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Chinese Cabbage

Also indexed as: Celery Cabbage, Hakusai, Peking Cabbage, Wong Bok

Chinese cabbage works well in stir-fry dishes that contain chicken or tofu



A member of the brassica family, this cabbage is also known as Napa, celery cabbage, pe-tsai, hakusai, wong bok, and Peking cabbage. It has crinkly, cream-colored leaves with pale green tips, and a milder flavor and aroma than common cabbage.

Varieties

Chinese cabbage is a specific type of cabbage.

Buying and storing tips

Chinese cabbage can be found in the produce section of most health food stores, specialty markets, and some supermarkets. Choose firm, tightly packed heads that have crisp, green-tipped leaves. Refrigerate Chinese cabbage, tightly wrapped, for up to three days.

Availability

Chinese cabbage is available all year long.

Preparation, uses, and tips

Remove the stem, separate the leaves, and wash well. Slice the leaves into strips about 1 to 1 ½ inches (2.54 to 3.8 cm) thick and stir-fry with carrots, red sweet peppers, mushrooms, and tofu or chicken.

Nutritional Highlights

Chinese cabbage, 1/2 cup (85g) (boiled)
Calories: 10
Protein: 1.3g
Carbohydrate: 1.5g
Total Fat: 0.1g
Fiber: 1.4g

Health benefits and concerns

Health benefits and concerns for vegetables
Many health benefits and concerns associated with this food are applicable to other vegetables. Read about health benefits and concerns for vegetables for a full description.

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