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Recipe & Guide - Chinese Cabbage
Good source of Vitamin C Also called: nappa and celery cabbage Take your pick! Both the long cylindrical celery cabbage and the squatter, more compact Nappa are commonly referred to as Chinese cabbage. Selection and Storage
Select firm heads with crisp leaves and no signs of browning. For salads, refrigerate in plastic bag up to four days. If you're going to cook Chinese cabbage, it can be refrigerated for two weeks, if tightly wrapped in plastic. Preparation and Eating Tips
Both of these versatile cabbages can be used raw in salads and slaw, cooked in soups and stews, or delicately seasoned and stir-fried in vegetable oil with scallions or ginger or both.
They can be used in combination with any other vegetable you may decide to experiment with as well.
Celery cabbage and nappa have a milder flavour and more delicate texture than the more common round head cabbage. COLCANNON – 40 minutes Colcannon is a satisfying, stick-to-the-ribs combination of potatoes, cabbage and onions. The traditional Irish version is loaded with butter, but try it this way instead - the dish is so flavourful and moist that no added fat is needed. 1 pound Chinese cabbage
3 large potatoes, peeled and halved
12 medium onion, sliced
23 cup evaporated low-fat milk
Freshly ground pepper to taste Cover potatoes with water in large Dutch oven or pot; boil until tender, about 20 minutes.
While potatoes cook, trim and slice cabbage.
Add to pan, adding more water as necessary.
Combine onion and evaporated milk in medium saucepan and simmer over medium heat until onion is soft, about 15 minutes.
When potatoes and cabbage are tender, drain water from pan.
Spoon potatoes into bowl and mash. Add cabbage and milk-onion mixture, season with pepper to taste and serve. (If dish needs to be held for a few minutes, return whole mixture to the large pan and keep warm over very low heat.) Yields 8 servings. Nutrient Analysis per serving:
Calories-89
Fat-1g
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Recipe & Guide - Chinese Cabbage
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