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A loose leaf yet large cabbage that is actually an old variety from Japan popular for its beautiful crepe textured and light green leaves. It grows to a robust 12" in diameter.
Its name, Chirimen Hakusai is a direct reference to its leaves having a crepe-like texture.
Chinese cabbage is often prepared similar to napa cabbage. Add chopped Chinese cabbage to pork and potato soup. Thinly slice cabbage and radicchio leaves, the serve with poached shrimp and an Asian vinaigrette. Combine salt, sesame oil, red pepper flakes and orange zest with chopped Chinese cabbage leaves, bruise with the back of a spoon until moisture released creates a quick pickle. Toss chopped cabbage, Chinese mushrooms and carrots in a chile-garlic-vinegar sauce and serve as a side. Wrap whole cabbage leaves around a filling of brown rice and ground pork, cover with sweet and sour sauce and bake until tender. Chinese cabbage will keep, refrigerated, for one to two weeks.
Recipes that include Chinese Cabbage. One is easiest, three is harder.
|Choosy Beggars||Sweet and Sour Chinese Cabbage Rolls|