Chinese cabbage with tender leaves and crisp white ribs, cut the day we prepare your order. Far milder than curly cabbage and without its bitter edge, so it wins over people who don’t like cabbage.
Chinese cabbage with tender leaves and crisp white ribs, cut the day we prepare your order. It’s far milder than curly cabbage: none of that bitter edge, and it doesn’t leave a smell in the kitchen.
Raw in a salad, finely shredded, it holds up to dressing without wilting. Stir-fried with a little garlic, it’s done in two minutes. And in broth it adds body without falling apart.
It keeps more than a week in the fridge. If the outer leaves go limp, pull them off and store the head whole: it keeps far better uncut.
You can see the rest in Vegetables.
