John Myers
He has long since left the borders of China and Asia behind. Thanks to its mild aroma, many valuable ingredients, and properties that are gentle on the stomach, Chinese cabbage is becoming more and more common on the menu in Germany. Find out everything you need to know here.
Interesting facts about Chinese cabbage
Chinese cabbage is said to have its origins in the province of Canton. It is said to have been cultivated there for the first time in the 5th century. From here it began its triumphant advance through China, then through (almost) all of Asia. There, the crunchy cabbage with its slightly wavy, rough leaves and the yellowish to deep green color is used with a preference for stews, fried for our Chinese cabbage pan, fermented, or used as the basis of Asian Chinese cabbage salads. The vegetable did not reach Europe until the 20th century, but here too it is more and more often included in the list of ingredients for a wide variety of dishes – and not just because of its mild aroma, which is far less “cabbage-like” than other varieties. Chinese cabbage is also less flatulent than, for example, kale or white cabbage. The smell is also less intense. Chinese cabbage has long been cultivated in Germany and has the outdoor season here between September and the end of November. Since the vegetables can be stored well in cold stores, the harvest lasts until March, after which you can get goods from greenhouse cultivation or cabbage imported from other European countries.
Shopping and cooking tips for Chinese cabbage
The short cooking or preparation time is particularly practical in the kitchen. Especially since you can also eat Chinese cabbage raw if you use it as a basis for salads, for example. You can also pickle the cabbage while making Korea’s famous kimchi. It is also ideal as an ingredient in fondue chinoise, a colorful Chinese cabbage salad, or bibimbap. You can get to know the entire range of processing options with the help of our Chinese cabbage recipes. Also try our salmon with Chinese cabbage and our exotic mango and vegetable pan, which you can refine with chicken breast fillet, mango wedges, and coconut milk. You can keep Chinese cabbage fresh by storing it wrapped in cling film in the vegetable drawer of your refrigerator. It stays there for five days. At room temperature, the time is reduced to two days.
