 100 g), but valuable amino acids, B vitamins, vitamin C, potassium, folic acid and mustard oil glycosides. To preserve the health-promoting ingredients, the cooking time should be as short as possible. As a rule, 5 to 7 minutes are sufficient.
As the name suggests, Chinese cabbage is native to the Middle Kingdom and was grown there as early as the 5th century. Vegetables only came to Europe in the early 20th century. The plant is probably a cross between Pak-Choi (Chinese mustard cabbage) and the beet. The wavy leaves form a loose, conical head. The outer leaves are yellow to green depending on the variety, the inner leaves are colored golden yellow.
Pay attention to quality when shopping. The heads should be tightly closed, have a fresh cut surface and crisp leaf edges. If the cut head is loosely wrapped in foil, Chinese cabbage in the vegetable compartment of the refrigerator can be kept for a week. Heike Kreutz, respectively