Chinese cabbage (unit)

Chinese cabbage(Brassica rapa pekinensis), also known as Chinese cabbage or Napa cabbage, is a vegetable increasingly present in international cuisines. Its appearance is reminiscent of romaine lettuce, with an elongated and oval head formed by compact leaves of light green and white color, crisp and mild flavor with a sweet touch.

What is Chinese cabbage

Chinese cabbage is a type of cabbage widely used in East Asian cuisine. It is a versatile vegetable that can be used in a wide variety of recipes, such as stir-fries, soups and salads. It belongs to the cruciferous family as cauliflower, kale and broccoli.

Originally from China, its consumption has spread globally under different names: hakusai in Japan, baechu in Korea, dàbáicài in China, wombok in Australia or pekinskaya kapusta in Russia. Although cabbage varieties have been known in Europe since ancient times, it was not until the 16th century that this Asian variety arrived, gaining popularity especially in the 20th century.

Properties of Chinese cabbage

As a good cruciferous, Chinese cabbage shares a family with broccoli, cauliflower or turnips. It stands out for its contribution of fiber and vitamins A, C, K and B6, as well as folic acid, calcium, potassium and manganese. It also contains thiamine, riboflavin, magnesium and phosphorus, which makes it a very complete food to diversify the diet.

How to consume Chinese cabbage

Chinese cabbage is a delicate vegetable that requires short cooking times. Only short cooking times are necessary for it to retain its crunchy texture and freshness.
Culinary uses of Chinese cabbage

Chinese cabbage can be enjoyed in multiple ways: raw, cooked, pickled or fermented. In Asian cuisine, it is a fundamental ingredient, used in virtually all its variations.

In Chinese cuisine, Napa cabbage is often used as a wrapper for dumplings and other fillings, as well as being a common component in stir-fries and soups, where it provides a mild, refreshing flavor with a crunchy texture.

In general, it can be served raw in salads or incorporated cooked into soups, meat stews and stews, adapting easily to different types of dishes.

• Raw: in salads, alone or with sauces such as tahini, peanut butter or sesame oil. It can also be served in simply dressed wedges.
• Steamed: ready in just 3-5 minutes, it retains its tenderness and can be accompanied with soy sauce, rice vinegar or garlic and shallot dressings.
• Sautéed: perhaps the most popular way. Just add it in strips or pieces at the end of cooking with ingredients such as tofu, carrots, mushrooms or noodles.
• Blanched: briefly boiled and cooled in ice water, its leaves are used as a wrapper for rolls and fillings.
• Boiled: common in soups, broths and stews. In thin strips it is ideal for a miso soup; in medium pieces, for minestrone or stews.
• Pickled: in Asia it is common to prepare it in rice vinegar, resting for a few hours or several days to intensify its flavor.
• Fermented: it is the base of the famous Korean kimchi, which is prepared in autumn to be consumed throughout the year.
• As a filling: widely used in dumplings, dumplings or stuffed breads, as it provides juiciness and flavor without releasing excess water.

Where to buy Chinese cabbage

In Frutas Charito in Madrid you can buy Chinese cabbage by units, both in its physical store in the Mercado de Chamartín (C / Bolivia, 9, Bancas 2-8, Ground Floor, Madrid) and in its online store.