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
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purposes only and was created by a team of U.S. registered dietitians and food experts.
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medications. Information expires March 2005.
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